How To Make Zucchini Rollatini

Zucchini Rollatini is a super comforting and delicious Italian recipe. It's the perfect dish to make with all that fresh summer zucchini. The recipe consists of thin slices of zucchini rolled up with a ricotta, mozzarella, Pecorino Romano cheese, and fresh herb stuffing. The zucchini roll-ups are topped with marinara and more cheese and baked until bubbly.

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INGREDIENTS
▪2-3 large zucchini - sliced thin
▪2 cups ricotta
▪1 cup mozzarella - shredded
▪1 cup fresh baby spinach - chopped
▪1/2 cup Pecorino Romano - grated
▪2 Tablespoons fresh basil - chopped
▪1/4 cup fresh parsley - chopped
▪2 large eggs
▪salt/pepper to taste
▪2-3 cups marinara sauce






INSTRUCTIONS:
1. Slice the zucchini with a vegetable peeler or mandoline to about 1/16 to 1/8" thick.
2. In a large bowl combine the ricotta, basil, spinach, parsley, 3/4 cups of mozzarella, 1/4 cup Pecorino Romano, and a 1/2 teaspoon of black pepper. Mix well and taste test. Adjust salt levels if required. When satisfied with the taste mix two eggs into the mixture and set aside.
3. On a large clean surface layer 3-5 pieces of zucchini lengthwise. Place 1-2 tablespoons of the cheese mixture onto the zucchini layers. Roll them up leaving the ends face down.
4. Layer a 1/2" of marinara sauce into a large baking dish. Place all the zucchini rollatini into the dish and top with more sauce and remaining mozzarella and Pecorino Romano cheese.
5. Baked at 400f for 20-30 minutes or until bubbly and golden on top. Enjoy!

NOTE: After slicing the zucchini you can dry them with paper towels to remove excess moisture. The zucchini will release water during the cooking process, so using a thicker sauce is a good idea.

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