Zucchini Rollatini with Summer Marinara

So much zucchini, so little time (left). With summer unofficially over (although Mother Nature may beg to differ), I’m pumping out as many recipes as I can using my garden’s end-of-summer bounty. Which means zucchini and tomatoes. And zucchini isn’t always the easiest sell with my kids. I have to either bake it into a bread or… yeah that’s pretty much it. Although they do like the Pan-Fried Zucchini Cakes, I don’t want them to just like something. I want them to love it! So I appealed to their default setting – Italian food – when I made this Zucchini Rollatini with Summer Marinara.

How to Make Zucchini Rollatini

The kids aren’t strangers to rollatini. I make an eggplant version of it when it’s cold outside, and we slather it in rich tomato gravy. Eggplant is a little meatier than zucchini, but the end result is very similar. Thin sheets of eggplant (or zucchini) are coated in Italian breadcrumbs and then pan fried. They are then stuffed with a mixture of ricotta and mozzarella cheeses and rolled up, placed in a baking dish and topped with tomato sauce. The winter version of rollatini is super comforting and the kids love it. It’s probably the only time I can get them to eat eggplant.

For this lighter, more summery version, we are swapping zucchini in for eggplant and instead of the thick, dark tomato gravy, we are using a light and bright marinara. Summer marinara only takes about ten or fifteen minutes of simmering time before it’s ready. It also has a generous splash of wine, which brings out the acidity of the tomatoes. The acidity of the sauce is a really nice balance to the richness of the cheesy filling.

Choosing the Zucchini – How Big is too Big?

This is also one of the few times when having extra large zucchini is actually a good thing. It’s a big no-no in gardening to let your zucchini grow too big. The bigger the zucchini, the more starchy it will taste, and most people don’t find it to be desirable. However, with this Zucchini Rollatini with Summer Marinara, you shouldn’t feel bad if your zucchini grew too big. You’re going to be making really long slices so the extra length will actually be helpful.

Tips for Success

The key to this Zucchini Rollatini with Summer Marinara is getting the sheets of zucchini nice and thin, like about a quarter of an inch thin. If the sheets are too thick, it will be hard to roll them. Using a mandoline really helps to get uniformly thin slices. You can also do it by hand. I’ve done it by hand many times. But if you have a mandoline, use it. Then, just pan fry the slices in some heart healthy olive oil and wait for them too cool enough so you can comfortably handle them. Then roll away!

The end result is a crispy, flavorful outside and a fork-tender inside, filled with smooth, creamy cheese. This meal was a big winner in my house, and any time I can get the kids to eat a veggie-centric meal is a good time. Give it a try with your gang and I’m betting you’ll get the same result. Here’s to meatless end-of-summer meals! Enjoy!

Zucchini Rollatini with Summer Marinara

Garden fresh zucchini with Italian seasonings and creamy ricotta and mozzarella cheeses

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Prep Time 20 mins

Cook Time 40 mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

• 2 large zucchini
• 2 cups Italian seasoned breadcrumbs
• 2 cups all-purpose flour
• 15 oz. ricotta cheese
• 2 cups grated mozzarella cheese divided
• 4 eggs divided
• 1 tsp. dried parsley
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 28 oz. can of crushed tomatoes
• 1/4 cup extra virgin olive oil
• 3 cloves of garlic minced
• 1/3 cup dry red wine
• 1/4 cup loosely-packed fresh basil chopped
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. pepper

Instructions

 

• Using a mandoline or by hand, slice the zucchini lengthwise into thin sheets, about 1/4 inch thick. Arrange 3 shallow bowls next to each other on the counter. In the first bowl, put the flour. In the second bowl, put 4 of the eggs and beat them. In the third bowl, put the breadcrumbs.
• Coat a large skillet generously with olive oil and set it over medium-low heat. Take a zucchini sheet and dredge it in the flour, then the egg, then the breadcrumbs. Place it into the oil. Fry until golden brown on both sides. Remove onto a paper towel-lined tray. Repeat with all of the zucchini.
• Make the Summer Marinara: In a saucepan, saute the garlic in the olive oil over medium-low heat until the garlic sizzles and starts to turn golden. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Reduce heat to low and simmer, stirring occasionally, about 15 minutes.
• Preheat oven to 375 degrees. Spoon out enough sauce to coat the bottom of an 8×8 baking dish.
• Assemble the rollatini: In a bowl, stir the remaining egg with the ricotta and 1 cup mozzarella cheese. Stir in the dried herbs. Spread each strip of zucchini with a thin layer of the cheese mixture. Roll up, and arrange side by side in the baking dish. Cover with additional sauce and remaining cup of mozzarella cheese. Bake for 15 minutes. Serve with additional marinara sauce.

Keyword vegetarian, meatless, Italian

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