Zucchini Rollatini
User Reviews
4.8
Zucchini Rollatini
Description
This recipe starts by slicing large zucchini lengthwise into thin strips about 1/4 inch thick. The slices are seasoned and grilled briefly until they are flexible and marked without being fully cooked, which reduces water content. The filling combines ricotta cheese with grated Pecorino Romano, fresh basil, minced garlic, egg, and seasoning for a creamy, savory layer that complements the zucchini's mild flavor.
Each slice is spread with the ricotta mixture, rolled up, and arranged seam side down in a baking dish lined with marinara sauce. Additional sauce and shredded mozzarella top each roll before covering with foil and baking until the cheese melts and filling is heated through. This results in tender zucchini rolls with a creamy, cheesy interior and a lightly sauced exterior.
The dish can be served as a vegetarian main or side, offering a lighter alternative to pasta with similar flavors of tomato, cheese, and herbs.
Ingredients
- 2 large (14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices)
- 1/2 teaspoon kosher salt
- black pepper to taste, fresh
- 1 cup marinara sauce quick
- 1 egg large
- 2/3 cup ricotta cheese I like Polly-O, part skim
- 1/2 cup Pecorino Romano cheese plus more for serving, grated
- 1/4 cup basil chopped
- 1 garlic minced, clove
- 3/4 cup mozzarella cheese 3 oz, shredded, Polly-O brand preferred
Instructions
- Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.
- Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
- In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
- Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
- Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
- Bake 20 minutes, or until the cheese is hot and melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 4rolls | |
| Calories | 318kcal | 16% |
| Carbohydrates | 18.5g | 6% |
| Protein | 21g | 42% |
| Fat | 17.5g | 27% |
| Saturated Fat | 10.5g | 53% |
| Cholesterol | 113mg | 38% |
| Sodium | 998mg | 42% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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