2 medium zucchini cut into slices, lengthwise, patted dry
1/2 cup flour
2 eggs, beaten
1-1/2 cups panko bread crumbs
1/2 cup grated parmesan cheese
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
2 cups mozzarella
1 cup ricotta cheese
basil
a pinch of oregano
a pinch of rosemary
a pinch of salt & pepper
3 cups of butternut squash cream sauce
1/4 of cup shredded parmesan cheese
parsley
Instructions
Preheat oven to 350. Using 3 bowls, set up a dredge station with flour in first bowl; eggs in
2nd bowl; and the bread crumbs, grated parmesan cheese, kosher salt, and fresh ground
pepper in third bowl. Coat zucchini slices one at a time in flour, egg then bread crumb
mixture. Place breaded zucchini slices on a greased cookie sheet (most likely you’ll need two
sheets).
Bake slices for 30 min flipping once halfway through. Let cool for 10 min once done cooking.
While zucchini is cooling, mix cheeses, herbs, salt and pepper.
Spread 1 cup of sauce on the bottom of a greased 8 x 8 ” glass baking dish. Once zucchini is
cooled, form a ball out of the cheese mixture (about 1/3 cup) and place at the end of a
zucchini strip. Roll zucchini, enclosing the cheese mixture and place into baking dish. repeat
for the rest of the zucchini strips and cheese.
Spread another cup of sauce over the top of the zucchini rolls and top with shredded
parmesan cheese. Place back into oven and bake for 30 minutes until cheese on top is
melted.
Serving
Suggestions
Serve over penne pasta with remaining sauce.
Originally Submitted
10/7/2010
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