Ingredients:

  • 4 – 5 medium Large Zucchini/Courgettes (approx. 1.2 kg total)
  • 1 Tbsp Kosher or Coarse Salt
  • 2 Tbsp Extra Virgin Olive Oil
  • 15 oz container Whole Milk Ricotta Cheese, well-drained
  • 10 oz block Frozen Spinach, thawed and completely squeezed dry
  • 1/2 cup Freshly Grated Parmesan, plus extra for garnish
  • 1 Large Egg
  • 2 Tbsp Fresh Basil, finely chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper, freshly cracked
  • 1/4 tsp Salt
  • 24 oz jar High-Quality Marinara Sauce (divided)
  • 1 cup Low-Moisture Mozzarella, shredded (110 g)
  • Fresh Parsley, finely chopped (To garnish)

Instructions:

  1. Slice the zucchini lengthwise into thin strips (approx. 1/8 inch / 3 mm thickness) using a mandoline or sharp knife. Discard the ends.
  2. Lay the slices in a single layer on a rack or sheet lined with paper towels. Sprinkle generously with coarse salt and allow them to rest for 30 minutes to draw out moisture.
  3. Rinse the zucchini under cool water to remove excess salt. Pat the strips completely dry using clean kitchen towels or heavy-duty paper towels. Lightly brush both sides of the dry zucchini strips with olive oil.
  4. Thoroughly squeeze the thawed spinach to remove all residual water until it is bone dry. In a large mixing bowl, combine the drained ricotta, dried spinach, grated Parmesan, egg, basil, oregano, garlic powder, pepper, and salt. Mix well until uniform. Chill the filling for 10 minutes to firm it up.
  5. Preheat oven to 375°F (190°C). Spread two-thirds (approx. 16 oz) of the marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  6. Lay a zucchini strip flat. Place 1-2 tablespoons of the ricotta mixture near one end. Roll the zucchini strip tightly but gently around the filling, creating a small log.
  7. Place the rolled zucchini, seam-side down, into the prepared baking dish. Repeat, arranging the rollatini snugly side-by-side until the dish is full.
  8. Pour the remaining marinara sauce over the rolls. Sprinkle the shredded mozzarella evenly over the top of the dish.
  9. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10-15 minutes, or until the cheese is golden brown and bubbly.
  10. Remove from the oven and let the dish rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.