1

Slice off one side of each zucchini to expose a long, wide, flat area; reserve removed pieces.

2

Using a mandoline, cut zucchini into 24 long, 1/8-inch-thick slices (6 from each zucchini).

3

Dice reserved zucchini. (You only need 1 cup diced zucchini for the filling; use the rest of the diced zucchini in another meal such as in a salad, soup or stir-fry.)

4

Preheat oven to 350° F. Bring a medium saucepan of water to a boil.

5

Meanwhile, coat a large saute pan with oil; toss in 2 smashed garlic cloves and crushed red pepper for the filling. Bring pan to medium-high heat. Cook, stirring frequently, until garlic is golden and very aromatic, 1-2 minutes; remove and discard garlic. Add 1 c diced zucchini and season with salt; cook, stirring often, until zucchini begins to soften, 3-4 minutes. Transfer zucchini to a medium mixing bowl; let cool.

6

Working in batches, boil zucchini slices until they begin to soften, about 1 minute. Use a slotted spoon to remove slices from pot; lay them out on a baking sheet (or two) to cool.

7

When diced zucchini mixture is cool, stir in ricotta, Parmesan and half of basil; season to taste.

8

Pat zucchini slices dry with paper towels; lay them on a work surface. Spoon 1 ½ Tbsp ricotta mixture on the end of each zucchini slice; carefully roll up zucchini and return to baking sheet(s).

9

To make sauce, coat a large saute pan with oil and toss in onion; season with 1/2 tsp salt and crushed red pepper. Heat to medium; cook, stirring often, until soft and aromatic, 6-8 minutes. Toss in chopped garlic; cook, stirring frequently, 1-2 minutes more. Stir in tomatoes and remaining 1/2 tsp salt; cook for 8- 10 minutes more. Toss in remaining basil; set sauce aside.

10

Just before you add tomatoes to pan for sauce, put zucchini rolls in oven; bake 10 minutes to warm through.

11

Serve zucchini rolls over a bed of arugula, topped with tomato sauce; garnish with basil (optional).

12

Serving size: 2 rolls plus 2 1/2 Tbsp sauce