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Zucchini Rollatini

A warm and cheesy dish made with tender zucchini strips filled with a delightful blend of ricotta, mozzarella, and Parmesan, all baked in marinara sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large zucchinis Sliced lengthwise into thin strips
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese Plus extra for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup marinara sauce Plus more for drizzling
  • to taste salt
  • to taste pepper
  • fresh basil leaves For garnishing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips—aim for about 1/4 inch thick.
  3. In a bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and pepper. Stir until smooth.
  4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
Assembly
  1. Take a zucchini strip, place a spoonful of the cheese mixture on one end, and roll it up tightly.
  2. Place the rolls seam side down in the baking dish.
  3. Pour the remaining marinara sauce over the rolls and sprinkle with extra shredded mozzarella.
Baking
  1. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
  2. Garnish with fresh basil before serving.

Notes

To make ahead, assemble the rollatini up to one day before and refrigerate before baking. Store leftovers in the fridge for up to 3-4 days, or freeze for up to 3 months.