I’ve rolled tender zucchini slices around a creamy, flavorful ricotta filling, baked them in a savory tomato sauce, and topped them with melty mozzarella. It’s a lighter twist on lasagna that delivers big comfort in a neat, elegant package.

Why You’ll Love This Recipe

I love this dish because it combines indulgent flavors and textures with vegetables front and center. The zucchini serves as a lighter substitute for pasta, and the cheesy filling is rich and satisfying. It’s perfect for a comforting weeknight meal or even for entertaining since it looks impressive but is surprisingly easy to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini, thinly sliced lengthwise
ricotta cheese
shredded mozzarella cheese
grated Parmesan cheese
egg (to bind the filling)
fresh basil or parsley, chopped
garlic, minced
salt and black pepper
marinara sauce (homemade or jarred)
olive oil (for roasting zucchini slices)

directions

Prep the zucchini:
I preheat the oven to 400 °F (200 °C). I trim the zucchini ends and slice them lengthwise into about ⅛‑inch thick strips. I brush both sides lightly with olive oil, season with salt and pepper, and roast on a baking sheet for ~5 minutes to soften without fully cooking.
Make the filling:
In a bowl, I combine ricotta, half of the mozzarella, Parmesan, egg, minced garlic, chopped basil (or parsley), and a pinch of salt and pepper. I stir until smooth and creamy.
Assemble the rollatini:
I spread a thin layer of marinara sauce in the bottom of a baking dish. Then I spoon about 1–2 tablespoons of filling onto one end of each zucchini strip and roll it up. I nestle each roll, seam side down, into the sauce.
Add toppings:
Once all zucchini rolls are arranged, I spoon a bit more marinara sauce over them and sprinkle remaining mozzarella cheese on top.
Bake:
I bake the rollatini at 400 °F (200 °C) for about 15–20 minutes, until the cheese is melted, bubbly, and slightly golden.
Serve:
I let the dish rest for a couple of minutes, then garnish with extra chopped basil before serving.

Servings and Timing

Servings: 4 (about 4–6 rollatini each)
Prep time: ~15 minutes
Cook time: 20–25 minutes
Total time: Around 35–40 minutes

Variations

I swap ricotta for part-skim cottage cheese or mix in mascarpone for extra creaminess.
I add sautéed spinach, mushrooms, or cooked ground turkey to the filling for more flavor and volume.
For a gluten-free option, I use gluten-free breadcrumbs in the filling.
I add red pepper flakes to the marinara sauce for a spicy twist.
To switch it up, I roll zucchini around pesto-infused cheese or sun-dried tomato filling.

storage/reheating

Refrigeration: I store leftovers in an airtight container for up to 3 days.
Reheating: I reheat the dish covered in a 350 °F (175 °C) oven for about 10–15 minutes until hot and bubbling. A quick microwave zap works too, but the oven restores the cheese texture best.
Freezing: I freeze assembled but unbaked rollatini (in marinara, in a freezer-safe dish) for up to 2 months. To bake from frozen, I add extra bake time (~10–15 minutes) until heated through.

FAQs

Can I make this vegetarian?

Yes—I keep it meat-free with just cheese and zucchini, but I sometimes add sautéed spinach or mushrooms for extra flavor.

Can I use yellow squash instead of zucchini?

Absolutely—I use yellow squash interchangeably when zucchini is unavailable, and it works beautifully in this dish.

Do I need to peel the zucchini?

I leave the skin on for texture and nutrition, but if I prefer, I lightly peel wide strips for a smoother appearance.

How do I prevent the rolls from unrolling?

I roll them tightly and place them seam-side down in the dish—it keeps them snug while baking. A light press after rolling helps seal them.

Can I prep this ahead of time?

Yes—I prepare and assemble the rollatini, cover the dish, and refrigerate up to a day ahead. When ready, I bake them from chilled (add a few extra minutes to the timer).

Conclusion

I love this zucchini rollatini for its comfort-food vibes without the heaviness of pasta. It’s cheesy, flavorful, and showcases zucchini beautifully. Whether served for family dinners or a special occasion, it always feels both nourishing and indulgent.