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.
These zucchini roll-ups are light and delicate, filled with creamy ricotta spinach filling and baked in bright marinara sauce.
In midsummer, the zucchini season is in full swing; stores and farmer’s markets offer various types and varieties of summer squashes. This recipe is a good one to have whether you are an avid gardener that grows zucchini or a farmer’s market shopper.
What Do I Need to Make Zucchini Rollatini Rosettes?
Grocery and Pantry List
Kitchen tools used
Mandolin slicer
Oven proof baking dish
Step-by-step: How to Make Zucchini Rollatini
Step 1: Slicing and frying the zucchini
Trim the ends off of the zucchini and slice lengthwise on a mandolin about 1/4-inch thick. You will need 16 slices to make this dish.
Heat 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 2-3 minutes. 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.
Step 2: Making ricotta and cheese Filling
Blench the spinach until wilted 1-2 minutes. Squeeze out the water and roughly chop. Combine ricotta, mozzarella, and stir in the chopped spinach.
Grate pecorino romano cheese, season with salt and pepper and mix until combined.
Step 3: Making marinara sauce
Make a quick making marinara sauce using canned tomatoes.
Step 4: Spreading the cheese filling
Dollop cheese filling and spread on each zucchini slice.
Spread the filing from one end to the other.
Spoon ready marinara sauce into a baking dish about an half inch (too much sauce and this will be too watery – be careful). Roll the zucchini slices into bundles and nestle them into the sauce.
Cover with a foil and bake for 30 minutes. Remove the foil and broil for 3-5 minutes.
Tips and Wisdom from Cafe Osharak
Can you make zucchini rollatini ahead?
This is a perfect dish to make ahead of time. All the components of the dish (fried slices of zucchini, cheese filling and marinara sauce) can be made 3-5 days in advance.
Assembled dish can be stored in the refrigerator for several hour but it will require longer cooking time.
The leftover zucchini rollatini reheats well too.
More Recipes to Try From Cafe Osharak
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Zucchini Rollatini Rosettes with Bright Tomato Sauce
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.
