Zucchini Rollatini
Zucchini Rollatini is a mouthwatering, cheesy delight packed with vegetables! This dish features strips of grilled zucchini filled with a savory basil and cheese mixture, rolled up, and then generously covered with marinara sauce and mozzarella. It’s then baked to perfection in the oven until the cheese is wonderfully warm and gooey.
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Ingredients
- 2 large
- 1 large egg
- 2/3 cup part skim ricotta cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup chopped basil
- 1 garlic clove
- 3/4 cup 3 oz shredded mozzarella (I like Polly-O)
- 1 cup quick marinara sauce
- 1/2 teaspoon kosher salt
- fresh black pepper
Instructions
- 1
Start by preheating your oven to 400°F. Pour 1/4 cup of marinara sauce onto the base of a 13 x 9-inch baking dish, spreading it evenly.
- 2
Slice the zucchini lengthwise into pieces that are 1/4-inch thick, aiming for a total of 12 slices that are uniform in size. A mandolin is the most efficient tool for this task; I personally use an OXO brand mandolin.
- 3
Sprinkle both sides of the zucchini with 1/2 teaspoon of salt and pepper. Grill the slices on a high-heat grill pan to remove moisture, cooking until they are flexible and have grill marks, about 2 minutes per side, but do not cook them completely.
- 4
In a medium mixing bowl, whisk the egg, then combine it with the ricotta cheese, Pecorino Romano, basil, minced garlic, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper.
- 5
Take about 1 1/2 tablespoons of the ricotta mixture and spread it evenly across each zucchini slice, ensuring full coverage.
- 6
Roll each zucchini slice tightly and place them seam-side down in the prepared baking dish. Spoon 1 tablespoon of marinara sauce and 1 tablespoon of mozzarella cheese on top of each roll, then cover the dish securely with aluminum foil.
- 7
Bake in the oven for 20 minutes, or until the cheese is thoroughly heated and melted.