Florentine Zucchini Roll-ups

Delicious yellowfin tuna paired with Italian staples creates this classic dish

Serves 10Ingredients: 4 pouches (2.5 oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil 2 medium zucchini, sliced vertically into thin (1/16-inch-thick) planks (~30 planks) 1 beaten egg 3 cups light Ricotta cheese 1½ cups shredded, part-skim mozzarella cheese, divided ¼ cup finely grated Parmesan or Romano cheese 2 minced garlic cloves (1 tsp.) 1 cup chopped baby spinach ¼ tsp. ground black pepper 3 ½ cups marinara sauce, dividedInstructions: Preheat the oven to 350°F. Slice the zucchini on a mandolin or other slicer to get long, very thin planks. Lay them flat on two sheet pans, and sprinkle them with salt. Let them sit for ~30 minutes to draw out any excess moisture. Pat dry. Meanwhile, combine the egg, cheeses, garlic, spinach and pepper. Gently stir in the tuna. Place 1½ cups of marinara sauce in the bottom of a 13x9 baking pan. Place 2 Tbsp. of the cheese and tuna mixture on each zucchini plank, and spread out to a half-inch of each end. Roll the zucchini loosely, and place it in the baking dish. You should be able to fit 30 rolls in the dish. Cover with 2 cups of sauce, and top with ½ cup mozzarella cheese; cover tightly with aluminum foil. Bake for 25 minutes, or until bubbly. Remove the foil and continue baking for 5 additional minutes.
Florentine Zucchini Roll-ups Recipe | Portofino

Florentine Zucchini Roll-ups

SERVINGS: 10 | PREP TIME: 45 minutes | COOK TIME: 30 minutes

Delicious yellowfin tuna paired with Italian staples creates this classic dish

Share

Ingredients:

  • 4 pouches (2.5 oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
  • 2 medium zucchini, sliced vertically into thin (1/16-inch-thick) planks (~30 planks)
  • 1 beaten egg
  • 3 cups light Ricotta cheese
  • 1½ cups shredded, part-skim mozzarella cheese, divided
  • ¼ cup finely grated Parmesan or Romano cheese
  • 2 minced garlic cloves (1 tsp.)
  • 1 cup chopped baby spinach
  • ¼ tsp. ground black pepper
  • 3 ½ cups marinara sauce, divided

Directions:

  1. Preheat the oven to 350°F.
  2. Slice the zucchini on a mandolin or other slicer to get long, very thin planks. Lay them flat on two sheet pans, and sprinkle them with salt. Let them sit for ~30 minutes to draw out any excess moisture. Pat dry.
  3. Meanwhile, combine the egg, cheeses, garlic, spinach and pepper. Gently stir in the tuna.
  4. Place 1½ cups of marinara sauce in the bottom of a 13x9 baking pan.
  5. Place 2 Tbsp. of the cheese and tuna mixture on each zucchini plank, and spread out to a half-inch of each end. Roll the zucchini loosely, and place it in the baking dish. You should be able to fit 30 rolls in the dish.
  6. Cover with 2 cups of sauce, and top with ½ cup mozzarella cheese; cover tightly with aluminum foil.
  7. Bake for 25 minutes, or until bubbly. Remove the foil and continue baking for 5 additional minutes.

Nutrition Facts

Nutrition Facts
Florentine Zucchini Roll-ups

Serving Size: 222g

Nutritional Info: Amount/Serving

Calories310
Total Fat19g24%
Saturated Fat8g40%
Trans Fat0g
Cholesterol65mg22%
Sodium720mg31%
Total Carbohydrate12g4%
Dietary Fiber0g0%
Sugars8g
Includes 0g Added Sugars0%
Protein21g
Vitamin D1mcg6%
Calcium363mg30%
Iron2mg10%
Potassium484mg10%