Zucchini Rollatini

• porciones: 3 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

2 large (14 oz each zucchini, cut lengthwise into 12, 1/4-inch thick slices)

1/2 teaspoon kosher salt

fresh black pepper (to taste)

1 cup quick marinara sauce

1 large egg

2/3 cup part skim ricotta cheese (I like Polly-O)

1/2 cup grated Pecorino Romano cheese (plus more for serving)

1/4 cup chopped basil

1 garlic clove (minced)

3/4 cup 3 oz shredded mozzarella (I like Polly-O)

Instrucciones

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.

Nutrición

• Tamaño de la Porción: 4 rolls
• Calorías: 318 kcal
• Grasa Total: 17.5 g
• Grasa Saturada: 10.5 g
• Colesterol: 113 mg
• Sodio: 998 mg
• Carbohidratos Totales: 18.5 g
• Fibra Dietética: 5 g
• Azúcares Totales: 9 g
• Proteína: 21 g