Let me start off by saying that I am in love with Half Baked Harvest. Go give her a follow. She creates super amazing recipes. This recipe for Zucchini Rollatini is a take on her Spicy Pesto and Cheese Stuffed Zucchini Involtini.
It’s that time of year when gardens and farmer’s markets are abundant with fresh produce. Zucchini and yellow squash are very accessible, and also affordable. I would probably use a little less sauce next go round. They were kind of “swimming” in the sauce. Definitely will try this recipe using eggplant, too!
Slice the zucchini and yellow squash (lengthwise), either by hand, or with the use of a mandolin. Try to slice them thin enough to roll, but thick enough to hold the ricotta filling. Lay the slices out on paper towels. Sprinkle each with a bit of kosher salt, and allow them to sit for at least fifteen minutes. The salt will cause them to sweat out some of the water, and make them more pliable.
While the vegetables are doing their magic, start browning the sausage in a cast iron pan with just a touch of olive oil. My Lodge 12″ cast iron pan was the perfect vessel for this dish. Want to make this for a meatless Monday Meal? Skip the sausage! Once browned, add in the marinara sauce and a few sprinkles of crushed red pepper. Heat through, then turn off heat.
Combine the ingredients for the ricotta filling in a bowl. Mix well. I am lucky enough to have been chosen as a brand ambassador for Galbani Cheese. So, be sure to grab only the freshest ricotta and mozzarella from them when you are shopping for these ingredients. While shopping, buy a few extra to make my Baked Meatballs, Baked Ziti, or one of my most popular dishes on Pinterest, Spinach Ricotta Pasta!
Heat oven to 425 degrees. Place two of the zucchini strips on a flat surface. Overlapping just a touch. Add a spoonful of the ricotta mixture to one end and start rolling. Place rolled zucchini (seam side down) in sauce. Finish filling and adding the the remaining zucchini and yellow squash to the pan. Cut cubes out of half of the mozzarella cheese and dot throughout the pan.
Bake, uncovered for about 30 minutes. Shred the remaining mozzarella and throw on top during the last five minutes of baking. Finish with a quick broil, for about a minute or so. Just long enough to nicely brown the cheese.
TO SERVE THE ZUCCHINI ROLLATINI
Serve as a meal, or as a side dish. I paired this Zucchini Rollatini with my a few pieces of my famous Buttermilk Fried Chicken. ENJOY!
Leftovers will be perfect for the next day, or so. That’s if there are any! My husband ate half of the pan in one sitting. No lie! I would avoid freezing. Share with your neighbors. They will love you for it!