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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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