Zucchini Rollatini
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's own or with anything from the grill!
Servings: 4
Ingredients
Base ingredients
- 3-4 medium zucchini thinly sliced, see notes below
- 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
Instructions
First, prep the zucchini
- 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" 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.
Make the sauce
- 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.
Assemble and bake
- 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!
Video
Notes
- How to get thin slices. Slicing the zucchini with a mandoline works great but a vegetable peeler works well too.
- Salting zucchini. Though salting the zucchini really helps draw the water out and is recommended, if short on time, you could forgo the step.
- Ricotta. Draining the ricotta for at least 2 hours, but preferably overnight, is also recommended to remove excess water. To quickly drain the ricotta, place it in a multiple cheesecloths and squeeze the water out.
- Leftovers. Zucchini rollatini can be refrigerated for up to 3 days and reheated in the oven at 350f until warm or in the microwave for a couple of minutes. Freeze for up to 6 months and reheat in the oven at 350f until hot.
Nutrition
Calories: 292kcal | Carbohydrates: 14.9g | Protein: 21.5g | Fat: 17.7g | Saturated Fat: 10g | Cholesterol: 128mg | Sodium: 1168mg | Fiber: 3.5g | Sugar: 7.5g | Calcium: 439mg | Iron: 3mg
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