Description
Zucchini Rollatini is a light and delicious Italian-inspired appetizer featuring tender grilled zucchini slices filled with a creamy ricotta and Pecorino Romano mixture, topped with marinara and melted mozzarella cheese. Perfect for a low-carb and flavorful dish that’s easy to prepare and bake in under 30 minutes.
Ingredients
Units
Scale
Zucchini
- 2 large zucchini (14 oz each), cut lengthwise into 12 slices (1/4-inch thick)
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
Filling
- 1 large egg
- 2/3 cup part skim ricotta cheese
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 cup chopped basil
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Other Ingredients
- 1 cup quick marinara sauce
- 3/4 cup (3 oz) shredded mozzarella cheese
Instructions
- Preheat the oven: Set your oven to 400°F and prepare a 13 x 9-inch baking dish by spreading 1/4 cup of marinara sauce evenly on the bottom to prevent sticking and add flavor.
- Slice the zucchini: Cut the zucchini lengthwise into 12 uniform 1/4-inch thick slices, ideally using a mandolin for consistency and ease.
- Season and grill the zucchini: Sprinkle both sides of each zucchini slice with 1/2 teaspoon kosher salt and black pepper. Heat a grill pan over high heat and grill the slices for about 2 minutes on each side until grill marks appear and zucchini is pliable but not fully cooked.
- Prepare the filling: In a medium bowl, beat the egg. Add ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until combined.
- Assemble rollatini: Spread about 1 1/2 tablespoons of the ricotta mixture on each zucchini slice, covering evenly. Roll each slice tightly and place seam side down in the prepared baking dish.
- Add toppings: Spoon 1 tablespoon of marinara sauce and 1 tablespoon of shredded mozzarella cheese on top of each rolled zucchini.
- Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes or until the cheese is hot, melted, and bubbly.
Notes
- Using a mandolin slicer helps to get even thickness for the zucchini slices, ensuring uniform cooking.
- Grilling zucchini before baking helps reduce excess moisture and prevents sogginess in the final dish.
- You can substitute Pecorino Romano with Parmesan cheese if desired.
- For a vegetarian option, this recipe is naturally vegetarian but double-check that the cheeses are suitable for vegetarian consumption.
- This dish pairs wonderfully with a side salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving (4 rollatini pieces)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 90 mg
