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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.
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Prep Time 35 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 280 kcal

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.