Zucchini rolls stuffed with homemade tomato sauce with mushrooms, garlic and basil and two cheeses, is the new recipe from our beloved Chef Carolina Doriti. An easy, fast and eye-catching recipe that you should not miss… Let’s try it!
1 large onion, cut in half and then thinly sliced
2 tbsp olive oil
4-5 large zucchinis, trimmed and thinly sliced lengthwise (preferably with a mandoline)
150gr grated mozzarella
300gr anthotyro or ricotta
1/4 tsp ground nutmeg
380gr tomato sauce with mushrooms, garlic and basil by Terra Fyllida
100gr fresh mozzarella, diced
4 tbsp grated parmesan
2 tbsp chopped basil
Freshly ground black pepper
Using 1 tbsp of olive oil, grease a 15 x 25cm baking dish.
Add the anthotyro (or ricotta) in a medium bowl and mash with a fork. Mix in the grated mozzarella, the nutmeg, 1 tbsp chopped basil, and black pepper to taste.
Place a skillet on medium high heat add in the rest of the olive oil and sauté the onion. Add salt and pepper to taste, bring the heat down and cook, stirring occasionally, until the onion is soft and glossy.
Once ready, remove from heat and mix into the cheeses.
Preheat oven at 190C.
To prepare the zucchini rolls lay the slices open on a surface and add about 1 tsp of cheese mix onto one end of the sliced zucchinis and roll them up. Repeat until you have used all the filling.
Pour half the tomato sauce on the bottom of the prepared baking dish.
Arrange the rolled zucchinis upright, squeezed one next to the other (this will help keep their shape), sprinkle with 2 tbsp grated parmesan, and bake in the oven, at the middle rack, for 30-40 minutes. Remove from the oven and sprinkle with the diced mozzarella and the rest of the parmesan. Place back in the oven and bake for another 10-15 minutes until the mozzarella melts. Remove from the oven and sprinkle with the chopped basil.
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