Zucchini Rollatini
Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
- 1 large egg
- 1/2 teaspoon kosher salt
- 1 clove (minced)
- 1 cup quick marinara sauce
- 2/3 cup part skim ricotta cheese (i like polly-o)
- 1/4 cup chopped basil
- fresh black pepper (to taste)
- 2 large (14 oz each zucchini, cut lengthwise into 12 (1/4
- 1/2 cup grated pecorino romano cheese (plus more for serv
- 3/4 cup 3 oz shredded mozzarella (i like polly-o)
- Carbohydrate 0.221966666935787 g
- Cholesterol 70.5 mg
- Fat 1.679280000065 g
- Fiber 0.0565333343382334 g
- Protein 2.20796666698656 g
- Saturated Fat 0.517948666670831 g
- Serving Size 1 1 serving (22g)
- Sodium 225.016266667073 mg
- Sugar 0.165433332597554 g
- Trans Fat 0.28214400001239 g
- Calories 25 calories
Step-by-step
- 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.
- 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.
My Easy Zucchini Rollatini Recipe: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. But trust me, this Zucchini Rollatini recipe is a lifesaver! It’s surprisingly quick to put together, and the result is a show-stopping dish that’s impressive enough for company, yet easy enough for a weeknight meal. The key is prepping in advance, and the beauty of this dish is that many of the components can be prepared earlier in the day or even the night before.
This dish ticks all the boxes: it's packed with fresh, vibrant flavors, it’s visually appealing, and it’s adaptable to whatever ingredients you have on hand. I often adjust the filling based on what’s in my fridge – sometimes I add spinach, sun-dried tomatoes, or even some crumbled Italian sausage for a heartier meal. Feel free to experiment and let your own creativity guide you. The basic recipe is perfect as is, but it's a canvas for delicious improvisation.
What I Love About This Recipe:
- It's healthy: Zucchini is low in calories and packed with nutrients, and the ricotta and cheese provide a good dose of protein. This is a great way to sneak in some extra vegetables into your family's diet.
- It’s versatile: Feel free to experiment with different cheeses, herbs, and add-ins to suit your taste. You can use different types of pasta sauce, too. I often add a pinch of red pepper flakes for a subtle kick.
- It's make-ahead friendly: Many steps can be prepared ahead of time, making it perfect for busy weeknights. You can even prep the zucchini and filling the day before, and assemble and bake it right before dinner.
- It's impressive: This dish looks far more complicated than it is, making it a great choice for impressing guests without spending hours in the kitchen.
Tips and Tricks for Success:
- Use a mandoline slicer: This will ensure that your zucchini slices are even and thin, making them easier to roll. If you don’t have one, a very sharp knife will do the job, just be careful and patient.
- Don't overcook the zucchini: You want the zucchini to be tender but not mushy. Grilling them first helps to reduce moisture, leading to a firmer roll.
- Season generously: Don't be shy with the salt and pepper. Proper seasoning is key to bringing out the flavor of the zucchini and the filling.
- Use fresh basil: Fresh basil adds a wonderful brightness to the dish. If you can’t find fresh basil, you can substitute with a teaspoon of dried basil, but fresh is always best.
- Cover with foil: Covering the dish with foil during baking helps to keep the zucchini moist and prevents the cheese from browning too quickly.
This Zucchini Rollatini recipe is more than just a meal; it's a celebration of simple, fresh ingredients and a testament to the fact that delicious, healthy food doesn't have to be complicated. So gather your ingredients, roll up your sleeves, and prepare to be amazed by how much flavor you can pack into this surprisingly simple dish. It's a recipe I've made countless times, and it never disappoints. Give it a try, and let me know what you think!
