Rachael Ray's Eggplant & Zucchini Roll-Ups

Kick Meatless Mondays up a notch with Rachael Ray’s eggplant and zucchini ricotta- stuffed roll-ups baked in a savory casserole.

In today’s episode of Week In A Day, our favorite speedy chef shows us how to start the week off with a vegetarian dish. Try out this satisfying casserole today!

Have you heard of the Meatless Mondays phenomenon sweeping through the nation? If you’re curious about this vegetarian trend but not sure how to get started, take a cue from Rachael Ray! Most meat eaters worry that meatless dishes aren’t satisfying enough. Well, this delicious eggplant and zucchini casserole is definitely filling enough to satisfy even the biggest of meat eaters.

Rachael Ray takes us through the simple steps of preparing casserole. First, you roast thick slices (in the long direction) of eggplant and zucchini. While they are roasting, go ahead and prepare the hearty filling of ricotta and Parmesan cheese—and don’t forget the egg yolk for binding!

After the eggplant and zucchini have cooled, get to work stuffing each slice with the ricotta filling. Then roll them up and place them into a large casserole dish. Once all the eggplant and zucchini have been stuffed and rolled, cover them with a homemade (or store-bought—we won’t tell) tomato sauce.

At this point, you can either store this dish for a later meal, or you can bake and serve. Before baking, place the panko and herb topping for an additional crunch and flavor.

In many ways, this dish is like vegetarian lasagna! As Rachael would say: YUM-O!

Rachael Ray’s Eggplant And Zucchini Roll-Ups