Three Cheese Zucchini Rollatini
15 November 2024
Three Cheese Zucchini Rollatini
Rollatini, or involtini in Italian, is usually made with eggplant rolled around creamy cheese and baked in marinara sauce. Inspired by its popularity, I gave it a fresh twist using zucchini instead. Zucchini pairs perfectly with Italian flavors. These tender ribbons are filled with herbed ricotta and baked until bubbly and delicious. If you love eggplant rollatini, this zucchini version is sure to win you over!
So, if all that sounds good to you, read on!
I can’t believe I hadn’t transformed this classic dish into a zucchini-based wonder before now, but here it is: the ultimate zucchini rollatini.
3 Reasons You’ll Love This Recipe:
- LIGHT & FRESH – A perfect way to enjoy comforting Italian flavors without feeling too heavy.
- VERSATILE – Easily customize the filling with your favorite cheeses, herbs, or even ground meat.
- SEASONAL FAVORITE – A great way to use up all that summer zucchini!
My favorite part? Watching the zucchini ribbons transform into little cheesy bundles of joy as they bake. They’re as beautiful to serve as they are satisfying to eat.
And honestly, there’s something so fun about the rolling process. It’s like wrapping up little presents—only these are filled with creamy ricotta goodness and topped with bubbly marinara perfection.
So go ahead, roll your way into zucchini heaven. Whether you’re cooking for yourself or impressing a crowd, these zucchini rollatini are guaranteed to steal the show!
Ingredients in Zucchini Rollatini
Here’s what you need to make Zucchini Rollatini
Zucchinis: Select fresh, firm zucchinis with smooth, unblemished skin. Medium to large zucchinis are ideal for this recipe, as they provide sturdy slices for layering. Ensure they are not overly mature, as overly large zucchinis can be watery and have large seeds. Aim for around 30 pieces of zucchini noodles for layering.
Tomato Sauce: Choose a high-quality tomato sauce, either homemade or store-bought. Look for a sauce with a rich, deep flavor and minimal added sugars or preservatives. This will serve as the base flavor for the dish, bringing a tangy and slightly sweet tomato essence to every bite.
Ricotta Cheese: Use creamy ricotta cheese for its light, fluffy texture. If possible, opt for whole-milk ricotta, as it adds a richer flavor and smoothness to the dish. This cheese will help create the creamy layers in the lasagna.
Mozzarella Cheese: Select shredded mozzarella cheese for easy layering. For an extra indulgent touch, use fresh mozzarella and slice it into thin pieces. Mozzarella melts beautifully, creating a golden, bubbly topping for the lasagna.
Egg (1 large): Use a fresh, large egg to help bind the ricotta mixture together, ensuring the layers hold their structure once baked.
Fresh Basil: Choose fresh basil leaves that are vibrant green and fragrant. This herb will add a fresh, slightly sweet, and peppery note to the lasagna, enhancing the Italian flavors.
Fresh Oregano: Pick fresh oregano for its bold, earthy, and slightly citrusy flavor. The fresh herb adds a distinctive aroma and enhances the tomato and cheese components of the dish.
Garlic: Use fresh garlic cloves for their pungent, savory flavor. Mince them finely to distribute their taste evenly throughout the lasagna layers, creating depth and warmth in every bite.
Salt & Black Pepper: Season with a small amount of salt and freshly ground black pepper to balance and enhance the flavors of the dish. Adjust these amounts to taste based on the saltiness of your cheeses and tomato sauce.
How to make Zucchini Rollatini
Craving a lighter take on classic lasagna? This zucchini version swaps pasta for thin zucchini slices, keeping things hearty and flavorful without the extra carbs. Layered with rich tomato sauce, creamy ricotta, melty mozzarella, and fresh herbs, it’s the perfect feel-good dish, great for weeknights or sharing with guests.
1. Prepare the zucchini
Remove the stems from the zucchinis. Using a mandoline or peeler, slice them lengthwise into thin pieces about 1/8 inch thick. If using a knife, carefully slice them as evenly as possible to achieve similar thickness.
Place the zucchini slices on a cutting board and sprinkle lightly with salt to remove excess moisture. Let them rest for about 5 minutes.
2. Prepare the ricotta filling
In a mixing bowl, combine: Ricotta cheese, 1/4 cup Parmesan cheese, Chopped basil and oregano, Minced garlic, 1 egg, A pinch of salt and black pepper.
3.Prepare the baking dish
Spread 1/2 cup (or more as needed) of tomato sauce evenly across the bottom of a large baking or casserole dish. Set aside.
4. Assemble the rollatini
Overlap two zucchini slices lengthwise to create a wider surface. Spread about 1 tablespoon of the ricotta mixture evenly over the zucchini slices.
Carefully roll up the zucchini and place it seam-side down in the prepared baking dish. Repeat this process until all the zucchini slices and ricotta filling are used.
5. Top with sauce and cheese
Spoon 1-2 teaspoons of tomato sauce over each rollatini. Place the mozzarella slices over the rolls.
Bake
Place the dish in the oven and bake, uncovered, for 25-30 minutes or until the cheese is bubbly and golden, and the zucchini is fully cooked.
Once baked, this zucchini lasagna comes out bubbling and full of rich, comforting flavor. The fresh zucchini layers pair perfectly with creamy ricotta, gooey mozzarella, and zesty tomato sauce. Serve it with a green salad or roasted veggies for a complete, feel-good meal that’s sure to become a new favorite.
I’d love to know what you think if you give this a try! 🙂 – Angie
Watch how to make it
Follow along with this detailed, step-by-step video guide to discover just how simple and enjoyable it is to prepare this Zucchini Rollatini Recipe!
The best part? It’s quick and easy, so you can impress your family or guests with a delicious homemade dish in no time! Grab your ingredients, hit play, and let’s get started!
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Three Cheese Zucchini Rollatini
Ingredients
- 3-4 medium to large zucchinis or enough for ~30 pieces of zucchini noodles
- 1 1/2 cups tomato sauce
- 2/3 cup ricotta cheese
- 1/2 cup parmesan cheese
- 2/3 cup mozzarella cheese
- 1 egg
- 3 Tablespoons fresh basil
- 2 teaspoons fresh oregano
- 2 garlic cloves
- 1/4 teaspoon each salt & black pepper
Instructions
Prepare the zucchini
- Remove the stems from the zucchinis. Using a mandoline or peeler, slice them lengthwise into thin pieces about 1/8 inch thick. If using a knife, carefully slice them as evenly as possible to achieve similar thickness.
- Place the zucchini slices on a cutting board and sprinkle lightly with salt to remove excess moisture. Let them rest for about 5 minutes.
Prepare the ricotta filling
- In a mixing bowl, combine: Ricotta cheese, 1/4 cup Parmesan cheese, Chopped basil and oregano, Minced garlic, 1 egg, A pinch of salt and black pepper.
Prepare the baking dish
- Spread 1/2 cup (or more as needed) of tomato sauce evenly across the bottom of a large baking or casserole dish. Set aside.
Assemble the rollatini
- Overlap two zucchini slices lengthwise to create a wider surface. Spread about 1 tablespoon of the ricotta mixture evenly over the zucchini slices.
- Carefully roll up the zucchini and place it seam-side down in the prepared baking dish. Repeat this process until all the zucchini slices and ricotta filling are used.
Top with sauce and cheese
- Spoon 1-2 teaspoons of tomato sauce over each rollatini.
- Place the mozzarella slices over the rolls.
Bake
- Place the dish in the oven and bake, uncovered, for 25-30 minutes or until the cheese is bubbly and golden, and the zucchini is fully cooked.
Notes
Did you make this recipe?
I love hearing how you went with my recipes! Tag me on Instagram
Leave a Reply