Everyday cooking

Zucchini Rotolo

Be the chef tonight and impress your friends with this delicious Zucchini Rotolo! Easy to make roll-ups stuffed with Violife Grated Original Prosociano.

Cooking time40 minutes
Prep time25 minutes
Servings4 portions

Lunch

Dinner

Main

Italian

INGREDIENTS
DIRECTIONS

1 pack Violife Grated Original (150g for filling and 50g for topping)
1 pack Violife Prosociano (2 Tbsp for topping), grated
3-4 large zucchinis, thinly sliced
300 g frozen peas
2 garlic cloves
Zest of 1 lemon
2 tbsp of fresh oregano, finely chopped and stalks discarded
2 tbsp of mint, finely chopped
salt and pepper

FOR THE SAUCE:

2 tbsp olive oil
2 tbsp garlic, finely minced
2 tsp fresh oregano
½ tsp ground cinnamon
½ cup dry red wine
700 g passata
1 tsp maple syrup
sea salt and pepper
basil to serve

On a griddle pan with some olive oil slightly chargrill the zucchini slices.
To make the filling, blanch the peas in boiling water, drain and mash. Place in a large mixing bowl with Violife Grated Original, Violife Prosociano, herbs, garlic, lemon zest, salt and pepper. Combine. Place mixture in the fridge.
To make the sauce, heat the olive oil in a saucepan. Add the garlic and fry lightly. Add the cinnamon and wine and allow to reduce a little before pouring in the passata and seasoning with maple syrup salt and pepper. Stir to combine and bring the mixture to a simmer for approximately 5-7 minutes. Turn off the heat and pour the sauce into 1 large lasagne dish.
Lay zucchini strips on a board and place one Tbsp of filling on top. Gently roll up and place in the baking dish. Repeat with the remaining zucchini strips and mixture. Sprinkle Violife Grated Original and 2 Tbsp of Violife Prosociano over the top and place in a preheated oven at 200°C for approximately 30 minutes or until golden. Serve with basil leaves.