Ingredients
- 2 medium zucchinis
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup breadcrumbs
- 2 tbsp olive oil
- Fresh rosemary, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the zucchini lengthwise into thin strips, about ⅛-inch thick. A mandoline works well for even slices.
- Lightly sprinkle the zucchini with salt and let it sit for about 10 minutes. Pat dry with paper towels to remove excess moisture.
- In a bowl, combine the ricotta, Parmesan, egg, parsley, garlic, salt, and black pepper. Mix until smooth.
- Spread a thin layer of the ricotta mixture over each zucchini slice.
- Roll each slice tightly from one end to the other and place seam-side down on the prepared baking sheet.
- Mix the breadcrumbs with the olive oil. Sprinkle the mixture over the tops of the zucchini rolls.
- Bake for 20–25 minutes, until the zucchini is tender and the coating is golden and crisp.
- For extra browning, broil for 1–2 minutes, watching carefully.
- Garnish with fresh rosemary and a little extra Parmesan if desired.
Tip: Let the rolls cool for 5 minutes before serving so the ricotta filling can set slightly.
Servings: 4
Prep time: 15 minutes
Cook time: 20–25 minutes
