Name: Stuffed Zucchini Rolls with Ricotta Cheese
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: Internacional
Ingredients: 1/2 cups white onion, finely chopped, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 2 cups ricotta cheese, for the filling; 1/4 cups parsley, finely chopped, for the filling; 1 cup zucchini blossoms, chopped, for the filling; 1/4 cups baby corn, for the filling; 1/4 cups sun-dried tomatoes, finely chopped, for the filling; 1 pinch salt, for the filling; 1 pinch pepper, for the filling; 2 pumpkins, sliced into 1/2 cm strips; 1/4 cups white onion, finely chopped; 1 tablespoon garlic, finely chopped; 2 cups tomato purée; 1/4 cups Parmesan cheese, for gratin; 1/2 cups basil; 1 pinch oregano; 1/4 cups cherry tomato, cut in half; 1 pinch thyme