Zucchini Rollatinis

This was a delicious discovery of a recipe I found in Martha Stewart Living magazine.  http://www.marthastewart.com/1033653/zucchini-rollatini  It was a great way to use the basil that's growing like weeds in my herb garden (also made pesto this week...so much basil!) You can even make the dish vegetarian by omitting the prosciutto.  It was very tasty, and pretty, and Reid even said the next morning, that was really tasty!

Zucchini Rollatini

  • 2 large zucchini (8-10 inches long), cut lengthwise into 1/8"-thick slices
  • coarse salt and freshly ground pepper
  • 1 tbs extra-virgin olive oil, plus more as needed
  • 5-6 oz. thinly sliced prosciutto
  • 1 lb. fresh mozzarella cheese, thinly sliced
  • 24 large fresh basil leaves, plus more for garnish (about 2 handfuls)-I think I used more like 3 handfuls
  • 2 c tomato sauce
  1. Preheat oven to 425*.  Season zucchini slices on both sides with salt and pepper.  Heat olive oil in large skillet over medium-high heat.  Cook zucchini in single-layer batches until golden brown, about 2 minutes on each side.
  2. Layer on each zucchini a piece of proscuitto torn to fit, mozzarella cheese, and basil.  Roll each stack into a pinwheel and spear with a toothpick to hold together. *
  3. Place tomato sauce in 8" diameter baking dish.  Place rollatini pinwheels in sauce side by side in dish and remove toothpicks.  Bake until cheese is bubbling, 10-12 minutes.  Garnish with basil.

Comments

Post a Comment

Popular posts from this blog

Copy Cat Kerbey Queso

Image
You cannot be a proper Tex-Mex lover without eating at least 1 quart of queso per year.  I'm pretty sure I started the year off in the right direction by making this copy-cat Kerbey Queso for NYE.   Kerbey Lane Queso is my favorite in Austin.  So creamy, so cheesy, and so good.  White queso with pico and a scoop of guacemole in it that you kind-of have to dig around in, which makes it soooo good.  Have I said how good it is? That being said, I've tried so many queso recipes.  I've made beschemels, I've used expensive, good cheeses.  No queso seems to hold that creamy consistency very well.  So when one of my friends, Rachel, was back home in Austin from her now home-town in Seattle she asked one of the servers what's in it.  She just had to know.  The server leaned in close to her and whispered, "it's white processed cheese."  OMG, my mind was blown.  No wonder it's so flippin' good.  I think the HEB brand white queso is...
Read more

Mom's Bun Bo Hue Chay (Vietnamese vegetarian spicy "beef" noodle soup)

Image
After many requests from my sister and cousin, I finally documented my mom's vegetarian bun bo chay !  Get ready, this recipe is kind of intense and usually takes 2 days to make.  My mom makes a giant pot of it and the whole family eats it in the span of a day or two.  She freezes the broth for later use (if there is any left over!).  The flavor does enhance each time the broth is reheated, so it's usually better the second day and each subsequent time.  It's so good, I often prefer it to regular bun bo (Spicy Vietnamese Beef Noodle Soup). Bun bo Hue  is a specialty of the central region of Vietnam, where my dad's side is from.  You won't find it as commonly as pho  or bun  (vermicelli bowls) in most Vietnamese restaurants.  This is a soup that is a labor of love and family and spicy-tolerance.  My ong noi  (paternal grandfather) used to make the best bun bo hue !  Now my Aunt Angelique/ Co Be  makes a cleaner, tast...
Read more