Three Cheese Zucchini Rollatini
Rollatini, or involtini in Italian, is usually made with eggplant rolled around creamy cheese and baked in marinara sauce. Inspired by its popularity, I gave it a fresh twist using zucchini instead.Zucchini pairs perfectly with Italian flavors. These tender ribbons are filled with herbed ricotta and baked until bubbly and delicious.If you love eggplant rollatini, this zucchini version is sure to win you over!
Ingredients
- 3-4 medium to large zucchinis or enough for ~30 pieces of zucchini noodles
- 1 1/2 cups tomato sauce
- 2/3 cup ricotta cheese
- 1/2 cup parmesan cheese
- 2/3 cup mozzarella cheese
- 1 egg
- 3 Tablespoons fresh basil
- 2 teaspoons fresh oregano
- 2 garlic cloves
- 1/4 teaspoon each salt & black pepper
Instructions
Prepare the zucchini
- Remove the stems from the zucchinis. Using a mandoline or peeler, slice them lengthwise into thin pieces about 1/8 inch thick. If using a knife, carefully slice them as evenly as possible to achieve similar thickness.
- Place the zucchini slices on a cutting board and sprinkle lightly with salt to remove excess moisture. Let them rest for about 5 minutes.
Prepare the ricotta filling
- In a mixing bowl, combine: Ricotta cheese, 1/4 cup Parmesan cheese, Chopped basil and oregano, Minced garlic, 1 egg, A pinch of salt and black pepper.
Prepare the baking dish
- Spread 1/2 cup (or more as needed) of tomato sauce evenly across the bottom of a large baking or casserole dish. Set aside.
Assemble the rollatini
- Overlap two zucchini slices lengthwise to create a wider surface. Spread about 1 tablespoon of the ricotta mixture evenly over the zucchini slices.
- Carefully roll up the zucchini and place it seam-side down in the prepared baking dish. Repeat this process until all the zucchini slices and ricotta filling are used.
Top with sauce and cheese
- Spoon 1-2 teaspoons of tomato sauce over each rollatini.
- Place the mozzarella slices over the rolls.
Bake
- Place the dish in the oven and bake, uncovered, for 25-30 minutes or until the cheese is bubbly and golden, and the zucchini is fully cooked.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
