Zucchini Involtini
"The involtini experiments continue! This format—roast, stuff, roll, roast—is very adaptable and forgiving. Here, the..."
INGREDIENTS
•
1 pound zucchini, about 2 large
•
1 tablespoon extra-virgin olive oil, plus more for drizzling
•
Kosher salt
•
Freshly cracked pepper
•
10 ounces Swiss chard, leaves removed and finely chopped, stems reserved for another use
•
1.5 cups high-quality whole milk ricotta
•
Zest from one lemon
•
1 teaspoon fresh thyme leaves, finely chopped
•
1 1/2 cups favorite fresh tomato sauce
•
Parmigiano Reggiano, for serving, optional
ADVERTISEMENT