Yes I'm still here with the zucchini. I thought why you make eggplant rollatini - why not zucchini rollatini? Other than it being much more difficult to say, it should work. And it did...
Zucchini Rollatini
2 zucchini (sliced lengthwise 1/8" thick)
2 eggs
1 1/2 c bread crumbs
1/4 c Parmesan cheese
Salt/Pepper
1 - 1/2 c ricotta (duh-homemade of course)*
2-3 eggs
1/3 c Parmesan cheese
1/2 t nutmeg
Salt/Pepper
2 c tomato sauce (preferably with fresh tomatoes)
6 oz mozzarella (need you even ask if I used homemade?)
Beat eggs with 1T water in a flat dish. In another flat dish add bread crumbs, cheese, and salt/pepper. Dip zucchini strips in egg, and then in bread crumb mixture. Place on baking sheet lined with parchment or silpat. Don't worry if they are not totally covered in crumbs. You can also give a little spray of olive oil to the tops of the zucchini to help the bread crumbs brown a little better. Bake at 350 for 1/2 hour. You want them to be softened but still be fairly firm. Remove and set aside to cool enough to handle.
Meanwhile mix ricotta, 1 egg, Parmesan cheese, nutmeg, and salt/pepper. Mixture should be moist. If you are using homemade, depending on how long you have drained it, you might need to add an additional egg or two. You can also add some fresh basil or lemon zest. Set aside.
Spoon enough sauce into a casserole dish to cover the bottom of the dish. Set aside.
Evenly distribute the ricotta mixture to the edge of the slices of zucchini. Roll up each zucchini slice and place it in the casserole dish. Spoon sauce over zucchini rolls. Cut wedges of mozzarella and place over rolls. Bake in 350 oven for 30-40 minutes until bubbly and cheese is melted.
This was such a fresh tasting dish. I think next time I would think about using panko - I think it would have been nice to have a little crunch. Now I realize most eggplant recipes have you frying the eggplant but I figure I have to have the oven on to bake this so why not just save some calories and bake the zucchini.
This looks like a real lengthy time-consuming project but I have to say all total - it took about an hour and a half - with only about a half hour of that hands on.
*I thought I did a blog post on homemade ricotta but I can't find it (or I've done a terrible job tagging things?). Next time I make it, I will have to do a post. It is so easy to make - you could even do it on a weeknight (and I have)!
Zucchini Rollatini
2 zucchini (sliced lengthwise 1/8" thick)
2 eggs
1 1/2 c bread crumbs
1/4 c Parmesan cheese
Salt/Pepper
1 - 1/2 c ricotta (duh-homemade of course)*
2-3 eggs
1/3 c Parmesan cheese
1/2 t nutmeg
Salt/Pepper
2 c tomato sauce (preferably with fresh tomatoes)
6 oz mozzarella (need you even ask if I used homemade?)
 |
| Eggs - CHECK Bread crumbs - CHECK - Zucchini CHECK - all ready to go |
Meanwhile mix ricotta, 1 egg, Parmesan cheese, nutmeg, and salt/pepper. Mixture should be moist. If you are using homemade, depending on how long you have drained it, you might need to add an additional egg or two. You can also add some fresh basil or lemon zest. Set aside.
Spoon enough sauce into a casserole dish to cover the bottom of the dish. Set aside.
 |
| Pre-baking - I like big hunks of mozzarella |
This was such a fresh tasting dish. I think next time I would think about using panko - I think it would have been nice to have a little crunch. Now I realize most eggplant recipes have you frying the eggplant but I figure I have to have the oven on to bake this so why not just save some calories and bake the zucchini.
This looks like a real lengthy time-consuming project but I have to say all total - it took about an hour and a half - with only about a half hour of that hands on.
*I thought I did a blog post on homemade ricotta but I can't find it (or I've done a terrible job tagging things?). Next time I make it, I will have to do a post. It is so easy to make - you could even do it on a weeknight (and I have)!
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