Zucchini Rollatini
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Zucchini Rollatini calories by ingredient
Introduction
Grilling the zucchini slices beforehand makes the dish less watery. Grilling the zucchini slices beforehand makes the dish less watery.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
Directions
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.