Zucchini Rollatini with Herbed Ricotta and Marinara

Quick Hook

Zucchini Rollatini Recipe is my go-to for light dinners. Ever get tired of pasta nights? This one hits bright lemon and basil notes.

It’s a Quick Healthy Meals and Quick Easy Healthy Meals win. Honestly, it feels fancy but cooks fast.

Brief Overview

This idea comes from Italian involtini tradition. Think Mediterranean zucchini stuffed recipe with a simple twist. Difficulty is medium but straightforward.

Prep Time: 25 minutes active. Cook Time: 25 30 minutes. Yields about 4 6 servings. Serve as a main or an elegant side.

Origin and Vibe

It’s basically a vegetarian zucchini involtini. The recipe channels coastal Italy. Fresh herbs and olive oil keep it honest. It reminds me of summer family dinners.

Main Benefits

Top health benefit is veggie first cooking. Zucchini is mostly water, so it’s light and low calorie. The filling adds protein and calcium.

This is great for Easy Healthy Eating and Quick Easy Healthy Meals.

Perfect Occasions

Serve at a weeknight dinner. Bring it to a casual dinner party. It works as a vegetarian showstopper. For a heartier version, try meat or spinach ricotta zucchini rolls.

What Makes It Special

The herbed ricotta brightens every bite. Think Zucchini rollatini with herbed ricotta and melty mozzarella. It’s also a solid baked zucchini rolls recipe.

Want gluten-free options? This becomes a gluten-free zucchini rollatini with easy swaps.

Real Talk and Tips

I once made the filling too loose. Lesson learned: drain ricotta well. Also, slicing thin is tricky. A mandoline helps. When done right, the rolls hold and look gorgeous.

Ready to dig in? Next up ingredients and equipment. I’ll walk you through how to make zucchini rollatini step-by-step.

If you want a spinach twist, I’ve got a Spinach ricotta zucchini rolls version too.

Ingredients & Equipment quick guide for Zucchini Rollatini Recipe

Oh my gosh, this dish is pure comfort.
Fun stat: zucchini are about 94% water . Keep that in mind.
This helps explain why drying slices matters.

Main Ingredients

For the Zucchini

• 4 medium zucchini (about 700 800 g / 1.5 1.8 lb ), trimmed. Use firm, glossy squash.
• 1 2 tbsp (15 30 ml) olive oil.
• Salt and freshly ground black pepper.

For the Marinara Sauce

• 2 cups (480 ml) good quality marinara. Choose a jar with real tomatoes.
• 1 clove garlic, minced (optional).
• 1 tsp (5 ml) olive oil if sautéing garlic.
• Pinch of sugar to balance acidity.

For the Ricotta Filling

• 1½ cups (340 g) whole milk ricotta. Prefer creamy, not watery.
• 1 large egg for binding.
• ¾ cup (75 80 g) freshly grated Parmesan, divided.
• 1 cup (25 30 g) chopped fresh basil. Or ¾ cup basil + ¼ cup parsley.
• 1 tsp (5 g) lemon zest.
• ½ tsp (2 3 g) kosher salt.
• ¼ tsp (1 g) black pepper.
• ¼ ½ cup (25 50 g) panko or fine breadcrumbs, optional.

Topping & Garnish

• 1 1¼ cups (100 125 g) shredded low-moisture mozzarella.
• Remaining ¼ cup (25 g) Parmesan.
• Fresh basil leaves and red pepper flakes.

I group these by stage to make prep calm. This helps with Quick Easy Healthy Meals.

Seasoning Notes

Essential spice combos work wonders. Use basil, lemon zest, and garlic. They brighten flavors.
Add ½ tsp salt to the ricotta. It helps the cheese sing.

Flavor enhancers include olive oil and a pinch of sugar. A splash of lemon makes the filling pop.
Fresh herbs beat dried ones here.

Quick substitutions if needed:

• No ricotta? Use 1½ cups blended cottage cheese.
• gluten-free? Use gluten-free crumbs or omit crumbs.
• Want spinach? Fold 6 8 oz (170 225 g) cooked spinach in.

This keeps it friendly for Easy Healthy Eating and Quick Healthy Meals.

Equipment Needed

Essential tools only.

• Mandoline or sharp chef’s knife for thin slices.
• Large baking dish (about 9x13-inch / 23x33 cm ).
• Mixing bowls and a spatula.
• Skillet or sheet pan for quick roasting.
• Paper towels for draining zucchini.

Common household alternatives work fine. No mandoline? Use a sharp knife.
No baking dish? Use a similar oven safe pan.

Honestly, I once forgot a mandoline. I hand sliced for 30 minutes. Lesson learned. It still tasted amazing. If you want, I can send the full step-by-step version next.

Cooking Method

Oh my gosh this Zucchini Rollatini Recipe is a keeper. Fun fact: many people pick quick healthy meals for weeknights.

I started making this after a chaotic Tuesday. It saved dinner and my sanity.

Prep Steps

Get your mise en place. Slice 4 zucchini lengthwise. Grate cheese. Chop basil. Drain ricotta in a sieve if watery. Lay out a baking dish and spoon.

Save time by prepping filling first. While zucchini rests, mix ricotta, egg, Parmesan, lemon zest, and herbs. Pat slices dry to avoid a soggy bake.

Safety note: wash hands after handling raw egg and keep surfaces clean.

step-by-step Process

1. Trim zucchini and slice thin. Salt and rest 10 minutes . Pat dry.
2. Roast or pan-sear slices until pliable. Roast at 425° F ( 220° C) for 6– 8 minutes , or cook 2– 3 minutes per side.
3. Warm marinara; spread a thin layer in the dish.
4. Spoon 1 2 tablespoons filling on each slice. Roll and place seam side down.
5. Top with marinara and 1 1¼ cups mozzarella . Bake at 375° F ( 190° C) for 20– 30 minutes until bubbly.
6. Rest 5– 10 minutes before serving.

Look for visual cues. Zucchini should be flexible and lightly browned. Rolls must hold shape. Sauce should be bubbling at the edges.

Cheese needs to be melted and golden. If browning, broil 1 2 minutes watch closely.

Pro Tips

Use a mandoline for even slices. Drain ricotta 30 minutes if too wet. Substitute spinach for a spinach ricotta zucchini rolls version. Common mistake: overfilling. Keep filling modest so rolls stay intact.

Shortcuts: use good store-bought marinara to save time. Make the rolls ahead and refrigerate up to 24 hours . Reheat at 350° F ( 175° C) covered until warmed through.

Honestly, this feels like a Mediterranean zucchini stuffed recipe that’s light and comforting. It hits the whole Easy Healthy Eating vibe.

I love serving it with a simple arugula salad. Try it and tell me if it becomes your new quick healthy meals go-to.

Recipe Notes Zucchini Rollatini Recipe

Oh my gosh, this Zucchini Rollatini Recipe is a game changer.
People search for Quick Easy Healthy Meals and this hits that spot.

It feels like a fancy Italian dinner. Yet it’s simple to make.

Serving Suggestions

Plate rolls seam side down for neat looks. Spoon extra marinara around the rolls.
Pair with an arugula salad and lemon vinaigrette.

Serve crusty bread to mop up sauce. Wine? Try Chianti or Pinot Grigio.
For non-drinkers, sparkling water with lemon works.

Storage Tips

Refrigerate leftovers in an airtight container. They keep well for 2 3 days. To freeze, fully cool first.
Wrap tightly and freeze up to 2 months.

Reheat in oven covered at 350° F ( 175° C) until warm.
Microwave works for single servings. Heat in short bursts.

Variations

Want gluten-free? Use gluten-free panko. That makes a lovely gluten-free zucchini rollatini .
Want vegan? Try cashew ricotta and flax “egg.

” Another fave is Spinach ricotta zucchini rolls . In fall, swap basil for chopped parsley.
In winter, use thin eggplant slices instead of zucchini.

Nutrition Basics

Per serving roughly 250 300 calories. Protein about 12 15 grams. Fat about 18 22 grams.
Low carbs and decent fiber.

Zucchini brings vitamins A and C. Ricotta gives calcium and satiety.
This is ideal for Easy Healthy Eating and Quick Healthy Meals .

I once made this for a small dinner. Everyone asked for seconds. No kidding. I learned to dry zucchini well first.
That tip saved me from soggy rolls.

If you enjoy a Baked zucchini rolls recipe vibe, this is it.
Also works as Vegetarian zucchini involtini or a Mediterranean zucchini stuffed recipe .
Honestly, it’s forgiving and crowd pleasing.

Try it this week. You’ll feel proud.
Cooking for friends is food therapy. Go on. Make it.

Frequently Asked Questions

What is a Zucchini Rollatini Recipe and how is it different from lasagna or traditional rollatini?

Zucchini Rollatini is essentially thin slices of zucchini rolled around a lemony, herbed ricotta filling and baked in marinara with melted cheese, so think of it as a lighter, low-carb cousin of lasagna.

Unlike traditional rollatini made with eggplant or pasta involtini, this version uses zucchini for a fresher, brighter flavour and a shorter cook time. It’s great for a midweek supper or an elegant Sunday lunch when you want something Italian but not heavy.

How do I stop the Zucchini Rollatini Recipe from becoming soggy or watery?

Drying is everything: lightly salt the zucchini slices, let them sweat for 10 minutes, then pat thoroughly with paper towels so they’re pliable but not wet. Also drain or strain loose ricotta (or use panko/breadcrumbs and an egg) so the filling holds, and avoid drowning the rolls in sauce use a thin layer in the dish and spoon extra on top sparingly.

A quick roast or pan-sear of the slices until just browned helps remove moisture and improves texture.

Can I make Zucchini Rollatini Recipe ahead of time or freeze leftovers?

Yes assemble the rolls and refrigerate, covered, for up to 24 hours before baking, which is ideal for entertaining or a busy weeknight. For freezing, you can either bake first and freeze individual portions (best quality, up to 2 months) or freeze assembled, unbaked rolls tightly wrapped and add about 10 15 minutes to the bake time when cooking from frozen.

Thaw overnight in the fridge before reheating if possible, and reheat covered in a 350°F (175°C) oven until warmed through to avoid dried edges.

What are easy variations or substitutions for dietary needs like meatless, gluten-free, or vegan?

For a heartier dish add browned Italian sausage to the ricotta or fold in sautéed spinach for a classic vegetarian twist; frozen spinach works fine if well drained. Make it gluten-free by swapping panko for certified GF crumbs or omitting breadcrumbs and using an extra egg or a spoon of almond flour to bind.

For vegan rollatini, use cashew- or tofu based “ricotta,” nutritional yeast, a flax egg, and a plant based mozzarella season boldly so it still sings of basil and lemon.

What should I expect nutritionally and how can I make this lighter or lower in sodium?

Per serving (recipe yields 4 6) you’re looking at roughly 250 300 kcal, about 12 15 g protein, 18 22 g fat and 8 12 g carbs, with sodium commonly in the 600 900 mg range depending on cheeses and sauce.

To lighten it, use part skim mozzarella, lower fat ricotta or a ricotta/Greek yogurt mix, and choose a low-sodium marinara; cutting back a little on the Parmesan or using it as a finishing sprinkle also trims fat and salt without losing flavour.

A crisp side salad and a squeeze of lemon will make it feel fresher without any extra calories.