Zucchini Roll Ups
Tender grilled zucchini strips rolled around a creamy ricotta, Pecorino, and basil filling, then baked in marinara and melted mozzarella. A lighter, low-carb take on lasagna-style comfort food.
Ingredients
- 2-3 medium zucchini
- 1/2 t salt plus more to taste
- 1/4 t black pepper plus more to taste
- 1 T olive oil for brushing
- 1 c marinara sauce
- 1 large egg
- 15 oz ricotta cheese
- 1/2 c grated Pecorino Romano cheese
- 1/4 c fresh basil chopped
- 2 cloves garlic minced
- 1 c shredded mozzarella cheese
- olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about half of the marinara sauce into the bottom, spreading it evenly to create a base.
- Wash and trim the ends of the zucchini. Using a mandoline or a sharp knife, slice lengthwise into thin strips, about 1/8 to 1/4 inch thick. Lay the slices on paper towels, sprinkle lightly with salt, and let sit 10 minutes to draw out moisture. Blot dry with a clean kitchen towel or paper towel.
- Lightly brush the zucchini slices with olive oil and season with a pinch of salt and a couple turns of pepper.
- Over medium high heat, set a grill pan or large skillet. (You can grill on an outdoor grill if you prefer.) Cook about 1 to 2 minutes per side, until just enough so the slices are flexible for rolling. Set aside to cool slightly on a large cutting board.
- In a large bowl, combine the egg, ricotta, Pecorino Romano, basil, and garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix with a wooden spoon or fork.
- With the cooked zucchini strip laid flat, spoon 1-2 tablespoons of the ricotta filling down the center length and roll up gently, but as tightly as you can. Repeat with the remaining strips and filling.
- Place the rolls seam-side down over the marinara in the baking dish, in a single layer. Pour the remaining marinara over the top and sprinkle evenly with the mozzarella. If you have any leftover filling, dollop on top by the 1/2 teaspoonfuls, if desired. I mean, why waste it.
- Bake for 20 minutes. Cheese should be melty and getting golden; pierce the rolls in a couple places with a fork or sharp knife. It should give easily. If there's resistance, add three more minutes in the oven.
Notes
Store leftover zucchini rollatini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
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