Oggi si mangia: Rotolini di zucchine e ricotta Italian food is so much more than stereotyped pasta and pizza. Today I’m sharing zucchini rolls filled with ricotta and cooked in tomato sauce. A bit like cannelloni but without pasta.. Today I cooked them in a pan but you could also use the oven. I used 2 large zucchini’s to fill a large pan. Aprox 250g ricotta, 1 egg, parmigiano, salt, peppar, olive oil. Have you tried them? Let me know if you like them if you prepare them. Un bacio Lina♥️.
Rotolini di zucchine e ricotta
⏱ Time: 45 min | 👩🍳 Dificulty: Medium | 🍽 4 portions
Ingrediens
- 2 big zucchini
- 250g Ricotta
- 1 eggyolk)
- 4 Chopped tomatoes
- 3 tbs oliveoil
- Salt, black peppar, basil & chopped garlic
How to
- Slice the zucchini in thin slices.
- Mix the filling: Ricotta, parmigiano, olivoil, salt, pepper, basil, egg yolk.
- Start with the tomato sauce, oliveoil, garlic, chopped tomatoes, basil. Let it simmer while you start with the zucchini rolls.
- Put two slices of zucchini together so they overlapp. Aprox 1 tablespoon of ricotta filling for each roll.
- Roll them and then put them in the pan with tomatosauce. Cover with a lid. Let simmer about 20 min. Make sure it doesn’t dry out. If so you can add a bit of water or white wine.
About the Author
Lina Paciello writes about timeless living, slow life and Mediterranean inspiration. Here she shares recipes, home ideas and reflections on sustainability.