Zucchini Rollatini
Ingredients
The zucchini
-
2
large
zucchini
-
½
teaspoon
kosher salt
-
to taste
fresh black pepper
The filling and sauce
-
1
cup
quick marinara sauce
-
1
large
egg
-
⅔
cup
part skim ricotta cheese
-
½
cup
grated Pecorino Romano cheese
-
¼
cup
chopped basil
-
1
clove
garlic
-
¾
cup
shredded mozzarella
Instructions
- Preheat the oven to 400°F and spread ¼ cup marinara sauce in a baking dish.
- Cut the zucchini lengthwise into ¼-inch thick slices to get 12 slices.
- Season the zucchini with salt and pepper, then grill on a grill pan for about 2 minutes on each side.
- In a bowl, beat the egg and mix with ricotta, Pecorino Romano, basil, garlic, and additional salt and pepper.
- Spread about 1½ tablespoons of the ricotta mixture on each zucchini slice, roll them up, and place seam side down in the baking dish.
- Top each roll with 1 tablespoon of marinara sauce and 1 tablespoon of mozzarella cheese, then cover with foil.
- Bake for 20 minutes until the cheese is hot and melted.
Nutrition Facts (estimated)
Servings
3
Calories
318
Total fat
17.5g
Total carbohydrates
18.5g
Total protein
21g
Sodium
998mg
Cholesterol
113mg
You might also like