Zucchini Rolls with Ricotta, Yellow Tomato Sauce, Parmesan, and Pistachios

1. Preheat the oven to 200°C (400°F).
2. Using a mandoline, slice the zucchini lengthwise into thin strips, about 3 mm thick.
3. Arrange the zucchini slices on a parchment-lined baking sheet. Lightly brush with olive oil and season with salt and pepper. Bake for 5 to 7 minutes, until tender enough to roll. Let cool slightly and pat away any excess moisture if needed.
4. In a bowl, combine the ricotta, 50 g of Parmesan, egg, garlic, and fresh basil. Season with salt and pepper to taste.
5. Pour the yellow tomato and basil sauce into the bottom of an oven-safe baking dish and spread evenly.
6. Place about 2 teaspoons of the ricotta mixture at one end of each zucchini strip. Gently roll up each strip to enclose the filling.
7. Arrange the rolls side by side in the sauce, seam-side down, spacing them closely together so they hold their shape.
8. Sprinkle with the remaining Parmesan and drizzle lightly with olive oil.
9. Bake for 18 to 20 minutes, until the filling is cooked through and the tops are lightly golden. If desired, finish under the broiler for 1 to 2 minutes, watching carefully.
10. Garnish with crushed pistachios and fresh basil. Finish with a drizzle of extra virgin olive oil before serving.

Notes :

For the zucchini: Choose long, thin, evenly sliced strips. Pre-cooking makes them easier to roll without breaking.

For the filling: Use approximately 2 teaspoons of the ricotta mixture per slice. Avoid overfilling the rolls to keep the filling securely inside.

For presentation: Use a shallow ceramic baking dish and arrange the rolls snugly together. Add the pistachios and basil only after baking to preserve their freshness and crunch.