Zucchini Rollatini Marinara Cheese (Print Version)
# Ingredients:
01 -
2 large zucchinis (14 oz each), cut lengthwise into 12 (1/4-inch thick) slices
02 -
1/2 teaspoon kosher salt
03 -
Fresh black pepper, to taste
04 -
1 cup quick marinara sauce
05 -
1 large egg
06 -
2/3 cup part skim ricotta cheese
07 -
1/2 cup grated Pecorino Romano cheese
08 -
1/4 cup chopped basil
09 -
1 garlic clove, minced
10 -
3/4 cup (3 oz) shredded mozzarella cheese
# Instructions:
01 -
Preheat the oven to 400°F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
02 -
Cut the zucchini lengthwise into 1/4-inch thick slices until you have a total of 12 slices. Use a mandolin for even slicing if available.
03 -
Season both sides of the zucchini slices with 1/2 teaspoon salt and fresh black pepper. Grill on a grill pan over high heat until pliable and grill marks form, approximately 2 minutes on each side.
04 -
In a medium bowl, beat the egg and mix with ricotta cheese, Pecorino Romano cheese, basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
05 -
Spread approximately 1 1/2 tablespoons of the ricotta mixture evenly onto each zucchini slice, ensuring full coverage.
06 -
Roll up each zucchini slice and arrange them seam side down in the prepared baking dish.
07 -
Top each rollatini with 1 tablespoon marinara sauce and 1 tablespoon shredded mozzarella cheese. Tightly cover the dish with foil.
08 -
Bake the dish in the preheated oven for 20 minutes, or until the cheese is hot and melted.
# Notes:
01 -
Use a mandolin slicer for consistent zucchini thickness.
02 -
Grilling the zucchini ensures pliability and prevents excess liquid during baking.