zucchini rollatini recipe

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 Rollatini

zucchini (thinly sliced, see notes below)

(360 grams) ricotta (drained

baby spinach (steamed, drained, chopped)

basil

(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

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Today we're making a summer favorite, Zucchini Rollatini. I hope you love it!

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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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