Zucchini Rollatini

Zucchini Rollatini.

Zucchini Rollatini


For 6 Person(s)

For the Zucchini:

  • 2 large zucchini or 3 smaller ones
  • extra virgin olive oil, for brushing the zucchini

For the Filling:

  • 1 cup whole milk ricotta
  • 1 large egg
  • 4 ounces ounces fresh mozzarella, cut into a 1/4 inch dice
  • 3/4 cup grated Parmigiano Reggiano cheese, plus more for sprinkling
  • 2 tablespoons fresh parsley, minced
  • 1/2 teaspoon salt
  • 3 cups Nonna's marinara sauce - (See Link to Recipe Below!)


  1. Preheat your oven to 400F degrees.
  2. Slice off each end of the zucchini and slice it lengthwise into very thin slices, about 1/4 inch thick. You can also use a mandolin for this.
  3. Brush both sides of each slice with extra virgin olive oil and sprinkle lightly with salt. Arrange on a baking sheet. Bake for 15-20 minutes or until the slices can be easily rolled.
  4. While the slices are cooling, make the filling.
  5. In a mixing bowl combine the ricotta, eggs, mozzarella, Parmigiano Reggiano cheese, parsley and salt. Mix with a spoon until smooth. Set aside.
  6. Spreading about 1/2 cup of marinara sauce on the bottom of a 9x13 baking dish.
  7. Take an zucchini . On one end of the zucchini add about 1-1 1/2 tablespoons of the filling. Roll the zucchini  slice and place seam side down in the baking dish. Repeat with the rest of the slices.
  8. Spoon 1-2 tablespoons of Nonna's Marinara Sauce  (See Recipe HERE) over each Rollatini.   
    *Do not over sauce or else the Rollatini will fall apart during baking. You will have sauce leftover to heat and serve with the baked Rollatini.
  9. Sprinkle with grated Parmigiano Reggiano cheese and bake for 30 minutes. 



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