I still remember the late summer evenings when my kitchen smelled like garlic and tomato and my kids played on the porch until the last light faded. Those small rhythms of dinner prep became my favorite kind of calm. Here, one simple swap of pasta for thin, roasted green ribbons felt like a small act of seasonal magic. Zucchini Rollatini is the sort of dish that makes the house feel cozy and cared for without demanding a whole day in the kitchen. It folds creamy ricotta into a warm, saucy embrace and offers a comforting, slightly rustic bite that everyone can agree on. I love how the zucchini softens but keeps a little snap, how the cheese browns at the edges, and how fresh basil on top lifts every forkful. If you want a weeknight meal that walks the line between wholesome and indulgent, this one will quickly become a favorite.
Kitchen Essentials You’ll Need
This recipe is friendly, but a few good tools make it effortless and more enjoyable. Having the right equipment helps with slicing, draining moisture, and assembling the rolls neatly. A mandoline is a lovely time saver for thin, even zucchini slices, though a sharp chef’s knife works fine if you take your time. A shallow baking dish keeps the rolls snug so they steam and bake evenly. A bowl for mixing and a spatula for filling will keep everything tidy. Finally, a rimmed baking sheet under the dish catches any bubbling sauce that might escape.
- Mandoline or a very sharp chef’s knife
- Large mixing bowl and rubber spatula
- 9×13 or similar shallow baking dish
- Paper towels for pressing moisture
- Aluminum foil and oven mitts
Why You’ll Love This Zucchini Rollatini
There is a warmth to this dish that goes beyond just flavor. It is the way the kitchen fills with the scent of simmering marinara, how the ricotta turns silky with the egg, and the comforting little crunch of browned mozzarella on top. This recipe is cozy and practical in equal parts. It is a dish that invites conversation and slows everyone down just a touch.
- Flavor: Creamy ricotta melds with tangy Parmesan and melty mozzarella for a comforting, layered profile.
- Texture: Tender zucchini wraps hold a slightly firm bite that balances the lush, spreadable cheese filling.
- Convenience: Prep-friendly steps make this great for busy evenings and the assembly is actually a relaxing little ritual.
- Practicality: It reheats beautifully and is easy to scale up for guests or halve for a smaller household.
Zucchini Rollatini also feels like a gentle nod to tradition without being fussy. It is perfect for late summer zucchini abundance and it keeps well for lunches. The fresh basil on top adds a bright, almost citrusy lift that turns each forkful into a tiny celebration.
Zucchini Rollatini Ingredients
I like to keep the ingredient list simple and honest so the flavors sing. You will use fresh zucchini and classic Italian cheeses with a few pantry seasonings that we all have on hand. Below are the essential ingredients you will need for this recipe. You can also add a drizzle of olive oil or a pinch more seasoning if your marinara is mild.
2 large zucchinis, 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 egg, 2 cups marinara sauce, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Salt and pepper to taste, Fresh basil for garnish
You may also want these pantry staples:
- Olive oil for brushing or sautéing if desired
- A pinch of red pepper flakes for heat
- Additional salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Once the oven is on, the kitchen starts to warm and small comfort begins. Preheating ensures the rolls bake evenly and the cheese melts into that desirable golden warmth.
- Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife. Sprinkle with salt and let sit for about 10 minutes to draw out moisture, then pat dry.
- You will notice beads of moisture gather on the surface of each ribbon. Patting them dry keeps the rolls from becoming watery and helps the filling stick.
- In a bowl, mix together the ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stir until the mixture is smooth and slightly glossy. The egg binds everything so the filling holds its shape. Taste a tiny bit and adjust salt and pepper if needed.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Use the back of a spoon to create an even, thin puddle of sauce. This base keeps the rolls from sticking and adds steam so the zucchini softens gently.
- Take a zucchini slice, place a spoonful of the cheese mixture on one end, and roll it up. Place seam-side down in the baking dish. Repeat with remaining zucchini.
- As you roll, the zucchini should curve around the filling snugly. Line them up close together so they support one another and steam evenly. The seams facing down help keep the rolls closed while baking.
- Once all the rolls are in the dish, top with the remaining marinara sauce and sprinkle with the rest of the mozzarella.
- The sauce should barely cover the tops so each roll stays moist. The final mozzarella layer will bubble and brown, giving you those irresistible golden edges.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- When you remove the foil, the kitchen will fill with a rich tomato aroma and you will see the cheese go from soft to beautifully toasted. Tiny brown spots are the sign of readiness.
- Garnish with fresh basil before serving.
- Tear fragrant basil over the hot rolls just before serving so the oils release and the aroma brightens the dish. Serve warm and enjoy the comforting steam and tender textures.
Fun Variations You Can Try
- Add sautéed spinach and a squeeze of lemon into the ricotta for a bright, green filling that adds depth and a fresh tang.
- Swap half the ricotta for mascarpone or cream cheese for an extra silky, indulgent filling.
- For a heartier version, add cooked, crumbled Italian sausage or browned mushrooms to the filling before rolling.
- Make it dairy free by using plant-based ricotta and shredded vegan mozzarella. Keep the egg or use a flax egg for binding.
- Spice it up with red pepper flakes in the filling or a smoky paprika for a slightly different flavor profile.
- Try yellow summer squash in place of zucchini for a sweeter, sun-kissed note.
You can experiment with cheeses, herbs, and fillings to suit your pantry and mood. The structure is forgiving and responds well to tweaks.
How I Love to Serve It
This dish feels like a warm hug on a plate so I tend to keep the sides simple and comforting. A crisp salad with lemon vinaigrette cuts through the richness and offers a bright, refreshing counterpoint. Crusty bread or garlicky crostini is excellent for mopping up any extra sauce.
When I serve it for family dinners I place the baking dish right on the table so everyone can help themselves, and I scatter extra basil and grated Parmesan in small bowls. For a cozy weeknight, pair it with a bowl of roasted vegetables or a simple sauté of garlic green beans. For guests, I like to add a small antipasto platter to start with olives, marinated artichokes, and thinly sliced prosciutto.
Textures matter. The tender zucchini, the creamy center, and the browned cheese create a satisfying mouthfeel. Keep the atmosphere relaxed. Dim the lights, pour water or a sparkling beverage, and enjoy the ritual of sharing a warm, homemade meal.
Helpful Tips from My Kitchen
- Slice evenly. If you do not have a mandoline, take your time with a sharp knife and cut each strip to similar thickness for uniform cooking.
- Salting the zucchini is important. Letting the salt draw out liquid and then pressing it dry prevents a soggy bake.
- Taste your filling. Ricotta can be mild so seasoning with salt, pepper, and garlic powder makes a big difference.
- Keep rolls snug. Placing them close together in the dish helps them retain shape and steam through evenly.
- Let it rest. A short five to ten minute rest after baking helps the filling set, which makes serving neater.
- Use good marinara. A bright, slightly acidic sauce balances the richness of the cheeses. Homemade or a quality jarred sauce both work.
- Make ahead. You can roll and assemble the dish a day ahead, cover, and refrigerate. Bake when ready and add a few extra minutes if chilled.
- Reheat gently. Warm individual portions in a microwave or reheat the whole dish in a 350°F oven until warmed through.
These small habits save time and help the final dish feel polished. Trust the process and remember cooking is about pleasure, not perfection.
Important Cooking Reminders
- Let zucchini drain and pat dry to avoid watery filling and soggy rolls.
- Use oven mitts and be careful when removing foil; steam is very hot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for about 15 to 20 minutes or until warmed through to maintain texture.
- Do not skip the egg in the filling unless using a substitute; it helps bind the mixture.
- Avoid overbaking; the zucchini should be tender but not mushy.
- If adding raw meat, pre-cook it until fully done before mixing into the filling.
Nutritional Information (Estimated)
A single serving of this zucchini rollatini is moderately low in carbohydrates while offering a satisfying amount of protein from the cheeses and egg. Calories will vary based on portion size and specific brands of cheese and sauce used. Expect a balance of fats from the cheeses, with modest carbs coming mostly from the marinara. For a lighter version, use part-skim ricotta and lower-fat mozzarella which reduces calories and fat while keeping the satisfying texture.
- Calories: roughly 250 to 350 per serving
- Carbs: about 10 to 18 grams
- Fat: approximately 15 to 25 grams
- Protein: around 12 to 18 grams
Recipe Details
- Prep Time: 25 to 35 minutes
- Cook Time: 35 to 40 minutes
- Total Time: 60 to 75 minutes
- Yield: Serves 4
Common Questions You Might Have
Can I make this ahead of time and bake later?
Yes. Assemble everything in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you are ready to bake, remove plastic, cover with foil, and add a few extra minutes to the covered baking time if the dish is cold. Baking from chilled will take a bit longer to reach that bubbly, golden finish.
What can I use if I do not want to use an egg in the filling?
You can replace the egg with a binder like a flax egg or a couple of tablespoons of plain Greek yogurt to add creaminess and help the filling hold together. If you do this, taste and adjust seasoning since the texture and moisture level will change slightly.
How do I prevent the zucchini from becoming too soft or mushy?
Make sure to slice the zucchini thinly and evenly. Salt the slices briefly and pat them dry to remove excess moisture. Bake covered at first so they steam and soften gently, then uncover toward the end to let the tops brown. Avoid overbaking and check for a tender bite rather than a completely limp texture.
Conclusion
I love how this recipe turns a few humble ingredients into something comforting and a little celebratory. The way the ricotta melts into a creamy center, the marinara bubbling up around each roll, and the final bright scatter of basil makes for dinner that feels like home. If you have an abundance of zucchini this season, this is a way to honor it with warmth and flavor. For another take with greens folded into the filling, I find inspiration in the Zucchini Rollatini with Spinach and Ricotta – Sip and Feast, and for a lighter, low carb approach you might enjoy this Low-Carb Zucchini Rollatini Recipe Zucchini Recipes – Skinnytaste. I hope this Zucchini Rollatini becomes a simple, nourishing favorite in your rotation, a dish you come back to when you want that warm, familiar comfort at the table.
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Zucchini Rollatini
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting dish featuring zucchini rolled with a creamy ricotta filling, topped with marinara and mozzarella.
Ingredients
- 2 large zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Olive oil for brushing (optional)
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips and sprinkle with salt. Let sit for 10 minutes, then pat dry.
- In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until smooth.
- Spread marinara sauce on the bottom of a baking dish.
- Take a zucchini slice, place a spoonful of the cheese mixture on one end, and roll it up. Place seam-side down in the baking dish. Repeat with remaining zucchini.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Allow to rest for a few minutes after baking for easier serving. This dish can be made ahead and refrigerated until ready to bake.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: zucchini, rollatini, pasta alternative, vegetarian dinner, summer recipe