Zucchini Rollatini Recipe is the perfect dish for busy weekdays or cozy weekends alike. With its creamy filling, vibrant flavors, and a comforting marinara sauce, this recipe embodies comfort food at its finest. Plus, it’s simple to make, customizable with various fillings, and a great way to sneak some veggies into your diet!
Recipe Information
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 18g
Carbohydrates: 18g
Fat: 18g
Fiber: 2g
Sugar: 5g
Sodium: 450mg
Why Make Zucchini Rollatini Recipe
This Zucchini Rollatini Recipe is not only delicious but also a healthier alternative to traditional pasta dishes. The zucchini serves as a low-carb wrapper packed with nutrients while delivering substantial flavor. It’s vegetarian-friendly and can be easily adapted to suit your dietary preferences, making it a versatile option for everyone at the table.
How to Make Zucchini Rollatini Recipe Step by Step
Ingredients
2 large zucchini (14 oz each), 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 (Polly-O recommended)
1/2 cup grated Pecorino Romano cheese, plus more for serving
1/4 cup chopped fresh basil
1 garlic clove, minced
3/4 cup (3 oz) shredded mozzarella cheese (Polly-O recommended)
Directions
Preheat your oven to 400°F. Spread 1/4 cup of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish to prevent sticking and add flavor. Cut the zucchini lengthwise into twelve 1/4-inch thick slices. Using a mandolin slicer makes this easier and ensures uniform thickness for even cooking.
Season both sides of each zucchini slice with 1/2 teaspoon kosher salt and freshly ground black pepper to taste. Heat a grill pan over high heat and grill the zucchini slices for about 2 minutes per side until grill marks appear and the slices become pliable but not fully cooked.
In a medium bowl, lightly beat the egg. Add the ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix well until evenly combined. Spread approximately 1 1/2 tablespoons of the ricotta mixture evenly on each zucchini slice, covering the surface. Carefully roll up each slice and place it seam-side down in the prepared baking dish.
Spoon 1 tablespoon of marinara sauce over each rolled zucchini and sprinkle with 1 tablespoon of shredded mozzarella cheese to add flavor and meltiness. Cover the baking dish tightly with foil. Bake in the preheated oven for 20 minutes or until the cheese is hot, melted, and bubbly.
How to Serve Zucchini Rollatini Recipe
Serve your Zucchini Rollatini Recipe hot, garnished with additional Pecorino Romano cheese and fresh basil. Pair it with a crisp green salad or garlic bread for a well-rounded meal. It also goes beautifully with a side of roasted vegetables or a light soup for a complete dinner experience.
How to Store Zucchini Rollatini Recipe
To store any leftovers, let them cool completely, then transfer them to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for a quick meal. You can also freeze the rolled zucchini before baking; just thaw and bake when you’re ready to enjoy!
Expert Tips for Cooking Zucchini Rollatini Recipe
- Use a mandolin slicer for even, thin zucchini slices to ensure perfect cooking.
- Experiment with different kinds of cheese or add sautéed spinach for added nutrition.
- Don’t skip grilling the zucchini; it imparts a wonderful flavor and texture.
Delicious Variations of Zucchini Rollatini Recipe
- For a spicy twist, add crushed red pepper flakes to the ricotta mixture.
- Try using herbed cream cheese instead of ricotta for a change in flavor.
- Add lemon zest to the cheese mixture for a refreshing citrus touch.
Zucchini Rollatini Recipe is a delightful dish that you’ll want to make time and time again. With its rich flavors and pleasing presentation, it’s sure to impress your family and guests. Enjoy the journey of cooking and the joyful experience of sharing this delicious meal with loved ones!
Zucchini Rollatini
Ingredients
Zucchini and Seasoning
- 2 large large zucchini (14 oz each), cut lengthwise into 12 (1/4-inch thick) slices
- 1/2 teaspoon kosher salt
- to taste Fresh black pepper
Cheese and Filling
- 1 cup quick marinara sauce
- 1 large egg
- 2/3 cup part-skim ricotta cheese (Polly-O recommended)
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1 clove garlic, minced
- 3/4 cup shredded mozzarella cheese (Polly-O recommended)
Instructions
Preparation
- Preheat your oven to 400°F. Spread 1/4 cup of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise into twelve 1/4-inch thick slices. Season both sides with 1/2 teaspoon kosher salt and freshly ground black pepper.
- Heat a grill pan over high heat and grill the zucchini slices for about 2 minutes per side until grill marks appear.
Filling
- In a medium bowl, lightly beat the egg. Add ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix well.
- Spread approximately 1 1/2 tablespoons of the ricotta mixture evenly on each zucchini slice and roll up each slice. Place seam-side down in the baking dish.
Baking
- Spoon 1 tablespoon of marinara sauce over each rolled zucchini and sprinkle with 1 tablespoon of shredded mozzarella cheese.
- Cover the baking dish tightly with foil and bake for 20 minutes until cheese is hot, melted, and bubbly.
