Consider these zucchini rollatini a noodle-free alternative to lasagna or stuffed shells, with the added benefit of a green vegetable. Simply wrap thin slices of zucchini around a three-cheese filling packed with fresh herbs, nestle them in a garlicky tomato sauce, top with more cheese and bake until hot and bubbly.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1/2 small yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 cloves garlic, finely grated
- One 28-ounce can whole peeled tomatoes, crushed by hand
- 1/8 teaspoon crushed red pepper flakes
- 1 large zucchini (about 1 pound), ends trimmed
- 1 cup whole-milk ricotta
- 1/2 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon grated lemon zest
- 1 large egg, beaten
- 1 cup shredded whole-milk mozzarella (about 4 ounces)
- 1/2 cup plus 1 tablespoon grated Parmigiano-Reggiano (about 2 1/2 ounces)
Instructions
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Put the olive oil in a medium saucepan and set over medium heat. Add the onion and a small pinch of salt and cook until translucent, about 5 minutes. Add the oregano and garlic and cook until fragrant, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt and gently simmer, breaking up any larger pieces of tomato with a wooden spoon, until the flavors come together, about 25 minutes. Set aside until ready to use.
- Meanwhile, prepare the zucchini. Line a baking sheet with paper towels. Using a mandoline, slice the zucchini lengthwise into 1/8-inch-thick planks. Place the largest 15 planks onto the prepared baking sheet (reserve any remaining zucchini for another use); it’s okay if the slices overlap slightly. Lightly salt and pepper both sides of the zucchini, then place another layer of paper towels on top. Let sit for 20 minutes to allow the moisture to release from the zucchini.
- Add the ricotta, basil, parsley, lemon zest, egg, 1/2 cup of the mozzarella and 1/2 cup of the Parmesan to a medium bowl. Stir to combine, then season with 1/4 teaspoon salt and a few good grinds of black pepper.
- Spread 1 1/2 cups of sauce on the bottom of an 8-inch square baking dish. Working one at a time, lay the zucchini slices out on a flat work surface. Spoon a slightly heaping tablespoon of the ricotta filling onto the thicker end of each zucchini slice and gently roll up to secure the filling. Place the zucchini roll seam-side down into the sauce. Repeat with the remaining zucchini slices to create 3 rows of 5 roll-ups. Spoon the remaining sauce down the center of each zucchini row, allowing the green of the zucchini to peak out the sides. Sprinkle with the remaining 1/2 cup mozzarella and 1 tablespoon Parmesan.
- Bake until the center is bubbling and the cheese has browned in spots, about 20 minutes. Let stand for 10 to 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 388 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 111 mg |
| Sodium | 1067 mg |
| Serving Size | 1 of 4 servings |
| Calories | 388 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 111 mg |
| Sodium | 1067 mg |
Reviews
Great dish, low in all the old pasta carbs. I used a jar of spaghetti sauce instead of the tomato concoction and it worked out just fine. Add more cheese.
Didn’t make this recipe looks like Giadas