Ingredients:

  • 4 large Zucchini (courgettes), firm and straight (about 1.2 kg total)
  • 1 tbsp Coarse Kosher Salt, plus more for seasoning
  • 1 tbsp Extra Virgin Olive Oil
  • 15 oz Whole Milk Ricotta Cheese, drained well
  • 1 cup Shredded Low-Moisture Mozzarella Cheese (divided)
  • ½ cup Freshly Grated Parmigiano-Reggiano Cheese
  • 1 large Egg, beaten lightly (for binding)
  • ¼ cup Fresh Basil, finely chopped
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Oregano
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Nutmeg, freshly grated (optional)
  • 24 oz High-Quality Marinara Sauce
  • ½ cup Shredded Low-Moisture Mozzarella Cheese (reserved for topping)

Instructions:

  1. Slice the Zucchini: Trim the ends of the zucchini. Using a mandoline or a very sharp knife, slice the zucchini lengthwise into uniform, thin strips (approximately 1/8 inch / 3 mm thick).
  2. Salt and Drain: Lay the zucchini strips in a single layer on a cooling rack set over a baking sheet. Sprinkle heavily with the coarse kosher salt. Let sit for 30 minutes to draw out moisture.
  3. Blot Dry: After 30 minutes, use kitchen towels to firmly blot and press the zucchini strips dry, flipping and blotting the other side thoroughly. This step is crucial for preventing a watery dish.
  4. Quick Grill/Broil: Preheat the oven broiler or a grill pan. Lightly brush both sides of the strips with olive oil and place them on a clean baking sheet. Broil for 1-2 minutes per side until slightly tender and lightly golden, but still pliable enough to roll.
  5. Prepare the Ricotta Filling: If your ricotta is not dry, place it in a fine-mesh sieve to drain for 15 minutes. In a medium bowl, combine the drained ricotta, 1 cup of shredded mozzarella, Parmesan cheese, beaten egg, basil, parsley, oregano, pepper, and nutmeg (if using). Stir well and taste for seasoning.
  6. Preheat and Sauce the Base: Preheat oven to 375°F (190°C). Pour about 1/3 of the marinara sauce into the bottom of the 9x13 inch baking dish, spreading evenly.
  7. Fill and Roll: Lay out a pliable zucchini strip. Place a spoonful (about 1.5 - 2 tablespoons) of the ricotta filling near one end. Gently but firmly roll the zucchini strip up, starting from the filled end.
  8. Arrange: Place the finished Zucchini Rollatini seam-side down in the prepared baking dish. Repeat with the remaining zucchini strips and filling, arranging them snugly in rows.
  9. Top and Bake: Spoon the remaining marinara sauce evenly over the tops of the assembled rollatini. Sprinkle the reserved ½ cup of shredded mozzarella over the sauce. Cover the dish loosely with foil and bake for 25 minutes.
  10. Finish and Serve: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly. Allow the rollatini to rest for 5-10 minutes before serving. Garnish with fresh basil.