ZUCCHINI ROLLATINI
Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It's easiest to do this with a mandolin. My mandolin is from OXO.
- Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
- In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
- Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
- Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
- Bake 20 minutes, or until the cheese is hot and melted.
Nutrition Facts : ServingSize 4 rolls, Calories 318 kcal, Carbohydrate 18.5 g, Protein 21 g, Fat 17.5 g, SaturatedFat 10.5 g, Cholesterol 113 mg, Sodium 998 mg, Fiber 5 g, Sugar 9 g
ZUCCHINI ROTINI
I found this in Prevention Magazine. It's easy and tastes great! Serve with a salad and you've got a light summer meal.
Provided by Lizzybob
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare rotini per package directions. Drain and set aside.
- In a small baking dish, combine cottage cheese and Italian seasoning.
- Stir in rotini, zucchini, and tomatoes.
- Sprinkle with mozzarella cheese.
- Microwave on high 3 minutes to warm through or broil 5 minutes until bubbly (I baked mine for about 20 minutes on 350°F).
- Note: I used a can of tomatoes with sweet onions.
Nutrition Facts : Calories 146.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 5.1, Sodium 296.8, Carbohydrate 20.5, Fiber 3.3, Sugar 6.7, Protein 15.8
ROTINI WITH ZUCCHINI AND TOMATOES
This is a fresh, easy and healthy meal that goes together very quickly. I serve with a small tossed salad.
Provided by Canadian Jane
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rotini according to package directions.
- Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
- Season to taste with salt and pepper (and crushed red pepper if you wish).
- Toss rotini with vegetable mixture and served topped with cheese.
BARILLA ROTINI WITH ZUCCHINI, CHERRY TOMATOES & RICOTTA SALA
I found this on the back of a box of Barilla Rotini Pasta. We lilked it so I am posting iit. I added 3 ribs of celery sliced, 1 medium green bell pepper chopped, sliced black olives and petitte diced tomatoes in juice. But it is very good the way it was and that is the way I posted it. You can add whatever your family likes to your own tastes. If you cannot find Barilla pasta in your area, just use your favorite curly, twisty pasta. We like the Barilla brand because it always cooks perfectly and is never mushy or "fall apart."
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 27m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil.
- In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
- Add zucchini and season with salt and pepper. Saute for 3 minutes.
- Stir in tomatoes and cook for 2 additional minutes.
- Cook pasta according to pkg. directions.
- Drain and toss with sauteed ingredients in skillet.
- Stir in remaining oil and topo with the ricotta salata cheese before serving.
Nutrition Facts : Calories 574.8, Fat 15.6, SaturatedFat 2.2, Sodium 17.3, Carbohydrate 91.9, Fiber 5.5, Sugar 7.3, Protein 16.6
ROTINI WITH CHICKEN, ZUCCHINI, AND FETA
I got this off of a box of pasta. The picture looked tasty, so I knew I had to post it for safe keeping. The recipe said that it serves 7, but I've never made it, so I'm not sure. (sounds like a lot to me?)
Provided by Shelby Jo
Categories One Dish Meal
Time 25m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rotini according to package directions.
- Heat olive oil in a large skillet over medium heat, add chicken. Cook and stir abou 5-7 minutes, or until chicken is golden brown.
- Remove chicken and add garlic, zucchini and red bell pepper to the pan. cook and stir until pepper is tender.
- Add tomatoes, water, and dill. Bring to a boil then reduce heat and simmer 5 minutes.
- Remove from heat.
- Stir in sour cream and feta. Add chicken and pasta, mix well.
- Serve immediatly.
ZUCCHINI ROLLATINI
To make this dish vegetarian, simply omit the prosciutto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Season zucchini slices on both sides with salt and pepper. Heat a large skillet over medium-high heat. Blot moisture from zucchini. Swirl oil into skillet and cook zucchini in 2 single-layer batches, adding more oil between batches as needed, until golden brown, about 2 minutes on each side.
- Top each strip of zucchini with a piece of prosciutto torn to fit, a slice of cheese cut to fit, and 2 basil leaves. Roll each stack into a pinwheel and spear with a toothpick to hold together. 3. Place tomato sauce in an 8-inch-diameter baking dish (or divide among four 3 1/2- or 4-inch-diameter ramekins). Place rollatini (a pinwheel side down) side by side in dish and remove toothpicks. Bake until cheese is bubbling, 10 to 12 minutes. Before serving, garnish rollatini with basil.
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VALERIE BERTINELLI'S ZUCCHINI ROLLATINI RECIPE
From today.com
3.9/5 (236)Category EntréesAuthor Valerie BertinelliTotal Time 1 hr
- 2. Trim the ends off of the zucchini and slice lengthwise on a mandolin to about 1/8-inch thick. Reserve the 16 largest interior slices (discard the rest or reserve for another use, such as vegetable soup.)
- 3. Fill a medium 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.
- 4. Stir the ricotta, 3/4 cup of the mozzarella, the basil, oregano and lemon zest together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon to the ricotta mixture and stir to incorporate. Discard the remaining egg.
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