Fresh Tomato Zucchini Rolls

Fresh Tomato Zucchini Rolls

From Chef Maddy Goldberg

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 50 min (COOK TIME: 15-20 min / PREP TIME: 50 min)

cooking sketch Medium

3-4 people


For the sauce:

  • 2 cans Mutti Finely Chopped Tomatoes (Polpa)
  • 2 tbsp olive oil
  • 1/2 cup yellow onion (finely diced)
  • 3 large garlic cloves (slivered)
  • Fine kosher or sea salt

For the zucchini rolls:

  • 2 zucchinis
  • 1/4 cup olive oil
  • 300 grams mozzarella cheese (grated or very thinly sliced)
  • Fine kosher or sea salt
  • Cracked black pepper
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Fresh Tomato Zucchini Rolls: Method

Make sauce:

  1. Add olive oil to a sauté pan and place over medium heat. Add onion and cook for about 5 minutes, or until translucent. Add slivered garlic and continue to cook for another 2-3 minutes, or until garlic is fragrant but not browning. Add the Mutti Finely Chopped Tomatoes (Polpa) to the pan and stir to combine. Cover and simmer on medium-low heat for 5 minutes to meld the flavours. Turn off the heat and season with 1 tsp of salt. Taste and season with more salt if needed. Set aside.

Make zucchini rolls:

  1. Cut 1-inch off both ends of the zucchini. Working with a mandolin, shave the zucchini lengthwise to give long thin strips. Continue until you have at least 25 strips of zucchini. Working with one strip of zucchini at a time, place the strip flat on a cutting board. Season with a pinch of salt and cracked black pepper then drizzle with ½ tsp of olive oil. Place a thin layer of mozzarella cheese on top to cover the zucchini. Working from the short end, roll the zucchini tightly to form a spiral. Set aside. Repeat until all zucchini strips are rolled.

Bake the rolls:

  1. Preheat oven to 425 F. Working in a 8-inch cast iron pan, or another oven-safe dish, cover the bottom of the dish with a thin layer of tomato sauce. Assemble the zucchini rolls around the dish so they are covering the entire dish with the spiral-side facing upward. Bake in oven for 15-20 minutes, or until zucchini is cooked through and the cheese has melted.

Finish the rolls:

  1. Top the baked zucchini rolls with remaining tomato sauce. Serve hot.

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Also made with: Polpa

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