Easy Zucchini Roll Ups Recipes

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

ZUCCHINI LASAGNA ROLL UPS

Steps:

• Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes. Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste. Preheat oven to 400 degrees F. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.

ZUCCHINI ROLL UPS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
• Cut off the ends of the zucchini. Use a mandolin to slice the zucchini lengthwise into thin sheets, 1/4 inch (6.35 mm) thick.
• Arrange the zucchini slices in a single layer on the lined baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.
• Roast zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.
• Meanwhile, in a small bowl, stir together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust salt to taste if needed. Spread 3/4 cup (177 ml) of the sauce at the bottom of an 8x8 square glass casserole dish (this one is the perfect size). Reserve the remaining sauce for later. Set aside.
• Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, egg, and Italian seasoning.
• Arrange the zucchini slices in a single layer on a large cutting board. Pat dry with paper towels to soak up any extra water or oil.
• Spread a tablespoon of ricotta mixture over each zucchini slice. Sprinkle with a tablespoon of mozzarella. Roll up tightly and place sideways into the baking dish. Repeat with all the zucchini slices.
• Top each zucchini roll with 1/2 tablespoon (7 ml) of the remaining sauce, then 1/2 tablespoon (7.05 g) of mozzarella.
• Bake for about 10 minutes, until the cheese on top is melted. Garnish with fresh basil.

ZUCCHINI ROLL-UPS

Steps:

• Preheat a grill or grill pan to medium heat.
• Brush both sides of the zucchini slices with olive oil and place them on the grill. Sprinkle with salt and pepper. Grill, turning occasionally, until very soft but not falling apart, 8 to 10 minutes. Remove the slices to paper towels to absorb the excess moisture. Let them cool completely.
• Spread about 2 teaspoons of the herbed cheese onto each of the zucchini slices. Place a basil leaf on top. Starting at one end, roll each zucchini slice up until it's a nice neat roll.
• Serve the roll-ups on a platter garnished with small basil leaves. These can be assembled and chilled up to 3 hours before serving.