Why Make This Recipe
Zucchini Rollatini is a delightful dish that combines the goodness of vegetables with cheesy goodness. It’s a perfect way to enjoy a healthy meal without missing out on flavor. This recipe is great for anyone looking to eat more veggies or for those who simply love Italian food. Plus, it’s easy to make and can be a hit with both kids and adults!
How to Make Zucchini Rollatini
Ingredients
- 2 large zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for brushing
Directions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips.
- In a bowl, mix together the ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
- Lay the zucchini strips on a clean surface, place a spoonful of the cheese mixture at one end, and roll it up.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the rolled zucchini seam-side down in the dish.
- Pour the remaining marinara sauce over the top and sprinkle with extra mozzarella if desired.
- Brush the zucchini with olive oil.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly.
- Let it cool slightly before serving.
How to Serve Zucchini Rollatini
You can serve Zucchini Rollatini warm with a sprinkle of fresh basil on top. It pairs well with a simple green salad or garlic bread for a complete meal. This dish can also be a great side with grilled meats or fishes.
How to Store Zucchini Rollatini
If you have leftovers, you can store the Zucchini Rollatini in an airtight container in the refrigerator. It will stay good for up to three days. You can also freeze it for later. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Zucchini Rollatini
- Choose zucchini that is firm and not too large to make slicing easier.
- For extra flavor, you can add some chopped spinach or other veggies to the cheese mixture.
- If you like a bit of spice, add some red pepper flakes to the marinara sauce.
- Do not skip brushing the zucchini with olive oil, as it helps keep them moist while baking.
Variations
You can customize this dish by using different cheeses like goat cheese or adding herbs like fresh basil or parsley. For a meat version, feel free to add crumbled sausage or ground turkey to the cheese filling.
FAQs
CAN I USE OTHER VEGETABLES INSTEAD OF ZUCCHINI?
YES, YOU CAN USE OTHER VEGETABLES LIKE EGGPLANT OR EVEN LARGE BELL PEPPERS IN PLACE OF ZUCCHINI. FOR EGGPLANT, SLICE IT LENGTHWISE INTO THIN STRIPS, LIGHTLY SALT IT, AND LET IT SIT FOR A FEW MINUTES TO DRAW OUT EXTRA MOISTURE BEFORE PATTING DRY AND USING IT JUST LIKE THE ZUCCHINI. FOR BELL PEPPERS, YOU CAN SLICE THEM INTO WIDE STRIPS OR EVEN STUFF HALVES WITH THE CHEESE MIXTURE AND BAKE THEM IN THE SAUCE. JUST KEEP AN EYE ON THE BAKING TIME—EACH VEGETABLE MAY TENDERIZE A LITTLE FASTER OR SLOWER THAN ZUCCHINI, SO BAKE UNTIL EVERYTHING IS SOFT AND THE CHEESE IS MELTY AND BUBBLY.
IS THIS RECIPE SUITABLE FOR MEAL PREP?
ABSOLUTELY. ZUCCHINI ROLLATINI WORKS VERY WELL FOR MEAL PREP. YOU CAN PREP THE CHEESE FILLING AND SLICE THE ZUCCHINI AHEAD OF TIME, THEN ASSEMBLE AND BAKE WHEN YOU’RE READY. ANOTHER OPTION IS TO ASSEMBLE THE ROLLS IN THE BAKING DISH WITH THE SAUCE, COVER IT TIGHTLY, AND REFRIGERATE FOR UP TO 24 HOURS BEFORE BAKING. AFTER BAKING, LEFTOVERS REHEAT NICELY IN THE OVEN OR MICROWAVE—JUST ADD A SPOONFUL OF EXTRA SAUCE IF NEEDED TO KEEP EVERYTHING MOIST. THIS MAKES IT A GREAT CHOICE FOR MAKE-AHEAD DINNERS OR PACKED LUNCHES.
CAN I MAKE IT GLUTEN-FREE?
YES, THIS RECIPE IS NATURALLY GLUTEN-FREE SINCE THE “NOODLES” ARE MADE FROM ZUCCHINI AND THERE ARE NO BREADCRUMBS OR PASTA IN THE DISH ITSELF. THE MAIN THING TO WATCH IS YOUR MARINARA SAUCE—CHECK THE LABEL TO MAKE SURE IT DOESN’T CONTAIN ANY GLUTEN-CONTAINING ADDITIVES OR THICKENERS. IF YOU’RE SERVING THIS WITH SIDES LIKE GARLIC BREAD OR ROLLS, SIMPLY CHOOSE GLUTEN-FREE OPTIONS OR PAIR IT WITH A GREEN SALAD TO KEEP THE ENTIRE MEAL GLUTEN-FREE.
Zucchini Rollatini
Ingredients
Vegetables
- 2 large zucchini Choose firm zucchini for easier slicing.
Cheese Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Extra mozzarella can be sprinkled on top.
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce and Others
- 1 cup marinara sauce Check for gluten-free options if needed.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips.
- In a bowl, mix together the ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
Assembly
- Lay the zucchini strips on a clean surface, place a spoonful of the cheese mixture at one end, and roll it up.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the rolled zucchini seam-side down in the dish.
- Pour the remaining marinara sauce over the top and sprinkle with extra mozzarella if desired.
- Brush the zucchini with olive oil.
Baking
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly.
- Let it cool slightly before serving.