Trim zucchini ends and using a mandolin or sharp knife, slice the zucchini lengthwise no less than ¼“ thick.
Lightly season with salt, pepper and olive oil and either grill zucchini well on one side OR bake your slices at 350 degrees F for 9-10 minutes on the bottom rack. The edges of each slice should be slightly tender but NOT mushy. Make sure you do not over-bake!
In the meantime, melt the butter and flour together in a small saucepan over medium-high heat. Once the butter fully melts, wait about 30 seconds then add the milk immediately whisking until a smooth thick sauce begins to form.
Once sauce begins to thicken nicely, turn off heat and add nutmeg, salt and cheese. Your sauce should only take a few minutes to thicken. (Do not stop whisking or it will burn!)
When zucchini is tender enough to roll, take out of oven (or off grill) and let cool slightly.
Combine ricotta filling ingredients in a bowl. Set aside or add to plastic bag to pipe.
Spread ricotta filling onto each slice and gently roll leaving end side down on serving dish. **If filling is too thick to spread, you can either use a plastic bag to pipe (squeeze the filling) easily onto each slice or you can just add a touch of water to the filling but I prefer it thicker!
Finally, spoon Alfredo sauce over top of each roll and garnish with more basil and cheese. Serve warm!
TipsDepending on the thickness and size of your zucchini, your baking time may need to be adjusted. The point of baking is to soften the zucchini enough to roll it! So check on it sporadically. You do not want to over-bake your zucchini!If your Alfredo sauce becomes too thick, add a little milk to thin it out!Party Tips**Bake and roll zucchini ahead of time (or the night before) and place in fridge. On the day of the party, warm up rolls in the oven on the 'warm' setting (200-250F) until ready to serve. Then spoon sauce over top at the last minute.*Store Alfredo sauce in the fridge in glass container and reheat in the microwave right before serving!