Three Cheese Zucchini Rollatini transforms ordinary zucchini into an elegant Italian-inspired dish that rivals traditional lasagna. I’ve been making this low-carb wonder for years, and it never fails to impress dinner guests while keeping weeknight meals light and satisfying.
The first time I tried making zucchini rollatini, I was skeptical that thin vegetable ribbons could replace pasta so beautifully. But one bite of these tender zucchini rolls stuffed with creamy ricotta, mozzarella, and parmesan convinced me otherwise. The secret lies in pre-baking the zucchini just enough to make them pliable without losing their fresh garden flavor. Now this recipe has become my go-to when I want something that feels indulgent but keeps everyone happy – even my carb-loving teenagers ask for seconds. Let’s get cooking!
Why You’ll Love This Three Cheese Zucchini Rollatini
This Italian-inspired dish brings together the best of summer’s zucchini harvest with rich, comforting cheese flavors that satisfy every craving. I’ve served this recipe to countless dinner parties, and guests always assume it’s much more complicated than it actually is.
Low-carb comfort food that doesn’t sacrifice the creamy, cheesy satisfaction of traditional lasagna
Simple prep with elegant results – perfect for impressing guests without spending all day in the kitchen
Make-ahead friendly so you can assemble it the night before and just pop it in the oven
Naturally gluten-free and vegetarian while still being hearty enough to satisfy meat-eaters
Uses everyday ingredients you can find at any grocery store year-round
Gorgeous presentation that makes even a Tuesday dinner feel special
This creamy, cheesy rollatini proves that eating lighter doesn’t mean giving up the foods you love – it’s comfort food that happens to be good for you too.
Ingredient Note List
Large Zucchini: I always choose medium to large zucchini because they give you wider strips that are easier to roll without tearing.
Ricotta Cheese: Whole milk ricotta creates the creamiest base for our three-cheese filling and helps bind everything together beautifully.
Mozzarella Cheese: I prefer using freshly shredded mozzarella over pre-shredded because it melts more smoothly and doesn’t have that chalky coating.
Parmesan Cheese: Freshly grated parmesan adds that sharp, nutty flavor that makes this Three Cheese Zucchini Rollatini taste authentically Italian.
Fresh Basil: Nothing beats fresh basil for that bright, peppery note that cuts through all the rich cheese flavors.
Marinara Sauce: A good quality marinara sauce serves as the flavor foundation, so I recommend using your favorite brand or homemade if you have it.
Egg: The egg acts as a binder to keep our cheese mixture from falling apart during baking.
Garlic: Fresh minced garlic infuses the entire filling with aromatic depth that makes each bite more flavorful.
How to Cook Three Cheese Zucchini Rollatini
Step 1. I always start by preheating my oven to 375°F and slicing the zucchini lengthwise into thin strips using a mandoline – this ensures even cooking and easier rolling.
Step 2. My grandmother always told me to salt vegetables before cooking, and she was right – sprinkling the zucchini slices with salt and letting them sit for 10 minutes draws out excess moisture.
Step 3. I’ve found that pre-baking the zucchini strips for 5-7 minutes after brushing them with olive oil prevents cracking when you roll them later.
Step 4. In my kitchen, I prefer mixing the three cheeses, egg, garlic, and herbs in a large bowl until the mixture is smooth and creamy – this makes spreading much easier.
Step 5. I usually place about a tablespoon of cheese mixture on one end of each zucchini strip, then roll gently but firmly to keep the filling secure.
Step 6. My husband always says the key is placing the rolls seam-side down in the baking dish so they don’t unroll during cooking.
Step 7. I pour marinara sauce around and between the rolls rather than on top, which keeps the cheese from getting soggy while still infusing flavor.
Step 8. For the final touch, I sprinkle extra mozzarella and parmesan on top because you can never have too much cheese in rollatini!
Step 9. I bake uncovered for 25-30 minutes until the cheese is golden and the sauce bubbles gently around the edges – that’s when you know it’s perfect.
How to Store & Reheat
I usually store any leftover Three Cheese Zucchini Rollatini in an airtight container in the refrigerator, where it stays fresh and delicious for up to 4 days. Make sure the dish cools completely before covering to prevent condensation from making the rolls soggy.
In my experience, this recipe freezes beautifully if you want to prepare it ahead for busy weeks. I recommend wrapping the unbaked assembled rollatini tightly in plastic wrap and aluminum foil, then freezing for up to 2 months. Just thaw overnight in the fridge before baking.
For best results, I like to reheat individual portions in the oven at 350°F for about 15 minutes, covered with foil to prevent the cheese from over-browning. You can also use the microwave for quick reheating – just place a damp paper towel over the dish to keep the zucchini from drying out.
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.
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.
What to Serve With Three Cheese Zucchini Rollatini
Crisp Caesar Salad: The fresh, crunchy lettuce and tangy dressing provide the perfect contrast to the rich, creamy cheese filling in these rollatini.
Garlic Herb Bread: A warm, crusty piece of garlic bread is ideal for soaking up any extra marinara sauce and adds that satisfying bread element to the meal.
Roasted Asparagus: The slight char and tender-crisp texture of roasted asparagus complements the Italian flavors while adding nutritional balance to your plate.
Simple Arugula Salad: In my kitchen, I often serve this with peppery arugula dressed in lemon vinaigrette because the bitter greens cut through the richness beautifully.
Sautéed Spinach with Garlic: This classic Italian side dish enhances the Mediterranean theme while providing additional vegetables that pair perfectly with cheese.
Roasted Cherry Tomatoes: The sweet, concentrated flavor of roasted tomatoes echoes the marinara sauce while adding beautiful color and fresh taste to the meal.
FAQs
How many calories are in Three Cheese Zucchini Rollatini?
Each serving contains approximately 285 calories, making this a lighter alternative to traditional lasagna while still providing satisfying protein and flavor from the three-cheese filling.
Are Three Cheese Zucchini Rollatini healthy for you?
I recommend this recipe as a nutritious choice because it’s low in carbs, high in protein with 17 grams per serving, and packed with vitamins from fresh zucchini while being naturally gluten-free.
Can I make Three Cheese Zucchini Rollatini ahead of time?
Absolutely – many home cooks find that assembling the rollatini up to 24 hours ahead and refrigerating before baking actually improves the flavors as everything melds together.
Why do my zucchini rolls crack when I try to roll them?
To avoid this common issue, try pre-baking the zucchini strips for 5-7 minutes after salting them – this softens the vegetable just enough to make rolling smooth and easy without breaking.
