Directions

Prepare the Zucchini

1. Preheat your oven to 425°F (220°C) on the Roast (or Bake) setting, with racks set in the upper and lower thirds. Lightly oil two large sheet pans.
2. Trim the ends off the zucchini. Using a mandoline, slice the zucchini lengthwise into ribbons approximately ⅛ inch (3 mm) thick.
3. Select the 16 broadest, most uniform centre slices (aim for 2½ to 3 inches wide). Reserve narrower edge pieces for another use.
4. Arrange the ribbons between layers of paper towels. Season both sides with the ½ teaspoon salt. Let stand for 15 minutes to draw out excess moisture.
5. Blot both sides thoroughly. Brush or mist the ribbons lightly with 1 tablespoon olive oil, then arrange in single layers on the prepared sheet pans.
6. Roast for 5 to 7 minutes, rotating the pans halfway through. The ribbons should be flexible enough to roll without cracking, but still bright green and slightly undercooked. Do not let them brown heavily.
7. Transfer the ribbons to fresh paper towels to cool and blot away any remaining surface moisture.

Make the Fresh Tomato Sauce

1. Cut the Roma tomatoes in half. Working over a bowl, grate the cut sides against the large holes of a box grater until only the skins remain in your hand. Discard the skins. You should have approximately 2 cups (600 g) of fresh tomato pulp.
2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped garlic and cook for 30 seconds until fragrant, taking care not to brown it.
3. Add the grated tomato pulp, ¼ teaspoon salt, red pepper flakes (if using), and black pepper. Bring to a lively simmer.
4. Cook uncovered for 18 to 25 minutes, stirring frequently as it thickens. Stir in the torn basil during the final minute. The sauce is ready when it is concentrated and spoonable; dragging a spoon across the bottom of the pan should briefly leave a clean path. Taste and adjust salt if needed. Set aside.

Grill the Corn

1. Preheat an outdoor grill or indoor grill pan to medium-high heat.
2. Lightly brush the ear of corn with olive oil. Grill for 8 to 12 minutes, turning occasionally, until the kernels are tender and marked with charred spots.
3. Once cool enough to handle, cut the kernels from the cob (yields roughly ¾ cup).
4. Divide the corn in half: set half aside for the ricotta filling and reserve the most attractively charred half for topping.

Mix the Filling

1. In a medium bowl, combine the drained ricotta, ⅓ cup Parmesan, egg yolk, chopped basil, lemon zest, grated garlic, half of the grilled corn, ¼ teaspoon salt, and black pepper.
2. Stir just until evenly mixed. The filling should be creamy yet firm. If it seems loose, refrigerate for 10 to 15 minutes before rolling.

Assemble the Involtini

1. Reduce the oven temperature to 400°F (205°C) on conventional Bake. Position a rack in the centre of the oven.
2. Spread roughly three-quarters of the tomato sauce over the bottom of your Hestan Au Gratin dish in an even layer.
3. Lay a zucchini ribbon flat on a clean surface. Place a slightly heaping tablespoon of filling near one short end, leaving a ½-inch border.
4. Roll the zucchini gently but snugly around the filling. Place the roll seam-side down into the tomato sauce.
5. Repeat with the remaining ribbons and filling to make 16 involtini. Arrange them in curved rows following the oval shape of the dish, leaving small spaces between each roll.

Add Tomatoes and Bake

1. Nestle the halved Sungold (or cherry) tomatoes, cut-side up, into the spaces between the rolls.
2. Scatter the remaining charred corn around and over the involtini.
3. Spoon the remaining tomato sauce selectively into open spaces, leaving the tops of the zucchini visible.
4. Sprinkle the remaining 3 tablespoons Parmesan over the filling and exposed sauce. Finish with a light drizzle of olive oil.
5. Bake uncovered at 400°F (205°C) for 22 to 28 minutes, until the sauce is bubbling around the edges, the ricotta filling is hot and set, and the cherry tomatoes have collapsed.
6. Rest for 10 minutes before serving to let the ricotta settle. Garnish with fresh basil leaves, extra-virgin olive oil, and red pepper flakes before serving.

Optional Primo Course: Serving with Fresh Linguine

1. To serve this as a pasta course for 6 to 8 people, double the tomato sauce recipe (prepare two complete batches).
2. Cook 12 oz (350 g) fresh store-bought linguine in salted boiling water. Reserve 1 cup of pasta water before draining.
3. Toss the hot linguine with the second batch of tomato sauce over low heat, adding pasta water a splash at a time until glossy and coated.
4. Divide pasta into shallow bowls and top each portion with 2 to 3 baked involtini, spooning over the burst tomatoes and charred corn from the dish.