Zucchini Rollatini
Zucchini Rollatini is a simple, quick, and fancy appetizer, and you can adjust the portions easily to serve yourself or as a treat for family and friends. It is a nice hot appetizer for a fancy sit-down dinner party. A few of this rollatini would make a nice vegetarian dinner with a side salad.
Ingredients
- 1 slice of zucchini
- 2 tbs Ricotta
- 1 tsp Pecorino Romano
- vegetable oil
- ¼ cup flour
- 1 Egg beaten
- Salt
- Pepper
- 2 sprigs parsley, chopped
- olive oil for drizzling
- balsamic vinegar for drizzling
Instructions
- Adjust ingredient amounts accordingly based on the number of portions you plan to make.
- Slice a thin strip of zucchini (a mandoline is very helpful to get even thin strips).
- Put the flour into a mixing bowl, and season the flour with salt and pepper.
- Beat an egg in another mixing bowl.
- Dip the zucchini slice into the seasoned flour and then the egg.
- Gently lower into a sauté pan with about ¼ inch of corn oil heated, so the zucchini sizzles nicely when it touches the oil.
- Cook for approximately 1 minute and turn gently to cook on the remaining side.
- Set aside while you finish additional slices.
- Mix the ricotta, salt, pepper, and parsley in a small bowl. Spoon onto one end of the zucchini and roll. Place onto a baking sheet.
- Top with some tomato sauce.
- These can be made ahead and stored in the refrigerator at this point. Bring them out of the refrigerator about 30 minutes before baking.
- Bake in the oven at 350 for 15 to 20 minutes until nice and hot.
- Transfer to warm plates, and drizzle with olive oil and some reduced balsamic for a dramatic presentation.
- Serve immediately.