Ingredients
Method
- Trim the ends of your 3 large zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into 1/8-inch thick planks. Lay the planks in a single layer on paper towels and sprinkle generously with fine sea salt. Let sit for 15-20 minutes to allow water to release from the zucchini.
- Pat the zucchini planks completely dry with paper towels. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the planks for 1-2 minutes per side until they are slightly browned and flexible.
- In a medium mixing bowl, whisk together the ricotta cheese, 1 large egg, grated Pecorino Romano, shredded mozzarella, chopped parsley, and black pepper. Whisk until the mixture is smooth and uniform.
- Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Take one zucchini plank and spoon about 1.5 tablespoons of ricotta mixture onto one end. Roll the plank tightly and place it seam-side down in the baking dish. Repeat with remaining zucchini planks.
- Top the zucchini rolls with the remaining marinara sauce and sprinkle with a generous layer of shredded mozzarella and parmesan. Bake for 20-25 minutes or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let it rest for 10 minutes before serving. This helps the rolls hold their shape and the flavors to settle.
Notes
This zucchini rollatini offers a lighter yet equally satisfying alternative to its eggplant counterpart. The seared zucchini planks and rich cheese filling create a luxurious, tender bite, making it perfect for vegetarians or anyone craving a lighter meal with all the flavors of classic Italian-American cuisine.
