2 large-sized zucchini, washed and sliced thin lengthwise
16 ounces ricotta cheese
6 Crimini Mushrooms, stems removed and sliced thin (baby bella mushrooms)
1 large egg
1/2 tsp ground nutmeg
1 tsp dried parsley
1/2 cup shredded mozzarella
1/4 cup grated Romano/pecorino, and three tbsp for sprinkling on top
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
Need: 3 cups marinara/tomato sauce, a couple parchment paper covered baking sheets, 1 plate, and a 9×13 baking pan.
Pre-heat oven to 400F.
Slice the zucchini lengthwise into thin slices. Place on parchment covered baking sheets.
Drizzle a tablespoon of olive oil over zucchini slices. Sprinkle with salt. Roast till the veggies are pliable/slightly under fork tender, around 15 minutes.
Remove slices and allow to cool.. you may turn off the oven, or set it to 375F for the next cook.
In a large bowl, beat egg then mix the ricotta, parsley, Romano cheese, nutmeg, and salt/pepper .
Add the mushrooms to the remaining sauce, then set aside for next step.
*Preheat oven to 375F if you turned it off.
Grab a plate to start filling the zucchini slices. Be gentle with the cooked zucchini; they can be fragile and tear easily.
Lay a zucchini slice across the plate, then smear a spoon of the cheese mixture across then roll up firmly.
Place the roll into baking pan, atop sauce, seam side down. Continue with remaining zucchini lining them up tightly in the pan.
Use toothpick if needed to keep rolled (then remove before next step).
Evenly distribute the mushroom marinara sauce on top of the rollatini.
Cover with grated cheese and mozzarella.
Bake for 35 minutes, until the cheese is bubbly, slightly browned and the zucchini are absolutely fork tender.