Zollatini Rolls

Zollatini Rolls



2 large zucchini, cut in thin strips (use knife, vegetable peeler, or mandoline)

1 oz container ricotta cheese (lowfat)

¼ cup grated parmesan cheese

1 egg

2 cloves garlic

¼ cup basil leaves 

½ tsp salt

1 jar pasta sauce


Bring 2 cups of water to a boil in a saucepan.

Add zucchini slices and boil for one minute – remove from water and drain on paper towels.

In a food processor or blender combine ricotta, (reserve 3 tablespoons for topping) parmesan, egg, garlic, basil and salt.

Preheat oven to 400 degrees.

Coat an 8x8 casserole dish with cooking spray.

Put one rounded teaspoon on the end of each zucchini slice and roll up lengthwise.

Place each roll open end up in prepared casserole dish.

Cover rolls with pasta sauce and top with reserved ricotta cheese.

Bake for 20 to 25 minutes until sauce is bubbly and cheese begins to melt. 

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