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    Zucchini Rollatini

    Gluten free • 35 mins to prepare • Makes 12


    5 oz Prosciutto


    24 Basil, large fresh leaves
    2 Zucchini (8 to 10 inches long), large


    1 1/3 cups Tomato sauce

    Baking & Spices

    1 Salt and freshly ground pepper, Coarse

    Oils & Vinegars

    1 tbsp Olive oil, extra-virgin


    1 lb Mozzarella cheese, fresh
    • viola fonnesu

      Zucchini Rollatini from Martha Stewart Living - To make this dish vegetarian, simply omit the prosciutto.

    • Olivia Nusz

      Zucchini Rollatini Recipe - tomato sauce, mozzarella cheese, basil

    • Mel Clairmont

      Not Your Nonna's Red Sauce: 4 Lighter, Fresher Italian Food Recipes | Shine Food - Yahoo Shine

    • Kerry

      Zucchini Rollatini for Italian Cuisine night

    • Michelle L. Hankes

      Zucchini Rollatini Recipe 10/04/13: We made this the other day; it is quite good and incredibly easy to put together (made it on Sunday and baked it on Monday for a quick weeknight dinner). It turned out a bit too salty for my tastes so next time, I'll try to cut back on the saltiness (skip salt on the zucchini because there's plenty of saltiness in the parma prociutto I used).

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