Zucchini Rollups (Rollatini) - My Favorite Way To Use Summer Zucchini

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making a summer favorite, Zucchini Rollatini. I hope you love it! PRODUCTS USED (This is an affiliate link) Hedley & Bennet Apron: https://amzn.to/4hgBeqR Made-in Stainless Steel 12" Fry Pan: https://amzn.to/4gXNEmy T-fal Jumbo Cooker 5 Quart: https://amzn.to/3TSwRI6 OXO peeler: https://amzn.to/48aToGF Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Nordic Ware Baking Sheet and Wire Rack: https://amzn.to/3zDedxu Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/zucchini-rollatini/ INGREDIENTS Base ingredients 3-4 medium zucchini - thinly sliced with peeler or mandoline 1 1/2 cups (360g) ricotta - drained for at least 2 hours 1 cup baby spinach - steamed, drained, chopped 2 tablespoons chopped fresh basil 1/2 cup (45g) grated Pecorino Romano cheese 1 cup (113g) shredded mozzarella cheese - divided 1/4 cup minced flat-leaf Italian parsley 1 large egg For the sauce 1/4 cup (60ml) extra virgin olive oil 8 cloves garlic - sliced 1/2 teaspoon crushed red pepper flakes **optional** 1 28-ounce can plum tomatoes - hand crushed or blender pulsed salt and pepper to taste 1/4 packed cup basil leaves - chopped VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.