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1
First make the sauce.
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2
Meanwhile, Preheat an oven to 375 degrees F.
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3
Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices.
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4
Lightly brush 2 baking sheets with olive oil.
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5
Place the zucchini slices on the sheets and brush the tops lightly with more olive oil.
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6
Bake in the preheated oven until soft but not browned, 15 to 20 minutes.
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7
Remove from the oven and allow to cool.
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8
While the zucchini is baking, smear the bottom of an 11-by-14-inch baking pan with some of the tomato sauce and set aside.
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9
Combine all the ingredients for the filling, including salt and pepper to taste, in a bowl.
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10
Using a wooden spoon, beat until smooth.
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11
Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice.
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12
Stand the zucchini rolls in the baking dish on top of the smeared sauce.
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13
They should be placed like an upright wheel, and not laid flat with the filling facing up.
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14
Spoon additional sauce over the tops of the involtini.
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15
(You may have more sauce than you need; reserve what is left for some other use.)
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16
Cover the baking dish loosely with aluminum foil, dull side out, and bake in the preheated oven until sizzling, about 30 minutes.
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17
Allow to settle for 10 minutes before serving.
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18
Serve hot or warm.
