Zucchini Rollatini


Preparation20 minutes
Cook time30 minutes
ServingsServes 4 to 6


    For the filling:
  • 1 Tbsp of Olive Oil
  • 1 lb of Ground Turkey
  • 2 Cloves of Garlic
  • 16 oz of Part Skim Ricotta
  • 1 Egg
  • 1/2 cup of Grated Mozzarella
  • 1/4 cup of Grated Parm
  • 1 Tbsp of Italian Seasoning
  • 3 Tbsp of Chopped Basil
  • Salt and Pepper, to taste
  • Additional Ingredients:
  • 1-1/2 cups of Marinara Sauce
  • About 1/2 cup of Shredded Mozzarella
  • Freshly Grated Parm
  • 4 Zucchini, trimmed and sliced thinly on a mandolin or with a sharp knife
  • Olive Oil
  • Salt


    1) Preheat your oven to 400 degrees, lay the zucchini slices in a single layer on an oiled baking sheet (you might need a couple baking sheets for this) drizzle lightly with olive oil on top and some salt, bake for about 10 minutes or until pliable.

    2) In a small skillet, brown the ground turkey in the olive oil, season with salt and pepper, then add the minced garlic at the last minute, allow to cool slightly.

    3) In a large bowl, stir together the ricotta, parm, mozzarella, egg, cooked turkey, basil, Italian seasoning, and a touch of salt and pepper, set aside.

    4) Smear one cup of marinara sauce in the bottom of a 9x13 inch baking dish and set aside.

    5) Pat the zucchini with a paper towel to absorb any excess moisture, then start filling and rolling, (watch video to see how I do this) place them in the prepared baking dish, add just a small spoonful of sauce on top of each one, followed by a little sprinkle of mozz and parm, bake for about 20 minutes or until bubbly and top is melted and cheesy.

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