Zucchini Rotini Recipes

ZUCCHINI ROLLATINI

Steps:

• Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
• Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It's easiest to do this with a mandolin. My mandolin is from OXO.
• Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
• In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
• Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
• Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
• Bake 20 minutes, or until the cheese is hot and melted.

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

ZUCCHINI ROTINI

Steps:

• Prepare rotini per package directions. Drain and set aside.
• In a small baking dish, combine cottage cheese and Italian seasoning.
• Stir in rotini, zucchini, and tomatoes.
• Sprinkle with mozzarella cheese.
• Microwave on high 3 minutes to warm through or broil 5 minutes until bubbly (I baked mine for about 20 minutes on 350°F).
• Note: I used a can of tomatoes with sweet onions.

ROTINI WITH ZUCCHINI AND TOMATOES

Steps:

• Cook rotini according to package directions.
• Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
• Season to taste with salt and pepper (and crushed red pepper if you wish).
• Toss rotini with vegetable mixture and served topped with cheese.

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.