Zucchini Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
794 grams Zucchini 0.5 tsp Kosher Salt (by 65PLUS1) 1 dash Pepper, black 1 cup Bertolli Marinara (by WJORION) 1 large Egg, fresh, whole, raw .66 cup Ricotta Cheese, part skim milk 8 tbsp grated cheese, pecorino romano (by KURMET) 4 tsp Basil, fresh (1 leaf chopped = approx 1 tsp) (by MSHEBERT) 1 serving Garlic, cooked (1 clove / serving) 0.75 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded
1. Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
2. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.
3. Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
4. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
5. Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
6. Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
7. Bake 20 minutes, or until the cheese is hot and melted.
Serving Size: 2 stuffed zucchini rolls
Number of Servings: 6
Recipe submitted by SparkPeople user HLTUCKER07.
2. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.
3. Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
4. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
5. Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
6. Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
7. Bake 20 minutes, or until the cheese is hot and melted.
Serving Size: 2 stuffed zucchini rolls
Number of Servings: 6
Recipe submitted by SparkPeople user HLTUCKER07.
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 7.5 g
- Cholesterol: 46.9 mg
- Sodium: 474.7 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.9 g
- Protein: 11.4 g
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