Zucchini Rollatini

Name: Zucchini Rollatini
Prep time: 35 min
Total time: 45 min
Yield: Makes 12
Ingredients: 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

79 Ratings
3 Reviews

To make this dish vegetarian, simply omit the prosciutto.

Martha Stewart Living, October 2013

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Recipe Summary

total:

45 mins

prep:

35 mins

Servings:

Yield:

Makes 12

Ingredients

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

Directions

Step 1
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.

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Step 2
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

Martha Stewart Member

09/19/2014

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.

Martha Stewart Member

10/09/2013

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).

Martha Stewart Member

10/06/2013

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.

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Zucchini Rollatini

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Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Zucchini Rollatini

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Zucchini Rollatini

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Zucchini Rollatini