Ingredients:

  • 4 large Green Zucchini (approx. 1.5 kg)
  • 1 Tbsp Coarse Salt (Kosher or Sea)
  • 2 Tbsp Extra Virgin Olive Oil
  • 15 oz container Whole Milk Ricotta Cheese, well-drained
  • ½ cup Fresh Mozzarella, shredded (Part-skim preferred)
  • ½ cup Grated Parmesan Cheese
  • 1 Large Egg
  • ¼ cup Fresh Basil, finely chopped
  • 2 Tbsp Fresh Parsley, finely chopped
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Nutmeg
  • Fine Sea Salt, To taste
  • Black Pepper, freshly ground, To taste
  • 24 oz jar Good Quality Marinara/Passata (approx. 680 ml)
  • 1 cup Fresh Mozzarella, shredded (For topping)
  • 2 Tbsp Grated Parmesan Cheese (For the final sprinkle)

Instructions:

  1. Slice the Zucchini: Trim the ends off the zucchini. Using a mandoline on a medium-thin setting (about 1/8 inch or 3 mm), slice the zucchini lengthwise into uniform strips.
  2. Sweat the Zucchini: Lay the slices in a single layer across a large baking sheet lined with paper towels or a clean cloth. Sprinkle generously with coarse salt.
  3. Rest and Drain: Allow the slices to rest for 30 minutes. This essential step draws out excess water.
  4. Blot Dry: Using paper towels or a clean tea towel, firmly blot the zucchini slices to remove all the visible moisture and residual salt.
  5. Prepare the Filling: If your ricotta looks wet, place it in a cheesecloth or a fine-mesh sieve lined with a coffee filter for 15 minutes to drain further.
  6. Combine Ingredients: In a medium bowl, combine the drained ricotta, ½ cup shredded mozzarella, ½ cup Parmesan, egg, basil, parsley, garlic powder, and nutmeg.
  7. Season: Season the filling generously with fine sea salt and black pepper. Mix until just combined, taking care not to overmix.
  8. Preheat and Base Layer: Preheat your oven to 375°F (190°C). Spread approximately 1 cup (240 ml) of the marinara sauce across the bottom of a 9x13 inch baking dish.
  9. Stuff and Roll: Lay a zucchini slice flat. Place a small spoonful (about 1–1.5 Tbsp) of the ricotta filling near the short end of the slice. Gently but firmly roll the zucchini slice toward the long end, creating a compact cylinder.
  10. Arrange: Place the filled zucchini rollatini seam-side down in the prepared baking dish. Repeat with remaining slices, arranging them snugly together.
  11. Initial Bake: Pour the remaining marinara sauce evenly over the rollatini. Cover the baking dish tightly with foil and bake for 25 minutes.
  12. Brown the Cheese: Remove the foil. Sprinkle the remaining 1 cup of shredded mozzarella and 2 Tbsp of Parmesan over the top.
  13. Final Bake: Return to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbling, and golden brown.
  14. Rest and Serve: Allow the Rollatini to rest for 5–10 minutes before serving. Garnish with fresh basil.