Preheat the oven to 425 degrees. While the oven is preheating begin thinly slicing your 4 zucchini’s. Lay them out on a large baking sheet and drizzle with olive oil. Make sure ever zucchini has been lightly coated. Then sprinkle with salt and cracked black pepper. Roast for 8-10 minutes or until golden not burnt.
While the zucchini is cooking; in a medium size pot heat 2 tablespoons of olive oil on high heat for 1 minute. Then add the pint of grape tomatoes and reduce heat to medium. Mixing the tomatoes well and then place a lid on the tomatoes. *The tomatoes will begin to sweat; bursting in the pot creating the most aromatic sauce, ever!
While the tomatoes sweat let’s make the cheese! In a small sauce pan add ½ cup of ricotta and a ½ package from a 5.2oz package of Boursin Garlic and Herb cheese on medium heat. Stirring until the cheeses have melted and combined. Add chopped basil and parsley along with the Parmesan cheese and cook until hot and well combined.
At this point your zucchini should be ready to be pulled out of the oven — if you haven’t done so already take the zucchini out of the oven, turn off the oven, and set the zucchini to the side.
Let’s finish the sauce! Mix the tomatoes then add the chopped garlic along with the chicken broth. Mix well then add the sugar and red pepper flakes. Mix well again and at this point most of the chicken broth should have evaporated at this point–lastly add the ½ cup wine and bring the sauce up to high heat. Mix well–all tomatoes should be soft and not true to original form. Turn the heat off and place a lid on the pot.
Let’s put this dish together; Using a small ramekin layer 3 pieces of zucchini on the bottom and then a dollop of the cheese mixture (about a tablespoon) then another 3-4 layers of zucchini, followed by another dollop of cheese, and lastly another 3-4 layers of zucchini followed by a dollop of tomato sauce. Repeat this step until you have 4 ramekins. Serve immediately with a sprig of fresh basil, and indulge.