Ingredients:

  • 24 oz Quality Marinara Sauce
  • 2 cloves Garlic, finely minced
  • 1 tbsp Olive Oil (Extra Virgin)
  • 4 large Zucchini/Courgettes (Approx. 1.2 kg)
  • 1 tsp Kosher Salt, plus more for draining
  • 15 oz Whole Milk Ricotta Cheese
  • 10 oz Frozen Chopped Spinach, thawed and very well-squeezed dry
  • 1 large Egg, lightly whisked
  • 1/2 cup Grated Parmesan Cheese, plus 2 tbsp for topping
  • 1/4 cup Fresh Basil, chopped finely
  • 2 tbsp Fresh Parsley, chopped finely
  • Pinch Nutmeg
  • Salt and Black Pepper, to taste
  • 1 cup Low-Moisture Mozzarella, shredded

Instructions:

  1. Prepare the Zucchini (The Water Control Stage): Trim the ends off the zucchini. Using a mandoline or sharp knife, slice the zucchini lengthwise into thin, uniform strips (about 1/8 inch or 3 mm thick), discarding the seeded center strips.
  2. Salt and Drain: Lay the strips in a single layer on kitchen towels. Sprinkle generously with kosher salt. Let them sit for 30 minutes to draw out excess moisture.
  3. Pat Dry: After 30 minutes, firmly pat every single slice dry using fresh towels. This step is non-negotiable for a successful rollatini.
  4. Assemble Sauce: In a small saucepan, sauté the minced garlic in olive oil for 1 minute. Add the marinara sauce, bring to a simmer, and season. Pour half of the sauce into the bottom of a 9x13 inch baking dish.
  5. Mix Filling: Ensure the thawed spinach is completely dry by pressing it firmly. In a large bowl, combine the ricotta, squeezed spinach, egg, Parmesan, basil, parsley, and nutmeg. Season with salt and pepper.
  6. Roll: Lay one zucchini strip flat. Place about 1 to 1.5 tablespoons of the ricotta mixture near one end. Tightly roll the zucchini strip into a tube. Place the finished rollatini, seam-side down, snugly into the prepared baking dish on top of the sauce. Repeat until all filling and zucchini slices are used.
  7. Bake: Pour the remaining marinara sauce over the assembled rollatini. Sprinkle the shredded mozzarella and extra Parmesan evenly over the top. Bake in a preheated oven (375°F / 190°C) for 30–35 minutes, or until bubbling and the cheese is golden brown.
  8. Rest and Serve: Allow the dish to rest for 5–10 minutes before serving to help it set.