Involtini di zucchine al forno con spinaci, ricotta, parmigiano e mozzarella

Ingredienti

• 3 medium zucchini (or 4 small)
• 1 cup whole-milk ricotta cheese
• 1/3 cup cooked and chopped spinach (see note)
• 1/4 cup freshly grated Parmesan cheese
• 1 medium lemon (and lemon zest)
• 1 large egg
• 1 clove garlic (grated)
• 1 tablespoon chopped fresh parsley (or basil)
• 1/2 teaspoon sea salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups marinara sauce
• 6 ounces low-moisture, part-skim mozzarella cheese (sliced about 1/4 inch thick)
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes ((optional) )
• grated Parmesan (for topping)

Preparazione

1. 1

   Preheat the oven to 375°F with the rack in the middle position.

2. 2

   Trim the ends and slice zucchini lengthwise into ribbons about ⅛-inch thick using a mandoline or sharp knife. You should have about 24 slices total. Place the ribbons on a clean kitchen towel, sprinkle lightly with salt, and let them sit for 10 minutes to release moisture.

3. 3

   In a mixing bowl, combine ricotta, spinach, Parmesan, lemon zest, egg, garlic, herbs, salt, and pepper. Stir until well blended.

4. 4

   Blot the zucchini ribbons with a towel to remove any moisture—this helps the rolls hold their shape and keeps excess liquid out of the pan.

5. 5

   Spoon about 1 cup of marinara into the bottom of an 8×10-inch or 9×9-inch oven-safe baking dish.

6. 6

   Working with two slices at a time, overlap them lengthwise to create a wider strip. Spread about 2 tablespoons of the cheese filling across one end of each double zucchini strip, then roll it up snugly and place it seam-side down into the baking dish. Repeat with the remaining zucchini slices to form 12 rollatini.

7. 7

   Spoon the remaining sauce on and around the rolls.

8. 8

   Top the dish with thick slices of mozzarella and drizzle with olive oil. Bake at 375°F for 25–30 minutes, or until the cheese is melted and browning at the edges and the sauce is bubbling. For more browning, broil for 1–2 minutes at the end.

9. 9

   Let the dish rest for 5–10 minutes before serving. Scatter fresh herbs and grated Parmesan over the top just before bringing it to the table.