Zucchini Involtini with Burst Cherry Tomato Sauce
Featuring: County Left Farm Zucchini
2 tbsp olive oil, divided
2 cups cherry tomatoes
1 oil-packed anchovy filet
1 clove of garlic, thinly sliced
1 cup ricotta cheese
2 tbsp capers
1/4 cup grated Parmigiano-Reggiano
2 County Left Farm Zucchini, thinly sliced lengthwise
Handful of fresh basil leaves
● Preheat oven to 400ºF.
● Heat 1 tbsp olive oil in a cast iron skillet over high heat, add cherry tomatoes and cook until charred and blistered, then gently crush with a wooden spoon to release their juices to create a sauce. Reduce heat to medium-low, add anchovy filet and garlic, and cook for 10 minutes more, then remove skillet from heat and set aside.
● In a small mixing bowl, stir together ricotta, capers and Parmigiano. Lay zucchini slices vertically on a cutting board and spoon a heaping teaspoon of ricotta mixture at the bottom end of each slice and roll up into pinwheels and place on top of cherry tomato sauce. Season zucchini rolls with salt and pepper and drizzle with remaining 1 tbsp olive oil and bake until golden and cooked through, about 12 to 15 minutes. Serve immediately topped with fresh basil leaves.