Zucchini rollatini makes the perfect appetizer! However, they can also be served as an entre! Get Valerie Bertinelli’s recipe below!
INGREDIENTS
- Kosher salt
- 1 cup ricotta
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1 teaspoon finely grated lemon zest
- 1 1/4 cups shredded mozzarella
- 1 large egg
- 1 cup marinara sauce
