Zucchini Ricotta 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 RICOTTA ROLL UPS

Steps:

• Preheat the oven to 350 degrees.
• First, cut off the stem and bottom inch of each zucchini.
• Next, slice the zucchinis on the thinnest mandoline setting, at 1/8 of an inch, and run long ways down the mandoline. Toss out the first 5 or 6 slices, or use them in a different recipe. Stop once you get too close to your fingers. You want the inside pieces that all look similar in length and width. You will most likely end up with extras. That way you can use the best looking ones for the recipe. Lay them onto a paper towel lined baking sheet and sprinkle with salt.
• Allow them to sit for 15 minutes. Water will begin to draw out of each zucchini slice.
• In a large bowl, mix together ricotta cheese, egg, 3/4 of the mozzarella, minced garlic, basil, black pepper, thyme, and oregano.
• Once the zucchini is done sitting, cover it with paper towels to pat up the moisture.
• Layer 1 cup of marinara in the bottom of a casserole dish.
• Spread a few tablespoons of filling on each zucchini piece and roll up. Set it into the casserole dish with end of the zucchini piece down onto the sauce.
• Repeat until the casserole dish is filled.
• Top with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
• Bake for 20 minutes. If you like a nice browned crust on top, broil on high for an additional 3 to 5 minutes.
• Allow it to sit for 5 to 10 minutes before serving.