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Cheesy Zucchini Rollatini

A lighter twist on traditional rollatini, with tender zucchini ribbons wrapped around a creamy ricotta filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Zucchini and Filling Ingredients
  • 4 medium medium zucchini (about 1.2–1.5 lb) Look for firm, evenly sized zucchinis
  • 1.5 cups part-skim ricotta cheese
  • 1 cup shredded mozzarella (divided)
  • 0.5 cup grated Parmesan cheese
  • 1 large egg (or 2 tbsp plain Greek yogurt for egg-free) Egg serves as a binder
  • 2 cups marinara or simple tomato sauce Homemade or store-bought
  • 1 cup fresh spinach, sautéed and squeezed dry Optional, for a spinach-ricotta version
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh basil Plus extra for garnish
  • 1 tsp dried oregano
  • 1 tbsp olive oil For grilling or use olive oil spray
  • to taste Salt and freshly cracked black pepper
  • to taste Red pepper flakes Optional, for a spicy kick

Method
 

Prepare the Zucchini
  1. Slice zucchini lengthwise into 1/8–1/4-inch ribbons using a mandoline or vegetable peeler.
  2. Lightly salt both sides and let sit on paper towels for 10 minutes to draw moisture; pat dry.
  3. If ribbons seem floppy, briefly grill or pan-sear (1–2 minutes per side) to firm them up.
Make the Filling
  1. In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, egg (or yogurt), garlic, basil, oregano, salt, and pepper.
  2. If using spinach, fold in the squeezed-dry sautéed leaves.
Assemble the Rollatini
  1. Preheat oven to 375°F (190°C). Spread a thin layer of marinara in a 9×13-inch baking dish.
  2. Place about 1–2 tablespoons of filling along one end of a zucchini ribbon and roll tightly. Place seam-side down in the dish.
  3. Repeat until dish is filled in a single layer.
  4. Spoon the remaining marinara and sprinkle the remaining mozzarella over the rolls.
Bake
  1. Cover with foil and bake for 15 minutes; remove foil and bake an additional 10 minutes until cheese is bubbling and edges are golden.
  2. If sauce runs thin after baking, simmer it on the stovetop for 3–5 minutes to reduce and thicken before serving.
Serve
  1. Let rest for 5 minutes, garnish with fresh basil and a sprinkle of grated Parmesan.

Notes

Use a mandoline for quick slicing; assemble earlier and refrigerate to save time. Consider variations like adding goat cheese or spinach for different flavors.