INGREDIENTS
1 1/4 cups
ricotta cheese
1 cup
chopped spinach
1
egg, lightly beaten
1 tsp
ground black pepper
1 cup
basil leaves, torn
2 tbsp
extra-virgin olive oil, or more to taste
1/2 clove
garlic (optional)
2 tbsp
pine nuts
1
extra large zucchini
9
toothpicks, soaked in water
1/4 cup
pasta sauce
2 tbsp
grated Parmigiano-Reggiano cheese