If you’re looking for a cozy, impressive dish that’s both light and comforting, this Zucchini Rollatini Recipe is an absolute game changer. I love this because it transforms humble zucchini into cheesy, flavorful little bundles that feel special enough for guests but easy enough for a weeknight dinner. Keep reading and you’ll discover why this recipe has become a favorite in my kitchen — your family is going to absolutely go crazy for it!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these staples in your fridge already, making it really approachable.
- Healthy Yet Indulgent: Zucchini keeps it light, but gooey cheese and savory filling give you that comforting feel.
- Quick to Prepare: From start to finish, you’ll be serving these up in about 30 minutes—no fuss.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a dinner party, this dish fits the bill beautifully.
Ingredients You’ll Need
These ingredients come together in harmony to create a dish that’s fresh and flavorful without being complicated. Plus, using good cheese like Polly-O makes all the difference—I’ve found the quality really elevates the whole recipe.
- Zucchini: Look for large, firm zucchinis so you can get nice, even slices that hold their shape when rolled.
- Kosher Salt: Helps draw moisture from the zucchini and seasons each bite just right.
- Fresh Black Pepper: Adds a subtle kick to balance the richness.
- Marinara Sauce: Use your favorite quick marinara or homemade for freshness—this layers a punch of tomato flavor on top.
- Large Egg: Keeps the ricotta filling nice and creamy while binding it together.
- Ricotta Cheese: Part-skim works great here; Polly-O is my go-to because of its smooth texture and mild flavor.
- Pecorino Romano Cheese: Adds a sharp, salty depth to the filling and topping.
- Fresh Basil: Brightens up the dish and infuses it with lovely herbal notes.
- Garlic: Just a hint of minced garlic uplifts the ricotta filling without overpowering.
- Shredded Mozzarella: Melts beautifully on top to give you that irresistible golden crust.
Variations
I love how versatile this zucchini rollatini recipe is—you can easily tailor it to what you have on hand or dietary needs. Here are a few ways I’ve made it feel new and special each time I cook it.
- Meat Lover’s Version: I sometimes add cooked Italian sausage to the ricotta filling, and it’s a hit with my family who love a little meat in their meals.
- Vegan Twist: Swap ricotta for almond or cashew-based ricotta, and use vegan mozzarella; just be gentle with grilling so the zucchini stays tender.
- Spicy Kick: Add a pinch of red pepper flakes to the cheese mixture for a subtle heat that wakes up your taste buds.
- Herb Variations: Sometimes I swap basil for fresh oregano or parsley depending on what’s in my garden—it changes the flavor profile without complicating things.
How to Make Zucchini Rollatini Recipe
Step 1: Prepare and Grill the Zucchini Slices
Start by preheating your oven to 400°F and spreading a little marinara sauce on the bottom of your baking dish—that way, the rollatini won’t stick. Next, slice the zucchini lengthwise into 1/4-inch thick slices. I use a mandoline for this because it makes the slices super even and perfect for rolling. Season both sides with salt and pepper, then grill them on a hot grill pan for about 2 minutes per side until they get those lovely grill marks and become pliable, but not fully cooked through. This step really concentrates the zucchini’s flavor and removes excess moisture so your rollatini don’t get soggy.
Step 2: Mix the Creamy Ricotta Filling
While the zucchini is cooling just a bit, beat the egg in a medium bowl, then add ricotta, Pecorino Romano, minced garlic, chopped basil, salt, and pepper. Mixing it by hand works best to keep the filling light and fluffy. This filling is the heart of the rollatini—you’ll find the balance of creamy cheese with savory garlic and fresh basil just irresistible.
Step 3: Assemble and Bake Your Rollatini
Now, spread about 1 1/2 tablespoons of the ricotta mixture evenly on each grilled zucchini slice—it helps if the zucchini slices are still a bit warm so the filling distributes nicely. Roll each slice up carefully and place them seam side down in your baking dish. Dot each roll with a spoonful of marinara sauce and a sprinkle of shredded mozzarella. Cover the dish tightly with foil and bake for 20 minutes, until the cheese is bubbly and melted. This final bake melds all those flavors together and gives you that perfect melty cheese finish that I can’t get enough of.
Pro Tips for Making Zucchini Rollatini Recipe
- Use a Mandoline: I discovered this trick when I realized uneven zucchini slices make rolling tricky. A mandoline gives you perfectly thin, consistent slices every time.
- Don’t Overgrill: Grill the zucchini just until pliable with grill marks, but not fully cooked—if too soft, they might tear when rolling.
- Let the Filling Rest: After mixing, letting the ricotta mixture sit for a few minutes helps flavors meld better.
- Cover Tightly With Foil: I learned this the hard way—without a tight cover, the cheese dries out and the rollatini lose that creamy texture.
How to Serve Zucchini Rollatini Recipe
Garnishes
I like to finish mine with a sprinkle of extra Pecorino Romano cheese and some fresh basil leaves right before serving. It adds a bright color pop and enhances the herbal notes of the dish. A little drizzle of good-quality olive oil also never hurt.
Side Dishes
Pair this zucchini rollatini with a crisp green salad and some garlic bread for a complete, well-balanced meal. When I serve this to friends, I usually add a light pasta or orzo salad alongside — it complements the cheesy richness perfectly.
Creative Ways to Present
For a dinner party, try arranging the rollatini on a beautiful platter with scattered basil leaves and small bowls of extra marinara and grated cheese for guests to customize. I’ve even put individual rolls in mini ramekins for a cute, elevated look.
Make Ahead and Storage
Storing Leftovers
I always store leftovers covered tightly in an airtight container in the fridge. The rollatini keep really well for up to 3 days, and I find the flavors actually deepen overnight. Just make sure to reheat gently to avoid drying out.
Freezing
Freezing works well with this dish! I freeze before baking — cover the dish tightly with foil and plastic wrap to prevent freezer burn. When you’re ready, bake frozen for about 30 minutes or until hot and bubbly. It’s a lifesaver for busy nights.
Reheating
I reheat leftovers in a 350°F oven, covered with foil to preserve moisture, for about 15-20 minutes until warmed through. If you want some crispness on top, take off the foil for the last 5 minutes. Avoid microwaving if you can; it tends to make the zucchini watery.
FAQs
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Can I use other vegetables besides zucchini for rollatini?
Absolutely! Eggplant is a classic alternative to zucchini for rollatini—just slice it thinly and prepare it the same way. You could also try thin strips of yellow squash or even roasted bell peppers for a different flavor profile.
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Do I have to grill the zucchini slices before assembling?
Grilling helps soften the zucchini and draws out moisture so the rollatini don’t get soggy. If you don’t have a grill pan, you can roast or sauté the slices lightly, but grilling really gives them that nice texture and flavor I love.
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Can I make the ricotta filling ahead of time?
Yes, the filling can be made a few hours ahead and stored in the fridge. Let it sit at room temperature for 20 minutes before spreading for best results. This actually helps the flavors develop and makes spreading easier.
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Is this Zucchini Rollatini Recipe gluten-free?
Yes, it’s naturally gluten-free as it doesn’t use pasta or bread! Just double-check your marinara sauce and cheeses to ensure they’re free from any hidden gluten-containing ingredients if you are sensitive.
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What cheese brands do you recommend for the best flavor?
I personally swear by Polly-O for both ricotta and mozzarella because of the creamy texture and clean, classic flavor. For Pecorino Romano, a good aged block that you grate fresh always delivers the best taste.
Final Thoughts
This Zucchini Rollatini Recipe is a true crowd-pleaser that feels elegant without the effort. When I first tried it, I was surprised how quickly it came together and how satisfying it was to eat something so fresh yet cheesy and luscious. If you’re after a meal that’s a bit different but still approachable, give this one a try—I promise you won’t regret it, and your loved ones will keep asking for seconds. Happy cooking, friend!
Print
Zucchini Rollatini Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 rollatini (servings)
- Category: Appetizer
- Method: Grilling and Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Zucchini Rollatini is a delicious and healthy Italian-inspired dish featuring tender grilled zucchini slices rolled around a flavorful ricotta and Pecorino Romano cheese mixture. Topped with marinara sauce and melted mozzarella, it’s perfect for a light yet satisfying meal or appetizer.
Ingredients
Zucchini and Seasoning
- 2 large zucchini (14 oz each), cut lengthwise into 12 (1/4-inch thick) slices
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
Sauce
- 1 cup quick marinara sauce
Cheese Mixture
- 1 large egg
- 2/3 cup part skim ricotta cheese (Polly-O recommended)
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1 garlic clove, minced
Topping
- 3/4 cup (3 oz) shredded mozzarella cheese (Polly-O recommended)
Instructions
- Preheat Oven: Preheat your oven to 400°F. Spread 1/4 cup of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish to prevent sticking and add flavor.
- Prepare Zucchini: Cut the zucchini lengthwise into twelve 1/4-inch thick slices. Using a mandolin slicer makes this easier and ensures uniform thickness for even cooking.
- Season and Grill Zucchini: Season both sides of each zucchini slice with 1/2 teaspoon kosher salt and freshly ground black pepper to taste. Heat a grill pan over high heat and grill the zucchini slices for about 2 minutes per side until grill marks appear and the slices become pliable but not fully cooked.
- Mix Cheese Filling: In a medium bowl, lightly beat the egg. Add the ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix well until evenly combined.
- Assemble Rollatini: Spread approximately 1 1/2 tablespoons of the ricotta mixture evenly on each zucchini slice, covering the surface. Then, carefully roll up each slice and place it seam-side down in the prepared baking dish.
- Add Toppings: Spoon 1 tablespoon of marinara sauce over each rolled zucchini and sprinkle with 1 tablespoon of shredded mozzarella cheese to add flavor and meltiness.
- Bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 20 minutes or until the cheese is hot, melted, and bubbly.
Notes
- Using a mandolin helps to achieve uniform zucchini slices that cook evenly.
- Grilling zucchini before baking helps to reduce moisture and adds a smoky flavor.
- You can substitute the quick marinara sauce with homemade marinara for a fresher taste.
- Tight rolling of the zucchini slices prevents them from unraveling during baking.
- Make sure to cover the dish with foil to retain moisture while baking.
- Serve hot, garnished with extra Pecorino Romano cheese and fresh basil if desired.
Nutrition
- Serving Size: 1 rollatini
- Calories: 110
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
