Microwave Zucchini Rolls with Sauce one of my new Microwave Recipes, similar to the recipe for Microwave Radicchio Rolls but different because I used zucchini and filled them with a light yet tasty ricotta cream!

I’ve made many Microwave Second Course Recipes, even vegetarian ones, and these zucchini rolls are even tastier than my Microwave Zucchini Rolls because after filling and rolling them, I cooked them in a delicious Microwave Tomato Sauce.

If you want, you can also use a Jar-cooked Tomato Sauce that you have in the refrigerator or the Instant Pot Tomato Sauce!

Don’t miss the Microwave Sweet Recipes, and read the article on Which Accessories to Use for the Microwave and especially which ones to buy to make the most out of this fantastic appliance!

If you also want to try preparing the Microwave Radicchio Rolls, read the recipe below!

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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 2 People
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 1/4 cups tomato sauce
1 oz grated Parmesan cheese
2 zucchini
extra virgin olive oil
3 1/2 oz ricotta
3 1/2 oz cream cheese
2 oz scamorza cheese
2 tablespoons grated Parmesan cheese
1 egg

What you need to cook the zucchini rolls with sauce

1 Microwave oven

How to prepare microwave zucchini rolls with sauce

Put the ricotta in a bowl together with the cream cheese and the grated cheese.
Add the egg and season with salt and pepper.
Mix to obtain a homogeneous cream.
Wash a zucchini and trim it.
Slice it thinly with the help of a mandoline.
Gather the slices in a bowl and lightly salt them.
Prepare the Microwave Tomato Sauce.
Finely chop the onion and gather it in a bowl, add the oil and the cleaned, crushed garlic and brown in the microwave for 2 minutes, at about 750 watts.
Add the peeled tomatoes to the browned onion and crush them with a fork, add a pinch of salt, stir, and cook for 8 minutes at 750 watts, stirring halfway through cooking.
If the tomato sauce boils too vigorously in the microwave, you can place a microwave splatter cover on the bowl.
At the end of cooking, remove the garlic clove and add the basil leaves, stir, and let it rest.
Place 4 slices of zucchini on a cutting board and fill them with two tablespoons of ricotta cream and some diced scamorza.
Roll the zucchini slices onto themselves.
Press firmly to seal.
Place the tomato sauce in a microwave-safe baking dish and lay the zucchini rolls inside.
When you have arranged all the rolls inside the baking dish, pour a drizzle of oil over the surface and finish with a bit of grated Parmesan.
Cook the zucchini rolls with sauce in the microwave on the riser for 14 minutes on combined function 1.
Serve the zucchini rolls with sauce hot.