To make this dish vegetarian, simply omit the prosciutto.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

79 Ratings
  • 5 star values: 17
  • 4 star values: 19
  • 3 star values: 22
  • 2 star values: 13
  • 1 star values: 8
Rating: Unrated
Our family loves this dish. It is very flavorful and easy to make. To simplify even more, I roast the zucchini in the oven for about 5 minutes to soften instead of cooking it on the stove.
Rating: 3 stars
My husband "ooooh'd and ahhhh'd" through the entire meal, which I served over spaghetti and Classic Bolognese sauce. He said "you should serve this to company." And here I thought that everything I make at home was company-quality. I think he meant that not only did it taste delicious, but it was beautiful on the plate as well. Anyway, it was really, really yummy made with fresh mozzarella and smoked prosciutto (the stuff I had in my refrigerator today).
Rating: 4 stars
This recipe tasted good, but was difficult to eat since I didn't take the toothpicks out before putting in the oven. Flavor was the saving grace since I am awful and slicing zucchini. My boyfriend didn't complain at all.