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 zucchini rollatini!
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. It's like a veggie version of lasagna.
Love Lasagna? Make sure to check out my Lasagna al Forna recipe too!
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
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.
Egg- To help bind the filling.
Marinara Sauce-Used to layer on top.
Pepper, Thyme, Oregano, Garlic and Fresh Basil- For classic Italian seasoning and flavor.
Parmesan Cheese- (Optional) A bit of parmigiano reggiano cheese for serving is so delish for it's salty & nutty flavor profile.
How to Make Zucchini Ricotta Roll Ups:
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Here are the Step by Step Instructions for these Zucchini Roll Ups.
Step 1: Preheat the oven to 350 degrees.
Step 2: First, cut off the stem and the 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 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 3: In a large bowl, mix together ricotta cheese, egg, ¾ of the mozzarella, minced garlic, basil, black pepper, thyme, and oregano.
Step 4: Once the zucchini is done sitting, cover it with paper towels to pat up the moisture.
Step 5: 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 6: Repeat until the casserole dish is filled.
Step 7: Top with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
Step 8: Bake for 20 minutes. If you like a nice browned crust on top, broil on high for an additional 3 to 5 minutes.
Allow the Zucchini Rollatini to sit for 5 to 10 minutes before serving. Optional: Top with parmesan cheese and fresh basil.
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.
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