Ricotta Filling



  1. In an 8 inch nonstick skillet, heat the oil over moderate heat. Add the onion and the garlic and saute, stirring frequently, for 6 minutes or until golden.

  2. Add the zucchini and water and cook, covered, 5 minutes more or until the zucchini is tender.

  3. Preheat the oven to 450°F.

  4. Lightly grease an 11 x 7 x 2 inch baking dish.

  5. In a medium sized bowl, combine the Ricotta cheese, 2 tablespoons of the Parmesan cheese and the zucchini mixture. Spoon 3 tablespoons of the filling onto a quarter section each crepe. Fold the crepe in half, then quarters, forming a fan shape.

  6. In a medium sized bowl, combine the tomatoes and tomato paste.

  7. Spread 1/4 cup of the mixture in the bottom of the prepared baking dish. Place the filled crepes in a single layer on top and spoon the rest of the tomato mixture over them. Sprinkle with remaining 2 tablespoons Parmesan cheese.

  8. Bake for 20 minutes or until bubbling.