Ingredients:

2 medium – large zucchinis
Jar marinara sauce
2 ears corn, fresh
1 handful fresh basil, torn or sliced
1 16 oz container ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
1-2 garlic cloves, minced to paste
Salt and pepper – to taste
Crushed red pepper – optional

Directions:

Zucchini Roll Ups

1. Slice your zucchini roughly 1/4 inch thick, enough that it stays stiff when you pick it up. Place them on a sheet pan, season with oil, salt and pepper. Bake at 350 degrees for 6 minutes. You just want them to be soft.

Mixture

1. Remove corn from cobs, place in bowl with all other ingredients except for marinara sauce. Leaving some basil for garnish. Add salt and pepper and taste the mix for seasoning and make sure it tastes good, if not, re-season.

2. Depending on how many roll ups you make, you might need to mix up a little more filling. Keep in mind you’ll only need a heaping tablespoon on each, that is if your squash ribbons are normal size and not huge.

3. Roll them up, placing them seam side down into a pool of marinara sauce. I like to spoon a little extra sauce down the center of each roll so as not to cover the whole thing because I like seeing all the different colors peeking out. Bake uncovered for 15-20 minutes at 350 or until ricotta is heated through and set.