Zucchini Rollatini Recipe
If you’re looking for a dish that’s fresh, flavorful, and surprisingly easy to make, then Zucchini Rollatini should be your next kitchen adventure. This vibrant Italian-inspired recipe features thinly sliced zucchini rolled around a creamy blend of ricotta, spinach, and aromatic herbs, all nestled in a luscious tomato sauce and topped with golden melted cheese. It’s a delightful way to enjoy tender zucchini with rich, cheesy goodness without feeling heavy, making Zucchini Rollatini a perfect weeknight treat or special occasion centerpiece that everyone will rave about.
Ingredients You’ll Need
The beauty of Zucchini Rollatini lies in its simple but essential ingredients. Each one plays a vital role in creating layers of flavor, texture, and color, from the creamy ricotta filling to the fresh herbs that brighten every bite.
- 3-4 medium zucchini (thinly sliced): The star of the dish, zucchini provides a tender yet sturdy wrap that’s a tasty low-carb alternative to pasta.
- 1 1/2 cups ricotta (drained for at least 2 hours): This creamy cheese is the heart of the filling, offering a smooth, rich texture that binds everything together.
- 1 cup baby spinach (steamed, drained, chopped): Adds vibrant color and a mild earthy note that balances the richness of the ricotta perfectly.
- 2 tablespoons chopped fresh basil: Infuses the filling with fresh, aromatic flavor essential to Italian dishes.
- 1/2 cup grated Pecorino Romano cheese: Brings a salty, tangy kick that enhances the cheesy experience.
- 1 cup shredded mozzarella cheese (divided): Melts beautifully on top, providing that irresistible golden crust.
- 1/4 cup minced flat-leaf Italian parsley: Adds a hint of freshness and herbaceous depth.
- 1 large egg: Acts as a binder, keeping the filling firm and easy to roll.
- 1/4 cup extra virgin olive oil: Used to sauté garlic and build a flavorful tomato sauce base.
- 8 cloves garlic (sliced): Infuses the sauce with a rich, aromatic foundation.
- 1/2 teaspoon crushed red pepper flakes (optional): Offers a subtle heat to contrast the creamy filling and tangy sauce.
- 1 28-ounce can plum tomatoes (hand crushed or blender pulsed): The perfect base for the fresh and vibrant marinara sauce.
- Salt and pepper (to taste): Essential seasoning to balance and elevate all the flavors.
- 1/4 packed cup basil leaves (chopped): Added to the sauce right before assembly for a burst of fresh herbal aroma.
How to Make Zucchini Rollatini
Step 1: Prepare the Zucchini Slices
Start by slicing the zucchini lengthwise into very thin strips using a mandoline or vegetable peeler. Make sure to avoid the seeded core area, as it contains mostly seeds and excess moisture. Layer the slices in a colander, sprinkling kosher salt between each layer to draw out moisture. Then, place a weighted plate on top to press down and speed up the water release. This step is crucial to prevent sogginess, and letting the zucchini sit for about 60-90 minutes results in perfectly tender but not watery rolls.
Step 2: Make the Garlic Tomato Sauce
While your zucchini is sweating, heat olive oil in a large pan over medium heat and sauté the sliced garlic until golden and fragrant. If you love a little bit of kick, add the crushed red pepper flakes and cook for another 30 seconds. Next, stir in the hand-crushed plum tomatoes and bring the mixture to a simmer. Let the sauce thicken gently over low heat, seasoning with salt and pepper to taste. Right before assembling your rollatini, stir in freshly chopped basil leaves to brighten the sauce with herbal notes.
Step 3: Prepare the Ricotta Filling
Steam the baby spinach for about 60 seconds, then wring it dry in a clean kitchen towel to remove excess moisture. This step keeps the filling creamy without becoming wet. Combine the spinach with drained ricotta, fresh basil, Italian parsley, a generous portion of shredded mozzarella, Pecorino Romano, and freshly cracked black pepper. Taste and adjust the seasoning as needed. Finally, add a beaten egg to bind the mixture, making it easy to roll and hold its shape during baking.
Step 4: Assemble Your Zucchini Rollatini
After rinsing the salted zucchini slices and drying them thoroughly, lay 3-5 overlapping slices lengthwise on a clean surface to create a wide base. Spoon 2-3 tablespoons of the ricotta filling onto the middle of the zucchini strips, then carefully roll them up, sealing the seam underneath. Layer your baking dish with a thin coating of your savory tomato sauce, then nestle each zucchini rollatini seam-side down. Generously spoon the remaining sauce over the top and sprinkle with the remaining mozzarella and Pecorino Romano cheese for that gooey, golden finish.
Step 5: Bake and Rest
Place the baking dish in a preheated oven at 400°F and bake for 20-30 minutes until the cheese is bubbly and beautifully golden. If you want that extra crispy top, broil for 1-2 minutes but keep a watchful eye to avoid burning. Once baked, let the rollatini rest for about 15 minutes. This resting time helps the filling set and flavors to meld, making each bite pure comfort and joy. Serve with extra tomato sauce on the side for dipping!
How to Serve Zucchini Rollatini
Garnishes
Fresh herbs are your friend here. Sprinkle some extra chopped basil or parsley on top just before serving to add a splash of color and herbal freshness that complements the rich filling. A light drizzle of high-quality extra virgin olive oil can also elevate the presentation and add a silky finish.
Side Dishes
Zucchini Rollatini pairs wonderfully with simple, vibrant sides like crisp green salads, roasted vegetables, or even a light garlic bread to soak up the delicious tomato sauce. For a low-carb meal, steamed asparagus or zucchini noodles dressed with lemon and olive oil make perfect accompaniments.
Creative Ways to Present
For a fun twist, try stacking a few rollatini vertically to create a beautiful tower or arrange them in individual ramekins for elegant single servings. You could also serve the filling as a dip alongside grilled zucchini strips for a deconstructed take on Zucchini Rollatini, letting everyone enjoy each element separately or together.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Rollatini stores well in an airtight container in the refrigerator for up to 3 days. Keep the sauce and rolls together to maintain moisture, and when ready to eat, gently reheat to enjoy that luscious melted cheese and comforting flavors again.
Freezing
You can freeze Zucchini Rollatini before baking by assembling them in a freezer-safe dish and wrapping tightly with plastic wrap and foil. Freeze for up to 2 months. When you’re ready for a cozy meal, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Reheating
To bring leftovers or thawed frozen rollatini back to life, bake in a preheated oven at 350°F covered with foil for about 15-20 minutes until heated through. Remove the foil in the last 5 minutes to refresh the cheesy topping. Avoid microwaving if possible, to keep the zucchini tender and the cheese perfectly melted.
FAQs
Can I use other cheeses instead of ricotta?
Absolutely! While ricotta provides the classic creamy texture for Zucchini Rollatini, you can substitute cottage cheese or a mix of ricotta and cream cheese for an even richer filling. Just make sure to drain any excess moisture to keep the filling firm.
How thin should the zucchini slices be?
Very thin slices are key—about 1/8 inch thick. Using a mandoline or vegetable peeler helps create uniform strips that are flexible enough to roll without cracking but sturdy enough to hold the filling.
Can I make this dish vegan?
Yes, by swapping out ricotta and mozzarella for plant-based cheese alternatives and omitting the egg or using a flax egg, you can create a vegan version of Zucchini Rollatini that still bursts with flavor and satisfying texture.
Is it necessary to salt the zucchini? What does that step do?
Salting the zucchini slices draws out excess moisture, which prevents your rollatini from becoming watery and soggy. It also concentrates the zucchini’s flavor, making each bite more flavorful.
Can I prepare parts of this dish in advance?
Definitely! You can prep the zucchini slices and ricotta filling a day ahead and store them separately in the refrigerator. Assemble and bake the rollatini just before serving for the freshest taste and best texture.
Final Thoughts
There’s something utterly satisfying about rolling tender zucchini around a rich, herby ricotta filling and baking it to bubbly perfection. Zucchini Rollatini is one of those dishes that feels special yet is surprisingly easy to prepare, making it a keeper for weeknight dinners or entertaining guests. When you make this recipe, you’re not just cooking—you’re creating a little Italian-inspired moment full of warmth, comfort, and lots of smiles. So go ahead, turn on that oven, roll up those zucchini slices, and treat yourself to this delicious and healthful classic!
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Zucchini Rollatini Recipe
- Total Time: 3 hours
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Zucchini Rollatini is a delightful Italian-inspired dish featuring thinly sliced zucchini rolled with a creamy ricotta and spinach filling, baked in a flavorful homemade marinara sauce, and topped with melted mozzarella and Pecorino Romano cheese. This savory, low-carb alternative to traditional pasta rollatini is perfect for a wholesome vegetarian meal that bursts with fresh herbs and rich flavors.
Ingredients
Zucchini Preparation
- 3–4 medium zucchini, thinly sliced lengthwise
- Kosher salt, for sprinkling
Cheese and Filling Mixture
- 1 1/2 cups (360g) ricotta cheese, drained for at least 2 hours
- 1 cup baby spinach, steamed, drained, and chopped
- 2 tablespoons chopped fresh basil
- 1/2 cup (45g) grated Pecorino Romano cheese
- 1 cup (113g) shredded mozzarella cheese, divided
- 1/4 cup minced flat-leaf Italian parsley
- 1 large egg, beaten
- 1/2 teaspoon freshly ground black pepper
Marinara Sauce
- 1/4 cup (60ml) extra virgin olive oil
- 8 cloves garlic, sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 28-ounce can plum tomatoes, hand crushed or pulsed in blender
- Salt and freshly ground black pepper, to taste
- 1/4 packed cup fresh basil leaves, chopped
Instructions
- Prep the Zucchini: Using a mandoline or vegetable peeler, slice the zucchini lengthwise into very thin strips, avoiding the seedy center half-inch. Layer the slices in a colander, sprinkling kosher salt between layers. Weigh down with a plate and cans, letting them release water for 60-90 minutes.
- Make the Sauce: Heat olive oil over medium heat in a large pan. Add sliced garlic and cook until golden, then stir in the crushed red pepper flakes if using and cook for another 30 seconds. Add the crushed plum tomatoes, bring to a lively simmer, and cook for 3-5 minutes. Lower the heat, cover with a cracked lid, and let the sauce gently thicken. Season with salt and pepper.
- Add Basil to Sauce: Stir in fresh chopped basil to the sauce just before assembling the dish to preserve its fresh aroma.
- Prepare the Spinach Filling: Microwave the spinach for 60 seconds, then squeeze out excess moisture using a clean kitchen towel. Finely chop the spinach and combine it in a bowl with drained ricotta, fresh basil, Italian parsley, 3/4 cup mozzarella, 1/4 cup Pecorino Romano, black pepper, and salt to taste. Mix well, then add the beaten egg and stir until fully incorporated.
- Preheat Oven: Set your oven to 400°F (200°C) and place the oven rack in the middle position.
- Rinse and Dry Zucchini: Rinse the salted zucchini strips to remove excess salt, then dry thoroughly with paper towels.
- Assemble Rollatini: On a clean surface, layer 3-5 zucchini strips lengthwise with slight overlap. Spoon 2-3 tablespoons of the ricotta filling along one side and carefully roll up the zucchini slices, placing seam side down. Repeat until all filling and zucchini are used.
- Layer and Bake: Spread about half an inch of the marinara sauce at the bottom of a large baking dish. Arrange the zucchini rollatini seam side down in the dish. Spoon additional sauce over the rollatini, then sprinkle with the remaining mozzarella and Pecorino Romano cheese.
- Bake and Rest: Bake for 20-30 minutes until the sauce is bubbly and the cheese is golden. Optionally, broil for the last 1-2 minutes for extra browning but watch carefully to prevent burning. Allow to rest for 15 minutes before serving to let the rollatini set. Serve with extra sauce on the side if desired.
Notes
- Draining the ricotta cheese is essential to avoid soggy rollatini; allow it to drain for at least 2 hours.
- Use a mandoline slicer or a sharp vegetable peeler to get thin, even zucchini slices for easy rolling.
- Don’t use the seedy center parts of zucchini as they hold too much moisture and can make the rolls watery.
- If you prefer a spicier sauce, increase the crushed red pepper flakes to taste.
- Letting the rollatini rest after baking helps the filling firm up and makes serving easier.
- This dish can be prepared a day ahead and baked fresh before serving.
- Prep Time: 2 hours 30 minutes (including draining and slicing)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 50 mg
Keywords: Zucchini Rollatini, Vegetarian Italian Recipe, Healthy Vegetarian Dinner, Low Carb Rollatini, Baked Zucchini Rolls
