To make this dish vegetarian, simply omit the prosciutto.
- 2 large zucchini (8 to 10 inches long), cut lengthwise into twelve 1/8-inch-thick slices
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 5 to 6 ounces thinly sliced prosciutto
- 1 pound fresh mozzarella cheese, thinly sliced
- 24 large fresh basil leaves, plus more for garnish (from about 2 handfuls)
- 1 1/3 to 2 cups tomato sauce
Preheat oven to 425 degrees. Season zucchini slices on both sides with salt and pepper. Heat a large skillet over medium-high heat. Blot moisture from zucchini. Swirl oil into skillet and cook zucchini in 2 single-layer batches, adding more oil between batches as needed, until golden brown, about 2 minutes on each side.
Top each strip of zucchini with a piece of prosciutto torn to fit, a slice of cheese cut to fit, and 2 basil leaves. Roll each stack into a pinwheel and spear with a toothpick to hold together. 3. Place tomato sauce in an 8-inch-diameter baking dish (or divide among four 3 1/2- or 4-inch-diameter ramekins). Place rollatini (a pinwheel side down) side by side in dish and remove toothpicks. Bake until cheese is bubbling, 10 to 12 minutes. Before serving, garnish rollatini with basil.