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Need a Fun, Kid-Friendly Dish for Dinner? Try Our Infused (or not) Zucchini Rollatini

Who doesn’t love a wonderful, healthy, straight from yo gramdmomma’s kitchen, Italian dish at home? Well, here’s one for the books, starting off with fresh veggies from your garden or the local farmer’s market, down to the creamy cheese blend to pull it all together. And the best part? You can choose to infuse it or not with your oil! Your choice! My kids love it, so I hope yours do too! Bon Appetit!

4 large zucchini, thinly sliced lengthwise (I used a mandolin)

1 Tbsp olive oil for brushing + 1 additional Tbsp for sautΓ©ing

1 small sweet yellow onion, finely diced

2 fresh garlic cloves, minced

8 oz fresh mushrooms, chopped well

1 tsp dry Italian seasoning

16 oz high-quality marinara sauce, or your own if you have the time

1/3 cup organic ricotta

1 free-range egg

1/2 cup shredded mozzarella cheese

1/4 cup freshly grated Parmesan cheese 

A handful or fresh parsley, finely chopped

Preheat your oven to 375 degrees f and line a baking tray with parchment paper.

Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tbsp of oil. Place in baking tray when prepped.

Bake the strips for 10-12 minutes or until slightly tender and easy to roll. Allow them to cool until ready to handle completely.

As the zucchini are baking, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.

Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.

Stir in 3/4 of the marinara sauce and simmer your sauce for about 4 minutes, or until slightly reduced.

While the sauce is simmering, add ricotta, parmesan cheese, egg, sea salt + pepper, and fresh chopped parsley in a medium bowl. Stir well to combine all the ingredients.

Use a 9″Γ—13β€³ casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.

To assemble the baked zucchini rolls, lay out one slice on the cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of your marinara sauce.

Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with all remaining slices.

Pour any remaining marinara sauce over top to cover rolls.

Sprinkle with shredded mozzarella and bake for about 15-20 minutes in the oven, until hot and bubbly.

Serve immediately with a fresh salad and your favorite bread!

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