October 19, 2013

In the Kitchen: Zucchini Rollatini

Joe and I absolutely LOVE to cook and try new things in the kitchen. I was flipping through the October issue of Martha Stewart and found this recipe and knew right away that I had to try it. I remembered I had seen it and snagged the ingredients for tonight's dinner. And can I just say- WOW. Totally outstanding! Joe told me "This is definitely in the top 3 best things you've made!" So, I figured I should share the love. Thank you to Martha Stewart, or her recipe writers, or wherever she found this one. It's a goodie.

My notes:
*it is challenging to cut the zucchini in thin slices.  There wasn't anything mentioned about peeling the skin so I kept it on but we didn't notice it affected the recipe at all.

*Martha says in the recipe to stand the rolls up with the pinwheel side down. Mine wouldn't stand up this way so I just laid them down on their sides in the sauce and it was still totally amazing.

*I used a spicy Fra Diavolo sauce and really loved the extra kick but the recipe only calls for "tomato sauce" of your choice.
 
* I used just plain old sliced moz cheese from the cheese section of the grocery store. It was not "fresh".



Zucchini Rollatini

Active time: 35 min. Total time: 45 min. Makes 12 Serves: 4
Omit the prosciutto if you want a vegetarian dish.

2 large zucchini (8-10 inches long) cut lengthwise into twelve 1/2 inch slices
Coarse salt and fresh ground pepper
1 tablespoon extra virgin olive oil plus more as needed
5-6 oz. thinly sliced prosciutto
1 lb. fresh mozzarella cheese thinly sliced
24 large fresh basil leaves plus more for garnish
Tomato sauce - I used a full jar but the recipe says 1-1/2 -2 cups of tomato sauce


I served mine with a side of spaghetti and used the extra sauce for it.

1. Preheat oven to 425. Season zucchini with salt and pepper on both sides.  heat a large skillet over medium high heat. Blot moisture from zucchini. Swirl oil in the skillet, and cook zucchini slices in 2 single layer batches, adding more oil in between batches as needed, until golden brown- about 2 min. on each side.

2. Top each strip of zucchini with a piece of prosciutto torn to fit, a slice of moz cheese cut to fit, and 2 basil leaves. Roll each stack into a pinwheel and spear it with a toothpick to hold it together.

3. Place tomato sauce in the 8:inch diameter baking dish( or divide among 4 ramekins)  {Note: I did mine in a large oven safe skillet with small handles on both sides and it baked beautifully)
Place rollatini pinwheel side down side by side in the dish and remove the toothpicks. 
Bake until cheese is bubbling. 10-12 min. Before serving garnish with basil.



3 comments:

  1. Yummo. And this actually quite easy. I'd make mine vegie and maybe add something else to make up for the proscuitto. Thanks for sharing the recipe.

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  2. Looks delicious!! I love all those ingredients for the veggie version. Always good to have ideas for that prolific zuchini. Mine are still giving forth and will at least until mid week when we are slated to get a killing frost.

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  3. Oh, I've totally pinned this. I love that it's a vegetarian option as well. Thanks so much for sharing the recipe. It looks delish!!

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