Zucchini Rolls a Vegetarian Cooking Class
Main Course · Provencal Recipes · Tasha Powell · Taste · Vegetarian
Simple to prepare, these zucchini rolls bring together the abundant produce of Provence with the wonderful cheeses of Italy. Prepare the dish as a vegetarian main course, or as a side dish with a protein of your choice. I like to think of it as a lasagna without the noodles. These zucchini rolls were included in my online cooking class “4-Course Gluten-Free Menu with Michelin Star plating techniques!” The menu, while not exclusively Provencal focused on fresh, healthy ingredients.
Zucchini Rolls with Italian Cheeses
The recipe serves four people as a main course. It's a lighter version of lasagna. I recommend that the zucchini roll-ups are placed close together when baking. This prevents them from unravelling. I also recommend using a mandolin, so your zucchini slices are thin and easy to roll.
Equipment
Ingredients
- 3 large zucchini (courgette) (or 4 medium), trimmed and sliced lengthwise into 28 x 1/8 inch-thick strips
- kosher salt and freshly ground black pepper
- 1 tbsp Olive Oil
- 1 cup Ricotta Cheese or vegan ricotta cheese or almond cheese
- 1/3 cup Parmesan cheese or dairy-free Parmesan, freshly grated
- 1 large egg
- 1/4 cup fresh basil leaves chopped
- 2 garlic cloves minced
- 1 1/2 cups Marinara sauce divided
- 2 cups Shredded Mozzarella or Daiya dairy-free cheese
Instructions
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
- In a medium bowl, combine ricotta, parmesan, egg, basil and garlic; season with salt and pepper, to taste.
- Preheat oven to 400°F (200°C).
- Spread 1 cup marinara sauce onto the bottom of a two 8”x 6” Pyrex dishes or one 1--inch deep oven-proof skillet; set aside.
- Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared dishes or skillet; repeat with remaining zucchini slices and filling. Sprinkle with remaining 1 cup mozzarella.
- Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
- Serve immediately or plate individually using ring molds and offset spatula. Pour the remaining 1/2 cup marinara sauce around each serving. Or serve family-style in the dish or skillet you used to bake the zucchini rolls.
Notes
Plating ideas – serve with fresh basil or basil chiffonade. Option: Using a 3.5-inch ring mold, place 7 rolls inside the ring and serve!
Tried this recipe?Let us know how it was!
More Vegetarian Recipes:
Provencal Tain a Vegetable Tart Flower
Vegetarian Moroccan Tagine a Recipe from Marrakesh
Vegetarian Holiday Menu Inspired by Provencal Flavours
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2 Comments
The little zucchini rolls would make an excellent side to go with so many dishes. Do they have to be placed close together when baked to keep their shape?
Hello Karen!
Thanks for reaching out with your question about the Zucchini Roll-ups! Yes, I do recommend that the Zucchini Roll-ups are placed close together when baking. This prevents them from unravelling! I also recommend using a mandolin so your zucchini slices are very thin and easy to roll! Please feel free to send photos of your dish or any additional comments!
Take Care,
Tasha