Zucchini And Ricotta Roll Ups Food

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

EGGPLANT AND ZUCCHINI ROLL UPS

Steps:

• Preheat the oven to 450 degrees F.
• Slice the zucchini and eggplant into thin planks lengthwise. Spray the eggplant and zucchini evenly on both sides with the cooking spray, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Cool to handle.
• Lower the oven temperature to 375 degrees F.
• In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper. Spoon the stuffing onto each plank of eggplant or zucchini and roll up. Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce.
• Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm and remaining parsley and mint. For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer. Scatter the topping over the top of the dish. Bake from room temperature at 375 degrees F, until golden and bubbly.

ZUCCHINI RICOTTA ROLL UPS

Steps:

• Preheat the oven to 350 degrees.
• First, cut off the stem and bottom inch of each zucchini.
• Next, slice the zucchinis on the thinnest mandoline setting, at 1/8 of an inch, and run long ways down the mandoline. Toss out the first 5 or 6 slices, or use them in a different recipe. Stop once you get too close to your fingers. You want the inside pieces that all look similar in length and width. You will most likely end up with extras. That way you can use the best looking ones for the recipe. Lay them onto a paper towel lined baking sheet and sprinkle with salt.
• Allow them to sit for 15 minutes. Water will begin to draw out of each zucchini slice.
• In a large bowl, mix together ricotta cheese, egg, 3/4 of the mozzarella, minced garlic, basil, black pepper, thyme, and oregano.
• Once the zucchini is done sitting, cover it with paper towels to pat up the moisture.
• Layer 1 cup of marinara in the bottom of a casserole dish.
• Spread a few tablespoons of filling on each zucchini piece and roll up. Set it into the casserole dish with end of the zucchini piece down onto the sauce.
• Repeat until the casserole dish is filled.
• Top with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
• Bake for 20 minutes. If you like a nice browned crust on top, broil on high for an additional 3 to 5 minutes.
• Allow it to sit for 5 to 10 minutes before serving.