Tender zucchini slices are rolled up with a creamy ricotta and mozzarella filling, baked in rich marinara sauce, and topped with plenty of melted cheese. This delicious Cheesy Zucchini Rollatini is a comforting, low-carb alternative to traditional pasta rollatini!
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Servings: 4–6
Ingredients
For the Zucchini Rolls
3 large zucchinis
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Cheese Filling
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
For Assembly
1½ cups marinara sauce
½ cup shredded mozzarella cheese, for topping
2 tablespoons grated Parmesan cheese
Optional Garnishes
Fresh basil
Fresh parsley
Red pepper flakes
Instructions
1. Prepare the Zucchini
Preheat your oven to 400°F (200°C).
Wash and trim the ends of the zucchinis. Using a sharp knife, mandoline, or vegetable peeler, slice them lengthwise into thin strips, about â…› inch thick.
Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture.
Pat dry with paper towels.
2. Soften the Zucchini
Arrange the zucchini slices on a baking sheet and lightly brush with olive oil.
Bake for 5–7 minutes, just until softened enough to roll without breaking.
Remove from the oven and let cool slightly.
3. Make the Cheese Filling
In a medium bowl, combine:
Ricotta cheese
½ cup shredded mozzarella
Parmesan cheese
Egg
Minced garlic
Fresh parsley
Italian seasoning
Salt
Black pepper
Mix until smooth and well combined.
4. Assemble the Rollatini
Reduce the oven temperature to 375°F (190°C).
Spread about ½ cup marinara sauce over the bottom of a 9×13-inch baking dish.
Place about 1–2 tablespoons of the cheese filling at one end of each zucchini slice.
Carefully roll up each slice and place it seam-side down in the baking dish.
Repeat with the remaining zucchini and filling.
5. Add the Sauce and Cheese
Spoon the remaining marinara sauce over the zucchini rolls.
Sprinkle the remaining mozzarella and extra Parmesan evenly over the top.
6. Bake
Cover the dish loosely with foil and bake for 15 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
For an extra golden top, broil for 1–2 minutes, watching carefully.
7. Rest and Serve
Allow the rollatini to rest for 5–10 minutes before serving. This helps the filling set and makes the rolls easier to serve.
Garnish with fresh basil, parsley, or red pepper flakes.
Serve warm and enjoy!
Tips for the Best Zucchini Rollatini
Slice evenly: Thin, even zucchini slices are easier to roll.
Remove excess moisture: Salting and patting the zucchini dry helps prevent a watery dish.
Don’t overfill: Too much filling can make the rolls difficult to close.
Use thick marinara: A thicker sauce helps prevent excess liquid.
Broil carefully: The cheese can brown quickly under the broiler.
Delicious Variations
Add Chicken
Mix 1 cup cooked shredded chicken into the ricotta filling for extra protein.
Meat Lover’s Version
Add cooked ground beef, turkey, or Italian sausage to the marinara sauce.
Mediterranean Version
Add crumbled feta, chopped olives, and fresh oregano to the cheese filling.
Spicy Version
Add red pepper flakes to the ricotta mixture or use spicy marinara sauce.
High-Protein Version
Use high-protein cottage cheese in place of part or all of the ricotta. Blend it first for a smoother texture.
Nut Information
This recipe is naturally peanut-free and tree-nut-free as written.
However, always check labels on:
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Marinara sauce
Italian seasoning
Some packaged products may have cross-contact warnings for peanuts or tree nuts.
For someone with a severe nut allergy, use verified nut-free products and avoid cross-contamination during preparation.
Q&A
Can I make Cheesy Zucchini Rollatini ahead of time?
Yes! Assemble the dish up to 24 hours ahead, cover, and refrigerate. Bake when ready to serve. You may need to add a few extra minutes to the baking time.
Can I use cottage cheese instead of ricotta?
Absolutely. Blend the cottage cheese first for a smoother, creamier filling.
Why is my zucchini rollatini watery?
Zucchini naturally contains a lot of water. Salting the slices, letting them sit, and patting them dry helps reduce excess moisture. Using a thick marinara sauce also helps.
Can I freeze zucchini rollatini?
Yes, although zucchini may become softer after thawing. For best results, freeze the baked and cooled dish for up to 2 months.
How do I reheat leftovers?
Reheat covered in a 350°F (175°C) oven for about 15–20 minutes, or until hot. Individual portions can also be reheated in the microwave.
Can I make this without an egg?
Yes. The filling may be slightly softer, but you can simply omit the egg or use an egg substitute.
Is this recipe low-carb?
Yes! Since zucchini replaces traditional pasta, this recipe is generally much lower in carbohydrates than classic cheese rollatini.
Serving Suggestions
Serve your Cheesy Zucchini Rollatini with:
Garlic roasted chicken
Grilled salmon
A fresh Mediterranean salad
Garlic green beans
Roasted asparagus
Crusty bread, if desired
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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