English Clotted Cream-Stuffed Zucchini Rolls

12 zucchinis, organic, uniformly-sized, peeled, washed, cut into long strips for rolling up with a clotted cream filling (to be baked). To make it easier to roll, it might need a light steaming to soften it.

Filling:

8 cups English clotted cream, organic
(Substitute with a pureed cottage cheese, skim, organic, pasteurized)

3 cups fresh, organic shallots, peeled, washed, ends trimmed off, finely-minced

4 tsp sea salt

4 tsp blk pepper, organic, finely-ground

8 tsp organic, dried sweet basil leaves, Californian

Whisk filling ingredients together. Roll about 2 tablespoons of the filling into zucchini strips (for appetizers). Or, you could do this like a very shallow, four-layer lasagna side dish. Use a very shallow, fluted bakeware pan for that. Put into extra virgin olive oil-misted glass bakeware pan. For the appetizer rolls, pack it together, so it's a single layer, with no spaces between each roll. Put a toothpick through each roll, to hold it in place.

Sprinkle an even, thin layer of fresh, finely-grated, organic parmesan cheese onto the rolls. Bake center rack, preheated, 350°F, for approximately 25 minutes, uncovered. Serve alongside a large, deep-dish, New England, homemade cod/haddock pot pie with an Irish soda biscuit top crust.