I’ve been taking full advantage of all the summertime produce I can get my hands on, soon it will be gone and we’ll move on to more cooler weather veggies, but I’m not ready for that yet.
Zucchini is still in abundance along with yellow squash and sweet corn which I pick up at the farmers market nearly every week.
I recently made some eggplant rollatini which I posted on my Instagram account last week, so I thought why not try it with zucchini!
To put a little summer twist on it I mixed fresh corn into the ricotta, spinach and cheese filling and I’m so glad I did, we loved it!
This is pretty easy to make so I’ll just tell you what I did. Slice your squash up fairly thin, you want to be able to roll it up, if it’s cut too thick you won’t be able to bend it easily. I used a grill pan inside to cook it down slightly on each side to get it limp enough to roll.
In a bowl I started out with a cup of well drained ricotta, the kernels of one ear of corn, a handful each of romano cheese, shredded mozzarella and fresh spinach that I chopped, you could sub out fresh basil for the spinach if you prefer.
I added 1 small smashed garlic clove, salt, pepper and an egg. Before you add the egg taste everything to your liking. Depending on how many roll ups you make, you might need to mix up a little more filling. Keep in mind you’ll only need a heaping tablespoon on each, that is if your squash ribbons are normal size and not huge.
Roll them up, placing them seam side down into a pool of marinara sauce. I like to spoon a little extra sauce down the center of each roll so as not to cover the whole thing because I like seeing all the different colors peeking out. Bake uncovered for 15 minutes at 350 or until ricotta is heated through and set.
Take a bite into some of the last days of summer using up the abundance of zucchini available with this healthy, easy and delicious meal!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Could this meal be frozen?
I wouldn’t do it Nicki, but I would have all the components ready ahead of time
I made these last night and they were wonderful. I only had frozen corn on hand and didn’t feel like running to the produce stand so I used the frozen (thawed and drained) and they were still delicious. This would be a good dish to prep early in the day and bake later for dinner.
Made these tonight after harvesting zucchini,corn and basil from our garden….they were delicious! I had trouble slicing the larger zukes thin enough, so I used smaller squash and sliced them with my mandolin. Certainly a repeat recipe! Thanks for sharing.
this recipe looks amazing! Love the addition of corn.
Lordy, Lordy but do those ever look good!! Yum! With these kind of vegetables I don’t think I’ll ever be ready for cold weather vegetables. I am dying to try these out. I know you probably don’t have any left or I’d be on my way North. Thank you for all of the inspiring recipes. I’ve yet to post my version of your version of Olio e pepe with the spaghetti squash. Buona giornata. Can’t wait to see what you come up next. 🙂
Thank you Marie for sharing all your recipes. This one looks amazing and it probably taste delicious. Can’t wait to make it!
This looks beautiful, Marie. Adding corn to the ricotta mix is pure genius!
I’ve never thught about making these with zucchini. Leave it to you to come up with this delicious idea. I bet it uses a lot less oil than eggplant, which just seems to soak up the oil. Beautiful photos as usual, Marie.
Yes I will be making this this weekend. Love the colors!