Zucchini & Cheese Roulades

We had the talk. The moving-in talk. It happened the way all important conversations in our relationship happen — organically, while eating, with no warning.

We were eating leftover Bolognese on a Tuesday night. Megan was sitting cross-legged on the couch with the bowl in her lap and she said, "My lease is up in April." I said, "I know." She said, "I don't want to renew it." I said, "Okay." She said, "I want to live here." I said, "You already live here." She said, "Officially." I said, "Okay." She said, "That's it? Okay?" I said, "What did you expect me to say?" She said, "I expected at least mild panic." I said, "Megan, your shampoo has been in my shower for three months. Your coffee mug has its own shelf. I'm not panicking. I'm catching up."

She threw a piece of bread at me. This is how Megan expresses affection — through projectile carbohydrates.

So we're doing this. In April, Megan will give up her apartment in Wauwatosa and move into my Bay View apartment. The kitchen will still be tiny. The bathroom will have two people's products in it. The closet will require negotiations that will test our relationship more than anything else has. But we'll be together, officially, under one roof, and I cannot wait.

March pierogi challenge: mushroom and gruyere. The mushrooms are a mix of cremini and shiitake, sauteed until they're dark and concentrated, almost meaty. The gruyere is nutty and melts beautifully. Together in a pierogi they're earthy, rich, sophisticated in a way that Babcia would not have made but I think she would have appreciated. She wasn't against new things. She was against bad things. There's a difference.

Danny's anniversary is next week. Nine years. I told Megan I go to the cemetery every year on March 8th. She said, "Tell me about him when you're ready." I will. Soon. I think I'm almost ready.

The pierogi challenge had me thinking all month about what it means to take something simple—a thin sheet of dough, a scoop of filling—and roll it into something that feels complete. That’s exactly what these Zucchini & Cheese Roulades are: thin, pliable strips wrapped around a rich, melty cheese filling, earthy and satisfying in all the same ways my mushroom gruyère batch was. And honestly, for a month where Megan and I decided to wrap our lives together officially, making something rolled-up and whole felt exactly right.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

3 medium zucchini, ends trimmed
1 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella, divided
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons fresh basil, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 cup marinara sauce
1 tablespoon olive oil

Instructions

Slice the zucchini. Using a mandoline or sharp knife, slice zucchini lengthwise into thin strips, about 1/8-inch thick. Aim for 3—4 strips per zucchini. Pat dry with paper towels.
Grill or pan-sear the strips. Brush zucchini strips lightly with olive oil and season with a pinch of salt. Cook in a grill pan or skillet over medium-high heat for 1—2 minutes per side, just until pliable and lightly marked. Transfer to a paper towel-lined plate and let cool slightly.
Make the filling. In a medium bowl, stir together ricotta, 1/4 cup of the mozzarella, Parmesan, egg, garlic, basil, salt, pepper, and red pepper flakes if using. Mix until fully combined.
Assemble the roulades. Preheat oven to 375°F. Spread a thin layer of marinara sauce across the bottom of a baking dish. Lay a zucchini strip flat, spoon about 1 tablespoon of cheese filling at one end, and roll it up snugly. Place seam-side down in the dish. Repeat with remaining strips and filling.
Top and bake. Spoon remaining marinara over the roulades and scatter the reserved 1/4 cup mozzarella on top. Bake uncovered for 12—15 minutes, until cheese is melted and sauce is bubbling at the edges.
Serve. Let rest 5 minutes before serving. Garnish with additional fresh basil or grated Parmesan if desired.

Nutrition (per serving)

Zucchini & Cheese Roulades — Rolling Into Something New