Zucchini Rollatini
If you have about 30 minutes to spend in the kitchen, Zucchini Rollatini might be a great gluten free, lacto ovo vegetarian, and primal recipe to try. One portion of this dish contains about 25g of protein, 18g of fat, and a total of 342 calories. This recipe serves 3 and costs $2.68 per serving. This recipe is liked by 1479 foodies and cooks. A mixture of basil, part skim ricotta cheese, marinara sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Skinny Taste. Plenty of people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is super. Try Zucchini Rollatini, Eggplant & Zucchini Rollatini, and Keto Zucchini Rollatini – Low Carb for similar recipes.
Servings: 3
Ingredients:
1/4 cup chopped basil
fresh black pepper, to taste
1 large egg
1 garlic clove, minced
1/2 teaspoon kosher salt
1 cup quick marinara sauce
2/3 cup part skim ricotta cheese (I like Polly-O)
1/2 cup grated Pecorino Romano cheese, plus more for serving
3/4 cup (3 oz) shredded mozzarella (I like Polly-O)
2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
Equipment:
oven
baking pan
grill pan
grill
bowl
aluminum foil
Cooking instruction summary:
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. Its easiest to do this with a mandolin. My mandolin is from OXO.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.
Step by step:
1. Preheat the oven to 400F.
2. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
3. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. Its easiest to do this with a mandolin. My mandolin is from OXO.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.
4. Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
5. 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.
6. Bake 20 minutes, or until the cheese is hot and melted.
Nutrition Information:
covered percent of daily need
