Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Cottage Cheese Zucchini Rollatini
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- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 317
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 79 milligrams
- Sodium
- 1023 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 12 grams
- Protein
- 21 grams
This healthy casserole takes all the comfort of a baked pasta but rethinks it as a gluten-free, high-protein winner. While a classic rollatini uses breaded and fried eggplant, we opted for fresh zucchini ribbons for a lighter, brighter dish. The cheese filling gets a boost from cottage cheese and part-skim mozzarella for a generous 21 grams of protein per serving while staying lusciously creamy. A homemade cherry tomato sauce brings everything together with fresh Italian flavor. It’s a crowd-pleasing, satisfying meal that’s also lower-calorie and diabetes-friendly (see Cook’s Note) without sacrificing flavor.
- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 317
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 79 milligrams
- Sodium
- 1023 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 12 grams
- Protein
- 21 grams
Ingredients
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Directions
Special equipment:
a mandoline; a 2-quart baking dish- Position a rack in the center of the oven and preheat to 425 degrees F.
- Put the olive oil in a medium saucepan and set over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds. Add the tomatoes, basil sprig, red pepper flakes, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then reduce the heat so the mixture simmers rapidly. Cook, stirring often and crushing the tomatoes as you go, until completely broken down and reduced to 3 cups, 15 to 18 minutes.
- Discard the basil sprig. Let the tomato mixture cool slightly, then transfer it to a food processor and pulse just to break down the skins of the tomatoes, about 10 pulses. Transfer the sauce to a bowl and set aside. Wipe out the processor bowl and clean the blade.
- Meanwhile, prepare the zucchini. Line a baking sheet with paper towels. Trim the top of the zucchini, then use a mandoline to slice the zucchini lengthwise into 1/8-inch-thick planks. Arrange 15 of the largest slices on the prepared baking sheet; it’s okay if the slices overlap slightly. Reserve any remaining zucchini for another use. Season the zucchini with 1/2 teaspoon salt and a few grinds of black pepper. Let sit for 20 minutes to draw out excess moisture, then blot thoroughly dry with paper towels.
- Add the cottage cheese to the food processor and pulse until the texture resembles ricotta, 5 to 10 pulses. Transfer to a medium bowl and stir in 1/2 cup mozzarella, 1/3 cup Parmesan, the chopped basil, the parsley, egg and lemon zest. Season generously with black pepper.
- Spread 2 cups of the tomato sauce on the bottom of a 2-quart oval or square baking dish. Working one at a time, lay a zucchini slice on a work surface. Spoon a heaping tablespoon of the cheese filling onto the thicker end of the slice and gently roll up to cover the filling. Place seam-side down in the dish. Repeat with the remaining zucchini slices. Spoon the remaining sauce over the top of the casserole and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan.
- Bake until the sauce bubbles, the cheese is browned in spots and most of the excess moisture has evaporated, 30 to 35 minutes. Let stand 10 to 15 minutes before serving.
Cook’s Note
Food Network defines lower-calorie as 400 calories or less per serving and diabetes-friendly as 30 grams or less of carbohydrates per serving.
