ZUCCHINI ROLLATINI
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
- Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
- Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
- Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
- While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
- Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.
HEALTHY CHICKEN ROLLATINI WITH ZUCCHINI AND MOZZARELLA
I found this one on the "Six Sisters' Stuff" blog and it looks really good. You can use lower fat ingredients to make it even healthier.
Provided by PSU Lioness
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and dry cutlets, season with salt and pepper.
- Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
- In a large skillet, heat oil on medium-high heat.
- Add garlicl when hot and saute a minute, or until golden.
- Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool.
- When cool, add mozzarella cheese and mix to combine.
- Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet.
- Loosely roll each one and keep seam side down.
- Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
- Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
- When finished, lightly spray with oil spray.
- Bake 25 - 30 minutes. Serve immediately.
Nutrition Facts : Calories 125.2, Fat 7.3, SaturatedFat 3.3, Cholesterol 18, Sodium 327.9, Carbohydrate 7.7, Fiber 0.8, Sugar 1.4, Protein 7.5
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