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–+ servings
Three Cheese Zucchini Rollatini

Irresistible Three Cheese Zucchini Rollatini Baked to Perfection

A delightful vegetarian twist on classic Three Cheese Zucchini Rollatini featuring tender zucchini ribbons filled with ricotta, parmesan, and mozzarella.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 rollatini
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rollatini
  • 2 large Zucchini use a mix of green and yellow for color
  • 1 cup Ricotta Cheese well-drained
  • 0.5 cup Parmesan Cheese freshly grated
  • 1 cup Mozzarella Cheese opt for fresh
  • 1 large Egg for binding
  • 0.25 cup Fresh Basil chopped
  • 0.25 cup Fresh Parsley chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper
For the Marinara Sauce
  • 2 cups Tomato Sauce/Marinara quality sauce like Rao's

Equipment

  • mandoline
  • mixing bowl
  • 9x13-inch baking dish
  • baking tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Slice the zucchini lengthwise into 1/8-inch thick ribbons and sprinkle with salt. Allow to sweat for 5 minutes.
  3. Bake the zucchini slices for 1 minute to soften.
  4. In a mixing bowl, combine ricotta, ½ cup of parmesan, basil, parsley, garlic, egg, salt, and pepper. Mix until creamy.
  5. Spread ½ cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  6. Overlap two zucchini slices, place 1 tablespoon of filling at one end, and roll up. Place seam-side down in the dish. Repeat until all zucchini are used.
  7. Spoon marinara sauce over the rollatini and top with mozzarella and remaining parmesan.
  8. Bake uncovered for 25-30 minutes until cheese is melted and golden.

Nutrition

Serving: 1rollatiniCalories: 320kcalCarbohydrates: 12gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days and reheat in the oven for best results. Freezing unbaked rollatini can be done for up to 2 months.

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