Stuffed Zucchini Rolls, ghostly sunflowers Recipe

Stuffed Zucchini Rolls Total time: 45 minutes Ingredients: 1 medium – large zucchini or yellow squash (courgette) 1/2 cup ricotta cheese 10 pimiento-stuffed green olives, roughly chopped 1 good handful fresh basil, snipped 15 – 20 cherry tomatoes, cut in half 2 tbs pesto rosso (red pesto sauce) 2 tbs red wine 2 tbs olive oil Instructions: Using a mandolin, slice the zucchini the long way into 8 slices app.1/16th” thick… thin enough to roll easily. Mix the ricotta, olives and basil. Divide the mixture evenly between the 8 slices of zucchini and roll up. Drizzle 1 tbs olive oil in the bottom of a baking dish. Lay the rolls, seam side down in the dish, keeping separate. Distribute the cherry tomatoes around the rolls, tucking into the oil.…