Description
Light and delicious zucchini rolls filled with spinach, basil, and ricotta cheese, perfect as an appetizer or main dish.
Ingredients
- 2 medium zucchini, sliced lengthwise into thin ribbons
- 1 tablespoon olive oil
- 1 cup fresh spinach, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- 1 cup marinara sauce (homemade or store-bought)
- Red pepper flakes, optional
- Extra basil leaves, for garnish
Instructions
- Slice the zucchini into thin ribbons using a mandoline or vegetable peeler. Lightly salt the slices and let them rest for 10 minutes. Pat them dry with a paper towel.
- In a skillet, add the olive oil and heat over medium heat. Sauté the minced garlic until fragrant. Add chopped spinach and cook until it wilts.
- Stir in chopped basil, ricotta cheese, and Parmesan cheese (if using). Season with salt and pepper to taste.
- Take a spoonful of the filling and place it on one end of each zucchini slice. Roll the slice tightly to encase the filling.
- Spread marinara sauce over the bottom of a baking dish. Arrange zucchini rolls seam-side down in the sauce.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and slightly golden. Allow to cool for 5 minutes before serving.
Notes
Pat the zucchini dry after salting to prevent sogginess. Customize the filling with other herbs or cheeses. Prepare the filling ahead of time for easier assembly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian