Ingredients:

  • 3 large Zucchini (Courgettes), about 750g / 1.6 lbs total
  • 1 tbsp (15g) Fine Sea Salt (for drawing out moisture)
  • 1 tbsp (15 ml) Olive Oil (for brushing the slices)
  • 450g (16 oz) Whole Milk Ricotta Cheese, drained and pressed
  • 1 large Egg, free-range (acts as a binder)
  • 60g (½ cup) Parmigiano-Reggiano, finely grated
  • 30g (¼ cup) Fresh Basil, finely chopped
  • 15g (2 tbsp) Fresh Parsley, finely chopped
  • Zest of 1 medium Lemon
  • 2 cloves Garlic, minced or pasted
  • ½ tsp (2.5g) Black Pepper, freshly ground
  • ½ tsp (2.5g) Fine Sea Salt
  • 700g (24 oz) Jar of High-Quality Marinara Sauce
  • 120g (1 cup) Low-moisture Mozzarella Cheese, shredded

Instructions:

  1. Slice the Zucchini: Trim the ends off the courgettes. Using a mandolin or wide peeler, slice the zucchini lengthwise into thin, uniform ribbons (about 1.5–2mm thick). Discard the first and last slices if they are mostly skin.
  2. Draw Out Moisture (The Crucial Step): Lay the slices in a single layer on a cooling rack or clean kitchen towel. Sprinkle generously with the sea salt. Let them rest for 30 minutes to draw out excess water.
  3. Rinse and Dry: Gently rinse the slices under cool water to remove excess salt, then pat them thoroughly dry using kitchen paper or a clean tea towel. Lightly brush both sides of the dry zucchini ribbons with a touch of olive oil.
  4. Combine Filling Ingredients: Ensure your ricotta is well-drained. In a medium bowl, combine the drained ricotta, egg, grated Parmesan, minced garlic, herbs (basil and parsley), lemon zest, salt, and pepper. Mix until just combined. Taste and adjust seasoning as needed.
  5. Prep the Baking Dish: Preheat your oven to 200°C / 400°F / Gas Mark 6. Spread about half of the marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  6. Fill and Roll: Lay a prepared zucchini ribbon flat on your work surface. Place 1-2 tablespoons of the ricotta filling near one end. Gently but firmly roll the zucchini around the filling, creating a tight pinwheel.
  7. Arrange, Sauce, and Cheese: Place the finished rollups seam-side down, snugly against each other, in the prepared baking dish. Spoon the remaining marinara sauce over the tops of the rollups. Sprinkle generously with the shredded mozzarella.
  8. Bake: Bake for 20 minutes, covered loosely with foil. Remove the foil and bake for an additional 10–15 minutes, or until the sauce is bubbling vigorously and the cheese topping is melted and golden brown.
  9. Rest and Serve: Allow the rollups to rest for 5–10 minutes after removing them from the oven. This helps the filling set and prevents the dish from falling apart when serving.