ZUCCHINI ROLLATINI RECIPES

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.

Steps:

• 1) Preheat your oven to 400 degrees, lay the zucchini slices in a single layer on an oiled baking sheet (you might need a couple baking sheets for this) drizzle lightly with olive oil on top and some salt, bake for about 10 minutes or until pliable. 2) In a small skillet, brown the ground turkey in the olive oil, season with salt and pepper, then add the minced garlic at the last minute, allow to cool slightly. 3) In a large bowl, stir together the ricotta, parm, mozzarella, egg, cooked turkey, basil, Italian seasoning, and a touch of salt and pepper, set aside. 4) Smear one cup of marinara sauce in the bottom of a 9x13 inch baking dish and set aside. 5) Pat the zucchini with a paper towel to absorb any excess moisture, then start filling and rolling, (watch video to see how I do this) place them in the prepared baking dish, add just a small spoonful of sauce on top of each one, followed by a little sprinkle of mozz and parm, bake for about 20 minutes or until bubbly and top is melted and cheesy.