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Valerie Bertinelli's Zucchini Rollatini

COOK TIME
30 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(202)
Valerie Bertinelli's Zucchini Rollatini
Valerie Bertinelli
COOK TIME
30 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(202)

Ingredients

  • 2 large zucchini
  • Kosher salt
  • 1 cup ricotta
  • cups shredded mozzarella, divided
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon finely grated lemon zest
  • 1 large egg
  • 1 cup marinara sauce
  • Chef notes

    Rollatini is usually made with eggplant but I love the fresh flavor that zucchini brings to the dish. A hint of lemon and fresh herbs add even more brightness to the creamy, cheesy filling.

    Preparation

    1.

    Preheat the oven to 400°F.

    2.

    Trim the ends off of the zucchini and slice lengthwise on a mandolin to about 1/8-inch thick. Reserve the 16 largest interior slices (discard the rest or reserve for another use, such as vegetable soup.)

    3.

    Fill a medium skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.

    4.

    Stir the ricotta, 3/4 cup of the mozzarella, the basil, oregano and lemon zest together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon to the ricotta mixture and stir to incorporate. Discard the remaining egg.

    5.

    Pour the water out from the skillet and add the marinara. Bring to a simmer then remove from the heat.

    6.

    While the sauce warms, roll the zucchini. Lay the dry zucchini slices out on a work surface and spoon a scant tablespoon of the ricotta filling onto one end, then gently roll the zucchini up. Repeat with the remaining zucchini and ricotta filling.

    7.

    Arrange the zucchini rollatini seam-side-down in the marinara in the skillet. Sprinkle with the remaining 1/2 cup mozzarella and bake in the oven until the center is bubbling and the cheese is golden in spots, 25-30 minutes. Let stand 5 minutes before serving.