Description
Zucchini Rollatini is a delightful and healthy dish featuring thinly sliced zucchini rolled around a creamy ricotta filling, baked until tender and golden.
Ingredients
Scale
- 3 medium zucchini, thinly sliced lengthwise
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Lay a zucchini slice flat. Place about 1-2 tablespoons of the ricotta mixture at one end of the zucchini slice.
- Carefully roll the zucchini slice.
- Place the rolled zucchini seam-side down in the baking dish. Repeat with remaining zucchini slices and filling.
- Pour the remaining marinara sauce over the zucchini rolls.
- Sprinkle with additional Parmesan cheese.
- Bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and lightly browned.
- Let stand for a few minutes before serving.
Notes
- For firmer zucchini, you can lightly salt the slices and let them sit for 15-20 minutes, then pat dry before filling. This helps draw out excess moisture.
- Feel free to add other herbs like basil or oregano to the ricotta mixture.
- You can prepare the rolls ahead of time and refrigerate them before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg