Posted by: marthabernie | November 13, 2013


Zucchini…the much overlooked vegetable!  Here is another recipe which makes a great side dish or even a main dish for a quick week night evening dinner!


2 large zucchini (8 to 10 inches long), cut lengthwise, into 12 1/8 inch thick slices

salt and pepper

1 tablespoon extra virgin olive oil, plus more as needed

5 to 6 ounces thinly sliced prosciutto

1 pound fresh mozzarella cheese, thinly sliced

24 large fresh basil leaves, plus more for garnish

1 to 2 cups tomato sauce

Preheat oven to 425 degrees F.  Season zucchini slices on both sides with salt and pepper.  Heat a large skillet over medium high heat.  Blot moisture from zucchini.  Swirl oil into skillet and cook zucchini in 2 single layer batches, adding more oil between batches as needed, until golden brown, about 2 minutes on each side.  Top each strip of zucchini with a piece of prosciutto, torn to fit, a lice of cheese cut to fit, and 2 basil leaves.  Roll each stack into a pinwheel and spear with a toothpick to hold together.

Place tomato sauce in an 8 inch diameter baking dish (or divide among ramekins).  Place rollatini, pinwheel side down side by side in dish and remove toothpicks.  Bake until cheese is bubbling, 10 to 12 minutes.  Before serving, garnish with basil.

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