Description
Delicious and healthy Zucchini Rollatini featuring tender grilled zucchini slices rolled with a savory ricotta and Pecorino Romano cheese mixture, topped with marinara and melted mozzarella. This easy-to-make Italian-inspired dish is perfect as a light lunch or a flavorful vegetarian dinner.
Ingredients
Units
Scale
Zucchini
- 2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
Ricotta Filling
- 1 large egg
- 2/3 cup part skim ricotta cheese (e.g., Polly-O)
- 1/2 cup grated Pecorino Romano cheese (plus more for serving)
- 1/4 cup chopped basil
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Other
- 1 cup quick marinara sauce
- 3/4 cup (3 oz) shredded mozzarella cheese (e.g., Polly-O)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C). Spread 1/4 cup of marinara sauce evenly on the bottom of a 13 x 9-inch baking dish to prevent sticking and add flavor.
- Slice Zucchini: Using a mandolin or sharp knife, cut each zucchini lengthwise into twelve 1/4-inch thick slices ensuring all slices are uniform for even cooking.
- Season and Grill Zucchini: Sprinkle both sides of each zucchini slice with 1/2 teaspoon kosher salt and fresh black pepper to taste. Grill the slices on a grill pan over high heat for about 2 minutes per side until grill marks appear and the slices become pliable but not fully cooked.
- Prepare Ricotta Mixture: In a medium bowl, beat the large egg lightly. Add the ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly until well combined.
- Assemble Rollatini: Spread about 1 1/2 tablespoons of the ricotta mixture evenly over each zucchini slice. Carefully roll up each slice and place it seam-side down in the prepared baking dish in a single layer.
- Add Toppings: Spoon about 1 tablespoon of marinara sauce over each zucchini roll and sprinkle 1 tablespoon of shredded mozzarella cheese on top.
- Bake the Rollatini: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes, or until the cheese is hot and melted and the filling is heated through.
Notes
- Using a mandolin slicer ensures even zucchini slices for consistent cooking.
- Grilling the zucchini helps remove excess moisture and adds a smoky flavor while making the slices pliable for rolling.
- You can substitute the mozzarella with other melting cheeses if desired.
- For a nuttier flavor, add a sprinkle of Parmesan along with the Pecorino Romano.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (1/3 of recipe)
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg
