Zucchini Rollatini

This cheesy, Zucchini Rollatini is a delicious, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.


The inspiration for this dish came from my eggplant rollatini, one in all my favorite summer meals. I changed that instruction a small amount, keeping the cheese filling pretty straightforward and swapping the eggplant for zucchini. I sought for 2 giant zucchinis, that were pretty thick so the rolls would be giant enough to form a meal and sliced them with my chordophone (affiliate link) in order that they are all the identical thickness.

To make the zucchini pliable, and to cut back liquid after they bake I grilled them on my grill pan before filling and rolling. This instruction was super simple and pretty fast to whomp up. the primary time I tested these I baked them longer however I didn’t like however watery they were. This time, I solely baked them for twenty minutes and that theycame out excellent, not mushy or watery and therefore the zucchini had the proper texture – guys these came out therefore good! this might be prepped ahead then baked once able to eat.



INGREDIENTS:

    • 2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
    • 1/2 teaspoon kosher salt
    • fresh black pepper, to taste
    • 1 cup quick marinara sauce
    • 1 large egg
    • 2/3 cup part skim ricotta cheese (I like Polly-O)
    • 1/2 cup grated Pecorino Romano cheese, plus more for serving
    • 1/4 cup chopped basil
    • 1 garlic clove, minced
    • 3/4 cup (3 oz) shredded mozzarella (I like Polly-O)

DIRECTIONS:

  1. Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
  6. 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.
  7. Bake 20 minutes, or until the cheese is hot and melted.



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