How To Make Zucchini Rollatini

By Sip and Feast · 60 min

Ingredients

Instructions

1. Slice the zucchini lengthwise into very thin strips with a mandoline or vegetable peeler, stopping at the seed area. Discard or save the center 1/2 inch that is mostly seeds.
2. Layer the strips in a colander, salting each layer. Weigh them down with a plate and cans and let them release water for 60 to 90 minutes.
3. Heat the olive oil in a large pan over medium heat and add the garlic. Cook until golden.
4. Add the red pepper flakes, if using, and cook 30 seconds more. Add the plum tomatoes and bring to a lively simmer, about 3 to 5 minutes.
5. When the sauce starts to thicken, lower the heat to the lowest setting and cover with the lid slightly open. Season with salt and pepper.
6. Stir in the chopped basil just before assembling the rollatini.
7. Microwave the spinach for 60 seconds. When cool enough to handle, squeeze out the moisture in a clean towel, then finely chop.
8. Combine the spinach, ricotta, basil, parsley, 3/4 cup mozzarella, 1/4 cup pecorino and 1/2 teaspoon pepper. Mix well, taste, and adjust the salt. Add 1 beaten egg and mix to combine.
9. Preheat the oven to 400°F with the rack in the middle.
10. Rinse the zucchini to remove excess salt, then dry thoroughly with paper towels.
11. Lay 3 to 5 zucchini strips lengthwise, overlapping. Place 2 to 3 tablespoons of the ricotta mixture in the middle, roll up, and place seam side down. Repeat until all the zucchini is used.
12. Spread a half inch of marinara in a large baking dish. Place the rollatini seam side down in the dish. Spoon more sauce over each one and sprinkle with the remaining mozzarella and pecorino.
13. Bake for 20 to 30 minutes, until bubbly and golden on top. You may broil for the last 1 to 2 minutes, watching closely.
14. Let rest for 15 minutes before serving. Serve extra sauce on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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