Zucchini Rollatini Recipe
As a professional chef who’s spent years crafting recipes that feel both comforting and elevated, I have a soft spot for dishes that transform humble vegetables into something memorable. Enter the Zucchini Rollatini Recipe: thin ribbons of zucchini wrapped around a cream-cheesy herbed filling, nestled in rich tomato sauce, baked until bubbly and golden. It’s elegant enough for guests, simple enough for a weeknight, and endlessly adaptable to dietary needs and flavor preferences.
Below you’ll find an in-depth guide — ingredients, exact techniques, troubleshooting, variations, make-ahead tips, serving suggestions, and plating ideas — everything you need to cook this Zucchini Rollatini Recipe confidently. I’ll walk you through each step like I’m standing beside you in the kitchen.
Why this Zucchini Rollatini Recipe works
Zucchini Rollatini is excellent because it balances texture and flavor. Thin zucchini ribbons act like tender wrappers, the filling provides creaminess and savory depth, and a bright tomato sauce ties everything together. The technique — salting zucchini to pull moisture, gently rolling to avoid tearing, and baking covered then uncovered — produces consistent results: tender but not soggy zucchini, a creamy interior, and a saucy, slightly caramelized top.
Recipe at a glance
- Recipe title: Zucchini Rollatini Recipe
- Servings: 4 as a main, 6 as an appetizer or light dinner
- Prep time: 35–45 minutes (active prep ~30 minutes)
- Cook time: 25–35 minutes
- Total time: about 1 hour (including resting to draw moisture)
Ingredients — what you’ll need
For the rollatini
- 4 medium zucchini (about 1 1/2 to 2 pounds total) — choose firm, similar-sized ones
- 1 1/2 cups ricotta cheese (whole-milk ricotta gives creamier texture)
- 1 cup shredded part-skim mozzarella, divided (reserve 1/4 cup for topping)
- 1/2 cup grated Parmesan or Pecorino Romano, plus extra for finishing
- 1 large egg (room temperature)
- 1 teaspoon kosher salt (for the filling)
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped (optional in the filling)
- 1/2 teaspoon garlic powder or 1 small clove garlic, minced very fine
- Pinch of crushed red pepper flakes (optional, for a subtle bite)
For the sauce
- 2 cups marinara sauce (homemade or store-bought — choose a thick, flavorful one)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 teaspoon sugar (optional, to balance acidity if using a tangy sauce)
For assembly & finishing
- Olive oil for brushing or drizzling
- Fresh basil leaves for garnish
- Extra grated Parmesan for serving
Equipment and prep notes
- A mandoline or long serrated peeler for thin zucchini slices. If using a knife, try to get slices about 1/8-inch thick and even.
- A large baking sheet or colander to salt and drain zucchini.
- Mixing bowls and rubber spatula.
- A 9×13-inch baking dish or similar shallow casserole. For a smaller batch, use an 8×8-inch dish.
- Aluminum foil to cover the dish while baking (helps the filling heat through without over-browning).
- A skillet for making the sauce.
Step-by-step method
1) Prepare the zucchini (the most important step)
- Wash the zucchini and trim the stem and blossom ends.
- Using a mandoline set to about 1/8-inch, or a long vegetable peeler, slice each zucchini lengthwise into long, thin ribbons. You should aim for slices long enough to wrap around a tablespoon or so of filling (usually 6–8 slices per zucchini depending on size).
- Lay the zucchini slices in a single layer on paper towels or a mesh colander. Sprinkle both sides lightly with kosher salt — about 1/2 teaspoon total for all slices. The salt will draw out excess moisture and concentrate flavor.
- Let the salted slices rest for 15–30 minutes. You’ll see beads of moisture form; press gently with paper towel to blot as needed. Dry slices are critical — they’ll roll without tearing and won’t water down your sauce.
2) Make the filling
- In a mixing bowl, combine ricotta, 3/4 cup shredded mozzarella, 1/2 cup grated Parmesan, the egg, parsley, basil (if using), garlic powder or minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Fold gently until evenly combined. Taste and adjust seasoning; the filling should be seasoned confidently because the zucchini is mild.
3) Prepare the sauce
- Heat 1 tablespoon olive oil over medium heat in a skillet. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more, until fragrant.
- Add the marinara, oregano, and a pinch of salt and pepper. If your sauce is very acidic, add 1 teaspoon sugar to balance. Simmer gently for 5–7 minutes to meld flavors. Remove from heat.
4) Assemble the rollatini
- Preheat oven to 375°F (190°C).
- Lightly oil your baking dish and spread a thin layer (about 1/2 cup) of the sauce on the bottom — this prevents sticking and keeps the bottom moist.
- Lay a zucchini slice on the work surface. Place about 1–2 tablespoons of filling near one end of the slice (use more for wider slices, less for narrow). Spread the filling lengthwise but keep it away from the very edge to avoid squeeze-out.
- Carefully roll the zucchini slice from the filled end to the other end to form a neat cylinder. Place seam side down into the baking dish. Repeat until all slices are filled. If you have leftover filling, you can dollop it between rolls or bake separately.
- Pour the remaining sauce evenly over the assembled rolls. Sprinkle with the remaining 1/4 cup mozzarella and an extra tablespoon or two of Parmesan.
5) Bake
- Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 20 minutes. The cover traps steam and ensures the filling heats through without drying.
- Remove foil and bake another 8–12 minutes, or until the cheese on top is melted and lightly golden. If you like a more caramelized top, broil for 1–2 minutes at the end — watch carefully to avoid burning.
6) Rest and serve
- Let the Zucchini Rollatini rest 5 minutes before serving. This helps the filling set slightly and makes serving neater.
- Garnish with torn fresh basil and an extra grating of Parmesan. Serve warm.
Troubleshooting common problems
- Zucchini rolls turn out soggy: Most common cause is failing to salt and drain the zucchini slices. Salt them and let them sit 15–30 minutes, then pat dry. Also avoid a watery sauce; simmer it down if needed.
- Rolls tear when rolling: If slices are too thin or overly dry, they’ll tear. Use a slightly thicker slice (1/8 inch), and roll gently. Refrigerate the slices for a few minutes if they’re too soft and floppy.
- Filling is bland: Don’t skip the salt in the filling. Add fresh herbs, a squeeze of lemon zest, or a bit more Parmesan to boost flavor.
- Bottom is dry or burnt: Make sure to spread a thin layer of sauce under the rolls; if your oven runs hot, check earlier and tent with foil.
Variations — customize your Zucchini Rollatini Recipe
Classic Italian-style
- Stick to the ricotta–mozzarella–Parmesan trio and use a robust marinara. Add a teaspoon of fennel pollen to the filling for a subtle anise note.
Vegetarian (meatless) with extra vegetables
- Add sautéed spinach, mushrooms, or finely diced roasted red peppers to the ricotta filling. Squeeze out excess moisture from cooked vegetables before mixing.
Vegan Zucchini Rollatini
- Replace ricotta with a tofu–cashew blend: blend 1 cup soaked cashews + 1 cup soft tofu + 2 tablespoons nutritional yeast + 1 tablespoon lemon juice + salt and pepper until smooth. Use vegan mozzarella or omit topping cheese. Use a plant-based marinara.
Low-carb / Keto version
- This recipe is already low carb compared to pasta-based dishes. Use full-fat ricotta and a sugar-free tomato sauce.
Protein-rich version
- Mix in finely chopped cooked chicken, turkey, or cooked Italian sausage (crumbled and drained) into the filling. Reduce the cheese slightly to balance texture.
Herbed lemon ricotta rollatini
- Add 1 tablespoon lemon zest and 1 tablespoon chopped mint or basil to the filling for a bright, fresh profile.
Cheesy lasagna-style
- Layer sauce, a single layer of zucchini slices topped with filling, then repeat and finish with extra mozzarella for a lasagna-like casserole rather than individual rolls.
Make-ahead, freezing, and storage
Make-ahead
- Assemble the rollatini and keep covered in the refrigerator for up to 24 hours before baking. Bring to room temperature for 15–20 minutes before placing in a preheated oven (add a few extra minutes to baking time if baking straight from cold).
Freezing
- To freeze before baking: assemble on a baking sheet, flash-freeze for 30–45 minutes to set the shape, then transfer to a freezer bag or airtight container for up to 2 months. Bake from frozen at 375°F (190°C): cover and bake 25–30 minutes, then uncover and finish until bubbly.
- To freeze after baking: cool completely, then freeze in an airtight container for up to 3 months. Reheat covered at 350°F (175°C) until heated through.
Storage
- Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven (covered at 325°F/160°C) until warmed through to prevent the zucchini from becoming rubbery.
Serving suggestions and pairings
Zucchini Rollatini Recipe is versatile. Here’s how to build a meal around it:
As a main course
- Serve with a crisp salad (arugula, shaved fennel, and lemon vinaigrette) to cut through the richness.
- Add crusty bread or garlic focaccia to soak up the sauce.
As a side or appetizer
- Make smaller ribbons and serve two per person alongside grilled fish or roast chicken. Garnish on small plates with microgreens.
Wine pairings
- For tomato-based sauces, choose a medium-bodied red like Chianti or Sangiovese.
- If you’ve made a lemony or herb-forward ricotta version, a dry Vermentino or Sauvignon Blanc makes a zesty match.
Beverage alternatives
- For non-alcoholic pairings: sparkling water with lemon, iced herbal tea, or a light citrus soda.
Nutrition & dietary notes
While I won’t give exact calories (they vary based on cheese brands and quantities), a typical serving of zucchini rollatini is lighter than a pasta-based casserole. Using part-skim ricotta and reduced-fat mozzarella trims calories; using full-fat cheeses increases richness and satiety. To make this dairy-free, use the vegan cashew–tofu filling and omit cheese, or use plant-based cheeses.
Presentation and plating tips (chef tricks)
- Place two or three rolls on a shallow white plate, spoon a tablespoon of sauce first, then set rolls seam-side down — the seam looks cleaner and prevents unraveling. Spoon a bit more sauce on top and finish with fresh basil chiffonade.
- Sprinkle tiny micro-dots of extra-virgin olive oil around the plate and scatter a few small Parmesan curls for visual contrast.
- For rustic family-style service, set the baking dish on a trivet in the center of the table with a small bowl of torn basil and a grater of Parmesan.
Flavor-boosting tips
- Toast the Parmesan: briefly toast grated Parmesan in a dry skillet until golden to add nuttiness before folding some into the filling. (Watch closely; it browns fast.)
- Use fresh herbs generously — basil and parsley brighten the filling; thyme adds earthiness.
- A small pinch of nutmeg (1/8 teaspoon) in the ricotta adds warmth and complexity — traditional in many cheese fillings.
- A thin smear of pesto inside each zucchini before adding the filling gives a burst of basil-scented flavor.
How to scale the recipe
- Double the ingredients for a crowd. Use two 9×13-inch pans or a deep hotel pan for buffet service.
- Reduce by half for two people — use an 8×8-inch baking dish and one large zucchini.
Frequently asked questions
Can I use yellow squash instead of zucchini?
Yes — yellow squash behaves similarly. If the skin is thicker, peel a strip or two to reduce chewiness.
Can I make this gluten-free?
The recipe is naturally gluten-free as written (no breadcrumbs). If you add sausage or store-bought sauces, check labels for hidden gluten.
What if I don’t have ricotta?
Cottage cheese blended until smooth works in a pinch, or use a mix of cream cheese and sour cream for a different texture.
Do I have to peel the zucchini?
No — the skin is edible and contains nutrients. If you prefer a milder appearance or your zucchini skin is thick, peel alternating strips for a striped look.
Final thoughts
The Zucchini Rollatini Recipe is one of those dishes that rewards patience and attention to small details — salting the zucchini, seasoning the filling, and giving the casserole the right bake-and-rest time. It’s adaptable, forgiving, and always a crowd-pleaser. Whether you’re looking for a lighter weeknight meal or something pretty to serve at a dinner party, this dish delivers.
Zucchini Rollatini Recipe
This Zucchini Rollatini Recipe features tender zucchini ribbons rolled around a creamy ricotta filling, baked in rich tomato sauce, and topped with golden, melted cheese. A light, healthy, and elegant Italian-inspired dish perfect for weeknights or dinner parties.
Ingredients
For the Rollatini:
- 4 medium zucchini
- 1 ½ cups ricotta cheese whole milk preferred
- 1 cup shredded mozzarella reserve ¼ cup for topping
- ½ cup grated Parmesan
- 1 large egg
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp chopped parsley
- 1 tbsp chopped basil optional
- ½ tsp garlic powder or 1 small clove garlic minced
- Pinch crushed red pepper flakes optional
For the Sauce:
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- ½ tsp dried oregano
- 1 tsp sugar optional
- Salt & pepper to taste
For Assembly:
- Olive oil for brushing
- Extra Parmesan for serving
- Fresh basil leaves for garnish
Instructions
- Prep Zucchini: Slice zucchini lengthwise into thin ribbons (⅛-inch thick) using a mandoline or peeler. Lay slices on paper towels, sprinkle lightly with salt, and let rest 15–30 minutes to release moisture. Pat dry.
- Make Filling: Combine ricotta, ¾ cup mozzarella, Parmesan, egg, herbs, garlic, salt, and pepper. Mix until creamy.
- Prepare Sauce: Sauté onion in olive oil until soft. Add garlic, cook 30 seconds, then stir in marinara, oregano, and sugar (if using). Simmer 5–7 minutes.
- Assemble Rollatini: Spread ½ cup sauce on the bottom of a greased baking dish. Add 1–2 tbsp filling to one end of each zucchini slice, roll up gently, and place seam-side down. Top with remaining sauce, then sprinkle reserved mozzarella and extra Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–12 minutes more until bubbly and golden.
- Serve: Let rest 5 minutes. Garnish with fresh basil and Parmesan before serving.
Notes
- Moisture Control: Always salt and dry zucchini slices before rolling to prevent sogginess.
- Make Ahead: Assemble up to 24 hours in advance and refrigerate until baking.
- Freezer-Friendly: Freeze assembled rolls before baking for up to 2 months. Bake from frozen at 375°F for 30–35 minutes.
- Variations: Add cooked spinach, ground chicken, or lemon zest for a flavor twist.