Zucchini Rollatini

Zucchini Rollatini is a cozy Italian-inspired baked dish made with thin ribbons of zucchini wrapped around a creamy ricotta and spinach filling, then covered with tomato sauce and melted cheese. It has the comforting feel of a traditional baked pasta dish without using pasta sheets. The zucchini becomes tender in the oven while the ricotta filling stays creamy and rich, and the tomato sauce brings everything together with a bright, savory flavor.

What Is Zucchini Rollatini?

Zucchini Rollatini is a simple baked dish where thinly sliced zucchini is used to wrap a flavorful cheese filling. Instead of frying or breading the zucchini, the slices are filled, rolled, arranged in tomato sauce, and baked until tender and bubbling. The result is a satisfying meatless meal with creamy ricotta, spinach, fresh herbs, tomato sauce, and plenty of melted cheese.

Ingredients

For the Zucchini and Filling

• 3 to 4 medium zucchini
• 1 1/2 cups ricotta cheese, preferably drained
• 1 cup fresh baby spinach, cooked, well drained, and chopped
• 1 large egg
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Pecorino Romano cheese, divided
• 2 tablespoons fresh basil, finely chopped
• 1/4 cup fresh Italian parsley, finely chopped
• Salt, for preparing the zucchini
• 1/2 teaspoon black pepper, or to taste

For the Tomato Sauce

• 1/4 cup extra-virgin olive oil
• 6 to 8 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 can (28 ounces) whole peeled plum tomatoes
• Salt and black pepper, to taste
• 1/4 cup fresh basil leaves, chopped

Also Read: Zucchini Risotto

How to Make Zucchini Rollatini

1. Prepare the Zucchini

Wash and dry the zucchini thoroughly. Slice each zucchini lengthwise into thin ribbons using a mandoline or vegetable peeler. The slices should be thin and flexible enough to roll without tearing. Try to avoid using the very seedy center because it contains more moisture and can make the finished dish watery.

Place the zucchini slices in a colander and sprinkle them lightly with salt. Let them sit for about 60 minutes so the excess moisture can drain away. Rinse the slices briefly after salting, then pat them very dry with paper towels. Removing as much moisture as possible helps the rollatini hold their shape and keeps the sauce from becoming watery.

2. Make the Tomato Sauce

Heat the olive oil in a large pan over medium heat. Add the sliced garlic and cook gently until fragrant and lightly golden. Add the crushed red pepper flakes if you want a little heat.

Add the whole peeled tomatoes and crush them gently with a spoon. Season with salt and black pepper and allow the sauce to simmer until it becomes slightly thicker. Stir in the fresh basil near the end of cooking.

3. Prepare the Ricotta Filling

Cook the spinach until wilted, then squeeze it very well to remove excess water. Chop it finely and add it to a bowl with the drained ricotta, chopped basil, parsley, most of the mozzarella, part of the Pecorino Romano, and black pepper.

Mix everything together until evenly combined. Beat the egg separately and stir it into the ricotta mixture. The egg helps the filling set as it bakes and keeps the rolls from becoming too loose.

4. Fill and Roll the Zucchini

Preheat the oven to 400°F (200°C). Spread a layer of tomato sauce across the bottom of a baking dish. Place zucchini ribbons on a clean surface, slightly overlapping them when needed. Add about 2 to 3 tablespoons of the ricotta filling near one end of each zucchini ribbon.

Carefully roll the zucchini around the filling and place each roll seam-side down in the baking dish. Continue until all the zucchini and filling have been used.

5. Add Sauce and Cheese

Spoon additional tomato sauce over the zucchini rolls, making sure they are lightly covered. Sprinkle the remaining mozzarella and Pecorino Romano over the top. The sauce keeps the zucchini tender while the cheese creates a golden, bubbling topping.

6. Bake the Rollatini

Bake for about 20 to 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden. If you want a more deeply browned top, place the dish under the broiler for the final 1 to 2 minutes. Watch it closely because the cheese can brown very quickly.

Allow the zucchini rollatini to rest for 10 to 15 minutes before serving. This gives the filling a chance to settle and makes the rolls easier to serve.

Also Read: Tomatillo Salsa Verde

What You Can Do Better

• Drain the ricotta well: Excess liquid in the ricotta can make the filling loose and watery.
• Do not skip salting the zucchini: Zucchini naturally contains a lot of water, so removing some moisture before baking gives you a better texture.
• Dry the zucchini thoroughly: After salting and rinsing, pat every slice dry before adding the filling.
• Slice the zucchini evenly: A mandoline makes it much easier to create thin ribbons that roll properly.
• Do not overfill the rolls: Too much filling makes the zucchini difficult to roll and can cause it to spill out during baking.
• Let the dish rest before serving: A short resting period helps the filling firm up slightly.

Easy Variations

You can make a few simple changes depending on what you have available. Frozen spinach can be used instead of fresh spinach, but make sure it is completely thawed and squeezed dry. Parmesan can replace Pecorino Romano if you prefer its milder flavor. You can also add a little dried Italian seasoning, extra fresh basil, or finely grated garlic to the filling.

For some heat, increase the red pepper flakes in the tomato sauce. If you want a more substantial meal, serve the rollatini with a crisp green salad and toasted bread. Yellow summer squash can also be used along with zucchini as long as the slices are thin and flexible enough to roll.

How to Store Leftovers

Let leftover zucchini rollatini cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through.

For longer storage, the assembled rollatini can also be frozen. For the best texture, thaw the dish in the refrigerator before reheating it in the oven until hot and bubbling.

Also Read: Bacon Spinach Dip

Serving Suggestions

Zucchini Rollatini can be served as a meatless main course with a simple green salad on the side. It also works well as a vegetable side dish alongside grilled chicken, roasted meat, or another Italian-inspired dinner. A little extra tomato sauce and fresh basil over each serving adds a fresh finishing touch.

Recipe at a Glance

Nutritional Information

Nutrition values are approximate and can vary depending on the exact ingredients and brands used.