Description
Delightful zucchini ricotta rolls bring Mediterranean charm to your table, blending fresh summer vegetables with creamy Italian cheese. Light and elegant, these rolls offer a perfect balance of flavor and texture for elegant appetizers or wholesome side dishes.
Ingredients
Scale
Main Ingredients:
- 4 small zucchini or 3 larger zucchini
- 15 ounces (425 grams) whole milk ricotta cheese
- 8 ounces (226 grams) mozzarella cheese, shredded
Cheese Ingredients:
- 1/4 cup (60 milliliters) Parmigiano Reggiano cheese
Seasonings and Herbs:
- 1 egg, whisked
- 1/2 teaspoon (2.5 milliliters) garlic, minced
- 1/8 cup (30 milliliters) fresh basil, finely chopped
- 1 tablespoon (15 milliliters) fresh basil, finely chopped (for topping)
- 1 teaspoon (5 milliliters) salt
- 1/8 teaspoon (0.6 milliliters) black pepper
- 1/4 teaspoon (1.25 milliliters) dried thyme
- 1/4 teaspoon (1.25 milliliters) dried oregano
Sauce Ingredient:
- 1 (24-ounce/680 grams) jar of marinara sauce
Instructions
- Prepare the oven environment by heating to 375°F (190°C), ensuring optimal cooking temperature for the zucchini rolls.
- Transform zucchini into delicate ribbons using a mandoline or precision knife, creating uniform, thin lengthwise strips for rolling.
- Craft a luxurious filling by amalgamating ricotta with whisked egg, incorporating mozzarella, minced garlic, chopped basil, seasoning with salt, pepper, thyme, and oregano into a harmonious blend.
- Create a foundational layer in the baking dish by spreading a gossamer coat of marinara sauce to prevent sticking and enhance flavor.
- Meticulously lay out zucchini strips, depositing a generous dollop of herbed ricotta mixture along each strip’s surface.
- Gently roll each zucchini strip into elegant cylindrical shapes, positioning them carefully seam-side down within the prepared baking vessel.
- Lavish the rolls with remaining marinara sauce, ensuring complete coverage, then generously crown with additional mozzarella cheese.
- Transfer to the preheated oven, allowing the rolls to bake for 25-30 minutes until the cheese transforms into a golden, bubbling masterpiece.
- Elevate the presentation by scattering fresh basil leaves and delicately grating Parmigiano Reggiano over the top moments before serving.
Notes
- Master precise zucchini slicing by ensuring uniform thickness for even cooking and elegant presentation.
- Prevent watery rolls by lightly salting zucchini strips and letting them sit for 10 minutes to draw out excess moisture before assembling.
- Transform this recipe into a low-carb or keto-friendly option by using full-fat ricotta and replacing marinara with a homemade low-sugar tomato sauce.
- Experiment with herb variations like adding fresh oregano, thyme, or switching to Italian parsley for different flavor profiles while maintaining the dish’s Mediterranean essence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 7 g
- Sodium: 830 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 70 mg