Zucchini Rollatini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 292
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 107
- Sodium
- 787
- Total: 1 hr 10 min (includes cooling time)
- Active: 35 min
Ingredients
2 large zucchini
Kosher salt
1 cup ricotta
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 teaspoon finely grated lemon zest
1 1/4 cups shredded mozzarella
1 large egg
1 cup marinara sauce
Directions
Special equipment:
a mandoline- Preheat the oven to 400 degrees F.
- Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
- Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
- Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
- Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
- While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
- Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.