It’s that time of year again where I get LOTS of zucchini in my CSA from Fresh Fork Market. I love love love zucchini, but sometimes I find it hard to find new recipes to try out. As I was on a google search for a new recipe, I came across Ricotta Stuffed Zucchini Rolls. This lead me down a path to create my own recipe….yeah!!
- 2 medium size zucchini
- 1 1/2 cups ricotta
- parmesan cheese
- juice of 1/2 lemon
- salt and pepper
- your favorite marinara sauce
- fresh basil (which I forgot *sadface*)
- cooking spray
Cut off the ends of the zucchini. Using a mandolin, slice the zucchini lengthwise into 1/8 inch thin strips. This made 15 nice size strips.
Preheat a skillet to a medium-high heat and spray with cooking spray. Add 3 zucchini strips, or more if you can fit it, as long as they do not over lap. Season strips with salt and pepper and saute each side for about 1 1/2 minutes.
Now combine the ricotta, juice of 1/2 a lemon, parmesan (you know I don’t measure my parm),salt and pepper…..and fresh basil if you have it!!!
Add a dollop of Ricotta to the end of each zucchini strip
and roll and place in a baking dish
Top the rolls with your favorite marinara sauce, don’t go too heavy on the sauce.
Bake for 20 – 25 min or until cheese is bubbly.
Make your pasta according to directions, you can obviously use any kind. For some reason I needed some bow ties in my life.
Serve yourself some pasta and add some marinara sauce.
Look how beautiful the rollatinis look!
Top your pasta with 3 -4 rollatinis and sprinkle with more parmesan and fresh basil.
I am so pleased with how this recipe turned out and can’t wait to have leftovers for lunch. You could also do a filling with goat cheese and sundried tomatoes… I may have to experiment with that next. Enjoy!