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Zucchini Rollatini Recipe

Zucchini Rollatini Recipe

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Prep Time 35 minutes
Cook Time 42 minutes
Total Time 1 hour 17 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini (about 8 inches each)
  • 3 tbsp olive oil
  • Fine sea salt and black pepper
  • 15 oz whole-milk ricotta cheese, drained
  • 1 cup shredded low-moisture mozzarella
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh basil
  • 1 ½ cups marinara sauce

Method
 

  1. Heat oven to 400°F. Slice zucchini lengthwise into ¼-inch planks. Brush with oil, season, and roast 8-10 minutes until pliable. Cool.
  2. Mix ricotta, mozzarella, Parmesan, egg, garlic, basil, ½ tsp salt, and ¼ tsp pepper until smooth.
  3. Spread ½ cup sauce in an 8-inch square baking dish. Place a heaping tablespoon of filling on each strip, roll, and place seam side down.
  4. Pour remaining sauce over rolls, top with extra mozzarella and Parmesan. Lower oven to 375°F, cover with foil, and bake 20 minutes. Uncover and bake 10-12 minutes until bubbly.
  5. Broil 2-3 minutes until cheese is spotty brown. Scatter fresh basil on top and serve hot.

Notes

Let the rollatini rest about 10 minutes out of the oven so it slices cleanly. If your zucchini strips are on the wider side, you may get fewer rolls; just pack them in the dish and it will all bake evenly.