Description
An elegant, oven-baked casserole of thin zucchini slices filled with a creamy ricotta mixture, topped with marinara and mozzarella cheese.
Ingredients
- 3–4 medium zucchinis, thinly sliced lengthwise
- 2 cups whole-milk ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup finely grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil (or 1 tbsp dried)
- 2 tbsp chopped fresh parsley
- 2 cups marinara sauce
- 2 tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Optional: pinch of red pepper flakes for warmth
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis lengthwise into 1/8–1/4-inch strips. Lightly salt both sides and let sit on paper towels for 10 minutes to draw out moisture. Pat dry.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, basil, parsley, salt, and pepper. Mix until smooth and well combined.
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Quickly sear zucchini strips 30–45 seconds per side until lightly browned.
- Spread 1/2 cup marinara in the bottom of a 9×13-inch baking dish.
- Place about 1–2 tbsp of filling near the wide end of each zucchini strip and roll tightly. Arrange seam-side down in the dish.
- Spoon remaining marinara over the rolls and top with the remaining 1/2 cup mozzarella.
- Cover tightly with foil and bake for 20 minutes. Remove foil and bake another 10–12 minutes until cheese is bubbly and golden.
- Let rest for 5–10 minutes before serving to set the filling. Garnish with extra basil or parsley.
Notes
Ensure to remove excess moisture from zucchini to avoid sogginess. Roll tightly without overfilling, and refrigerate assembled rollatini up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian