Healthy and Hearty Zucchini Scrolls with Caviar Bakeware
Bring Caviar’s sleek, sophisticated design into the kitchen with a selection of ramekins, bakers and lasagne dishes. Made from quality stoneware in a range of contemporary shapes, each piece is designed for easy oven-to-table dining.
Caviar Bakeware is the perfect range to use for this vegetarian alternative to a carb-heavy, meaty pasta dish. Full of vegetables, this is a meal that will leave you feeling satisfied but not weighed down. These clever zucchini scrolls are perfect for a healthy meat-free Monday dinner and the colours of the zucchinis, tomato and cheese really pop on the solid black surface of the Caviar collection.
Prep: 30 mins
Cooking Time: 30 mins
- 3 tbsp extra virgin olive oil
- 1 brown onion, diced
- 3 garlic cloves, finely chopped
- 2 small red capsicums, chopped
- 3 cans crushed tomatoes
- 2 tbsp chopped fresh oregano
- 2 tbsp fresh thyme leaves
- Salt and black pepper
- 6-8 medium zucchinis
- 2 cups ricotta cheese
- 1 cup grated gouda cheese (or grated cheese of your choice)
- 1 cup basil pesto
- 2 fresh mozzarella balls, torn
- Preheat the oven to 160°C (140°C fan-forced). Lightly grease your baking dish. We used the Caviar 35.5x22cm Rectangular Baker, but for a smaller dish halve the recipe and use the Caviar 29x7.5cm Square Baker.
- Heat the olive oil in a large pan over medium heat. Add the onion, garlic & capsicum. Turn heat down to low. Sauté for about 5 to 8 minutes. Add the crushed tomatoes, oregano, thyme, and season with salt and pepper.
- Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
- Meanwhile, using a mandolin or vegetable peeler, slice the zucchini into strips. Lay strips flat on a paper towel-lined benchtop. Sprinkle the zucchini with salt.
- In a medium bowl, combine the ricotta, grated cheese, and 1/2 cup pesto.
- To assemble, spoon 3/4 of the tomato sauce into the bottom of the prepared baking dish. Grab two zucchini ribbons and lay them side by side lengthwise, with slightly overlapping edges.
- Spoon about 1-2 tablespoons of filling onto the top of the laid-out zucchini. Roll into a coil and place each scroll seam-side down in the dish as you go, on top of the sauce. Spoon the remaining tomato sauce over top of the zucchini and then drizzle the remaining pesto evenly over everything. Add the torn mozzarella.
- Place the baking dish in the oven and bake for 15-20 minutes or until the cheese has melted and is lightly browned on top.
- Serve with fresh basil and thyme.