3 medium zucchini
2 tablespoons olive oil
1 1/3 cups ricotta cheese
2 tablespoons fresh mint, finely chopped
1/4 cup fresh basil, finely chopped
24 whole basil leaves
Salt & pepper
Tomato sauce, for serving (optional)
Preheat a grill or grill pan to medium-high heat.
Remove both ends from the zucchini. Use a mandolin or sharp chef's knife to slice the zucchini lengthwise into slices 1/4-inch thick. Lightly brush each side of the zucchini slices with olive oil. Season with salt and pepper just before placing on the grill. Place zucchini on the grill in a single layer; don't let the slices overlap — cook in batches if necessary. Cook for about 2 minutes. Flip and cook for another 2 minutes on the other side. When done, the zucchini should feel soft enough to roll and have light grill marks. Remove the zucchini from the grill, and place on a baking sheet to cool completely.
Meanwhile, in a medium bowl, combine the ricotta cheese, basil, mint, 1/4 teaspoon salt, and freshly ground black pepper, and stir together.
At this point, both the zucchini and cheese mixture can be refrigerated for a few days, until you're ready to serve.
To assemble, spread a thin layer of ricotta cheese across a strip of zucchini. Place a whole basil leaf at one end of the zucchini, and starting at that end, roll up the zucchini. Set aside, and repeat with the remainder of the slices.