Prep: 15 min. Bake: 20 min.
1 cup part-skim ricotta cheese
1-1/2 teaspoons Italian seasoning, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini
4 plum tomatoes, seeded and chopped
1 can (8 ounces) tomato sauce
1 tablespoon tomato paste
Shredded Parmesan cheese, optional
Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoonful cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish.
Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.
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