Instructions

1. Cut the ends of the zucchini and, using a vegetable peeler, slice into half centimetre long ribbons.
2. Place these on a plate, sprinkle with a little salt. Rest them for 30 minutes in the salt. When the zucchini is soft (and it can be easily rolled up), wipe the ribbons dry with a paper towel.
3. Preheat the oven to 180°°C or turn on the grill to medium.
4. Place the ribbons on a greased baking tray.
5. Mix the oil with the garlic then brush the zucchini slices with this. Grill or roast in the oven for 10-15 minutes. Turn them over, brush with the remaining oil and cook for another couple of minutes.
6. When the zucchini slices are golden on both sides, transfer them carefully to a plate and let them cool.
7. Meanwhile, slice the sun-dried tomatoes into thin strips and coarsely cut up the cheese.
8. Put a few pieces of the cheese, a couple of slices tomato and a couple of basil leaves on one end of each zucchini slice, then roll them up.
9. Arrange them on a serving plate, scatter freshly ground pepper and basil leaves on top.