Main CourseProvencal RecipesTasha PowellTasteVegetarian

Zucchini Rolls a Vegetarian Cooking Class

Zucchini Rolls Vegetarian Cooking With Italian Cheeses

Tasha Anne Powell Gluten-free Cooking ClassSimple 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 Vegetarian Cooking With Italian Cheeses

Zucchini Rolls with Italian Cheeses

blankTasha Powell
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.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Vegetarian
Servings 4 people

Equipment

  • Chef’s knife
  • Frying pan
  • Sheet pan
  • Cheese grater

Ingredients
 
 

  • 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

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!
Keyword Mozzarella, Parmesan, Ricotta, Zucchini
Tried this recipe?Let us know how it was!

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

2 Comments

  1. blank
    Karen (Back Road Journal)
    April 6, 2021 at 1:57 pm — Reply

    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?

    • blank
      CKAdmin
      April 7, 2021 at 5:17 pm — Reply

      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

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