|Simple but stunning: roasted zucchini slices wrapped around herbed ricotta and served on a pool of warm tomato sauce.|
|Directions||Preheat the oven to 350.
Cut a tiny lengthwise slice from the zucchini then rotate it 90 degrees so that the cut side is down. This will make it easier to slice the rest of the zucchini lengthwise into ¼ inch thick, even strips. Too thin, they’ll dry out in the oven. Too thick, they won’t roll properly.
Oil both sides of each strip and arrange in a single layer on cookie sheet. Sprinkle with salt and pepper.
Bake for 15 minutes, until starting to color. Flip and bake another 10 minutes. Each slice should be golden brown and flexible. Let cool for a few minutes.
Spread the tomato sauce in the baking dish.**
Place about a T of ricotta at the end of a zucchini slice, then roll up. Place in the baking dish, seam side down, and repeat with remaining slices.
Bake for 10 minutes, just until warmed through.
Carefully scoop each rollatini and its sauce onto a plate and serve.
|Notes||You can grill the zucchini slices instead of roasting them.
* My cashew ricotta is made with herbs and garlic, but if you’re using a different ricotta, you might want to jazz it up with a clove or two of garlic and a couple of T of fresh herbs (basil, rosemary, thyme…)
** If you don’t mind dirtying another dish, heat the tomato sauce on the stove and oil the baking dish before placing the rollatini in it. Then when everything is hot, spread the tomato sauce on each plate and place the rollatini on top.
You can also alternate with eggplant rollatini.
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