How To Make Zucchini Rollatini
Swapping pasta with zucchini rolls, this low-carb zucchini rollatini is loaded with cheese and baked with marinara giving this dish a thumbs up!
Ingredients
- 2large zucchini,cut lengthwise into 12 ¼-inch thick slices
- ½tspkosher salt
- fresh black pepper,to taste
- 1cupquick marinara sauce
- 1large egg
- ⅔cuppart skim ricotta cheese
- ½cuppecorino romano cheese,grated plus more for serving
- ¼cupbasil,chopped
- 1garlic clove,minced
- ¾cupmozzarella,shredded
Instructions
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Preheat the oven to 400 degrees F. Spread ¼ cup of marinara sauce on the bottom of a 13×9-inch baking dish.
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Cut the zucchini lengthwise, into ¼-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
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Season both sides of the zucchini with ½ teaspoon of salt and pepper, then grill on a grill pan over high heat for about 2 minutes on each side to help dry out the zucchini, until pliable and grill marks form, but not fully cooked.
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In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and ⅛ teaspoon of pepper.
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Spread the ricotta mixture (about 1½ tablespoons each) evenly onto each zucchini slice, spreading to cover.
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Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tablespoon of marinara sauce and 1 tablespoon of mozzarella cheese and tightly cover with foil.
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Bake for about 20 minutes or until the cheese is hot and melted.
Nutrition
- Calories: 373.77kcal
- Fat: 22.97g
- Saturated Fat: 12.89g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.54g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 17.74g
- Fiber: 4.12g
- Sugar: 10.91g
- Protein: 25.61g
- Cholesterol: 136.87mg
- Sodium: 998.56mg
- Calcium: 568.19mg
- Potassium: 990.83mg
- Iron: 2.48mg
- Vitamin A: 220.24µg
- Vitamin C: 40.98mg
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Total 15 mins
