Zucchini Rollatini

Why You’ll Love This Recipe

I find this recipe perfect for a healthy weeknight dinner or even a make-ahead meal for gatherings. It’s gluten-free, packed with flavor, and totally satisfying. The combination of creamy cheese, savory marinara, and tender zucchini rolls up into a dish that feels indulgent without being heavy. Plus, it’s freezer-friendly and great for leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini

• Ricotta cheese

• Parmesan cheese

• Mozzarella cheese

• Egg

• Garlic

• Italian seasoning

• Fresh basil or parsley

• Salt and pepper

• Marinara sauce

• Olive oil

directions

1. I start by slicing the zucchini lengthwise into thin strips using a mandoline or a sharp knife.

2. I sprinkle the slices with a bit of salt and let them sit for 10–15 minutes to draw out excess moisture. Then I pat them dry.

3. In a mixing bowl, I combine ricotta, Parmesan, egg, minced garlic, chopped herbs, Italian seasoning, salt, and pepper.

4. I spread a thin layer of marinara sauce on the bottom of a baking dish.

5. I place a spoonful of the ricotta mixture on each zucchini slice and roll it up tightly.

6. I arrange the rolls seam-side down in the baking dish.

7. I top them with more marinara sauce and shredded mozzarella.

8. I bake the dish at 375°F (190°C) for about 25–30 minutes, until bubbly and golden.

9. I let it cool for a few minutes before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Sometimes I add cooked spinach or sautéed mushrooms to the ricotta filling for an extra boost of flavor. I’ve also made it with a meat sauce instead of marinara for a heartier version. If I’m short on zucchini, I mix in some eggplant slices too. Vegan versions are easy by using plant-based ricotta and cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish and warm it in the oven at 350°F (175°C) until heated through, or I microwave individual portions for about 1–2 minutes. I can also freeze it before or after baking—just wrap it tightly and thaw overnight before reheating.

FAQs

What kind of zucchini works best for Rollatini?

I use medium-sized zucchini that are straight and firm. They’re easier to slice and roll without breaking.

How do I prevent the zucchini from getting watery?

I always salt and drain the slices before assembling. It pulls out moisture and keeps the dish from getting soggy.

Can I make Zucchini Rollatini ahead of time?

Yes, I often assemble it a day in advance and refrigerate it. I just bake it fresh when I’m ready to serve.

Is this dish keto-friendly?

Yes, since I’m not using pasta, it’s naturally low in carbs and fits well into a keto or low-carb meal plan.

What can I use instead of ricotta?

If I don’t have ricotta, I substitute cottage cheese (blended until smooth) or a soft goat cheese for a tangy twist.

Conclusion

Zucchini Rollatini is one of my favorite go-to recipes when I want something comforting, healthy, and packed with flavor. It’s easy to adapt, simple to prepare, and always a hit at the table. Whether I’m trying to eat lighter or just want to enjoy more veggies, this dish delivers every time.