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To achieve the perfect texture in your Herb-Infused Ricotta Zucchini Rollatini, it is crucial to prepare the zucchini properly. Fresh zucchini can be quite watery, which can lead to soggy rollatini. Here are some effective techniques to reduce moisture:

Herbed Ricotta Zucchini Rollatini

Discover the vibrant flavors of summer with Herb-Infused Ricotta Zucchini Rollatini! This delightful Italian dish combines fresh zucchini, creamy ricotta, and aromatic herbs for a healthy, satisfying meal. Perfectly baked to golden perfection, each rollatini is a celebration of seasonal produce. Try making this light yet indulgent recipe that’s ideal for family dinners or special gatherings. Embrace the joy of cooking and savor every delicious bite!
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Ingredients
  

3 medium zucchinis, thinly sliced lengthwise (about 1/4 inch thick)

15 oz (425g) fresh ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, plus extra for topping

1 large egg

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon salt, divided

1/2 teaspoon black pepper

2 cups marinara sauce (homemade or store-bought)

Olive oil, for drizzling

Fresh basil leaves, for garnish (optional)

Instructions
 

Prepare the Zucchini:

    - Preheat your oven to 375°F (190°C).

      - Use a mandoline slicer or a sharp knife to cut the zucchinis into long, thin strips. Lay the slices on paper towels and sprinkle lightly with 1/2 teaspoon of salt to help draw out excess moisture. Let them sit for about 15 minutes.

        Make the Herbed Ricotta Filling:

          - In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, chopped basil, parsley, garlic powder, 1/2 teaspoon salt, and black pepper. Stir until all ingredients are well mixed and creamy.

            Prepare a Baking Dish:

              - Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. Set aside.

                Assemble the Rollatini:

                  - Pat the zucchini strips dry with paper towels. Take one slice and place a generous tablespoon of the ricotta filling on one end. Roll the zucchini slice around the filling to create a roll. Place the zucchini roll seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices and filling.

                    Top and Bake:

                      - Once all the rollatini are arranged in the dish, pour the remaining marinara sauce on top. Sprinkle the remaining mozzarella cheese and additional Parmesan cheese over the sauce. Drizzle with olive oil for a golden finish.

                        - Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned.

                          Serve:

                            - Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired and serve warm. Enjoy your delicious Herbed Ricotta Zucchini Rollatini!

                              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4