Description
Zucchini Rollatini is a light and delicious Italian-inspired dish featuring thinly sliced zucchini rolled around a flavorful ricotta cheese mixture, topped with marinara and melted mozzarella cheese. Perfect as a healthy appetizer or a light main course, this baked recipe combines fresh herbs, garlic, and cheeses for a satisfying low-carb meal.
Ingredients
Scale
Zucchini and Seasoning
- 2 large zucchini (14 oz each), cut lengthwise into 12 slices (1/4-inch thick)
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
Cheese Mixture
- 1 large egg
- 2/3 cup part skim ricotta cheese (Polly-O recommended)
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 cup chopped basil
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Other Ingredients
- 1 cup quick marinara sauce, divided
- 3/4 cup shredded mozzarella cheese (3 oz, Polly-O recommended)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Spread 1/4 cup of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish to prevent sticking and add flavor.
- Slice the Zucchini: Using a mandolin or a sharp knife, cut the zucchini lengthwise into twelve 1/4-inch thick slices. Try to keep the slices uniform for even cooking.
- Season and Grill Zucchini: Season both sides of each zucchini slice with 1/2 teaspoon kosher salt and black pepper to taste. Heat a grill pan over high heat and grill the zucchini slices about 2 minutes per side, until pliable and grill marks appear, but they are not fully cooked. This step helps dry out excess moisture.
- Prepare Ricotta Mixture: In a medium bowl, beat the large egg. Add the ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly until combined.
- Assemble Rollatini: Spread approximately 1 1/2 tablespoons of the ricotta cheese mixture evenly over each zucchini slice, covering it completely. Carefully roll up each slice and place seam side down in the prepared baking dish.
- Add Toppings: Spoon 1 tablespoon of marinara sauce over each zucchini roll and sprinkle with 1 tablespoon of shredded mozzarella cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes, or until the cheese is hot and melted and the dish is bubbly.
- Serve: Remove from oven and optionally sprinkle additional grated Pecorino Romano cheese on top before serving warm.
Notes
- Grilling the zucchini slices before baking helps remove excess moisture and prevents sogginess.
- If you don’t have a grill pan, you can use a regular skillet or broil the zucchini briefly.
- For a low-sodium version, reduce the amount of salt used and opt for low-sodium marinara sauce.
- Make sure to roll the zucchini slices tightly so they hold their shape during baking.
- This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking cold.
Nutrition
- Serving Size: 1 zucchini rollatini
- Calories: 110
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
