Three Cheese Zucchini Rollatini Recipe
Three Cheese Zucchini Rollatini is a delicious and healthy Italian-inspired dish featuring thinly sliced zucchini rolled with a creamy ricotta, Parmesan, and mozzarella cheese filling, baked in a robust tomato sauce. Perfect as a low-carb alternative to traditional pasta roll-ups, this recipe offers a satisfying blend of flavors with fresh herbs and melted cheeses, ideal for a comforting yet nutritious meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Zucchini
- 3–4 medium to large zucchinis (or enough to make 30 pieces of zucchini noodles)
Cheese Filling
- 1 cup ricotta cheese
- 1 cup Parmigiano Reggiano, finely and freshly grated, divided
- 2/3 cup mozzarella cheese
- 1 egg
Herbs and Seasonings
- 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
Tomato Sauce
- 1 1/2 cups tomato sauce or marinara
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the rollatini later.
- Slice Zucchini: Remove stems from zucchinis and use a mandoline slicer to cut them lengthwise into 1/8-inch thin slices. If you don’t have a mandoline, carefully slice the zucchini as thinly as possible with a knife.
- Salt and Quick-Bake Zucchini: Lay the zucchini slices flat on a baking tray and sprinkle them with salt to help draw out excess moisture. Let them sit for about 5 minutes, then bake in the preheated oven for 1 minute. This step softens the zucchini for easier rolling and further reduces moisture. After baking, pat the slices dry thoroughly with paper towels. Thicker slices may require additional baking time.
- Mix Ricotta Filling: In a mixing bowl, combine ricotta cheese, 1/2 cup of the grated Parmigiano Reggiano, chopped fresh basil, chopped parsley, minced garlic, egg, salt, and black pepper. Stir well to blend all ingredients evenly.
- Prepare Baking Dish: Spread about 1/2 cup of the tomato sauce evenly on the bottom of a large baking or casserole dish. This will prevent the rollatini from sticking and infuse flavor during baking.
- Fill and Roll Zucchini: Overlap two zucchini slices to form one larger piece. Spread approximately 1 tablespoon of the ricotta filling evenly over the zucchini, then carefully roll it up. Place each rollatini in the baking dish seam-side down to keep it from unrolling. Repeat with remaining zucchini and filling until all are used.
- Add Sauce and Cheese Toppings: Spoon 1 to 2 tablespoons of tomato sauce over each rollatini. Sprinkle the top with the remaining mozzarella cheese and 1/2 cup of Parmigiano Reggiano.
- Bake: Bake uncovered in the preheated oven for 25 to 30 minutes, or until the cheese is melted and golden brown and the zucchini is tender. The rollatini should be cooked through and bubbly.
- Serve: Garnish with fresh basil leaves if desired and serve warm. Enjoy this flavorful and comforting dish!
Notes
- Using a mandoline slicer ensures uniformly thin zucchini slices for consistent cooking and ease of rolling.
- If zucchini slices are thicker, increase quick-baking time to soften them adequately before rolling.
- Ricotta cheese used here should be well-drained for best texture; if too watery, drain in a fine mesh sieve.
- You can substitute fresh parsley with oregano or additional basil if preferred.
- For a low-carb or gluten-free alternative to traditional pasta, zucchini rollatini is an excellent choice.
Keywords: zucchini rollatini, three cheese rollatini, ricotta rollatini, low carb Italian recipe, baked zucchini, vegetarian Italian dish
