zucchini rollatini

zucchini rollatini today it looks like this it has zucchini obviously sliced really thin a nice ricotta mixture that has some herbs in it an egg kind of like the same stuffing that we used for manigault and simple marinara sauce let’s get to it

so here’s all the ingredients for zucchini rollatini

Why You’ll Love This

This is a great one it’s pretty simple ingredients it’s just a lot of cheese stuffed in zucchini.

Large zucchini work better for this dish.

Fresh basil is great in this too.

Our binder it’s going to add a little bit of creaminess it’s just going to hold the ricotta mixture for this zucchini rollatini together so it doesn’t ooze out the sides when it’s all baking.

That’s just the perfect stuffing ready to go.

This is a great tool to use for this.

This takes literally a few minutes to do.

This recipe is a great one.

Ingredients

For the Ricotta Mixture

ricotta (about half of a two pound tub)
mozzarella cheese
parsley
spinach (baby spinach)
fresh basil
pecorino romano cheese (about a quarter cup)
black pepper
salt
large eggs (two)

For the Marinara Sauce

olive oil
garlic
crushed tomatoes (one 28 ounce can)
hot red pepper flakes

For the Rollatini

large zucchini (two)
mozzarella (more for topping)
pecorino romano (more for topping)

Instructions

Take you know I’m kind of eyeballing it about half the container of ricotta.
Grate up some of this mozzarella cheese.
For the parsley I’m going to remove any stems like that was a big stem don’t want that in there and I’m going to give it a chop to a mince and get it all in there in that in that cheese mixture.
I’m going to chop up the fresh um spinach.
Pecorino romano about a quarter cup I’m going to put in here now.
Put on some later black pepper and mix this together.
Taste it with our spoon before we add in the egg.
Then put our egg in here.
I’m going to mix it incorporate those flavors.
I’m using a vegetable peeler here.
I’m going to take them all I’m going to go right down to the seeds.
Stop kind of at the seeds so we have very thin pieces.
I’m going to go ahead and add a little bit of olive oil.
Then I’m going to add a little bit of garlic on the bottom of the pan with olive oil about medium low heat.
Get your garlic in use a bunch of cloves if you want or not that many.
I just put it in there got a little golden and then pulled it out.
I’m lowering it quick before it splatters all over the place.
I got my sauce in just one can of crushed tomatoes.
A little bit of hot red pepper flakes here.
Season up your sauce any way you like.
When you’re happy with it just pull it off to the side.
Lay out your pieces three four five.
You get that mixture in about a tablespoon to a tablespoon and a half of the ricotta mixture.
They roll up just like that just perfect rollatini.
Distribute your mixture onto each flat stack that you made.
I took about half of the sauce out of here I wanted to keep about a quarter inch to a half an inch on the bottom.
I’m going to layer all my rollatini in there.
Put the sauce right back on top.
More mozzarella on top.
I’m gonna put some more on.
Pecorino romano I’m using the other half of the pecorino romano right now.
You can bake this you know three it could be 350 it could be 375 I’m saying 400.

Cooking Tips

If you don’t do this and you have a little thicker you might have to boil them for about 20 seconds.

Simple marinara you don’t need to buy jarred sauce I never recommend doing that I mean this takes literally a few minutes to do.

It’s a good idea to work on a big surface here so you can do a bunch at a time.

We want to get this seasoning absolutely perfect.

You could also use a mandolin just be careful if you do.

A kind of a thick sauce we want because the zucchini has a lot the zucchini has a lot of water in it it’s going to release water into this sauce when it bakes.

If you need to use two pans use two pans.

These measurements don’t have to be exact if you like a lot of cheese go for it.

Serving Suggestions

This recipe is a great one it’s similar to this zucchini parmesan and also this summer zucchini pasta.