CanadaDinner
Cheesy Green Zucchini Rollatini
Active Time: 45 minutes • Total Time: 45 minutes
Yields: 6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium organic yellow onion
- 4 cloves garlic, minced
- 1 package Earthbound Farm Half Arugula Half Spinach
- 1 container ricotta cheese
- 4 ounces mozzarella cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 5 large zucchini
- 3 cups your favorite marinara sauce
- 4 ounces mozzarella cheese, shredded
- olive oil
- Salt and pepper
This recipe come to us from Faith at An Edible Mosaic. Thanks for supporting all of our blogger partners!
If your family likes cheesy pasta dishes, this veggie-based recipe is sure to be a hit. Using zucchini instead of noodles makes this dish naturally gluten and grain-free, and we use ricotta and mozzarella cheese for super cheesy flavor and vegetarian protein. Earthbound Farm Organic Half & Half Baby Spinach/Baby Arugula in the filling along with onion and garlic bumps up the flavor and nutrition of the dish.
Trim the ends off the zucchini. Slice the skin lengthwise off one side, and then slice the skin lengthwise off the opposite side. Use a mandolin to slice the zucchini lengthwise into 1/4 to 1/3-inch thick planks, or slice it by hand. Lightly brush each zucchini plank with olive oil and sprinkle with salt and black pepper. Grill or broil the zucchini planks for few minutes on each side, until the zucchini is pliable, but not mushy. Cool.
For the filling, heat the oil in a large, deep skillet over medium heat. Add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally. Add the garlic and greens and cook until the greens are wilted, about 1 to 2 minutes, stirring constantly. Cool completely and then stir the greens mixture together with all remaining filling ingredients in a large bowl.
Preheat the oven to 450F. Lightly brush the inside of a 9 by 13-inch casserole dish or two 8 by 8-inch casserole dishes with oil (or you can use 6 individual-sized gratin dishes).
Lay the zucchini strips on a large clean work surface. Spread a couple tablespoons of the filling on each, and then roll up. (Don’t worry about the rolls being perfect; this is a rustic homemade dish and they’ll still be delicious even if they aren’t perfect rolls.) Arrange the zucchini rolls in the prepared dish(es) and top with the marinara sauce and shredded mozzarella.
Bake until the cheese is melted and they’re warm throughout, about 10 to 15 minutes; serve.
