Zucchini Rollatini
A deliciously and incredibly satisfying spin on an Italian favorite.
When you’re craving lasagna, or simple red sauce, but can’t or don’t want the gluten, grain or dairy … look no further! Zucchini Rollatini is so cheesy and satisfying you won’t miss lasagna. It’s the perfect way to use up those wrinkling zuccs, or what’s sure to be flourishing in your home veggie garden.
We taste tested this and could not get enough! The zucchini stayed crunchy, not watery, and perfectly gooey and delicious. I hope you love it as much as we did!
You’ll need …
2 zucchinis, sliced 1/4 inch thin lengthwise
1/2 tsp sea salt
1 tsp minced garlic
crushed black pepper to taste
1 c tomato sauce (I used Rao’s marinara)
Fresh basil corn garnish
For the filling …
1 pack 7.5 ounce farmers cheese (sub ricotta if dairy is ok, and leave out yogurt)
1 Tbsp SCD yogurt
1/2 c Monterey Jack cheese, shredded (plus a little extra to top off)
1/2 c Parmesan cheese, shredded (plus a little extra to top off)
1 egg
1 cup lightly packed spinach, chopped
salt and pepper to taste
What to do …
Preheat oven to 400* and line a baking sheet with parchment paper.
Slice zucchinis and evenly sprinkle salt and minced garlic on either side.
Place in oven for 2 minutes on each side. Test a piece to see if it’s cooked just enough to roll out. Leave the oven on if you intend to cook the roll ups same day.
In a medium size bowl, combine the filling ingredients and blend together with a hand mixer.
In an 8x8 inch pan spread 1/2 c of sauce on the bottom of the pan. Reserve the rest to dollop on each roll up.
Once the zucchini is cooked, allow to cool on paper towels. Then scoop the filling evenly onto each piece the entire length. Gently fold and place seam side down. Top with a spoonful of sauce and sprinkle remaining cheese.
Cook for 20 minutes. If cooking another time, cook for same time at same temp.
lovingly,
TLBS
