2 cups fresh ricotta cheese
1/2 cup grated fontina
1/4 cup grated Parmesan
1 shallot, minced
1 clove garlic, minced
2 tablespoons flat leaf parsley
1 tablespoon kosher salt
1 tablespoon black pepper
1/2 tablespoon olive oil
1 cup basic tomato sauce
In a small saucepan heat the olive oil, add the shallot and garlic. Cook for a few minutes until soft and fragrant.
In a large bowl combine the ricotta, fontina, shallots, garlic. Mix in the parsley, salt and pepper.
Place 2 tablespoons ricotta filling on end of the zucchini closest to you. Roll and place on a baking sheet. Repeat and top with Parmesan then tomato sauce.
Bake for 25-30 minutes. Serve warm.