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
Scale
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
