zucchini roll-ups

Zucchini Rollatini

Makes 12 rollatini, serves 4.  I enjoyed this dish from Martha Stewart.  The bright tomato taste marries beautifully with the creamy cheese and the salty prosciutto.  You can make it vegetarian by leaving out the prosciutto.

            2 large zucchini (8-10” long), cut           5-6 oz. thinly sliced prosciutto

              lengthwise into 12 ⅛” slices                 1 lb. fresh mozzarella, thinly sliced

            coarse salt and fresh ground pepper      24 large fresh basil leaves, plus more

            1 Tbs. olive oil, plus as needed                 for garnish

1⅓ - 2 c. good quality tomato sauce

Heat oven to 425 degrees.  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 slice 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” diameter baking dish (or divide among four 3½ - 4” diameter ramekins).  Place rollatini (pinwheel side down) side by side in dish and remove toothpicks.  Bake until cheese is bubbling, 10 – 12 minutes.  Before serving, garnish with basil.