Prep: 15 minutes | Cook: 40 minutes | Total Time: 60 minutes

Preheat oven to 375°F. Trim ends of zucchini; discard. Using mandolin slicer with finger guard, thinly slice zucchinis lengthwise to make 32 slices. (Save zucchini scraps for another use.)

Lay zucchini slices on work surface; place 1 piece of pepperoni panino on short end of each zucchini slice and roll up tightly.

Spread 2/3 cup pasta sauce in greased 13- x 9-inch glass baking dish. Arrange zucchini rolls, seam side down, on sauce. Top with remaining pasta sauce and sprinkle with Parmesan.

Cover with foil and bake for 30 minutes. Remove foil and bake for about 10 minutes or until rolls are soft and sauce is bubbling at the sides. Sprinkle with basil.

Tip: Use zucchini scraps for soups, stews, pastas or stir-fries.