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Zucchini Rollatini

A delicious and cheesy vegetarian dish featuring thin zucchini strips rolled with a flavorful cheese mixture and baked in marinara sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Zucchini Preparation
  • 4 medium medium zucchini Choose firm zucchini without funky spots.
Cheese Filling
  • 1 cup ricotta cheese Low-fat ricotta can be used if counting calories.
  • 1 cup shredded mozzarella cheese Freshly shredded melts better than pre-shredded.
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • to taste Salt and pepper Sea salt recommended for flavor.
Assembly and Baking
  • 1 cup marinara sauce Homemade or store-bought.
  • to drizzle tablespoon Olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini lengthwise into thin strips using a mandolin or sharp knife.
  3. Lightly salt the zucchini strips and set aside for about 10 minutes.
  4. In a bowl, mix together ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper until well combined.
  5. Pat dry the zucchini strips with a paper towel.
Assembly
  1. Spread about 1 tablespoon of the cheese filling on each zucchini strip and roll tightly.
  2. Place the rolled zucchini in a baking dish and cover with marinara sauce.
  3. Drizzle with olive oil and sprinkle extra cheese on top if desired.
Baking
  1. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  2. Let cool slightly before serving.

Notes

For easier preparation, you can make the filling ahead of time. Consider adding spinach to the ricotta mixture or swapping marinara for pesto for a twist. Serve with a side salad or crusty bread.