• 3 x (100 g) zucchini
• 4 carrots
• 1 cup tomato / basil pasta sauce
• 1 1/2 cups shredded cheddar cheese blend
• 1 cup ricotta cheese 
• 1/2 cup chopped fresh basil + additional full leaves
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/2 tsp Dust spice
• 1/4 tsp pepper

INSTRUCTIONS

1. Preheat oven 400 degrees F
2. In a large pot bring water to a boil. 
3. Slice 18 1/4' thick slices zucchini. 
4. Use a vegetable peeler shave 36 carrot strips lengthwise. 
5. Add zucchini to boiling water cook until soft and then drain. Let cool and pat dry. 
6. Spread sauce in baking dish.
7. In a bowl combine shredded cheese, ricotta cheese, 1/2 cup basil, Parmesan cheese, egg, Dust spice and pepper. 
8. Top each zucchini with two carrot slices, spread with cheese mixture leaving 1.5" border from one end. 
9. Roll up like a jelly-roll style 
10. Transfer to baking dish, filling sides up and touching each other. 
11. Bake until hot and bubbly about 25 minutes. 
12. Broil until golden brown about 3 min. 
13. Garnish with Basil leaves.  

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