Ingredients
- 2–3 medium zucchini, sliced lengthwise into 1/8-inch strips
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp chopped fresh basil or parsley
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 1/2 cups marinara sauce (homemade or jarred)
- 1 tbsp olive oil (for brushing zucchini)
Instructions
- Preheat oven to 400°F (200°C).
- Trim zucchini ends and slice into 1/8-inch thick strips. Brush with olive oil, season with salt and pepper, and roast on a baking sheet for about 5 minutes to soften.
- In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg, garlic, chopped basil/parsley, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce in a baking dish.
- Spoon 1–2 tablespoons of filling onto one end of each zucchini strip and roll up. Place seam-side down in the baking dish.
- Top with remaining marinara and sprinkle with remaining mozzarella.
- Bake for 15–20 minutes, until bubbly and golden.
- Let rest for a few minutes, garnish with extra basil, and serve.
Notes
- Substitute ricotta with cottage cheese or mascarpone for variation.
- Add spinach, mushrooms, or cooked ground turkey for extra protein and flavor.
- Use yellow squash as an alternative to zucchini.
- Add red pepper flakes to the sauce for heat.
- Roll tightly and place seam-side down to prevent unrolling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (4–6 rollatini)
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
