One Pan Zucchini Roll Ups

Recipe also found on flavormade.us

INGREDIENTS

2 tablespoons extra virgin olive oil

1/2 pound ground spicy Italian sausage

1 can (14 ounce) crushed tomatoes

1 tablespoon chopped fresh oregano (or 2 teaspoons dried)

1 pinch crushed red pepper flakes

salt & pepper

2 large zucchini or yellow summer squash

1 1/2 cups whole milk ricotta cheese

1 cup shredded fontina cheese

3/4 cup basil pesto

4 ounces mozzarella, torn

fresh basil, for serving

INSTRUCTIONS

Preheat the oven to 425 degrees F

1. Lightly grease large cast iron skillet.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the tomatoes, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. You should have around 30 strips. Sprinkle the zucchini with salt.

4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.

5. To assemble, spoon 3/4 of the tomato sauce into the bottom of the prepared baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon or pipe about 1 tablespoon of filling onto the center of the zucchini. Roll into a coil and place each seam-side down in the dish as you go. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

6. Transfer the baking dish to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!