Zucchini Rollatini
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
2 large Zucchini, cut lengthwise
into 12, slices (1/4-inch thick)
1/2 teaspoon Sea Salt
Ground Black Pepper, to taste
1 cup Tomato Sauce
1 Large Egg
2/3 Cup Ricotta cheese
1/2 Cup Parmesan cheese, grated
plus more for topping
1/4 Cup Basil, chopped
1 Garlic Clove, minced
3/4 Cup Mozzarella, shredded
2 large Zucchini, cut lengthwise
into 12, slices (1/4-inch thick)
1/2 teaspoon Sea Salt
Ground Black Pepper, to taste
1 cup Tomato Sauce
1 Large Egg
2/3 Cup Ricotta cheese
1/2 Cup Parmesan cheese, grated
plus more for topping
1/4 Cup Basil, chopped
1 Garlic Clove, minced
3/4 Cup Mozzarella, shredded
Directions:
Preheat the oven to 400 F.
Pour 1/4 cup marinara sauce on a 13 x 9-inch baking dish.
Cut the zucchini lengthwise, into 1/4-inch thick slices.
Season with 1/2 tsp salt and pepper,
Grill over high heat until the zucchini has grill marks.
Mix egg, Ricotta, Parmesan, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
Spread mixture (1 1/2 Tbs each) onto each slice.
Roll up slices and arrange in the prepared dish.
Top rolls with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese.
Cover with foil.
Bake 20 minutes.
Preheat the oven to 400 F.
Pour 1/4 cup marinara sauce on a 13 x 9-inch baking dish.
Cut the zucchini lengthwise, into 1/4-inch thick slices.
Season with 1/2 tsp salt and pepper,
Grill over high heat until the zucchini has grill marks.
Mix egg, Ricotta, Parmesan, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
Spread mixture (1 1/2 Tbs each) onto each slice.
Roll up slices and arrange in the prepared dish.
Top rolls with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese.
Cover with foil.
Bake 20 minutes.
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