Cheesy • Light • Low-Carb • Gluten-Free
Zucchini Rollatini is a lighter twist on classic Italian roll-ups—thin zucchini slices filled with creamy ricotta, baked in marinara, and finished with melty cheese. Perfect as a main or elegant side.
Why You’ll Love It
- Naturally gluten-free
- Low carb & veggie-forward
- Make-ahead friendly
- Comforting, cheesy, and fresh
Ingredients (Serves 4)
Zucchini
- 3 medium zucchini, sliced lengthwise into thin strips
- 1 tbsp olive oil
- ¼ tsp salt
Cheese Filling
- 1 cup (240 g) ricotta cheese (whole-milk or part-skim)
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 large egg
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
Sauce & Topping
- 1½ cups marinara sauce
- ½ cup shredded mozzarella (for topping)
- Fresh basil or parsley, for garnish
Instructions
- Prep the zucchini
Preheat oven to 400°F (200°C). Lay zucchini slices on a parchment-lined baking sheet, brush lightly with olive oil, and sprinkle with salt.
Roast 8–10 minutes until just tender and pliable. Cool slightly. - Make the filling
In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until smooth. - Assemble
Spread a thin layer of marinara on the bottom of a baking dish.
Place 1–2 tbsp filling on the wide end of each zucchini slice, roll up gently, and place seam-side down in the dish. - Top & bake
Spoon remaining marinara over the rolls. Sprinkle with mozzarella.
Bake 20–25 minutes until bubbly and lightly golden. - Finish
Rest 5 minutes. Garnish with fresh herbs and serve.
Pro Tips
- No-watery rollatini: After roasting, pat zucchini dry with paper towels.
- Extra flavor: Add lemon zest or a pinch of nutmeg to the filling.
- Protein boost: Stir in cooked, crumbled chicken or turkey sausage.
Nut & Allergen Information
- Nut-Free: ✔ Yes (no nuts used)
- Gluten-Free: ✔ Yes
- Vegetarian: ✔ Yes
- Contains: Dairy (ricotta, mozzarella, Parmesan), Eggs
- Not suitable for: Vegan or dairy-free diets
⚠️ Always check cheese and sauce labels if cooking for allergies.
Approximate Nutrition (Per Serving)
- Calories: ~260
- Protein: ~18 g
- Carbs: ~12 g
- Fat: ~16 g
(Varies by brands and portions.)
Q & A
Q: Can I skip roasting the zucchini?
A: You can, but roasting helps soften slices and removes excess moisture, preventing a watery bake.
Q: Can I make this ahead?
A: Yes! Assemble, cover, and refrigerate up to 24 hours. Bake when ready (add 5 minutes).
Q: Can I freeze Zucchini Rollatini?
A: Best frozen before baking. Thaw overnight, then bake. Texture may soften slightly.
Q: What can I use instead of ricotta?
A: Cottage cheese (blended smooth) or mascarpone for a richer filling.
Q: Is this keto-friendly?
A: It’s low-carb; use a no-sugar-added marinara and full-fat cheeses for keto.