2 large zucchinis
olive oil, to cook zucchini
sea salt and ground black pepper, to taste
10.5 (or 1 package)
chopped fresh basil
Using a mandolin slicer or a very sharp knife, slice the zucchini lengthwise so that you get nice, even slices. Aim for 16-20 slices. Transfer slices to a large bowl and toss with enough olive oil, salt, and pepper to coat.
Preheat a grill over medium-high. Lay the slices of zucchini out over the grates and grill until light char marks are visible. Flip the zucchini over and cook until the other side is charred as well. Remove the grilled zucchini from the grill and place on a plate.
Preheat oven to 350 degrees. Using a cast iron skillet, cover the bottom of the skillet with the tomatoes. Drizzle with olive oil. Once zucchini have cooled to touch, place 1 tbsp ricotta at the end of the zucchini and roll. Repeat process until all zucchini are rolled and are covering the cherry tomatoes. Place skillet in oven and bake for 25 minutes or until tomatoes are warm and soft and ricotta is warm.