Three Cheese Zucchini Rollatini

Three Cheese Zucchini Rollatini

An elegant, low-carb, gluten-free take on lasagna with tender zucchini ribbons rolled around a rich, cheesy filling of ricotta, mozzarella, and parmesan. Baked in marinara sauce, this Italian-inspired dish is perfect for weeknights or entertaining.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Italian

Calories: 285

Ingredients Equipment Method Notes

Ingredients

3 large zucchini sliced into 1/8-inch strips
1 tablespoon olive oil
Salt and black pepper to taste
1.5 cups ricotta cheese
1.5 cups mozzarella cheese shredded
0.5 cup parmesan cheese grated
1 egg
1 clove garlic minced
0.25 teaspoon salt
0.25 teaspoon black pepper
0.25 cup fresh basil chopped (or parsley)
1.5 cups marinara sauce homemade or store-bought
Fresh basil leaves for garnish
Extra mozzarella and parmesan optional, for topping

Equipment

Mandoline
Baking sheets
Paper towels
mixing bowl
baking dish

Method

Preheat oven to 375°F (190°C).
Slice zucchini into 1/8-inch strips. Lay on a baking sheet, salt lightly, and let sit for 10 minutes. Pat dry.
Brush zucchini slices with olive oil and bake for 5–7 minutes to soften. Let cool slightly.
In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, garlic, salt, pepper, and chopped basil. Stir until creamy.
Spread cheese filling on one end of each zucchini slice. Roll up and place seam-side down in greased baking dish.
Pour marinara sauce around and between rolls. Add extra mozzarella and parmesan if desired.
Bake uncovered for 25–30 minutes until bubbly and golden on top.
Let cool slightly. Garnish with fresh basil and serve warm.

Notes

Pre-bake zucchini to prevent cracking and excess moisture. Add sautéed spinach or mushrooms for a variation. Can prepare up to 1 day ahead or freeze before baking. Reheat in oven at 350°F (175°C) until heated through.