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Preheat oven to 375F. Use a cheese slicer or a knife and thinly slice the zucchini lengthwise. In a bowl mix ricotta, parmesan and some salt and pepper. Add about 1 teaspoon of the mixture to each zucchini slice, roll up and place in an oven proof dish. In a large bowl mix tomatoes, basil and garlic and spoon the mixture over the zucchini rolls. Top with parmesan and bake until bubbly and golden, about 30-40 minutes. Allow to rest 5 minutes before serving.