If you’re in the mood for something cozy, comforting, but still light on its feet, this Zucchini Rollatini Recipe is about to become your new favorite dinner. Thin ribbons of zucchini are rolled up with a creamy ricotta-mozzarella-Parmesan filling, snuggled into zesty marinara, and baked with a melty blanket of cheese. It’s like the prettiest, tastiest little lasagna rolls—but without the pasta, making this dish a low-carb dream that still delivers all those classic Italian flavors you crave. Whether you’re looking for a show-stopping vegetarian main or simply a way to use up summer zucchini, this recipe always brings big smiles to the table.
Ingredients You’ll Need
The beauty of this Zucchini Rollatini Recipe is how it transforms such a humble lineup of ingredients into something exciting! Each element—from the fresh zucchini to the trio of cheeses—brings its own magic, building layers of flavor and texture you won’t want to miss.
- Zucchini: Sliced into thin strips, zucchini creates light, tender “noodles” perfect for rolling and holding all that delicious filling.
- Olive oil: Just a brush lends flavor and helps the zucchini soften nicely in the oven.
- Salt and pepper: Essential for seasoning the zucchini and balancing flavors throughout the dish.
- Ricotta cheese: This is the creamy hero of the filling, bringing rich, mild flavor and lovely texture.
- Shredded mozzarella cheese: Melty and stretchy, mozzarella gives you that satisfying cheese pull in every bite.
- Parmesan cheese: Adds a sharp, nutty kick to both the filling and the topping, for irresistible golden edges.
- Egg: A single egg binds everything together so your rolls stay creamy—not runny—inside.
- Garlic: A little minced garlic wakes up the flavors in the filling, giving it a gentle fragrant punch.
- Fresh basil or parsley: Herbs brighten the ricotta mixture and make your kitchen smell amazing.
- Marinara sauce: A cup of your favorite jarred or homemade marinara ties the whole dish together with tangy tomato goodness.
- Extra cheese and herbs: A final sprinkle before baking (or for garnish) brings contrasting flavors and a pop of color.
How to Make Zucchini Rollatini Recipe
Step 1: Prepare the Zucchini
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper, or lightly oiling your baking dish. Take your zucchini slices and brush them with olive oil, then season with a generous pinch of salt and pepper. Arrange the slices in a single layer and bake for 8 to 10 minutes. This softens them up just enough to be flexible for rolling, and helps release some of their moisture so the finished Zucchini Rollatini Recipe won’t turn out watery. Let them cool for a few minutes after baking—trust me, your fingers will thank you later when you’re rolling!
Step 2: Mix the Cheese Filling
In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil or parsley, plus a dash of salt and pepper. Stir until the mixture looks creamy and well blended—don’t be shy, you want all those cheeses and flavors to come together beautifully. This filling is where the flavor magic starts, so take a quick taste and adjust the seasoning if you like.
Step 3: Fill and Roll the Zucchini
Now the fun part! Scoop a spoonful of the cheese mixture onto one end of each zucchini slice, then roll it up tightly, keeping the filling neatly tucked inside. It’s a little like rolling sushi or making tiny lasagna rolls. Don’t worry if a bit of filling squirms out—imperfection is part of the charm, and you can always scoop any escaped filling back on top in the baking dish.
Step 4: Assemble Everything
Spread about half a cup of marinara sauce onto the bottom of your prepared baking dish. This keeps the rollatini from sticking and adds that tangy, saucy layer we all love. Nestle the filled zucchini rolls, seam side down, into the sauce. Once they’re all tucked in together, pour the remaining marinara over the top and finish everything with another shower of mozzarella cheese. You’ll see the dish come together right before your eyes—colorful, cheesy, and completely irresistible.
Step 5: Bake to Bubbly, Golden Perfection
Slide your dish into the oven and bake for 20 to 25 minutes, or until the cheese is melted and the sauce bubbles gently around the edges. The tops should develop golden spots and the kitchen will start smelling like your favorite Italian restaurant. Let the Zucchini Rollatini Recipe cool for five minutes after baking—this makes serving easier and keeps those beautiful rolls intact. Finish with extra Parmesan or fresh herbs if you’re feeling fancy.
How to Serve Zucchini Rollatini Recipe
Garnishes
To make this dish feel extra special, top it with a generous dusting of grated Parmesan and a flurry of chopped basil or parsley. The extra cheese lends a salty, savory finish, while the fresh herbs bring brightness and a gorgeous color contrast that makes each plate pop.
Side Dishes
This Zucchini Rollatini Recipe is hearty on its own, but it pairs beautifully with crisp green salads, garlic bread, or even a side of roasted vegetables if you want to keep things lighter. For a classic Italian vibe, serve it with a lemony arugula salad and a few crusty slices of bread to mop up any leftover sauce.
Creative Ways to Present
If you’re hosting or just want to impress, arrange the zucchini rollatini in individual ramekins for personal servings, or scatter the tops with toasted pine nuts or a drizzle of pesto for a fun twist. These rolls also make a stunning addition to a buffet table or as a veggie centerpiece for a holiday meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Zucchini Rollatini Recipe, lucky you! Simply transfer the cooled rolls to an airtight container and refrigerate for up to three days. They hold up well and get even tastier as the flavors meld, making a delicious next-day lunch or dinner.
Freezing
You can definitely freeze this dish—either baked or unbaked. For baked leftovers, let them cool completely before wrapping tightly and freezing for up to two months. To freeze before baking, assemble everything, then wrap and freeze; just add an extra 10–15 minutes to the baking time (cover with foil for the first part!) when you’re ready to enjoy.
Reheating
Reheating is simple: Place your rollatini in an oven-safe dish, cover with foil, and warm at 350°F until heated through and the cheese is melty again—usually about 15 minutes. The microwave works in a pinch, but the oven really revives that bubbly, freshly-baked texture best.
FAQs
Can I make this Zucchini Rollatini Recipe vegan?
Absolutely! Swap in your favorite non-dairy ricotta and mozzarella alternatives, use a flax “egg” or leave the egg out if baking right away, and make sure your marinara is vegan. The dish is naturally gluten-free, so you’re set for a plant-based feast.
What’s the best way to cut zucchini for this recipe?
A sharp knife works, but for perfectly even strips, use a mandoline slicer. Aim for slices about 1/4-inch thick so they’re sturdy enough to roll but still flexible after baking or grilling.
Can I grill the zucchini instead of baking it?
Absolutely! Grilling the zucchini slices adds a wonderful smoky flavor and those pretty grill marks. Just brush each slice with olive oil, grill for 2–3 minutes per side, and proceed with the recipe as written.
Can I add meat to the filling?
You sure can. Stir in cooked ground turkey, sausage, or even shredded chicken for extra protein and heartiness. Just make sure any additional ingredients are cooked and well-drained to avoid extra moisture in your rollatini.
How do I prevent the zucchini from getting soggy?
The key is lightly pre-baking (or grilling) the zucchini slices to remove moisture, then allowing them to cool slightly before rolling. Avoid overfilling, and bake uncovered so any excess moisture can evaporate.
Final Thoughts
If you’re looking to bring something fresh, colorful, and comforting to the table, this Zucchini Rollatini Recipe is truly a winner. It’s easy enough for a weeknight but impressive enough for guests—plus it uses up that zucchini in the most delicious way! Give it a try and see just how quickly it disappears. Your taste buds will thank you!
Print
Zucchini Rollatini Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this delicious zucchini rollatini recipe that features tender zucchini slices filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, all baked to perfection in a flavorful marinara sauce. This vegetarian, low-carb dish is a delightful way to enjoy the fresh flavors of summer!
Ingredients
Zucchini:
- 2 large zucchinis (sliced lengthwise into 1/4-inch thin strips)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic (minced)
- 1 tablespoon chopped fresh basil or parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Assembly:
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- Extra Parmesan and herbs for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly oil or line a baking dish with parchment paper.
- Prepare zucchini: Brush zucchini slices with olive oil, season with salt and pepper. Bake for 8–10 minutes to soften. Let cool slightly.
- Make filling: Mix ricotta, mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper in a bowl.
- Fill zucchini: Spread ricotta filling onto each zucchini slice and roll up. Spread marinara sauce in baking dish, place rollatini seam-side down. Top with more sauce and mozzarella.
- Bake: Bake for 20–25 minutes until bubbly. Let cool for 5 minutes before serving. Garnish with Parmesan or herbs.
Notes
- You can grill the zucchini for a smoky flavor.
- For a heartier dish, add ground turkey or sausage to the filling.
- Leftovers reheat well and make a great low-carb lunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3–4 rolls
- Calories: 250
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 85 mg
