Ripieni Zucchini and Eggplant Rolls
Delight your taste buds with these flavorful Ripieni Zucchini and Eggplant Rolls, a vibrant twist on classic Italian baked dishes. Thinly grilled slices of zucchini and eggplant are rolled with a creamy, herb-infused cheese filling made from ricotta, Parmesan, and mozzarella, perfectly seasoned with garlic and Italian spices. Nestled in a rich marinara sauce and baked to bubbling perfection, these veggie-packed rolls are not only visually stunning but also brimming with Mediterranean flavor. Whether you're seeking a healthier comfort food or an impressive vegetarian entrée, this recipe is quick to prepare, oven-ready in just 25 minutes, and versatile enough for weeknights or special occasions. Finish it with a sprinkle of fresh basil for that irresistible, authentic Italian touch!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Mozzarella cheese
- 1 large Egg
- 2 cloves Garlic
- 0.25 cup Fresh basil
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant lengthwise into thin strips, about 1/4 inch thick.
Brush the zucchini and eggplant slices on both sides with 2 tablespoons of olive oil and lightly sprinkle with salt.
Heat a grill pan or skillet over medium heat and grill the slices for 2-3 minutes per side, just until pliable. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, egg, minced garlic, chopped basil, Italian seasoning, salt, and black pepper. Mix until smooth and well combined.
Spread about 1/2 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Take one grilled zucchini or eggplant slice and place a spoonful of the cheese mixture at one end. Roll the slice tightly around the filling, forming a roll. Repeat with the remaining slices and filling.
Place the rolls seam-side down in the prepared baking dish. Pour the remaining marinara sauce over the top of the rolls and drizzle with the remaining tablespoon of olive oil.
Cover the dish tightly with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the tops of the rolls are slightly golden.
Garnish with additional fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 452 mg | 150% | |
| Sodium | 8521 mg | 370% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 61.3 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2065 mg | 159% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2754 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
