Hello friends, today I present you these fabulous zucchini rolls with ricotta and mortadella, truly delicious. They are made in a few simple steps and can be served as an appetizer or a light main course. Below you will find the recipe.
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for Zucchini Rolls with Ricotta and Mortadella
- 7 oz ricotta
- 5 oz mortadella
- 9 oz mozzarella
- fine salt
- ground black pepper
- 2 medium or large zucchinis
- 1.5 cups tomato sauce
- garlic
- extra virgin olive oil
- fine salt
- to taste grated Parmesan cheese
Tools
- 1 Mandoline
- 1 Saucepan
- 1 Grill
- 1 Baking dish
Steps for Zucchini Rolls with Ricotta and Mortadella
To make these tasty zucchini rolls, first wash the zucchinis, cut off the ends, and slice them with a mandoline not too thinly, or you can use a knife if you prefer. Grill them slightly until they wilt and soften. Now let’s prepare the sauce. In a saucepan, pour the oil and garlic and sauté for a few minutes, then add the tomato sauce, season with salt, and cook for 15 minutes. Meanwhile, in a bowl, mix the ricotta with salt and pepper. Arrange the zucchinis on a cutting board and fill with the ricotta cream, slices of mortadella, and mozzarella cubes. Roll them up and place them in a baking dish previously drizzled with some spoonfuls of tomato sauce. Pour more sauce over the rolls, sprinkle with grated Parmesan cheese, and finally, a drizzle of extra virgin olive oil. Bake in the oven at 400°F for 20-30 minutes.
And here they are, ready to be served hot. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS, AND NOTES
Zucchinis can be replaced with eggplants. The filling can be substituted with ricotta and speck, ham and mozzarella.
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