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.
- 2 large zucchini
- Kosher salt
- 1 cup ricotta
- 1 ¼ 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
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.