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
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 want them to be soft.
Remove the corn from the cobs and place in a bowl with all other ingredients, except for marinara sauce. Leave some basil for garnish. Add salt and pepper. Taste the mix for seasoning to make sure it tastes good. If not, re-season.
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, as long as your squash ribbons are normal size and not huge.
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 to not cover the whole thing. 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.