Method:

Tomato Sauce:

1. Crush the whole tomatoes in a bowl with your hands or a fork.
2. Fry the onions in a little olive oil until they start to soften; then, add the garlic and sauté for about 1 minute. Add the remaining ingredients and simmer for 30 minutes or until the sauce thickens.

Zucchini Roll-ups:

1. Preheat oven to 200C/400F.
2. Slice the zucchini lengthwise about 1/4 inch thick.
3. Lay the zucchini on a greased baking sheet with olive oil.
4. Drizzle a little olive oil over the zucchini and season with salt.
5. Bake in the oven for 10 minutes or until they are soft and tender. Remove from the oven and set aside to cool.
6. In the meantime, prepare the filling; Mix all of the ricotta ingredients together in a bowl. Take each zucchini slice, spread a thin layer of the ricotta filling, and roll them up.
7. Spread half of the tomato sauce on the bottom of a casserole dish. Lay the zucchini next to each other. Place 2 teaspoons of sauce over each zucchini. Top with shredded mozzarella, parmesan cheese, and freshly ground pepper.
8. Bake uncovered for 30 minutes or until the cheese is melted and golden on top.