Zucchini Rollatini
A delicious and healthier alternative to traditional pasta dishes, featuring zucchini slices rolled with a creamy ricotta filling and topped with marinara sauce.
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.
Notes
Serve hot, garnished with additional Pecorino Romano cheese and fresh basil. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen before baking.