Zucchini Rollatinis

This dish is originally made with fried eggplant filled with a mixture of cheeses, but this is a lighter version made from baked zucchini.

Also, great option for a #MeatlessMonday and full of protein and veggies. You can make a tomato sauce from scratch (and use it later for pizza or lasagna) or you can buy it from the store, but the flavor from a homemade one will always be better. Also, store bought versions are filled with added ingredients and sodium.

Rollatini is also known as “involtini” in Italy. Some places made it with chicken or fish.

Filling

-30 grs provolone cheese

-30 grs manchego cheese

-60 grs ricotta cheese

-Pepper to taste

-Garlic powder to taste

-Chili flakes to taste

Zucchini

-4 zucchinis

-olive oil to taste

-salt and pepper to taste

Sauce

-4 tomatoes

-olive oil to taste

-1/2 white onion

-oregano to taste

-fresh basil to taste

-salt and pepper to taste

Instructions

1. First, we will make the sauce. Boil the tomatoes in boiling water for 5 minutes until you see that the skin can be peeled.

2. Take them out of the pot, remove the skin, cut them, and blend them. Then pass them through a sifter to avoid seeds.

3. In a medium high heat pan, add the olive oil and white onion and sautee them until the onions have change color. Mix constantly to avoid your onion from burning.

4. Add the blended tomato sauce to the pan and add basil, sal and pepper to taste. Mix everything together at high heat and let it simmer for 15 minutes, or until your sauce begins to thicken. Once finished, let it cool.

5. For the filling, add your ricotta to a bowl and grate the rest of the cheeses. Add pepper and chili flakes to taste and mix. Taste the mixture to adjust the spices.

6. Sliced zucchinis lengthwise into 24 ⅛-inch-thick strips. Add oliva oil, salt and pepper to taste and place them in the microwave for 1 minute.

7. Excess water will emerge from the zucchinis, so soak that extra water with a paper towel or napkin, because we want to avoid that extra liquid.

8. Add a layer of tomato sauce to the oven mold where you will bake the zucchinis.

9. Fill each strip of zucchini with the cheese mixture and roll them up.

10. Add each roll inside the mold with the tomato sauce until you cover the whole mold.

11. Add 1 tbsp more of sauce above each roll and more grated cheese. Do not add too much tomate sauce because that will create a very soggy dish.

12. Bake at 400°F for 25 minutes and that's it!

Here's the recipe video to follow it step by step:

Also, don't forget to like and share my reel of this delicious recipe on your social media!