Zucchini Rollatini with Marinara and Cheese Recipe

I’m so excited to share this **Zucchini Rollatini with Marinara and Cheese Recipe** with you—it’s one of those dishes that feels fancy without the fuss. When I first tried this, I was blown away by how the grilled zucchini slices paired perfectly with the cheesy ricotta filling and tangy marinara. It’s light, flavorful, and honestly, my family goes crazy for it every time I make it. If you love cheesy Italian-inspired dishes but want something a bit fresher and veggie-forward, keep reading because this recipe is fan-freaking-tastic!

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Ingredients You’ll Need

All the ingredients in this Zucchini Rollatini with Marinara and Cheese Recipe come together to create bright, layered flavors. I always recommend fresh zucchini and good-quality cheese to make the dish shine. Here’s what you’ll want on hand.

• Zucchini: Fresh and firm zucchini work best—look for medium-large size to get all 12 perfect slices.
• Kosher salt: I use kosher salt for seasoning because it seasons evenly and isn’t too harsh.
• Black pepper: Freshly cracked is best to add pep and balance to the ricotta filling.
• Quick marinara sauce: A store-bought jar works great here, but homemade marinara is equally delicious.
• Large egg: This binds the ricotta filling and makes the texture creamy and smooth.
• Ricotta cheese: Part-skim ricotta keeps the dish light but still creamy—Polly-O is my go-to brand.
• Pecorino Romano cheese: Sharp and salty, this cheese amps up the savory flavor in the filling.
• Fresh basil: Adds a fresh herbal note that brightens the entire dish.
• Garlic: Minced garlic is key for an aromatic boost without overpowering the filling.
• Shredded mozzarella cheese: For topping and that ooey-gooey melted texture on top—again, Polly-O is a solid choice!

Variations

I love making this zucchini rollatini as described, but I also enjoy switching it up depending on the season or my mood—feel free to play around so the recipe fits your style!

• Adding Spinach: I sometimes stir in sautéed spinach into the ricotta mixture for an extra veggie boost. It adds color and flavor without changing the texture.
• Using Different Cheese: If you want a sharper edge, swapping Pecorino Romano for Parmesan works beautifully, and using goat cheese instead of ricotta creates a tangier version.
• Make It Vegan: I’ve experimented with tofu ricotta and vegan mozzarella—while it differs from the traditional cheesy taste, it’s surprisingly satisfying.
• Spicy Kick: Sprinkle a pinch of red pepper flakes in the marinara or on top before baking for a little heat that the whole family might enjoy.

How to Make Zucchini Rollatini with Marinara and Cheese Recipe

Step 1: Prep and Grill Your Zucchini Slices

First things first, preheat your oven to 400°F and spread about 1/4 cup of marinara sauce in the bottom of a 13×9-inch baking dish. This keeps your rollatini from sticking and adds a saucy base layer. Using a mandolin slicer (my trusty OXO one is a favorite!), slice your zucchini lengthwise into 1/4-inch thick strips—aim for 12 similar-sized slices.

Season both sides of the zucchini slices with kosher salt and freshly cracked black pepper. Then, heat a grill pan over high heat and grill the slices for about 2 minutes on each side until you see nice grill marks and they become pliable but not mushy. This step is key! It dries out some moisture so the rollatini don’t get watery.

Step 2: Make the Ricotta Filling

While your zucchini cools slightly, beat together one large egg in a medium bowl, then mix in the ricotta, Pecorino Romano, chopped fresh basil, minced garlic, a pinch of salt, and a little pepper. This ricotta filling is creamy, flavorful, and holds everything together when you roll your zucchini slices.

Step 3: Assemble Your Zucchini Rollatini

Spoon about 1 1/2 tablespoons of the ricotta mixture onto each zucchini slice and spread it evenly across the surface. Then, carefully roll each zucchini slice up, rolling towards the smaller end so it stays tight. Place each roll, seam side down, in your prepared baking dish on top of the marinara sauce. This keeps the rollatini intact while baking.

Step 4: Top and Bake

Top each rollatini with about a tablespoon of marinara sauce and a tablespoon of shredded mozzarella. I like that little extra cheesy cap! Cover the dish tightly with foil and bake for 20 minutes, until the cheese is melted and everything is heated through. You’ll love how the cheese bubbles and the whole kitchen smells like Italy.

How to Serve Zucchini Rollatini with Marinara and Cheese Recipe

Garnishes

I usually garnish this zucchini rollatini with fresh chopped basil and a light sprinkle of extra Pecorino Romano cheese. The fresh basil adds a bright color contrast and herbal aroma that uplifts each bite. Sometimes I also drizzle a tiny bit of good quality olive oil to finish.

Side Dishes

This dish pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or a simple roasted garlic bread to soak up extra marinara. It’s also lovely alongside a light pasta salad or even some garlicky sautéed greens for a well-rounded, veggie-centric meal.

Creative Ways to Present

For special occasions, I’ve arranged the zucchini rollatini on a large platter and sprinkled pomegranate seeds and microgreens on top for a festive, colorful touch. Also, serving them in mini individual ramekins makes for a fun presentation if you’re entertaining guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The flavors actually deepen overnight, making it a great next-day lunch or dinner. Just make sure to cover them well so the zucchini doesn’t dry out.

Freezing

Freezing zucchini rollatini is absolutely possible, and I’ve done it a few times. Just assemble the rollatini and freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. When ready, bake straight from frozen, adding extra baking time—usually about 10-15 minutes more.

Reheating

To reheat, I cover the leftovers with foil and warm them in the oven at 350°F until heated through—about 15-20 minutes. This keeps the zucchini tender and the cheese ooey-gooey without drying out. Microwaving works in a pinch but I find the texture can get a bit rubbery.

FAQs

Final Thoughts

This Zucchini Rollatini with Marinara and Cheese Recipe has become a staple in my kitchen because it’s so versatile and delicious. I remember making it for a casual dinner party once, and it was the hit of the evening—from kids to adults! It’s comforting yet healthy, and the way the cheese melts into the zesty tomato sauce is just divine. Give it a try and see how this simple recipe can become your new favorite go-to when you want something cozy without being heavy. I promise you’ll love it as much as I do.

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