Easy Zucchini Rollatini

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

The foundation for this dish got here from my eggplant rollatini, one among my favorite summer season meals. I changed that recipe a chunk, maintaining the cheese filling quite simple and swapping the eggplant for zucchini. I looked for  big zucchinis, that have been quite thick in order that the rolls could be huge sufficient to make a meal and sliced them with my mandolin (affiliate link) so they are all of the identical thickness.

To make the zucchini pliable, and to lessen liquid once they bake I grilled them on my grill pan before filling and rolling. This recipe changed into extraordinary easy and quite quick to whip up. the primary time I examined these I baked them longer however I didn’t like how watery they were. This time, I best baked them for 20 minutes and that they got here out best, no longer smooth or watery and the zucchini had the suitable texture – men these came out SO excellent! this may be prepped ahead then baked whilst equipped to eat.

INGREDIENTS:

• 2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 1 cup quick marinara sauce
• 1 large egg
• 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
• 1 garlic clove, minced
• 3/4 cup (3 oz) shredded mozzarella (I like Polly-O)

INSTRUCTIONS:

1. Preheat the oven to 400F. spread 1/four cup marinara sauce on the bottom of a thirteen x 9-inch baking dish.
2. Cut the zucchini lengthwise, into 1/four-inch thick slices till you have a complete of 12 slices approximately the equal size. It’s simplest to try this with a mandolin. My mandolin is from OXO.
3. Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over excessive warmness to assist dry out the zucchini, until pliable and grill marks shape, however now not completely cooked, approximately 2 minutes on every aspect.
4. In a medium bowl, beat the egg then mix collectively with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
5. Spread the ricotta mixture (about 1 1/2 tablespoons every) lightly onto every zucchini slice, spreading to cover.
6. Roll up slices and set up them every seam facet down within the organized dish.  top every with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cowl with foil.
7. Bake 20 minutes, or till the cheese is warm and melted.

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