Recipe Library
Zucchini Rollatini
Zucchini slices cradle a creamy ricotta filling fragrant with basil and garlic, then bake in marinara until the mozzarella melts into gooey, savory ribbons over each tender roll.
- Total
- 34 min
- Prep
- 10 min
- Cook
- 24 min
- Serves
- 3
Nutrition per Serving
- Calories
- 318
- Protein
- 21g
- Carbs
- 19g
- Fat
- 18g
- Fiber
- 5g
- Sugar
- 9g
- Sodium
- 998mg
Ingredients
- 2 large (14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices)
- 1/2 tsp 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)
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.