Oh my goodness, let me tell you about zucchilattas! These delightful stuffed zucchini rolls are one of my absolute favorites to whip up, and they never fail to impress. I remember the first time I made them for a dinner party—everyone was raving about the cheesy goodness and how beautifully they held all that flavor. Zucchilattas are not only scrumptious but also so versatile; you can serve them as a main dish or even as a fancy appetizer. They’re like little boats filled with creamy ricotta and melty mozzarella, topped with a rich marinara sauce that’s just divine! Trust me, once you try these, they’ll become a staple in your kitchen. So let’s dive into this amazing recipe together!
Ingredients List
- 4 medium zucchinis, sliced lengthwise
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 cup marinara sauce
How to Prepare Zucchilattas
Now, let’s get into the fun part—making these delicious zucchilattas! I promise, once you get the hang of it, you’ll be making these little cheesy wonders on repeat. Just follow my lead, and it’ll be a breeze!
Step-by-Step Instructions
- First things first, preheat your oven to 375°F (190°C). This is crucial because you want your zucchilattas to bake evenly and come out perfectly tender.
- While that oven is warming up, grab your zucchinis and slice them lengthwise. You want to create two long halves for each zucchini, but be careful not to slice all the way through. Use a spoon to scoop out the seeds and a bit of the flesh to make room for that cheesy filling.
- Now, in a large mixing bowl, combine your ricotta, shredded mozzarella, grated Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper. This is where the magic happens! Stir everything together until it’s well combined and creamy. If you want to give it a little extra kick, feel free to add in some chopped fresh herbs.
- Time to fill those zucchini halves! Using a spoon, generously scoop the cheese mixture into each half. Don’t be shy—pack it in there! Place the filled zucchinis in a baking dish, cut side up, so they’re all snug and cozy.
- Next, pour that luscious marinara sauce over the filled zucchilattas. Make sure to cover them well, as this will keep them moist and add an extra layer of flavor.
- Pop the baking dish into your preheated oven and bake for 25-30 minutes. You’ll know they’re ready when the zucchinis are tender and the cheese is bubbling. The aroma wafting through your kitchen will be absolutely irresistible!
- Once they’re done, take them out and let them cool for a few minutes before serving. Trust me, the wait will be worth it when you take that first bite!
And there you have it! Making zucchilattas is as easy as pie (or should I say, as easy as zucchini!). Enjoy every cheesy, flavorful bite!
Nutritional Information
When it comes to enjoying zucchilattas, it’s nice to know what you’re getting in terms of nutrition! Here are some estimated nutritional values for this recipe, based on typical serving sizes:
- Calories: Approximately 220 per stuffed zucchini half
- Fat: 12g
- Protein: 14g
- Carbohydrates: 12g
- Sugar: 3g
- Sodium: 250mg
Keep in mind, these are estimates and can vary based on exact ingredients and portion sizes. But hey, knowing you’re indulging in a dish that’s not only delicious but also packed with some protein and veggies makes it all the more enjoyable, right?
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can create a stunning dish that looks as good as it tastes—perfect for any skill level!
- Flavor Explosion: The combination of creamy ricotta, melty mozzarella, and zesty marinara creates a mouthwatering flavor profile that will leave you wanting more.
- Healthy Ingredients: Packed with nutritious zucchini and protein-rich cheeses, zucchilattas are a delicious way to sneak in some veggies!
- Versatile Dish: Serve them as a main course or as a tasty appetizer at your next gathering—everyone will be impressed!
- Meal Prep Friendly: You can make these ahead of time and simply reheat them, making weeknight dinners a breeze.
Trust me, once you give zucchilattas a try, they’ll become a beloved recipe in your home, just like they are in mine!
Tips for Success
Alright, let’s make sure your zucchilattas turn out perfectly! First off, don’t skimp on seasoning—taste the cheese mixture before filling the zucchinis to ensure it’s just right. If you want a little extra flavor, mix in some chopped fresh basil or parsley; it elevates the dish beautifully! Also, if you’re feeling adventurous, try swapping the cheeses—adding goat cheese or feta can bring a delightful twist.
When it comes to baking, keep an eye on the zucchilattas towards the end of the cooking time. Every oven is different, and you want them tender but not mushy. If you find them browning too quickly, just cover them loosely with foil for the last few minutes. Lastly, let them rest for a few minutes after baking; it helps the flavors meld together and makes serving easier. Happy cooking!
Variations of Zucchilattas
One of the best things about zucchilattas is how adaptable they are! If you’re feeling creative, here are some fun variations to try. Swap out the cheeses for a more adventurous flavor—how about using goat cheese for a tangy twist or mixing in some cheddar for a sharper bite? You can also add different vegetables to the filling; sautéed spinach, mushrooms, or roasted bell peppers can add a delightful depth to your zucchilattas. If you want to kick up the heat, sprinkle in some red pepper flakes or mix in diced jalapeños.
For a Mediterranean flair, try adding sun-dried tomatoes and olives to the cheese mixture. And if you’re not a fan of marinara, a creamy Alfredo sauce can be a luxurious alternative! The possibilities are truly endless, so feel free to get creative and make this dish your own!
Storage & Reheating Instructions
So, you’ve made a batch of those scrumptious zucchilattas and have some leftovers? No problem! To store them, simply let the zucchilattas cool completely, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 3 days. If you want to store them for a longer period, you can freeze them! Just wrap each one tightly in plastic wrap and then place them in a freezer-safe bag. They can last up to 2 months in the freezer.
When it’s time to enjoy those leftovers, preheat your oven to 350°F (175°C). Place the zucchilattas in a baking dish, cover with foil, and heat for about 20 minutes, or until warmed through. If they’re frozen, you may need to add a few extra minutes. This way, you’ll get that lovely cheesy goodness back to life without losing any flavor or texture. Enjoy every bite again!
FAQ Section
Can I use different types of cheese in my zucchilattas?
Absolutely! While I love the classic ricotta and mozzarella combo, feel free to get creative. Goat cheese or feta can add a fantastic flavor twist, and using a sharp cheddar can bring a delightful richness. Just remember to keep the texture in mind; you want something that will melt nicely!
What can I serve with zucchilattas?
Zucchilattas are super versatile! They can be the star of your dinner plate or served as a tasty appetizer. I love pairing them with a simple side salad to balance out the richness. You could also serve them with some crusty bread for dipping in that delicious marinara sauce. Yum!
Can I make zucchilattas ahead of time?
Yes, you can! This recipe is perfect for meal prep. You can assemble the zucchilattas a day in advance and store them covered in the fridge. Just bake them when you’re ready to eat. They also reheat beautifully, making them a great option for busy weeknights.
Are zucchilattas gluten-free?
Yes, zucchilattas are naturally gluten-free since they’re made with zucchini instead of pasta or bread. Just double-check any sauces you use, like marinara, to ensure they’re gluten-free as well!
What if I don’t have marinara sauce?
No worries! If you find yourself without marinara, you can use a homemade tomato sauce, Alfredo sauce, or even a pesto for a unique take on this dish. Just pour it over your zucchilattas before popping them in the oven, and you’ll still have a delicious meal!
Zucchilattas: 7 Cheesy Delights That Will Dazzle Your Palate
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Zucchilattas are savory stuffed zucchini rolls filled with cheese and herbs.
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise and scoop out the seeds.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Fill each zucchini half with the cheese mixture.
- Place the filled zucchinis in a baking dish.
- Pour marinara sauce over the zucchinis.
- Bake for 25-30 minutes until the zucchinis are tender.
Notes
- For extra flavor, add chopped fresh herbs.
- Serve with crusty bread.
- Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Keywords: zucchilattas, stuffed zucchini, Italian recipes