Zucchini Rolls Stuffed with Ricotta

Preheat oven to 375

Heat tomato sauce, add basil to taste.

Cut the ends off zucchini and slice lengthwise into 1/8 inch strips, lightly brush both side with evoo.

Place on cookie sheet, bake for 15-20 minutes until soft but not brown.

Allow to cool.

Mix all the filling ingredients together until smooth.

Place some tomato sauce in an 11 x 14 baking pan.

Put a teaspoon of filling on the wide end of each strip and roll loosely.

Place upright in pan, spoon on some extra sauce, to taste.

Cover loosely with foil and bake for about 30 minutes.

Let stand for 10 minutes before serving.