Zucchini Rolls with Ragu
Category: Appetizers
Servings: 4
This delicious and savory appetizer brings together tender zucchini, a rich meat ragu, and a melting slice of Emmental cheese. With a combination of fresh ingredients and aromatic flavors, these zucchini rolls are perfect for any occasion, from casual dinners to elegant gatherings. Let’s dive into the step-by-step recipe for crafting these irresistible zucchini rolls.
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 650g |
| Ground Beef | 250g |
| Tomato Passata | 500g |
| Water | 50g |
| Shallot | 1 |
| White Wine | 60g |
| Marjoram | 6 leaves |
| Emmental Cheese | 100g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | To taste |
Nutritional Information (per serving)
Note: Nutritional values are approximations and may vary based on the specific ingredients and portion sizes used.
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 20g |
| Carbohydrates | 15g |
| Fat | 21g |
| Fiber | 3g |
| Sodium | 500mg |
| Sugars | 6g |
Instructions
-
Prepare the Ragu:
Begin by finely chopping the shallot. Heat a bit of olive oil in a saucepan over medium heat, then add the shallot and sauté for a few minutes until softened. Next, deglaze the pan with white wine and allow the alcohol to evaporate. Once the wine has cooked off, add the tomato passata. Rinse the container with 50g of water and pour that into the sauce, then stir in the salt. Let the sauce simmer on low heat, stirring occasionally, until it thickens and the flavors meld together. -
Prepare the Zucchini:
While the sauce simmers, wash the zucchini and cut them into thin slices, about 7mm thick. Drizzle a bit of olive oil in a large mixing bowl and toss the zucchini slices to coat them evenly. Preheat a grill or griddle pan over medium-high heat. Grill the zucchini slices for about 1 minute on each side until they are lightly charred and tender. As you cook them, place the zucchini slices on a plate and lightly salt them to enhance the flavor. -
Finishing the Ragu:
By now, the ragu should be cooked through and thickened. Add a few fresh leaves of marjoram to the sauce, stirring them in gently. Taste the sauce and adjust the seasoning with salt and pepper as needed. -
Assemble the Zucchini Rolls:
Cut the Emmental cheese into thin slices that match the width of your zucchini slices. Now, take each grilled zucchini slice and place a slice of cheese in the center, along with a teaspoon of the ragu. Roll up each zucchini slice tightly to form a little bundle. -
Bake the Rolls:
Lightly grease individual baking dishes or a larger baking tray with olive oil. Spread some of the ragu at the bottom of each dish to prevent sticking. Place the zucchini rolls on top of the sauce, securing them neatly in the dish. Spoon any remaining ragu over the rolls, ensuring that each one is generously coated. -
Serve and Enjoy:
Bake the zucchini rolls in a preheated oven at 180°C (350°F) for about 10 minutes, just enough to allow the cheese to melt and the flavors to blend. Once out of the oven, serve the rolls hot, garnished with a few more marjoram leaves for a fragrant finish.
Tips and Variations:
- For a lighter version, you can use a reduced-fat cheese or omit the cheese altogether for a vegan-friendly option.
- Add herbs of your choice: While marjoram is aromatic, you can experiment with other herbs like thyme or basil for a personalized twist.
- Perfect pairing: These zucchini rolls pair wonderfully with a fresh green salad or served as a side to grilled meats.
These Zucchini Rolls with Ragu are an irresistible blend of flavors and textures, making them a perfect starter or light main dish. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this dish will undoubtedly be a crowd-pleaser!
