Zucchini Rollatini Recipe

Ingredients

• 2 (12 ounce) zucchinis, sliced lengthwise into 18 (1/8-inch-thick) planks
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt, divided
• 1 cup whole milk ricotta cheese, patted dry
• 1 large egg, lightly beaten
• 3 tablespoons chopped fresh basil, plus more for garnish
• 2 teaspoons chopped fresh oregano
• 2 teaspoons grated lemon zest
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, grated
• 1 1/2 cups shredded whole milk mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• Cooking spray
• 2 cups jarred marinara sauce (such as Raos), divided

Directions

Step 1: Preheat the oven to 425F (220C), positioning racks in the top and bottom thirds. Gather all ingredients to ensure you're ready for each step.

Step 2: Toss the zucchini slices with olive oil and 2 teaspoons of salt on two large rimmed baking sheets. Arrange them in a single layer. Bake for 10 minutes, rotating the sheets halfway through to ensure even cooking. Once done, remove from the oven and let the zucchini slices cool for about 5 minutes.

Step 3: Lower the oven temperature to 375F (190C). While the zucchini cools, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, lightly beaten egg, chopped basil, oregano, lemon zest, pepper, garlic, 1 cup of mozzarella, 1/4 cup of Parmesan, and the remaining 1 teaspoon of salt. Stir until fully combined.

Step 4: Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup of marinara sauce evenly across the bottom of the dish.

Step 5: Gently pat the zucchini slices dry with paper towels. Then, spoon about 1 tablespoon plus 1 teaspoon of the ricotta mixture onto one end of each zucchini slice and roll it up. Place each zucchini roll, seam-side down, into the marinara sauce in the dish. Repeat the process with the remaining zucchini slices and ricotta mixture.

Step 6: Pour the remaining 1 cup of marinara sauce evenly over the center of the zucchini rolls, leaving the roll ends exposed. Sprinkle the remaining mozzarella and Parmesan cheese over the rolls.

Step 7: Bake in the preheated oven for about 25 minutes, or until the dish is bubbling, slightly browned, and the zucchini is very tender. Once done, remove from the oven and let rest for 10 minutes before serving.

Step 8: Garnish with additional fresh basil and serve.

Nutrition Facts (per serving)

• Calories: 299
• Total Fat: 21g (27% DV)
• Saturated Fat: 10g (48% DV)
• Cholesterol: 83mg (28% DV)
• Sodium: 1390mg (60% DV)
• Total Carbohydrates: 12g (4% DV)
• Dietary Fiber: 2g (9% DV)
• Total Sugars: 6g
• Protein: 16g (33% DV)
• Vitamin C: 11mg (12% DV)
• Calcium: 345mg (27% DV)
• Iron: 1mg (8% DV)
• Potassium: 538mg (11% DV)

Note: Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.