Few things smell as good as a tray of Zucchini Rollatini baking in the oven. Paper-thin slices of zucchini are all rolled up, stuffed with a cheesy blend of baby spinach, and ricotta, and dressed with a simple marinara. Zucchini rollatini is low-carb, gluten-free, and a very successful way to sneak some extra veggies into even the pickiest of eaters.
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Zucchini is one of my favorite vegetables: it’s easy to grow, accessible in most groceries and farmer’s markets, and is so versatile!
You’ll find many zucchini recipes here, such as fried zucchini, lemon ricotta stuffed zucchini, shaved zucchini salad, and fried zucchini fritters.
And zucchini rollatini is one of my favorites.
I love that this has the taste, smell, and texture of a baked pasta dish, like stuffed shells, but is made with zucchini!
Zucchini has become even more popular lately thanks to low-carb diets and its ability to be transformed into “zoodles”, or zucchini noodles.
But for me, zucchini is not a fad – it has been a lifelong companion, starring in some of my favorite childhood dishes and memories.
I can still remember my grandma making broken spaghetti and zucchini soup, or her delicious spaghetti with fried zucchini aka spaghetti alla Nerano; dishes I replicate often for my family.
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How to make zucchini rollatini
Each number corresponds to the numbered written steps below.
- Begin by slicing the zucchini into 1/16-1/8″ thick strips with either a wide vegetable peeler, or a mandoline. Once the seeds are beginning to show, flip the zucchini over and begin slicing the other side. The center half-inch which contains mostly seeds should not be used for this, but can be saved and used in another dish.
- Layer the zucchini strips in a colander and sprinkle kosher salt on each layer before starting the next one. This will allow the water in the zucchini to release. Let them sit for 60-90 minutes. During this time, cook the spinach in the microwave for 60 seconds. When cool enough to handle, squeeze the spinach in a clean kitchen towel to remove any water. Chop the spinach and set aside.
- Once the zucchini has released its liquid, rinse the salt off with cold water and dry thoroughly with paper towels. Don’t worry. Washing the zucchini to remove the salt will not reintroduce water back into the zucchini.
- In a mixing bowl, combine the spinach with ricotta, basil, parsley, 3/4 cup of mozzarella, 1/4 cup of Pecorino Romano, and black pepper. Mix thoroughly and give it a taste test, adjusting the salt level as needed. Then, add two beaten eggs and mix to combine.
- On a large, clean surface, layer 3-5 slices of zucchini lengthwise, overlapping each other. Place 2-3 tablespoons of the ricotta mixture in the middle of the zucchini layers.
- Roll up the zucchini rollatini and leave the seam side down, working in batches until all the zucchini is used up.
- Layer a half inch of marinara sauce into the bottom of a large baking dish and place the zucchini rollatini, seam side down, into the baking dish.
- Spoon more of the sauce onto each rollatini and sprinkle with the remaining mozzarella and Pecorino Romano cheese. Bake at 400f for 20-30 minutes, or until bubbly and golden on top. Enjoy!
Top tips
- Salting the zucchini is strongly recommended. A lot of water will be pulled out of the zucchini strips. Try to give it about 60 minutes.
- Draining the ricotta overnight, or for at least 2 hours, is recommended. Ricotta has a lot of water in it. The combination of waterlogged zucchini and wet ricotta could result in a swimming zucchini rollatini versus what you see in the pics above and below.
- The zucchini need to be sliced with a vegetable peeler or mandoline. This is not a time to use a knife, no matter how sharp it is or how skilled you are with it. The paper-thin slices of zucchini is what makes this dish such a hit.
- This dish freezes really well. Make extra and pop in the freezer for a time when you just want to hit the easy button.
More recipes you’ll love
If you love zucchini rollatini you have to check out these other great recipes!
- Eggplant rollatini – with breaded eggplant slices, ricotta, and marinara.
- Zucchini alla parmigiana – layers if zucchini, marinara, and mozzarella.
- Zucchini bruschetta – with lemon whipped ricotta.
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Zucchini Rollatini
Ingredients
- 3-4 medium zucchini sliced 1/16 to 1/8" thick
- 1.5 cups ricotta drained for at least 2 hours
- 1 cup baby spinach steamed, drained, chopped
- 2 tablespoons chopped fresh basil
- 1/2 cup Pecorino Romano cheese grated
- 1 cup mozzarella cheese shredded, divided
- 1/4 cup parsley minced
- 2 large eggs
- 3 cups marinara sauce see notes below
- 2 tablespoons kosher salt divided
- 1/2 teaspoon black pepper
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Instructions
- Slice the zucchini to 1/16"-1/8" thick strips with a wide vegetable peeler or mandoline. Once the seeds are mostly showing, cut strips from the other side. The center 1/2" with mostly seeds should not be used and can be saved for another purpose. Layer the zucchini strips in a colander and sprinkle kosher salt on each layer. Let the zucchini release water for 60-90 minutes.
- Meanwhile, cook the spinach in the microwave for 60 seconds, then when able to handle, squeeze the spinach in a clean kitchen towel to remove moisture. Give the spinach a chop.
- Combine the spinach with the ricotta, basil, parsley, 3/4 cups mozzarella, 1/4 cup Pecorino Romano, and a half teaspoon of pepper. Mix well and taste test. Adjust salt levels to desired taste and then add 2 beaten eggs and mix to combine.
- Rinse the zucchini to remove the excess salt and dry off thoroughly with paper towels.
- On a large clean surface layer 3-5 pieces of zucchini lengthwise overlapping each other. Place 2-3 tablespoons of the ricotta mixture in the middle of the zucchini layers. Roll up the zucchini rollatini and leave the seam side down. Work in batches until all the zucchini is used up.
- Layer a half inch of marinara sauce into the bottom of a large baking dish. Place all the zucchini rollatini, seam side down, into the baking dish. Spoon some more of the sauce onto each rollatini and sprinkle with the remaining mozzarella and Pecorino Romano cheese.
- Bake at 400f for 20-30 minutes or until bubbly and golden on top. Enjoy!
Notes
- Though salting the zucchini really helps draw the water out and is recommended, if short on time, you could forgo the step.
- Draining the ricotta for at least 2 hours, but preferably overnight, is also recommended to remove excess water.
- Slicing the zucchini with a mandoline works great to get even thin slices.
- Use this marinara sauce or your own or a store-bought version.
- Leftover zucchini rollatini can be refrigerated for up to 3 days and reheated in the oven at 350f until warm or in the microwave for a couple of minutes.
- Freeze for up to 6 months and reheat in the oven at 350f until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The directions of the recipe say to add the basil to the ricotta mixture. I read and reread the recipe and don’t see the amount of basil or how you want the basil added to the mixture (sliced, whole leaves, chopped). I’ve got some growing in my back yard, so I will just pull off a few leaves and slice them up.
Sorry for that, Victoria. It’s 2 tablespoons of chopped fresh basil. The recipe has been updated to reflect that.
I am on a low salt diet. Doesn’t this remain very salty even though you rinse the salt off? This looks delicious and I would love to be able to make it.
Hi Pam, no, rinshing the salt off removes most of it.
Amazing recipe! I made it with small(ish) zucchini, so no need to cut around or discard seeds.
We’re so happy you enjoyed, Frances!
Though this take a fair amount of prep time, it was mostly hands off it’s not hard. I like it for a vegetarian meal that’s also gluten free-a challenging task. Very tasty!
Can you roll up the zucchini the day before and then add the marinara right before baking?
Hi Rhonda, yes, you can do that.
Fantastic recipe! I baked slices of zucchini 450 degree oven – seasoned w salt and pepper and some drizzled olive oil until lightly browned – cooled and rolled w mixture-extra flavor from zucchini!!!
I made this last night using fresh vegetables and herbs from our garden, including a Marinara sauce. It was amazing! Thank you for you wonderful site and the incredible videos.
Hi Deb, thanks for the comment and so happy you enjoyed this one!
you may need to precook the zucchini a bit to make it easier to roll, but everything else great
Hi Miriam, thanks for the comment. If the slices are done with a vegetable peeler or mandoline as suggested, they will be thin enough where you shouldn’t have an issue rolling them. Glad you enjoyed the recipe!
This was just wonderful! I am done with pasta!
Hi Kim, I’m happy to hear you enjoyed the recipe and appreciate the comment!
Can you substitute eggplant for the zucchini?
Hi Geno, you can but I have a separate recipe for eggplant rollatini here: https://www.sipandfeast.com/eggplant-rollatini/
Delicious, unbelievable easy to make
Thank you, Rich! Glad you enjoyed it!