Recipes

Zucchini Rollatini with Smoked Mozzarella

Joyce Holste

2 lg zucchini, trimmed                                                

2 t extra-virgin olive oil

½ t ground pepper, divided                                        

¼ t salt, divided

8 T shredded smoked mozzarella cheese, divided

3 T grated Parmesan cheese, divided                  

1 large egg, lightly beaten

1⅓ c part-skim ricotta                                                

¾ c low-sodium marinara sauce, divided 

1 clove garlic, minced                                                

2 T chopped fresh basil

1 - 10 oz pkg frozen spinach, thawed and squeezed dry

Use a vegetable peeler or mandoline to quickly slice the zucchini into uniform thin strips-this will ensure easy rolling and even cooking.

Position racks in upper and lower thirds of oven; preheat 425°F. Slice zucchini lengthwise to get 24 total strips; about 1/8 inch thick each. Toss the zucchini, oil, ¼ t pepper and ⅛ t salt in large bowl. Arrange the zucchini in single layers on 2 rimmed baking sheets. Bake the zucchini, turning once until tender about 10 minutes total.

Meanwhile, combine 2 T mozzarella and 1 T Parmesan in a small bowl; set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 T mozzarella, 2 T  Parmesan, ¼ t pepper and ⅛ t salt in a medium bowl. Spread ¼ c marinara in an 8-inch square baking dish. Place 1 T of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture. Bake the rollatini until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.

To make ahead: Prepare all ingredients, cover and refrigerate up to 1 day, then bake. Serves 4.