zucchini rollatini

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 in the oven until the cheese is hot and melted.

Zucchini Rollatini

large (14 oz each zucchini,

salt

black pepper (to taste)

quick marinara sauce

ricotta cheese (I like Polly-O)

Pecorino Romano cheese (plus more for serving)

basil

garlic (minced)

mozzarella (I like Polly-O)

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. It’s 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.

https://www.youtube.com/watch?v=YKkLUvRQHE8

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. SO good!!

8 Smart Points • 318 calories (4 rolls)
print the full recipe here: http://www.skinnytaste.com/zucchini-rollatini/

These Vegan &amp; Gluten-Free Zucchini Lasagna Roll Ups combine tender zucchini noodles with a creamy tofu ricotta and tangy marinara sauce. A hearty main dish or side!

Vegan Zucchini Lasagna Roll Ups 

zucchini (or 3 large)

Salt,

(700 mL) marinara sauce

vegan cheese, for sprinkling (optional)

Serving suggestions: fresh basil, parsley, pesto, etc.

(397 g) block firm tofu, pressed*

garlic

lemon zest (optional)

lemon (2 to 3 tablespoons)

nutritional yeast

Italian seasoning blend

black pepper

parsley

Prep: Preheat the oven to 400F and set a 9&#215;13” casserole dish aside.

Salt the Zucchini

Trim the ends off of the zucchini, then use a mandoline to slice the zucchini thinly lengthwise (⅛” or less). Line a baking sheet or rack with paper towels or a clean kitchen towel. Place one layer of zucchini strips on the towel and sprinkle with salt, then flip the strips and sprinkle with salt again. (Note: don’t be afraid to use a good amount of salt! We will wipe it off in step 4). Cover with paper towels, then repeat with additional layers of zucchini and salt. Cover the final layer of zucchini with paper towels, then set aside to rest for 15 to 20 minutes. The salt will draw excess moisture out of the zucchini and the strips will become tender.

Ricotta

While the zucchini is resting, make the ricotta. Set up a food processor with an S-blade attachment and add the tofu, cashews, garlic, lemon zest, lemon juice, nutritional yeast, Italian seasoning, salt, and pepper to the base. Process for 45 to 60 seconds, until you get a creamy and fluffy texture. Scrape the sides of the food processor with a spatula as necessary, to make sure everything is evenly incorporated. Transfer the ricotta to a bowl and fold in the basil and parsley. Set aside.

Zucchini “Noodles”

Remove the top paper towel (or kitchen towel) layer from the zucchini and use it to wipe off any excess salt. Transfer the zucchini to a plate, and repeat with the remaining layers. The zucchini should be very soft and have the flexible texture of cooked lasagna noodles.

Assemble

Pour the marinara sauce into the bottom of the baking dish. Place one strip of zucchini onto a cutting board or plate and use a 1 tablespoon cookie scoop or large spoon to place a dollop of the ricotta mixture towards the end of one side of the strip. Roll the zucchini up into a small “log”, so the ricotta mixture is surrounded by layers of zucchini. Then, place the roll-up into the marinara with one open (ricotta) side facing up. You can also place the roll-ups with both open sides in the sauce, but the ricotta will spill into the marinara more. Repeat with the remaining zucchini strips, until the casserole dish is full. Sprinkle the top of the casserole dish with vegan cheese, if using.

Bake

Bake in the middle rack of the oven for 30 to 35 minutes, until the sauce is bubbly and the ricotta is golden on top. Let sit for 5 minutes before serving, to allow the sauce to thicken slightly. Top with additional fresh herbs if desired and serve warm. Leftovers will keep in the refrigerator for up to 5 days.

https://content.jwplatform.com/videos/PCMgB1oP.mp4

These Vegan Zucchini Lasagna Roll Ups combine tender zucchini noodles with a creamy tofu ricotta and tangy marinara sauce. A hearty main dish or side!

Zucchini Lasagna Roll Ups

Zucchini Rollatini is the ultimate summer dish! Paper-thin slices of zucchini are rolled around a cheesy blend of ricotta and baby spinach and topped with the simplest marinara and fresh basil. Perfect on it&#39;s own or with anything from the grill!

zucchini (thinly sliced, see notes below)

(360 grams) ricotta (drained

baby spinach (steamed, drained, chopped)

(45 grams) grated Pecorino Romano cheese

(113 grams) shredded mozzarella cheese (divided)

Italian parsley

(60 milliliters) extra virgin olive oil

garlic (sliced)

red pepper flakes (optional)

plum tomatoes

salt and pepper (to taste)

basil leaves (chopped)

Slice the zucchini lengthwise into very thin strips with a mandoline or vegetable peeler, stopping once the seed area is reached.  The center 1/2&quot; with mostly seeds should not be used and can be saved for another purpose.  Layer the zucchini strips in a colander and sprinkle kosher salt on each layer.  Place a plate and a couple of cans on top to weigh it down and accelerate water release.  Let the zucchini release water for 60-90 minutes.

First, prep the zucchini

Heat a large pan to medium with the olive oil and add the garlic.  Cook until golden then add the optional hot red pepper flakes and cook for another 30 seconds.  Add the plum tomatoes and bring to a lively simmer, about 3-5 minutes.  Once the sauce starts to thicken, turn the heat to the lowest setting and cover with the lid cracked. Season with salt and pepper to taste.

Add the basil to the sauce right before assembling the zucchini rollatini.

Make the sauce

Cook the spinach in the microwave for 60 seconds, then when able to handle, squeeze the spinach in a clean kitchen towel to remove the moisture.  Finely chop the spinach.

Combine the spinach with the ricotta, basil, parsley, 3/4 cups mozzarella, 1/4 cup pecorino, and a half teaspoon of pepper.  Mix well and taste test.  Adjust salt levels to desired taste and then add 1 beaten egg and mix to combine.

Preheat the oven to 400°F and set the rack to the middle level.

Rinse the zucchini to remove the excess salt and dry off thoroughly with paper towels.

On a large clean surface layer 3-5 pieces of zucchini lengthwise overlapping each other.  Place 2-3 tablespoons of the ricotta mixture in the middle of the zucchini layers.  Roll up the zucchini and leave the seam side down.  Work in batches until all of the zucchini slices are used up.

Layer a half inch of marinara sauce into the bottom of a large baking dish.  Place all of the zucchini rollatini, seam side down, into the baking dish.  Spoon some more of the sauce onto each rollatini and sprinkle with the remaining mozzarella and Pecorino Romano cheese.

Bake for 20-30 minutes or until bubbly and golden on top.  The rollatini can be broiled for the last 1-2 minutes but watch carefully.  Let rest for 15 minutes before serving so that the rollatini can settle. Any extra sauce can be served on the side. Enjoy!

Assemble and bake

Its taste so good!! And its so easy to make!! But I wish that it does’nt take so long time to make it.
Love this recipe.

Made this and it was so yummy.  It was well worth the prep!  I wasn't alone in the loving of the taste either, my whole family enjoyed it. Thank You

Love the ingredients and that this makes a much lower meal than having a traditional ravioli.  Agreed that this is a perfect Summer dish.

My preference is to use the "Zavioli" recipe's technique to make squarish packages of filling by placing perpendicular straps of zucchini to hold the ricotta filling.

The directions of the recipe say to add the basil to the ricotta mixture.  I read and reread the recipe and don't see the amount of basil or how you want the basil added to the mixture (sliced, whole leaves, chopped).  I've got some growing in my back yard, so I will just pull off a few leaves and slice them up.

Amazing recipe!  I made it with small(ish) zucchini, so no need to cut around or discard seeds.

https://www.youtube.com/watch?v=tbMpQbhiXXA

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today we're making a summer favorite, Zucchini Rollatini. I hope you love it!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/zucchini-rollatini/

INGREDIENTS
Base ingredients
3-4 medium zucchini - thinly sliced with peeler or mandoline
1 1/2 cups (360g) ricotta - drained for at least 2 hours
1 cup baby spinach - steamed, drained, chopped
2 tablespoons chopped fresh basil
1/2 cup (45g) grated Pecorino Romano cheese
1 cup (113g) shredded mozzarella cheese - divided
1/4 cup minced flat-leaf Italian parsley
1 large egg
For the sauce
1/4 cup (60ml) extra virgin olive oil
8 cloves garlic - sliced
1/2 teaspoon crushed red pepper flakes **optional**
1 28-ounce can plum tomatoes - hand crushed or blender pulsed
salt and pepper to taste
1/4 packed cup basil leaves - chopped

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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