Zucchini 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
Scale
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
