Zucchini Rollatini Recipe

I absolutely love this Zucchini Rollatini Recipe because it’s like getting all the comfort of Italian food without the heaviness of pasta. The tender grilled zucchini slices rolled up with a creamy, cheesy filling and baked until bubbly make it an ideal dish for a cozy weeknight dinner or even when you want to impress guests with a light yet satisfying meal. You’ll find that the fresh basil and garlic bring a wonderful brightness that really elevates the whole dish.

When I first tried this recipe, I was amazed at how simple it was but how impressive it looked and tasted. It’s perfect for using those summer zucchinis you might have in abundance, and the way the zucchini softens but keeps its shape means the rollatini never turn soggy. Trust me, once you make this Zucchini Rollatini Recipe, it’s going to be a go-to whenever you want something fresh, cheesy, and just a little bit special.

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Ingredients You’ll Need

These ingredients blend effortlessly to create a fresh, creamy, and flavorful dish. When shopping, look for fresh, firm zucchini and high-quality cheeses for the best results.

• Zucchini: Choose firm, large zucchinis so you get long, even slices that roll nicely.
• Kosher salt: Helps season the zucchini slices and brings out their flavor.
• Fresh black pepper: Adds a little heat and enhances the filling’s taste.
• Quick marinara sauce: I like using jarred sauce for convenience but pick a flavorful one for the best results.
• Large egg: Acts as a binder to keep the ricotta mixture smooth and cohesive.
• Ricotta cheese: I recommend part skim ricotta like Polly-O for creaminess without too much fat.
• Pecorino Romano cheese: Sharp and salty, adds depth—I always add a little extra on top for that punch.
• Fresh basil: The flavor is unbeatable when fresh, chopped basil brightens the filling beautifully.
• Garlic clove: Minced fresh garlic gives a lovely aromatic kick.
• Shredded mozzarella: Melts perfectly over the top, making the rollatini ooey and gooey.

Variations

I love that this Zucchini Rollatini Recipe is super customizable. Whether you want to swap out cheeses, make it vegetarian-friendly, or add a little extra kick, there’s room for creativity here—plus, it’s a fun way to make it your own.

• Meat Variation: I sometimes add some cooked Italian sausage to the ricotta filling for a heartier version my family adores.
• Low-Carb Friendly: This recipe is already low-carb thanks to the zucchini instead of pasta, perfect if you’re watching carbs.
• Herb Swaps: Fresh oregano or thyme can be great alternatives if you don’t have basil on hand.
• Spicy Kick: Adding red pepper flakes to the ricotta mix can give it a nice subtle heat that wakes up the palate.

How to Make Zucchini Rollatini Recipe

Step 1: Slice and Season Your Zucchini

Start by cutting your zucchinis lengthwise into twelve 1/4-inch thick slices. If you have a mandoline slicer, this is the time to bring it out—trust me, it makes slicing quick and even so your rolls will look perfect. Once sliced, sprinkle both sides with kosher salt and fresh black pepper. This step not only seasons the zucchini but also helps draw out some moisture for better texture when cooking.

Step 2: Grill the Zucchini Until Pliable

Heat a grill pan over high heat and quickly grill each zucchini slice for about 2 minutes per side. You want nice grill marks and the slices to become flexible, but don’t fully cook them — you want them tender enough to roll without breaking, but still firm. This grilling step also brings out a subtle smoky flavor that makes the whole dish sing.

Step 3: Mix the Creamy Cheese Filling

In a medium bowl, beat the egg lightly then stir in ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, and a pinch of salt and pepper. This mixture should be creamy, aromatic, and balanced—taste a little to check the seasoning before you fill the zucchinis. The basil really makes this filling fresh tasting, and adding the egg helps it hold together when baked.

Step 4: Fill and Roll the Zucchini Slices

Spread about 1 1/2 tablespoons of the ricotta mixture over each zucchini slice, covering evenly but not too thick so you can easily roll them. Then roll each slice up tightly and place seam side down in a baking dish that’s been spread with a bit of marinara sauce. This seam-side-down trick keeps them from unrolling during baking—which I learned the hard way!

Step 5: Top and Bake Until Melted

Scatter a spoonful of marinara sauce on each rollatini and top with shredded mozzarella. Then cover the dish tightly with foil and bake at 400°F for about 20 minutes. When the timer goes off, the cheese should be perfectly melted and bubbling, and the zucchini tender throughout. Let it sit for a few minutes before serving—it helps the flavors settle nicely.

How to Serve Zucchini Rollatini Recipe

Garnishes

I love to sprinkle freshly grated Pecorino Romano or Parmesan on top just before serving for that salty boost. Fresh basil leaves make a beautiful and flavorful garnish too—they add a vibrant pop of green and that amazing herbal aroma. Sometimes a small drizzle of good quality olive oil or balsamic glaze can add a lovely finishing touch.

Side Dishes

This Zucchini Rollatini Recipe pairs beautifully with a light mixed green salad with lemon vinaigrette, or some crispy garlic bread to soak up any extra marinara. If you want a bit more protein, a simple roasted chicken or grilled shrimp on the side keeps things balanced without overwhelming the light flavors.

Creative Ways to Present

For special occasions, I like arranging the rollatini in a circular pattern on a white platter and garnishing with basil chiffonade and a swirl of basil pesto around the edge—makes it look extra fancy and festive. You can also serve individual portions in small ramekins for a charming appetizer look.

Make Ahead and Storage

Storing Leftovers

I usually store leftover zucchini rollatini in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making the leftovers just as tasty—if not better—than freshly baked.

Freezing

Freezing works well if you prepare the rollatini ahead but haven’t baked them yet. Wrap the baking dish tightly with foil and freezer wrap, then freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed. The texture stays great and it’s a lifesaver for busy nights.

Reheating

To reheat, I pop leftovers in a 350°F oven for about 15-20 minutes, covered with foil to keep the zucchini moist. This keeps the cheese melty and refreshes that just-baked texture. Microwave works in a pinch but I prefer the oven method for even heating.

FAQs

Final Thoughts

I can’t recommend this Zucchini Rollatini Recipe enough—it’s a personal favorite that always feels special but doesn’t take forever to make. Whether you’re cooking for family, friends, or just treating yourself, it’s one of those dishes that brings warmth and joy with every bite. Give it a try, and I promise you’ll find yourself coming back to it again and again!

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