LOW-CARB ZUCCHINI ROLLATINI RECIPE ZUCCHINI RECIPES ...
Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 4 rolls, Calories 318 kcal, CarbohydrateContent 18.5 g, ProteinContent 21 g, FatContent 17.5 g, SaturatedFatContent 10.5 g, CholesterolContent 113 mg, SodiumContent 998 mg, FiberContent 5 g, SugarContent 9 g
ZUCCHINI QUICHE RECIPE: HOW TO MAKE IT
I make this recipe for almost any occasion—it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! —Dorothy Collins, Winnsboro, Texas
Provided by Taste of Home
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. , In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. , Bake for 45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 306 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 499mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 12g protein.
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ZUCCHINI LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.6
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 273 calories per serving
- Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Toss zucchini with the flour. Layer half the slices in a 13x9-in. baking dish coated with cooking spray. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; sprinkle with any remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.
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Reviews 4.5
Total Time 24 minutes
Category side-dish
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
ZUCCHINI PANCAKES RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.5
Total Time 24 minutes
Category side-dish
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
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