Zucchini Rolls a Vegetarian Cooking Class
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
- Chef’s knife
- Frying pan
- Sheet pan
- Cheese grater
- 3 large Zucchini (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 Freshly Grated Parmesan cheese or dairy-free parmesan
- 1 large Egg
- 1/4 cup Chopped Fresh Basil Leaves
- 2 Garlic Cloves minced
- 1 1/2 cups Marinara sauce divided
- 2 cups Shredded Mozzarella or Daiya dairy-free cheese
- 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.
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