When I go to Italy, my favorite dishes aren't the pasta's but the vegetables.

When I go to Italy, my favorite dishes aren't the pasta's but the vegetables. My hands down favorite zucchini dish is where you stuff thin slices of zucchini with ricotta, lemon, and then bake in a tomato sauce. I first tried this dish during aperitivo in Milan a decade ago. It was so good I practically ate a whole plate of it for my dinner. Now I make it at home to this day and it is my favorite way to eat zucchini. Go to my substack for this recipe! To start, I make my tomato sauce from scratch, but you can totally make it with a jarred marinara. For the sauce I peel the skin off from the tomatoes and then dice set up. Then in a pot I cook the tomatoes with onions, garlic, and basil for one hour and then blend until smooth. For the zucchini, you want to slice them into long thin slices, like 1/4 to 1/8 inch thick. Place them on an parchment lined sheet tray and then coat in a little bit of olive oil, salt, and pepper. Then bake in a 400 degree oven for 10 minutes, just until they're softened and easy to roll. For the filling, I mix together ricotta, grated parmesan, lemon zest, and salt and pepper to taste. Add a tablespoon of this mixture to the end of a zucchini and then gently roll that up. We are then going to layer in an oven safe dish with tomato sauce on the bottom, then the stuffed zucchini, and then grated parmesan all over. Transfer that to the oven and bake for 20 minutes. Then I like to turn the broiler on and bake for another 5 minutes until they're golden. Then I gently take them out and they generally are the best zucchini you will ever make. I guarantee it. I could eat like 20 of these when I make them. So go to my website for this recipe and comment what zucchini dish you want to see next.