Ingredients:
Stuffing:
1/2 C "Ricotta" dip
1 Tbsp chopped shallot
1/2 tsp minced garlic
10-12 large basil leaves
Zucchini/Eggplant:
1 large zucchini or 1 small eggplant, sliced 1/4" thin, length wise
oil/spray
dust with salt/pepper/basil
Preheat the oven to 400 degrees.
Line a baking sheet with tin foil, and lightly brush the zucchini strips with olive oil, and dust with seasonings. Bake in the oven for 15 minutes.
Turn the oven to broil (with zucchini inside) and remove 2 minutes later.
In a food processor, combine the shallot, garlic, basil and ricotta dip. Process until smooth.
Spread the stuffing over the surface of the zucchini (after cooled) and roll up!
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