ZUCCHINI ROLLATINI

zucchini rollatiniI decided to serve this on a tomato slice and pesto* because I wanted to make pesto … but you could also use a tomato sauce or bechamel.  I was thinking you could wrap them tight with less filling spilling out and stick in a toothpick and they would be awesome little hors d’oeuvres.   Anyway you choose to serve em, they are tasty!

INGREDIENTS
4 medium sized zucchini, sliced lengthwise about 1/8 inch

olive oil

1/2 lb ricotta cheese ( you can also use farmer cheese)

2 tablespoosn minced onion

2 tablespoons minced red bell pepper

2 tablespoons finely chopped fresh flat leaf parsley

2 tablespoons finely chopped fresh basil

1 tablespoon fresh finely grated parmesan cheese

salt and pepper

> > I didn’t use an egg because I made extra filling and saved some to use as a spread for crackers.  But adding 1 egg beaten to this filling would make it lighter.  You would have to bake it until it was fully cooked.  The non-egg way you could literally skip the baking altogether and serve room temp.

DIRECTIONS

Add olive oil in skillet on medium heat.  Fry the zucchini slices until soft and browned on edges.  Drain on paper towels. Set aside.

zucchini strips

Mix the rest of ingredients in a medium bowl.  Salt and pepper to taste.  Using a teaspoon, drop a spoonful of cheese mixture about 1 inch from one end of zucchini strip and roll up from that end.  Place into lightly oiled or buttered glass or ceramic baking dish.  Heat zucchini rolls in 350 degree oven until hot, about 15 mins.  Don’t overcook or they will be messy and lose their shape.

Serve on top of sauce.  A slice of tomato is a nice little plate and contrasting color when using pesto.

zucchini rollatini

** BUTTER LETTUCE AND BASIL PESTO

a handful of butter lettuce

a handful of fresh basil

1 garlic clove, crushed

a small handful pepitas, raw

a generous pour of olive  oil

salt

You can use a blender or food processor.  Add all ingredients and blend until smooth.  You can pour the oil in while blending to gauge consistency.

> The butter lettuce makes the pesto a little lighter and sweeter and pepitas are almost more flavorful than pignoli.  And actually quite a bit healthier : )

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About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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