Zucchini Ricotta Rolls are so delicious and are a lower carb version of lasagna. The zucchini is stuffed with ricotta and mozzarella and smothered in marinara, which creates the most amazing dish. It's especially fantastic in Summer when zucchini is in season.
These Zucchini Roll Ups are absolutely packed with flavor. The texture on the zucchini is spot on, and it is so hearty with all that yummy cheese. You won't even miss the pasta!
For more Vegetarian Dinner recipes, try this Meatless Baked Ziti, Vegetarian Nachos and Gnocchi Marinara.
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Why You'll Love This Recipe:
- It's filled with flavor
- The pasta is substituted out with zucchini, making it gluten free
- These zucchini rolls ups are really simple to make & they are vegetarian
- It uses jarred marinara to save us on time
- The final presentation looks like a labor of love and really impresses
Big fan of Italian food? Make sure to check out my Creamy Mushroom Zucchini Pasta, Spicy Arrabiata Pasta and Sausage and Spinach Gnocchi.
The Ingredients:
Zucchini- The pasta substitute in the dish and creates a really similar texture, when sliced with the mandoline. Zucchini is full of antioxidants and low in calories and fat. Zucchini goes into season in the Summer and this is a great dish to whip up then. It will be fresh and inexpensive when in season.
Salt- Used to help draw the water out of the zucchini before baking.
Ricotta-A common Italian ingredient that gives us the creamy filling and a lasagna like taste.
Mozzarella- Used in combination with the ricotta for a bit more elastic texture and gives us a milky taste. It's also used for topping the casserole because it looks gorgeous baked on top and provides a nice little crispy cheese pull.
Parmesan Cheese- (Optional) A bit of parmigiano reggiano cheese for serving is so delish for it's salty & nutty flavor profile.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
Most forms of jarred tomato sauces will work great in this recipe. It doesn't have to be marinara, especially if you don't like the chunks of tomato.
Pecorino Romano is also great for topping zucchini roll ups in place of parmesan cheese, or use both.
Love Lasagna? Make sure to check out my Lasagna al Forna recipe.
How to Make Zucchini Ricotta Rolls (Step by Step Instructions):
Step 1: Preheat the oven to 350 degrees. Cut off the stem and the bottom inch of each zucchini. Slice the zucchinis on the thinnest mandoline setting, at ⅛ of an inch, and run long ways down the mandoline. Toss out the first 5 or 6 slices, or use them in a different recipe. Stop when you get too close to your fingers. You want the inside pieces that all look similar in length and width. You will most likely end up with extras. That way you can use the best looking ones for the recipe. Lay them onto a paper towel lined baking sheet and sprinkle with salt.
Allow them to sit for 15 minutes. Water will begin to draw out of each zucchini slice.
Step 2: In a large bowl, mix together ricotta cheese, egg, ¾ of the mozzarella, minced garlic, basil, black pepper, thyme, and oregano.
Step 3: Once the zucchini is done sitting, cover it with paper towels to pat up the moisture.
Step 4: Next, layer 1 cup of marinara in the bottom of a casserole dish.
Spread a few tablespoons of filling on each zucchini piece and roll up. Set it into the casserole dish with end of the zucchini piece down onto the sauce.
Step 5: Set it into the casserole dish with end of the zucchini piece down onto the sauce. Repeat until the casserole dish is filled.
Step 6: Top with remaining marinara sauce and sprinkle with remaining mozzarella cheese. Bake for 20 minutes. If you like a nice browned crust on top, broil on high for an additional 3 to 5 minutes.
Step 7: Allow the Zucchini Rollatini to sit for 5 to 10 minutes before serving. Optional: Top with parmesan cheese and fresh basil. Serve and enjoy!
Expert Tips:
- It's important to slice the zucchini really thin in this recipe and similar sizing of each to ensure they all cook evenly.
- Zucchini pack a ton of water. I don't recommend skipping the salting and drying process.
If you love zucchini recipes, try this Air Fryer Parmesan Zucchini, Pesto Vegetables and Smoked Vegetables on the Traeger.
Recipe FAQs:
It's highly suggest it in this recipe. The mandoline slices the zucchini ultra thin, which is key in this dish. If it is too thick, it won't roll properly and it will retain more water. In the recipe card below, you will find an affiliate link to an inexpensive mandoline.
Yes! If the water doesn't get out, the dish will become watery and bland. It's really important.
Yes! This recipe makes for great leftovers that can be reheated in the oven or microwave. Make sure to store it in a sealed container and it will stay good for up to 4 days.
More Italian Recipes You Will Love:
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Zucchini Ricotta Rolls
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
These Zucchini Ricotta Rolls are so delicious that you won't even miss having the pasta. The zucchini is stuffed with ricotta and mozzarella and smothered in marinara, which creates the most amazing lasagna like dish!
Ingredients
- 1 (24 ounce) marinara sauce
- 4 small zucchini or 3 larger ones
- 15 ounce ricotta cheese (whole milk)
- 1 egg, whisked
- 8 ounces mozzarella cheese, shredded (6 ounces for filling and 2 ounces for topping)
- ½ teaspoon garlic, minced
- ⅛ cup fresh basil, chopped fine
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- Optional: 1 tablespoon fresh basil chopped fine, ¼ cup parmigiano reggiano cheese
Instructions
- Preheat the oven to 350 degrees. First, cut off the stem and bottom inch of each zucchini. Next, slice the zucchinis on the thinnest mandoline setting, at ⅛ of an inch, and run long ways down the mandoline. Toss out the first 5 or 6 slices, or use them in a different recipe. Stop once you get too close to your fingers. You want the inside pieces that all look similar in length and width. You will most likely end up with extras. That way you can use the best looking ones for the recipe. Lay them onto a paper towel lined baking sheet and sprinkle with salt. Allow them to sit for 15 minutes. Water will begin to draw out of each zucchini slice.
- In a large bowl, mix together ricotta cheese, egg, ¾ of the mozzarella, minced garlic, basil, black pepper, thyme, and oregano.
- Once the zucchini is done sitting, cover it with paper towels to pat up the moisture.
- Layer 1 cup of marinara in the bottom of a casserole dish. Spread a few tablespoons of filling on each zucchini piece and roll up. Set it into the casserole dish with end of the zucchini piece down onto the sauce. Repeat until the casserole dish is filled.
- Top with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
- Bake for 20 minutes. If you like a nice browned crust on top, broil on high for an additional 3 to 5 minutes.
- Allow it to sit for 5 to 10 minutes before serving. Top with basil and parmesan if desired. Serve and enjoy!
Notes
- It's important to slice the zucchini really thin in this recipe and similar sizing of each to ensure they all cook evenly.
- Zucchini pack a ton of water. I don't recommend skipping the salting and drying process.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: baked
- Cuisine: Italian
Holly says
This was so delicious! Made it for my vegetarian husband and he loved it.