Spicy Tomato Basil Zucchini Involtini - Penguin Books Australia

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for greasing
• 1 medium yellow onion, chopped
• 2 garlic cloves, finely chopped or grated
• 2 tablespoons fresh thyme leaves, plus more for serving, or 2 teaspoons dried
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 to 2 teaspoons fennel seeds
• 1 teaspoon smoked paprika
• Pinch of crushed red pepper flakes
• Fine pink Himalayan salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 red bell pepper, seeded and chopped
• 1 (14-ounce) can crushed tomatoes or 2 cups tomato sauce
• 2 large zucchini or yellow summer squash
• 1 cup whole-milk ricotta cheese
• 1/2 cup shredded fontina cheese
• 1/2 cup fresh basil leaves, roughly chopped, plus more for serving
• 8 ounces low-moisture whole-milk mozzarella, torn