100 Days of Summer: 100 Days of Zucchini Recipes #13

ZUCCHINI ROLLATINI

INGREDIENTS:`

• 3 large zucchini, cut lengthwise into 1/4-inch thick slices
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 1 large egg
• marinara sauce
• 2/3 cup ricotta cheese
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/4 cup rough chopped basil
• 1/4 cup finely chopped parsley
• 1 garlic clove, minced
• 3/4 cup shredded mozzarella 

Pre-heat oven to 375 degrees F.

To make the zucchini soft enough to roll, grill before filling and rolling. To grill the zucchini, peel and slice the zucchini into 1/4 ” flat slices. Oil lightly and season with pepper and your favorite salt. Crazy salt or sea salt with herbs de provence are both favorites of mine. Using a non-stick grill pan, grill on both sides until soft. Drain the zucchini strips by placing them in paper towels and placing a plate on top for at least five minutes. Otherwise, the rollatini will be watery.

Mix the ricotta cheese with the egg, parmesan and all the seasonings. Spread on each strip, sprinkle shredded mozzarella on each, and roll. Spread enough marinara sauce to cover the bottom of a glass baking dish. Add the rolled rollatini, seam side down. Cover with marinara sauce, add remaining mozzarella and bake for 20-25 minutes or until mozzarella is melty. Add remaining parmesan and serve.

Bon Appetite!