Zucchini Rollatini

Ingredients

• 2 tablespoons olive oil
• 1/2 small yellow onion, finely chopped
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 cloves garlic, finely grated
• One 28-ounce can whole peeled tomatoes, crushed by hand
• 1/8 teaspoon crushed red pepper flakes
• 1 large zucchini (about 1 pound), ends trimmed
• 1 cup whole-milk ricotta
• 1/2 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon grated lemon zest
• 1 large egg, beaten
• 1 cup shredded whole-milk mozzarella (about 4 ounces)
• 1/2 cup plus 1 tablespoon grated Parmigiano-Reggiano (about 2 1/2 ounces)

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