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
Scale
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
