FRESH FROM FLORIDA VIDEO RECIPE: Zucchini Ricotta Rollups are Delicious Fall Treat
By Space Coast Daily // December 9, 2017
Florida farmers make it easy for everyone to eat mouthwatering fresh produce year-round
ABOVE VIDEO: Fresh Florida Zucchini-Ricotta Rollups.
Florida farmers make it easy for everyone to eat fresh produce year-round.
Due to the milder climate in the Sunshine State, fruits and vegetables grown in Florida are generally available earlier than those produced in other states. In fact, most of Florida’s produce is available between October and June.
This allows you to enjoy fresh Florida tomatoes, oranges, bell peppers, strawberries, snap beans and squash during the winter months, and fresh Florida blueberries, sweet corn and watermelon in late spring.
Seafood and shellfish caught in Florida’s waters are available year-round. So enjoy the bounty that Florida has to offer – and for delicious dishes, check out our “Fresh From Florida” recipes created by Chef Justin Timineri, Florida’s culinary ambassador.
- 2 large Florida zucchini or yellow squash, sliced thin lengthwise
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 2 cups marinara sauce (your favorite)
- 2 egg yolks
- 1 teaspoon Italian seasoning mix
- 1/3 cup parmesan cheese, grated
- 1/4 cup fresh basil, hand torn
- Sea salt and fresh ground pepper, to taste
- Lay out all the zucchini and yellow squash slices on paper towels.
- Lightly sprinkle each side of the sliced zucchini and squash with sea salt.
- Let the salted slices sit for about 20 minutes.
- After 20 minutes use another paper towel to soak up any liquid from the vegetables.
- In a small bowl combine the egg yolk, mozzarella cheese, ricotta cheese and Italian seasoning. Season cheese mixture lightly with salt and pepper.
- Spread a thin layer of the cheese mixture on one side of each vegetable slice. Roll each slice up carefully and place seam side down in a baking dish.
- Evenly add marinara sauce to the top of the vegetable rollups. Sprinkle with Parmesan cheese and bake in a 375 degree F oven for about 15 minutes. Top with hand torn basil, serve warm.
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