Zucchini Rollatini Recipe is one of those dishes that sneaks vegetables into your meal while still feeling like a treat. If you’ve ever stared at a zucchini wondering what to do with it besides spiralizing or roasting, this recipe might just be your new best friend. It’s cheesy, savory, and pretty straightforward, so even if you’re not a kitchen wizard, you’ll come out looking like one.
Why You Should Try This Zucchini Rollatini Recipe
Have you ever wanted to enjoy a pasta dish without the heavy carbs weighing you down? Zucchini Rollatini swaps out noodles for thin zucchini slices, making it lighter but still super satisfying. Plus, it’s a great way to sneak in extra veggies without anyone batting an eye. I love how versatile it is you can tweak the cheese or sauce to fit your mood or whatever’s in your fridge.
Variations I’ve Tried And Loved
I’ve played around with this recipe more times than I can count, and each time I find a new favorite twist. Sometimes I add fresh spinach to the ricotta filling for a little green boost. Oth
er times, I swap out the traditional tomato sauce for a creamy Alfredo, which feels indulgent but still fresh. And if you’re feeling adventurous, try adding some spicy sausage or mushrooms inside the rolls for extra flavor. Ever tried a pesto drizzle on top? Trust me, it’s a game-changer.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchini lengthwise into thin strips using a mandoline or knife.
- Lightly salt the zucchini slices and let them sit for 10 minutes, then pat dry to remove excess moisture.
- In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan, minced garlic, salt, pepper, and chopped basil if using.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the cheese mixture on one end of each zucchini slice and roll up tightly.
- Arrange the rollatini seam side down in the baking dish.
- Top with remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
- Remove from oven and let cool slightly before serving.
Notes
Serving The Zucchini Rollatini
I like to serve this with a simple green salad or some crusty bread to soak up the extra sauce. It also pairs nicely with a light white wine or sparkling water with lemon. If you want to keep it low-carb, a side of roasted veggies works perfectly.
Helpful Tips for Zucchini Rollatini Recipe
- Use a mandoline or a very sharp knife to get thin, even zucchini slices.
- Don’t overfill the rolls; a little goes a long way.
- Roasting the zucchini before rolling prevents sogginess.
- If you’re short on time, you can skip roasting and just grill the slices quickly.
- Leftover rollatini tastes even better the next day once the flavors meld.
Leftovers and Storage
Store leftover zucchini rollatini in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for about 15 minutes or until warmed through. Microwaving works too, but the oven keeps the cheese melty without getting rubbery.
Common Mistakes to Avoid
- Don’t slice the zucchini too thick or it’ll be hard to roll.
- Avoid skipping the egg in the filling; it helps keep everything together.
- Make sure to roast or grill the zucchini first, or the rolls might get watery.
- Don’t overfill the rolls, or they’ll burst open while baking.
- Use a good marinara sauce you’ll taste the difference.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 12 g
- Protein: 22 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 7 g
This recipe balances flavor and nutrition nicely, making it a satisfying meal that won’t leave you feeling weighed down. Give it a try you might find it becoming a regular in your dinner rotation.