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 ROLLATINI

Steps:

• Preheat the oven to 400 degrees F.
• Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
• Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
• Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
• Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
• While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
• Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

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 LASAGNA ROLL UPS

Steps:

• Preheat oven to 350F.
• Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
• Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
• Spray a skillet with cooking spray and set over medium heat.
• Add spinach to the skillet and cook for 2 minutes, or until wilted.
• Remove spinach from skillet and let cool for a couple minutes.
• In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
• Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
• Roll up and transfer to the prepared baking dish, seam-side down.
• Repeat with remaining zucchini and ricotta mixture.
• Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
• Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
• Garnish with basil ribbons.
• Serve.

ZUCCHINI ROLLATINI

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.

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place zucchini directly on oven rack near the bottom. Cook until slightly softened, 5 to 10 minutes.
• Place bacon slices on paper towels. Heat in microwave on High until cooked but not crisp, about 3 minutes.
• Place a layer of bacon on each zucchini slice; top with a slice of fontina cheese.
• Tightly roll each layered zucchini strip and secure with a toothpick or skewer. Place on baking sheet.
• Bake zucchini rolls in the preheated oven until cheese is melted, about 10 minutes.

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.

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.