Zucchini Ricotta Roll Ups Recipes

ZUCCHINI ROLLATINI

Steps:

• Preheat the oven to 400 degrees F.
• Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
• Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
• Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
• Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
• While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
• Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

ZUCCHINI LASAGNA ROLL UPS

Steps:

• Preheat oven to 350F.
• Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
• Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
• Spray a skillet with cooking spray and set over medium heat.
• Add spinach to the skillet and cook for 2 minutes, or until wilted.
• Remove spinach from skillet and let cool for a couple minutes.
• In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
• Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
• Roll up and transfer to the prepared baking dish, seam-side down.
• Repeat with remaining zucchini and ricotta mixture.
• Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
• Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
• Garnish with basil ribbons.
• Serve.

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

ZUCCHINI RICOTTA ROLL-UPS

Steps:

• Using mandoline or sharp knife, cut 4 thin lengthwise slices from zucchini. (Refrigerate remaining zucchini for another use, or make additional roll-ups.)
• In small bowl, mix cheese, lemon peel, chopped basil, salt and pepper.
• Starting from short side, roll up each zucchini slice and secure with toothpick or skewer. Fill center of each roll-up with cheese mixture, using spoon or piping from plastic bag.
• Place roll-ups on small serving platter. Drizzle lightly with oil; garnish each with basil leaf. Sprinkle with additional pepper, if desired.