Zucchini Rollatini with Ricotta and Marinara Recipe
Introduction
Zucchini Rollatini is a light and delicious Italian-inspired dish perfect for a comforting meal. Thin slices of zucchini are filled with creamy ricotta cheese, rolled up, and baked in savory marinara sauce for a flavorful treat.
Ingredients
- 3 large zucchini
- 1 cup ricotta cheese
- 1 1/2 cups marinara sauce
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.
- Step 2: Spread a spoonful of ricotta cheese onto each zucchini slice, then carefully roll them up.
- Step 3: Pour a layer of marinara sauce into the bottom of a baking dish. Arrange the zucchini rolls seam side down in the dish.
- Step 4: Spoon more marinara sauce over the top of the rolls to cover them evenly.
- Step 5: Bake uncovered for 25–30 minutes until the zucchini is tender and the sauce is bubbly.
Tips & Variations
- Use fresh herbs like basil or parsley in the ricotta mixture for extra flavor.
- For a cheesy topping, sprinkle mozzarella or Parmesan cheese on top before baking.
- If zucchini is watery, pat dry with paper towels to avoid excess moisture.
Storage
Store leftover zucchini rollatini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make zucchini rollatini ahead of time?
Yes, you can assemble the rollatini a few hours ahead and refrigerate before baking. Just cover the dish well to keep it fresh.
Can I use a different type of cheese?
Absolutely! Cottage cheese or a blend of ricotta and mozzarella works well as a substitute or addition to ricotta cheese.
PrintZucchini Rollatini with Ricotta and Marinara Recipe
Delightful and light Zucchini Rollatini features thinly sliced zucchini rolled around a creamy ricotta cheese filling, baked in a rich marinara sauce to create a comforting yet healthy Italian-inspired dish perfect for a satisfying vegetarian meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Zucchini
- 3 medium zucchinis, thinly sliced lengthwise
Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce, homemade or store-bought
Instructions
- Prepare Zucchini: Preheat your oven to 375°F (190°C). Using a mandoline or sharp knife, thinly slice the zucchinis lengthwise into strips about 1/8 inch thick. Lay them on paper towels and lightly salt to draw out excess moisture. Let sit for 10 minutes, then pat dry.
- Make Filling: In a medium bowl, combine ricotta cheese, grated Parmesan, beaten egg, chopped basil, garlic powder, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Assemble Rollatini: Spoon about a tablespoon of the ricotta mixture onto one end of each zucchini strip. Gently roll the strip to encase the filling, creating a neat roll. Repeat until all strips and filling are used.
- Arrange in Baking Dish: Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the zucchini rolls seam side down to prevent them from unrolling. Pour the remaining marinara sauce evenly over the top of the rolls.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the zucchini is tender.
- Serve: Let the Zucchini Rollatini cool slightly before serving. Garnish with extra basil or Parmesan cheese if desired.
Notes
- For best results, use firm zucchinis and slice thinly to make rolling easier.
- You can add chopped spinach or herbs to the ricotta mixture for extra flavor and nutrition.
- This dish can be prepared a day ahead and refrigerated before baking.
- Use low-fat ricotta cheese to reduce calories if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: Zucchini Rollatini, ricotta, Italian vegetarian dish, baked zucchini rolls, healthy Italian recipe
