Zucchini Rollatini Rosettes with Bright Tomato Sauce
These zucchini rollatini rosettes are light and delicate, filled with creamy ricotta spinach filling and baked in bright marinara sauce.
Save
Pin Recipe
Print Recipe
Ingredients
- 3-4 zucchini
- ½ cup grape-seed oil for frying
Cheese filling
- 1 cup Ricotta cheese
- ¾ cup Mozzarela cheese
- ¼ Pecorino Romano
- 6 oz Spinach
- 1 teaspoon salt
- ½ teaspoon black pepper
Marinara sauce
- 1 tablespoon olive oil
- 2 garlic cloves
- 1/2 shallot
- 2 cups crushed tomatoes
- 6-7 Basil leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Frying zucchini:
- Trim the ends off of the zucchini and slice lengthwise on a mandolin or with a sharp knife into 1/4-inch thick slices.
- You will need 16 slices.
- Heat the grape-seed or any vegetable oil. Once the oil is hot, carefully slide the slices into the oil. Don’t overcrowd and let the first batch fry 3-4 minutes until golden. With thongs, turn and fry the other side. Remove and place the ready slices of the zucchini on a wire rack or towel.
- Repeat until all the slices are done.
Making Ricotta and Cheese Filling:
- Blanch the spinach until wilted 1-2 minutes. Squeeze out the water and roughly chop.
- Combine ricotta, mozzarella, and pecorino romano cheese and stir in the chopped spinach.
- Season with salt and pepper.
Making Marinara Sauce:
- Heat the oil and add minced garlic and finely diced shallots.
- Saute for 2-3 minutes until translucent and soft.
- Pour in the crushed tomatoes and add the seasoning.
- Bring it to a boil and let it simmer for 2-3 minutes.
- Add the basil and turn the heat off.
