Coat 2 large rimmed baking sheets with cooking spray.
Slice zucchini lengthwise into 1/4-inch-thick strips.
Discard any small or misshapen pieces.
Photo: Brie Passano
You should have about 16 strips.
Place on the prepared baking sheets.
Lightly coat with cooking spray and sprinkle with salt and pepper.
Bake until softened, 10 to 15 minutes.
Set aside to cool slightly.
Reduce oven temperature to 350F.
Whisk cream, pesto and cornstarch together in an 8-by-8-inch baking dish.
Sprinkle tomatoes over the mixture.
Combine ricotta, Parmesan, Italian seasoning and garlic in a medium bowl.
Spread a generous 1 tablespoon of the ricotta mixture on each zucchini slice.
Roll up the slices and place them in the baking dish, seam-side down.
Bake until hot and bubbling, 20 to 25 minutes.
Sprinkle with basil before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
