Remove the ends of the zucchini and cut it lengthwise into thin slices using a sharp knife. Brush them with some olive oil on both sides and place on a pan or grill. Cook for about 3 minutes on each side until it’s soft enough to roll.

In a bowl, mix ricotta with chopped basil (1/4 cup) and add salt and pepper.

Spread a thin layer of the stuffing on the slice, place a basil leaf on one end and roll.

Serve directly or refrigerate for later. Enjoy!