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A white baking dish filled with bubbling Mediterranean zucchini rollatini topped with melted mozzarella cheese and fresh herbs.

Easy Zucchini Rollatini Recipe

Tender, uniform zucchini ribbons wrapped around a rich, herb-infused three-cheese ricotta filling, baked to bubbling perfection in a savory marinara sauce. A low-carb, gluten-free twist on classic Italian comfort food that perfectly aligns with Mediterranean diet patterns.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Mezze, Side Dish
Cuisine: Italian
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 3 medium straight zucchinis
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt for sweating zucchini
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese divided into two 1/2 cup portions
  • 1/4 cup finely grated Parmesan cheese
  • 1 large egg
  • 1 clove garlic minced
  • 1 tsp dried Italian seasoning
  • Salt and freshly cracked black pepper to taste
  • 1.5 cups high-quality marinara sauce
  • Fresh parsley finely chopped for garnish
  • Fresh basil torn for garnish

Method
 

  1. Trim the ends of the zucchinis and slice them lengthwise into thin, uniform 1/8-inch thick ribbons using a mandoline slicer.
  2. Arrange the slices in a single layer on paper towels, sprinkle lightly with salt, and let sweat for 10-15 minutes. Firmly blot away all surfaced water droplets with a clean towel.
  3. Preheat oven to 375°F (190°C). Lay blotted zucchini on a parchment-lined baking sheet, brush lightly with olive oil, and pre-bake for 5-7 minutes until flexible but not mushy. Remove and cool.
  4. In a medium mixing bowl, vigorously stir together the ricotta cheese, 1/2 cup of shredded mozzarella, Parmesan, egg, minced garlic, dried Italian seasoning, salt, and pepper until completely smooth.
  5. Spread 1 cup of the marinara sauce evenly across the bottom of an 8x11-inch baking dish.
  6. Lay a zucchini slice flat, spoon 1 generous tablespoon of cheese filling onto one end, and roll up snugly. Place the roll seam-side down into the baking dish on top of the sauce. Repeat for all remaining slices.
  7. Spoon the remaining 1/2 cup of marinara sauce in small dollops over the centers of the rolls. Top evenly with the remaining 1/2 cup of mozzarella and a pinch of extra Parmesan.
  8. Bake uncovered for 25-30 minutes until the sauce is bubbling vigorously and the cheese top is melted and golden-brown. Let rest for 5 minutes, garnish with fresh parsley and basil, and serve hot.

Notes

  • To match the visual style of reference image_9a603f.jpg, ensure the rolls are nestled tightly together in a white ceramic dish so they remain upright, showing off the clear green-and-white spiral pattern beneath a blanket of bubbling, herb-flecked cheese.
  • Always use whole milk ricotta rather than part-skim to ensure the filling stays rich and holds its shape without melting into liquid.