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Zucchini Involtini with Swiss Chard & Ricotta

Ingredients

• 1 pound zucchini, about 2 large
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Freshly cracked pepper
• 10 ounces Swiss chard, leaves removed and finely chopped, stems reserved for another use
• 1 1/2 cups high-quality whole milk ricotta
• Zest from one lemon
• 1 teaspoon fresh thyme leaves, finely chopped
• 1 1/2 cups favorite fresh tomato sauce
• Parmigiano Reggiano, for serving, optional

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