We are In Italy making new friends and finding the best of the best recipes Italian people are making new and cherished classics! This Zucchini Lasagna Rotolini seems to be a favorite on the table all around Italy in many different variations region to region.
Today I share with you my favorite take on this classic rustic family style dish. With layers of flavor, I begin with the end in mind. Knowing at the cornerstone of Italian cooking is finding the freshest, best ingredients for your recipe. Most recipes for me begin at the market to find top quality.
The first step will be to slice the zucchini long ways in very thin slices. I used a hand held potato slicer to be sure each slice was thin and even so it would be pliable to roll easily. Once all have been sliced lay them on a clean dish towel spread out flat and roll them up in the dish towel for an hour to remove excess moisture.
I start with sauteing a medley of meat and vegetables then adding each ingredient at a time. This Allows the flavors to combine correctly. Begin with olive oil and finely chopped garlic. adding in finely chopped carrots, meat, fresh parsley, salt, pepper, grated parmigiano cheese and a few chopped cherry tomatoes. Simmer Slowly on low.
Baked Zucchini Lasagna Rotolini Meat & Ricotta Filled Roll Up Style.
Course: Uncategorized6
servings30
minutes50
minutesIngredients
2 zucchini sliced very thin long ways
2 cloves garlic minced
1 lb ground meat
1/2 fresh ricotta
2-3 medium size gold potatoes, peeled sliced in rounds. 1/4 inch thick
1 carrot peeled and diced very fine
1 cup grated fresh parmigiano cheese
1 tablespoon Italian bread crumbs (optional)
2 tablespoon chopped parsley
4 -5 cherry tomatoes
1 tsp salt
1/2 tsp pepper
Directions
- One hour before slice zucchini long way with a wide handheld potato peeler
To strain water out of the zucchini slices, you will need one clean kitchen towel, lay all the zucchini one way, single layer, and roll the dish towel up like a jelly roll firmly. twist from each end. Allow to sit for one hour on the counter to remove some liquid. - Begin the filling. In a saute panon medium heat add one tablespoon olive oil, once it heats up, add your minced garlic.
- Once garlic is transparent, add the chopped carrots, stir often. About five minutes.
- Add the ground meat, with a wooden spoon break the meat apart so it is distributed evenly. Stir often, moving the meat around ensuring even cooking. Lower heat to medium-low Simmer for ten minutes.
- Once it has been simmering, add the parsley, half cup of the grated cheese, salt, pepper, 2 chopped cherry tomatoes. Cover, lower heat to low, stir often, allow to simmer ten more minutes. Remove from heat, allow to cool.
- When the sauted mixture has come to room temp, fold in the ricotta with a spatula or large spoon until it is incorporated evenly.
- In a baking dish, drizzle some olive oil on the bottom, sprinkle some, salt, pepper and grated cheese.
- Unroll the draining zucchini from the kitchen towel. On a clean flat surface. Begin to assemble.
- Lay one zucchini flat, place about two tsp of meat-ricotta filling evenly on the zucchini, staying a little bit aways from the ends. Begin to roll it, and place it end down, into the baking dish. Repeat until all zucchini have been stuffed and placed in baking dish.
- Place the potato slices between the zucchini rolls, carefully sliding them in between the zucchini rolls and some around the edges as well.
- Drizzle olive oil on the top, add the remaining chopped tomatoes, sprinkle the grated cheese, shake a little salt and pepper then add the optional bread crumbs. Cover with foil.
- Place in preheated 375o oven for about 45 minutes. Uncover, and allow to brown on top for another 10 minutes. Remove from oven, allow to rest for 10 minutes before serving.
