Zucchini Rollatini

This cheesy, Zucchini Rollatini is a delicious, veggie-loaded dish! Made with strips of grilled zucchini full of a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked inside the oven until the cheese is warm and melted.

This cheesy, Zucchini Rollatini is a delicious, 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.

The inspiration for this dish came from my eggplant rollatini, one of my favourite summer season food. I changed that recipe a piece, preserving the cheese filling quite simple and swapping the eggplant for zucchini. I searched for two huge zucchinis, that were quite thick in order that the rolls might be big sufficient to make a meal and sliced them with my mandolin (partner hyperlink) so they're all the same thickness.

ZUCCHINI ROLLATINI

8 Freestyle Points 318 calories

TOTAL TIME: 30 minutes

PREP TIME: 10 minutes

COOK TIME: 20 minutes

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 inside the oven until the cheese is warm and melted.

INGREDIENTS:

• Fresh black pepper, to taste
• 1 cup quick marinara sauce
• 1 garlic clove, minced
• 2/3 cup part skim ricotta cheese (I like Polly-O)
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 cup chopped basil
• 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
• 1/2 teaspoon kosher salt
• 1 large egg

DIRECTIONS:

1. Preheat the oven to 400F. spread 1/four cup marinara sauce on the lowest of a 13 x nine-inch baking dish.
2. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same length. It’s simplest to do this with a mandolin. My mandolin is from OXO.
3. Season both sides of the zucchini with half of tsp salt and pepper, then grill on a grill pan over excessive warmness to help dry out the zucchini, until pliable and grill marks form, however no longer completely cooked, approximately 2 minutes on every facet.
4. In a medium bowl, beat the egg then mix collectively with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/eight tsp pepper.
5. Unfold the ricotta combination (approximately 1 half of tablespoons each) frivolously onto every zucchini slice, spreading to cowl.
6. Roll up slices and set up them every seam side down in the organized dish.  pinnacle each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
7. Bake 20 mins, or till the cheese is warm and melted.