Three Cheese Zucchini Rollatini (involtini

• kokonaisaika: 31 minutes

Ainekset

This cheesy zucchini rollatini is filled with cooked summer squash that is rolled up with fresh herbs, three Italian cheeses, and then served with rich marinara. A delicious vegetarian meal that everyone will love!

Rollatini – also known in Italy as involtini – is an Italian-style dish that is traditionally made with cooked eggplant that is sliced thin, then rolled up with Italian cheeses, and baked.

Ingredients – What You Need

2 medium zucchini

200 ml tomato sauce/marinara

180 g ricotta cheese

30 g grated parmesan

120 g grated mozzarella cheese

1 egg (medium)

2 cloves garlic (minced)

5-7 fresh basil leaves

1/4 teaspoon (each) salt & black pepper Plus more salt for the zucchini noodles

Ohjeet

1.Preheat oven to 425F (220C)

Slice zucchini: First, removes stems from zucchinis and carefully use a mandoline to slice into 1/8 inch thin pieces (lengthwise). If using a knife, carefully try to slice them as close to 1/8 inch as possible.

⁠Salt and quick-bake zucchini: Then lay zucchini noodles flat on a baking tray and dust with salt to help "sweat" excess moisture from noodles for about 5 minutes. Then bake zucchini for 1 minute *this helps soften them to roll properly and removes even more moisture*. Remove from oven and thoroughly pat dry with a paper towel. Note: if zucchini slices are thicker (especially if sliced by hand and not with a mandoline slicer) you may have to bake them for several minutes.

⁠Mix ricottta filling ingredients: in a bowl, stir together ricotta, parmesan cheese, chopped basil, minced garlic, egg, and salt & black pepper.

⁠Prepare baking dish: in a baking dish or casserole dish, spread (or more if needed) of tomato sauce. Set aside.

⁠Fill and roll-up zucchini: Overlap two zuccchini slices to create one larger piece. Spread 1 Tablespoon of ricotta filling evenly over zucchini noodles, then gently roll up. Place the fold of the rollatini on the bottom to prevent it from unrolling. Arrange in baking dish with tomato sauce and repeat until noodles and ricotta filling are used up.

⁠Then spoon 1-2 Tablespoons of tomato sauce over top of each rollatini. Add mozzarella and parmesan cheese over top. Then bake uncovered for 20-25 minutes, or until cheese is browned and zucchini is cooked. Serve with fresh basil and enjoy!