Like a gluten-free version of a rotolo or canneloni pasta dish, this ricotta zucchini rolls with roasted tomato sauce is your new go-to vegetarian dish. The best part? It only requires five ingredients to create.
Rotolo is a pasta dish that’s not nearly as well known as it should be, especially given how delicious it is. Lasagne sheets are used to make a filled roll that’s either wrapped and boiled, or sliced and baked in sauce. Here we’ve used zucchini instead to make this vegetarian, gluten-free and low carb.
1.Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
2.Place two-thirds of the tomatoes on lined tray. Drizzle with the oil; season. Roast for 25 minutes or until very tender. Reduce oven to 180°C/350°F.
3.Blend roasted tomatoes until smooth; season to taste. Pour sauce into a large baking dish (see tip).
4.Finely grate lemon; you will need 1 tablespoon rind. Juice lemon; you will need 1 tablespoon juice. Finely chop basil leaves. Combine ricotta, lemon rind and juice, and chopped basil in a medium bowl; season.
5.Using a mandoline or V-slicer, cut zucchini lengthways into 3mm slices. Place one slice flat on a clean surface. Spoon 1 tablespoon of the ricotta filling onto one short edge; roll to enclose. Place roll, filling-side up, in sauce. Repeat with remaining zucchini slices and ricotta filling, positioning rolls closely together in the pan. Place remaining tomatoes in dish. Bake for 50 minutes or until golden.
6.Serve zucchini rolls topped with extra basil leaves.
Use a baking dish that is at least 18cm x 28cm in size.
Buy it Fresh ricotta from the deli is best for this recipe.
Make it six Serve with torn crusty bread to mop up the delicious sauce