Zucchini Rollatini
Zucchini Rollatini is a delicious Italian-inspired dish featuring tender zucchini wraps filled with a creamy ricotta mixture, topped with marinara sauce and melted mozzarella.
Ingredients
Zucchini and Filling
- 2 medium medium zucchinis Firm and free of blemishes
- 15 ounces ricotta cheese Provides a rich texture
- 1 large egg Binds the filling
- 2 cloves garlic, minced Adds aromatic flavor
- 1 teaspoon Italian seasoning For flavor
- to taste Salt For seasoning
- to taste Pepper For seasoning
Topping
- 1 cup marinara sauce Store-bought or homemade
- 1 cup shredded mozzarella cheese For topping
- 1/4 cup grated Parmesan cheese Enhances overall taste
- 2 tablespoons olive oil For added richness
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. If watery, lightly salt them and let sit for 10 minutes.
- In a mixing bowl, combine ricotta cheese, egg, minced garlic, Italian seasoning, and add salt and pepper to taste. Mix until creamy.
Assembly
- Lay a zucchini strip flat, place about a tablespoon of the ricotta filling at one end, and roll it up tightly. Place seam side down in a baking dish.
- Once rolled, cover the zucchini with marinara sauce, and sprinkle mozzarella and Parmesan cheese on top. Drizzle with olive oil.
Baking
- Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
- Allow cooling slightly before serving to let flavors meld.
Notes
For variations, consider adding chopped spinach or sautéed vegetables to the filling. For a gluten-free option, use gluten-free marinara sauce. Zucchini Rollatini can be stored in the refrigerator for up to 3-4 days.