Zucchini Rollatini Recipe

Meet your new weeknight obsession: Zucchini Rollatini. This dish takes all the lusciousness of classic Italian comfort food and turns it into a lighter, veggie-packed delight that never feels like a compromise. Imagine thin slices of zucchini snuggled up with creamy ricotta, aromatic Italian sausage, and fresh herbs, all rolled up and baked until bubbly and golden under a blanket of cheese and rich marinara. Let’s just say, dinner will disappear fast!

Ingredients You’ll Need

You won’t believe how just a handful of vibrant, fresh ingredients come together to create a Zucchini Rollatini bursting with color and flavor. Each one plays a special role, from the creamy filling to the tangy sauce, and makes every forkful memorable.

• Zucchini: The star of the show, forming tender “noodles” that let the filling shine; try to pick zucchinis of similar sizes for even slices.
• Keto Marinara Sauce: Brings a punch of tomato flavor without added sugars; if you don’t need keto, any favorite marinara works beautifully.
• Ricotta Cheese: It makes the filling gorgeously creamy—drain off any excess water for the best texture.
• Italian Sausage (ground): Savory, just a little spicy, and adds that classic hearty flavor; use mild or hot based on what you love.
• Mozzarella Cheese (shredded): For the dreamy, stretchy cheese pulls once baked—don’t skimp!
• Parmesan Cheese (grated): Adds nutty depth and helps tie the filling together.
• Egg: Binds the ricotta and sausage filling for rollatini that keep their shape.
• Garlic Powder: Subtle, savory flavor boost—feel free to use fresh if you adore a garlicky punch.
• Fresh Basil & Parsley: These herbs make everything taste bright; don’t be shy with them!
• Salt & Ground Black Pepper: Essential for seasoning—taste and adjust as you go.

Variations

The magic of Zucchini Rollatini is that it’s endlessly adaptable! Feel free to swap, add, or tweak ingredients based on dietary needs or whatever you have in your fridge—the results will always be delicious.

• Vegetarian Rollatini: Simply leave out the sausage for a totally meatless version, or swap in sautéed mushrooms or spinach for savory depth.
• Extra Cheesy: Add dollops of creamy goat cheese or a sprinkle of fontina to the filling for even more cheesiness.
• Spicy Kick: Toss in a pinch of red pepper flakes or use hot Italian sausage for some heat.
• Low-Dairy Option: Use a dairy-free ricotta and vegan mozzarella to make it suitable for all cheese-lovers, including non-dairy eaters!

How to Make Zucchini Rollatini

Step 1: Slice and Prepare the Zucchini

Preheat your oven to 400°F. Using a mandolin (for super even slices) or a sharp knife, carefully cut your zucchinis lengthwise into very thin strips. Lay them in a single layer on paper towels, sprinkle lightly with salt, and cover with more paper towels. This helps draw out extra moisture for that perfect, non-soggy rollatini bite.

Step 2: “Sweat” and Bake the Zucchini

Let the salted zucchini slices rest for about 20 minutes. This step is absolutely worth it—excess moisture gets pulled out and ensures you won’t end up with a watery casserole. After they’ve sweated, gently pat the slices dry. Arrange them in a single layer on a rack or baking sheet, then bake for 10 minutes. This double-drying trick keeps the rollatini firm and full of flavor.

Step 3: Make the Savory Filling

While your zucchini slices are in the oven, brown the Italian sausage in a frying pan until fully cooked and deliciously crumbly. Once it cools, pat away any excess grease and combine it in a mixing bowl with the ricotta, parmesan, garlic powder, fresh basil and parsley, egg, salt, and pepper. Stir everything together until creamy and well-mixed—this filling is seriously swoon-worthy.

Step 4: Roll and Arrange the Zucchini Rollatini

Once the zucchini has finished baking and cooled enough to handle, gently pat the slices dry one last time. Spoon some of the savory filling down the center of each slice, spreading it evenly and leaving a little border along the edges. Gently roll up each slice, seam-side down, and arrange in a greased casserole dish over a layer of marinara sauce. Repeat with all slices for a casserole full of pretty, spiraled rollatinis!

Step 5: Top, Bake, and Serve

Once all your rollatini are in the dish, spoon a little more marinara over the top and shower it all with shredded mozzarella cheese. Bake for about 20–25 minutes, or until the cheese is gloriously browned and bubbly. Let everything rest for a few minutes (if you can wait!), then dig in to your homemade Zucchini Rollatini!

How to Serve Zucchini Rollatini

Garnishes

The finishing touch? A sprinkling of extra parmesan, a handful of fresh basil leaves, or a grating of lemon zest over the top. Not only do these simple garnishes add a pop of color, but they also bring a burst of freshness that’s mouthwateringly good with every forkful of Zucchini Rollatini.

Side Dishes

Zucchini Rollatini is a showstopper on its own, but it absolutely sings when paired with a crisp arugula salad, some roasted veggies, or a slice of warm, crusty bread (for sopping up every last bit of that sauce!). If you’re feeling extra, homemade garlic knots are always a hit.

Creative Ways to Present

For a dinner party “wow”, arrange the rollatini in concentric circles in your baking dish and finish with artful swirls of marinara and herbs. Or, go mini by making individual servings in ramekins—guests love a personal-size Italian feast! Leftovers also make a pretty unbeatable packed lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Zucchini Rollatini keep beautifully. Cover the dish snugly or transfer slices into airtight containers and refrigerate for up to 4 days. The flavors only deepen, making those next-day lunches something to look forward to!

Freezing

You can absolutely freeze Zucchini Rollatini! Arrange the assembled (unbaked) rollatini in your baking dish and cover tightly before freezing. When ready to enjoy, bake directly from frozen—just plan to add a little extra time in the oven. Perfect for meal prep or busy weeks.

Reheating

To reheat, cover the rollatini loosely with foil and warm in a 350°F oven until heated through and melty again. If you’re in a hurry, you can use the microwave, but oven-baking keeps that cheese gooey and the zucchini firm—not mushy!

FAQs

Final Thoughts

If you’re craving something comforting, colorful, and completely crowd-pleasing, give Zucchini Rollatini a try. It’s a recipe that invites creativity—and guarantees praise at the dinner table. I can’t wait for you to roll up your own batch and watch every piece disappear with a smile!

Print