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Shared By Charlotte Burns

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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