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Three Cheese Zucchini Rollatini

Three cheese zucchini rollatini are baked zucchini roll-ups stuffed with a ricotta-meets-mozzarella filling and nestled in bubbling marinara. These zucchini rollatini come out golden at the edges with cheese that melts and burbles, plus a tender, slightly softened zucchini texture.
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Prep Time 25 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini large, sliced lengthwise into thin planks
  • 1 tsp salt for sweating
Three Cheese Filling
  • 2 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 1 egg
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 1 clove garlic minced
  • 1 salt and pepper to taste
Sauce and Topping
  • 2 cup marinara sauce
  • 1 cup mozzarella cheese shredded, for topping
  • 1 extra parmesan and basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and sweat the zucchini
  1. Salt the zucchini planks and let them sit for 15 minutes, then pat them completely dry to remove excess moisture.
Soften the zucchini
  1. Grill the planks on a grill pan or bake at 400°F for 8 minutes to soften slightly and remove moisture, then let them cool.
Make the cheese filling
  1. Preheat the oven to 375°F.
  2. Mix the filling ingredients—ricotta, 1 cup mozzarella, parmesan, egg, basil, parsley, garlic, salt, and pepper—until well combined.
Assemble the rollatini
  1. Spread 1 cup marinara in the bottom of a 9x13 baking dish.
  2. Lay each zucchini plank flat, spread a spoonful of three-cheese filling along one end, and roll tightly.
  3. Place the rolls seam-side down in the baking dish.
  4. Spoon the remaining marinara over the rolls and top with shredded mozzarella.
Bake and finish
  1. Bake at 375°F for 28–35 minutes until the cheese is melted, golden, and bubbling.
  2. Rest for 10 minutes, then garnish with extra parmesan and basil.

Notes

For the cleanest rolls and the least watery filling, pat the zucchini very dry after sweating and let the softened planks cool before rolling. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 325°F oven until warmed through. Freeze baked rollatini for up to 2 months, tightly covered. Vegetarian-friendly as written; for gluten-free, ensure your marinara is labeled gluten-free.