My garden is really starting to come on here in W. MT, the zucchini most of all. This year rather than the long green ones, I grew the rounder grayish type. The shape reminds me of an eggplant, so this is a takeon my favorite eggplant recipe, hope you try this easy dinner soon!
Peel and slice zucchini into 1/4" slices. Heat olive oil in skillet over med heat and sauté zucchini until softened. Place on paper towels to drain. Let cool. Pour 1 cup of the sauce into a baking dish, set aside.
Mix ricotta, egg, parsley, basil and garlic in medium bowl. Place 1/4 cup of mixture on large end of zucchini and roll up. Place seam side down in the baking dish over sauce. Repeat with all, and top with remaining sauce. Top with mozzarella and cover with foil. Bake at 350 for 45 minutes. Serve with a green salad and crusty bread.