Zucchini Rollatini
A delightful vegetarian dish featuring rolled zucchini filled with a creamy ricotta mixture, baked in marinara sauce, and topped with melted cheese.
Ingredients
For the filling
- 1 cup Ricotta cheese Creamy filling that adds richness.
- 1 large Egg Binds the filling together.
- 2 cloves Minced garlic Enhances flavor and adds aroma.
- 1 teaspoon Italian seasoning Adds warmth and complexity.
- 1 teaspoon Salt Enhances flavors.
- 1/2 teaspoon Pepper Balances the dish.
For assembly
- 4 medium Fresh zucchini Main ingredient, cut into strips.
- 2 cups Marinara sauce Binds ingredients and adds moisture.
- 1 cup Shredded mozzarella cheese Melted topping.
- 1/4 cup Grated Parmesan cheese Adds nuttiness and richness.
- 2 tablespoons Olive oil Enriches flavors and promotes browning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. If they are watery, sprinkle with salt and let sit for 10 minutes to draw out moisture.
Filling preparation
- In a mixing bowl, combine the ricotta cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until smooth.
Assembly
- Take one zucchini strip and place about 1 tablespoon of the ricotta mixture at one end. Roll it up tightly, with the seam side facing down. Repeat for all strips.
- Pour marinara sauce over the assembled rolls and sprinkle with mozzarella and Parmesan cheese. Drizzle with olive oil and cover with foil.
Baking
- Bake for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Allow to cool slightly before serving.
Notes
For variation, consider adding spinach or mushrooms to the filling. Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (175°C) for best results.