Description
Zucchini Rollatini is a delicious Italian-inspired baked dish featuring thinly sliced zucchini rolled with a creamy ricotta-spinach filling, layered with a flavorful tomato sauce, and topped with melted mozzarella and Pecorino Romano cheese. This vegetarian entrée is perfect for a comforting yet light meal that highlights fresh vegetables and classic Italian herbs.
Ingredients
Zucchini
- 3-4 medium zucchini, thinly sliced lengthwise
- kosher salt, for sweating zucchini
Ricotta Filling
- 1 1/2 cups (360g) ricotta cheese, drained for at least 2 hours
- 1 cup baby spinach, steamed, drained, chopped
- 2 tablespoons chopped fresh basil
- 1/4 cup minced flat-leaf Italian parsley
- 1 large egg, beaten
- 3/4 cup (85g) shredded mozzarella cheese
- 1/4 cup (45g) grated Pecorino Romano cheese
- 1/2 teaspoon black pepper
- salt, to taste
Sauce
- 1/4 cup (60ml) extra virgin olive oil
- 8 cloves garlic, sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 28-ounce can plum tomatoes, hand crushed or blender pulsed
- salt and pepper, to taste
- 1/4 packed cup fresh basil leaves, chopped
Topping
- 1/4 cup (28g) shredded mozzarella cheese (remaining)
- 1/4 cup (45g) grated Pecorino Romano cheese (remaining)
Instructions
- Prep the Zucchini: Slice zucchini lengthwise into very thin strips using a mandoline or vegetable peeler, avoiding the seeded center 1/2 inch. Layer slices in a colander sprinkled with kosher salt, place a plate and weights atop, and let sweat to release water for 60-90 minutes.
- Make the Sauce: Heat olive oil in a large pan over medium heat. Add sliced garlic and cook until golden. Stir in crushed red pepper flakes if using and cook for 30 more seconds. Add crushed plum tomatoes and bring to a lively simmer for 3-5 minutes. Reduce heat to low, cover with a cracked lid, and season with salt and pepper. Add fresh chopped basil just before assembling.
- Prepare the Spinach: Microwave baby spinach for 60 seconds, then squeeze tightly in a clean kitchen towel to remove moisture. Finely chop the spinach.
- Make the Ricotta Filling: Combine drained ricotta, chopped spinach, chopped basil, parsley, 3/4 cup mozzarella, 1/4 cup Pecorino Romano, pepper, and salt to taste. Mix well, taste, adjust seasoning, then fold in the beaten egg to bind the filling.
- Preheat Oven: Preheat the oven to 400°F (200°C) and position the rack at the middle level.
- Dry the Zucchini: Rinse the salted zucchini slices to remove excess salt and pat dry thoroughly with paper towels.
- Assemble the Rollatini: Lay down 3-5 overlapping zucchini slices lengthwise on a clean surface. Spoon 2-3 tablespoons of the ricotta filling onto the zucchini, then carefully roll up the slices and place seam-side down. Repeat until all slices are used.
- Arrange in Baking Dish: Spread a half-inch layer of tomato sauce on the bottom of a large baking dish. Place the zucchini rollatini seam-side down in the dish. Spoon additional sauce over each rollatini and sprinkle with the remaining mozzarella and Pecorino Romano cheeses.
- Bake: Bake for 20-30 minutes until bubbly and golden on top. Optionally broil for 1-2 minutes to brown the cheese, watching closely to prevent burning.
- Rest and Serve: Let the dish rest for 15 minutes before serving to allow the rollatini to settle. Serve extra sauce on the side if desired. Enjoy your flavorful Zucchini Rollatini!
Notes
- Ensure zucchini slices are very thin for easy rolling and cooking.
- Draining and salting the ricotta and zucchini helps remove excess moisture, preventing soggy rollatini.
- Spinach can be steamed or microwaved carefully to wilt before mixing.
- You can substitute Pecorino Romano with Parmesan if unavailable.
- To make this dish vegan, substitute ricotta with a plant-based cheese and omit egg, but texture will vary.
- Broiling at the end adds a nice golden crust but watch carefully to avoid burning.
- Leftover sauce can be refrigerated and used within 3-4 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
