Zucchini Rollatini Recipe

If you’re craving a comforting dish that feels both decadent and fresh, Zucchini Rollatini is about to become your new obsession. Imagine tender zucchini ribbons wrapped around a herby, cheesy filling and baked under bubbling marinara and mozzarella — it’s like lasagna got a sunshine-filled summer makeover!

Ingredients You’ll Need

Part of the magic of Zucchini Rollatini is how just a handful of basic, vibrant ingredients can create something extraordinary. Each element here plays a role — from the dairy-rich ricotta to the zesty sausage, every bite bursts with flavor and color!

• Zucchini (3 small/medium): Choose firm zucchini and slice them nice and thin — they become your “noodle” and soak up all that wonderful sauce.
• Keto Marinara Sauce (1 cup): Go with your favorite brand or homemade; just make sure it’s rich and savory, as it sets the stage for the entire dish.
• Ricotta Cheese (1 ½ cups): Creamy, fluffy ricotta is the heart of the filling, making each roll tender and luscious.
• Italian Sausage (½ pound, ground): Adds a little punch and a lot of flavor! You can use mild or spicy depending on your mood.
• Mozzarella Cheese (½ cup, shredded): Melts into a bubbly, golden topping — that irresistible cheesy finish.
• Parmesan Cheese (½ cup, grated): Bold and nutty, parmesan gives the filling extra depth and saltiness.
• Egg (1 whole): Helps bind the ricotta mixture so that it stays rich without getting runny.
• Garlic Powder (½ teaspoon): Adds a hint of earthy warmth and brings the filling to life.
• Fresh Basil (2 tablespoons, chopped): Don’t skip it! Basil lifts the whole dish with a burst of fresh flavor.
• Fresh Parsley (1 tablespoon, chopped): For a little green spark and herby balance.
• Salt (½ teaspoon) & Ground Black Pepper (¼ teaspoon): Essential for seasoning and drawing out every flavor.

Variations

Zucchini Rollatini is a classic that loves to adapt — swap, tweak, and riff on the ingredients however your heart desires. Here are a few ideas to get your creative juices flowing, whether you have dietary needs or feel like mixing things up.

• Vegetarian Option: Simply omit the sausage for a fully vegetarian rollatini — the combination of cheeses and herbs is still absolutely delicious!
• Different Cheese Blends: Try swapping in goat cheese or feta for part of the ricotta for a tangier filling, or sprinkle smoked provolone on top for something extra special.
• Added Veggies: Diced spinach, mushrooms, or roasted red peppers blend beautifully into the filling for more texture and flavor.
• Spicy Kick: Use hot Italian sausage and add a pinch of crushed red pepper flakes to the ricotta for a bolder, zestier bite.

How to Make Zucchini Rollatini

Step 1: Slice and Prep the Zucchini

Start by trimming your zucchini and slicing them lengthwise into very thin strips — a mandolin makes this quick and easy, but a steady hand and a sharp knife will work in a pinch. Layer the slices between paper towels, sprinkle lightly with salt, and let them rest for 20 minutes so they shed excess moisture (this helps prevent a watery bake!).

Step 2: Bake the Zucchini Slices

Gently pat the zucchini dry, then arrange the slices on a baking sheet fitted with a wire rack. Give them a quick 10-minute bake in a preheated 400°F oven — this step firms them up and draws out even more water, resulting in perfectly textured rollatini noodles.

Step 3: Prepare the Filling

While the zucchini bakes, cook your Italian sausage in a small skillet until golden and crumbled. Let it cool slightly, give it a pat with paper towels, and then stir it into a bowl with ricotta, parmesan, herbs, egg, garlic powder, salt, and pepper. The mixture should be thick, savory, and flecked with bright green herbs — taste and tweak your seasoning if you wish!

Step 4: Fill, Roll, and Assemble

Once your zucchini are cool enough to handle, blot them again. Place a small spoonful of filling on one end of each slice and spread it gently, leaving a border along the edges. Roll them up snugly — don’t worry if some filling peeks out! In a 9×14” casserole dish (sprayed with nonstick), spread half the marinara sauce on the bottom. Nestle the zucchini rolls in, seam side down, repeating until all are snug in the dish.

Step 5: Top and Bake

Spoon the remaining marinara over the top, then sprinkle generously with shredded mozzarella. Bake at 400°F for 20–25 minutes, until the cheese is golden and bubbly — your kitchen will smell absolutely heavenly! Allow the zucchini rollatini to rest for a few minutes before serving so everything sets beautifully.

How to Serve Zucchini Rollatini

Garnishes

Zucchini Rollatini looks gorgeous straight from the oven, but a final sprinkle of freshly chopped basil or parsley and a little extra parmesan makes it sparkle. For a little heat and color, a scatter of red pepper flakes can be delightful, too.

Side Dishes

This dish is super satisfying all on its own, but it absolutely shines beside a simple green salad, garlic-roasted broccolini, or a bowl of lemony quinoa. If you don’t mind more carbs, a thick slice of crusty bread for scooping up saucy bites is pure comfort.

Creative Ways to Present

To wow at a gathering, arrange the Zucchini Rollatini rolls upright in a round baking dish like a beautiful spiral — it’s visually stunning and so fun to serve! For date night or a dinner party, you can plate 2–3 rolls atop a pretty swoosh of extra marinara, finishing with microgreens or edible flowers for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftover Zucchini Rollatini keeps beautifully in the fridge for up to three days. Let the dish cool to room temperature before transferring to an airtight container — you can even stack the rolls with a bit of parchment between layers.

Freezing

If you want to make this dish ahead, you can assemble the rollatini right up to the baking step and freeze the tray (tightly wrapped). Thaw overnight in the fridge before baking. Already-baked rollatini freezes well, too, but the texture of zucchini may get slightly softer when reheated.

Reheating

Reheat leftovers in a 350°F oven until warmed through and bubbly, about 15–20 minutes. A microwave works in a pinch for a quick lunch, but the oven keeps the cheese golden and the edges slightly crisp.

FAQs

Final Thoughts

If you’re searching for a feel-good dinner that brings together comfort, color, and wholesome ingredients, make Zucchini Rollatini your next kitchen adventure. Give it a try — you might just find it becomes a new family favorite, both on busy weeknights and for special occasions!

Print