Kitchen notes · a little help before you start
Zucchini Rollatini
Little rolls of zucchini filled with ricotta are inviting before you even reach the melted mozzarella on top. Marinara adds a tangy edge to the creamy filling. Choose a roll with a generous spoonful of sauce and enjoy the soft layers together.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 3
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted · Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Grill the zucchini just enough
You want the slices bendy with grill marks, not cooked through. That quick time over high heat helps drive off extra moisture so the rolls hold together better in the baking dish.
2. Spread the filling edge to edge
Use about the same amount of ricotta mixture on each slice and spread it over the surface. That makes the rolls neater and gives every bite the same cheesy filling.
3. Seam side down matters
Set each roll with the seam underneath before adding sauce and mozzarella. It keeps the zucchini from opening up while the cheese melts under the foil.
Get to know the ingredients
Zucchini slices
Aim for 12 slices that are about the same size and 1/4-inch thick. Even slices are much easier to grill, fill and roll without one piece overcooking while another stays stiff.
Ricotta
Part skim ricotta is mixed with egg, Pecorino, basil, garlic and seasoning, so it becomes a spreadable filling rather than a loose spoonful of cheese. Beat the egg first for a smoother mix.
Marinara
The sauce goes in two places: a little in the bottom of the dish, then a spoonful over each roll. That keeps the zucchini nestled in sauce without drowning the filling.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Zucchini Rollatini
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Keep the dish tightly covered with foil while it bakes. Once the mozzarella is hot and melted, finish with extra Pecorino Romano at the table if you like.
A little more help as you go
A mandolin helps here
Thin, even zucchini slices make this dish much less fussy. A mandolin is the easiest way to get those 1/4-inch pieces, especially because you need 12 slices that roll well.
Don't skip the first layer of sauce
That small layer of marinara in the baking dish goes in before the rolls. It gives the zucchini somewhere saucy to sit and helps keep the bottoms from drying out.
A few questions you might have
Can I fully cook the zucchini before filling it?
No, stop once the slices are pliable and marked. They still bake after they're rolled, and cooking them all the way on the grill pan can make them harder to handle.
How much filling should go on each zucchini slice?
Use about 1 1/2 tablespoons per slice and spread it evenly. Too much filling can squeeze out when you roll, while an even layer helps the rollatini sit neatly in the dish.
Why is the baking dish covered with foil?
The foil traps enough heat for the mozzarella to melt and the rolls to warm through without drying out on top. Cover it tightly before it goes into the oven.
Do I put all the marinara on the bottom?
No. Start with 1/4 cup in the dish, then spoon the rest over the rolls, using about 1 tablespoon on each one before adding mozzarella.
What should I look for when it's done?
The recipe's cue is the cheese: it should be hot and melted after baking. The zucchini was already softened on the grill pan, so the melted mozzarella is your finish line.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
