Who needs lasagna noodles when zucchini slices steal the spotlight? This Zucchini Rollatini is lean, mean, and dripping with flavor. Each roll is stuffed with a creamy herbed ricotta and baked in a smoky fire-roasted tomato sauce—bringing all the comfort without the carb coma.
This dish flips the script on traditional rollatini by ditching pasta in favor of thin zucchini ribbons. It’s gluten-free, vegetarian, and won’t weigh you down—ideal for a weeknight dinner or serving to friends who claim they “don’t do healthy.” The fire-roasted tomato sauce adds a layer of depth that makes each bite worthy of a second helping.
How to Make Zucchini Rollatini
- Mix the filling: Ricotta + Parmesan + egg + herbs + garlic.
- Assemble rolls: Add filling to each slice, roll, and nestle in sauce.
- Bake: Top with cheese and bake until bubbly and golden.
Tips & Tricks for Zucchini Rollatini
- Slice it right: Use a mandoline or vegetable peeler for uniform, thin zucchini slices that roll easily and cook evenly.
- Salt & sweat: Don’t skip salting the zucchini—it draws out moisture and keeps your rollatini from turning into soup.
- Use a sturdy filling: A well-drained ricotta with a beaten egg helps the mixture stay creamy, not runny.
- Roll with care: Avoid overstuffing—just a spoonful of filling per slice gives the perfect bite without spilling over.
- Layer wisely: Start with a base of sauce in the baking dish so the zucchini doesn’t stick, and finish with cheese for a bubbly, golden top
Alternative Add-Ins
- Leafy greens: Mix in sautéed spinach, kale, or Swiss chard with the ricotta for a boost of nutrients and color.
- Protein twist: Add cooked crumbled Italian sausage, seasoned ground turkey, or lentils to the filling for a heartier dish.
- Bold flavors: Mix in chopped sun-dried tomatoes, caramelized onions, or a swipe of pesto for an extra layer of richness.
- Melty goodness: Swap mozzarella for smoked provolone, fontina, or a dollop of goat cheese to change up the flavor profile.
- Spice factor: Stir crushed red pepper flakes or a spoonful of Calabrian chili paste into the sauce for a touch of heat.
Zucchini Rollatini
- Total Time: 40 minutes
- Yield: 4 – servings 1x
Description
This Zucchini Rollatini recipe is a lighter take on traditional Italian comfort food, featuring thin zucchini slices rolled around a creamy herbed ricotta filling and baked in a smoky fire-roasted tomato sauce. It’s a satisfying, low-carb dish that delivers all the gooey, cheesy goodness without the pasta. Perfect for weeknight dinners, meal prep, or impressing guests—it’s simplicity and indulgence, rolled into one.
Ingredients
- 3 large zucchini, thinly sliced lengthwise
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1 egg
- 2 garlic cloves, minced
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
- Salt & black pepper
- 2 cups fire-roasted tomato sauce
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 375°F (190°C).
- Salt zucchini slices and let sit 10–15 mins. Pat dry.
- Combine ricotta, Parmesan, egg, garlic, basil, parsley, salt & pepper.
- Spread tomato sauce in a baking dish.
- Add ricotta mix to each zucchini slice, roll up, place seam-side down in sauce.
- Top with remaining sauce and mozzarella.
- Bake 25–30 mins until golden and bubbling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Weeknight Meals
- Method: Baking
- Cuisine: Italian
Zucchini Rollatini FAQ
Yes—assemble, freeze before baking, and cook straight from frozen, adding 10–15 extra minutes to the bake time.
Thinly sliced eggplant makes a hearty substitute with a slightly richer flavor.
Use a sharp knife and go slow, or try a vegetable peeler for extra-thin ribbons.
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