Name: Three Cheese Zucchini Rollatini Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3-4 medium to large zucchinis (or enough to make 30 pieces of zucchini noodles); 1 cup ricotta cheese; 1 cup Parmigiano Reggiano, finely and freshly grated, divided; 2/3 cup mozzarella cheese; 1 egg; 3 tablespoons fresh basil, chopped; 2 tablespoons fresh parsley, chopped; 2-3 large garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Salt for salting zucchini noodles; 1 1/2 cups tomato sauce or marinara

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Introduction

Three Cheese Zucchini Rollatini is a light and flavorful dish perfect for showcasing fresh zucchini in a cheesy, comforting way. Thinly sliced zucchini is rolled with a creamy ricotta mixture, covered in marinara, and baked until bubbly. This recipe makes an elegant appetizer or a satisfying main course.

A black cast iron pan holds ten rolled pieces of zucchini lasagna, each made with thin green and pale yellow zucchini layers wrapped around a rich filling, topped with bright red tomato sauce and golden-browned melted white cheese. Fresh green basil leaves are scattered on top for color accents. The pan sits on a wooden board with a small round white bowl of fresh basil leaves nearby, and a white cloth with black stripes is draped to the side, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 medium to large zucchinis (or enough for 30 pieces of zucchini noodles)
1 1/2 cups tomato sauce/marinara
1 cup ricotta cheese
1 cup Parmigiano Reggiano, finely and freshly grated (divided)
2/3 cup mozzarella cheese
1 egg
3 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2-3 large garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Additional salt for zucchini noodles

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: Remove stems from zucchinis and slice lengthwise into 1/8 inch thin pieces using a mandoline or a sharp knife.
Step 3: Lay zucchini slices flat on a baking tray and sprinkle with salt to draw out moisture. Let sit for about 5 minutes, then bake for 1 minute to soften and remove more moisture. Remove from oven and pat dry thoroughly with paper towels. If slices are thicker, bake for a few minutes longer as needed.
Step 4: In a bowl, combine ricotta, 1/2 cup Parmigiano Reggiano, chopped basil, chopped parsley, minced garlic, egg, salt, and black pepper. Stir until well mixed.
Step 5: Spread 1/2 cup of tomato sauce evenly in a large baking or casserole dish. Set aside.
Step 6: Overlap two zucchini slices to make a larger piece. Spoon about 1 tablespoon of the ricotta mixture evenly over the zucchini and gently roll it up. Place the roll with the fold side down in the baking dish. Repeat until all zucchini and filling are used.
Step 7: Spoon 1-2 tablespoons of tomato sauce over each rollatini. Sprinkle mozzarella and the remaining 1/2 cup Parmigiano Reggiano evenly over the top. Bake uncovered for 25-30 minutes until the cheese is browned and the zucchini is tender.
Step 8: Garnish with fresh basil and serve warm. Enjoy!

Tips & Variations

If you don’t have a mandoline, use a sharp knife but slice as evenly and thinly as possible for easy rolling.
Add finely chopped spinach or cooked mushrooms to the ricotta filling for extra flavor and texture.
Use freshly grated cheeses for the best melt and flavor.
For a gluten-free option, ensure your tomato sauce contains no added thickeners or flour.
Try swapping basil with fresh oregano or thyme to vary the herb profile.

Storage

Store leftover rollatini in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, about 15 minutes. This dish does not freeze well due to the zucchini’s high moisture content.

How to Serve

The image shows a black cast iron skillet filled with twelve zucchini roll-ups arranged in a circular pattern. Each roll-up has a thin green zucchini outer layer wrapped around a creamy white cheese filling, topped with bright red tomato sauce and golden brown, bubbly melted cheese. There are small green fresh basil leaves scattered on top, adding a touch of color. The skillet rests on a wooden board with a gray and white striped cloth partially visible beneath it, all set against a white marbled textured surface. The overall look is rich, colorful, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare zucchini rollatini ahead of time?

Yes, you can assemble the rollatini a few hours ahead, cover, and refrigerate before baking. Just add extra baking time if the rolls are chilled before going into the oven.

What can I use instead of ricotta cheese?

Cottage cheese blended until smooth or mascarpone can be used as a substitute, though the flavor and texture will be slightly different. For a dairy-free option, try a cashew-based cream cheese alternative.