Zucchini Rollatini
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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salting time
1 hr
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Total Time
1 hr 50 mins
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Servings
4
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Rollatini
Description
The recipe starts by slicing zucchini very thinly and layering with salt to draw out excess water, ensuring the rolls won't be watery after baking. Spinach is steamed and chopped before mixing with drained ricotta, Pecorino Romano, half the mozzarella, parsley, eggs, and seasoning for the filling. The salted zucchini strips are rinsed and patted dry, then layered and spread with filling before rolling tightly.
These rolls are baked in marinara sauce until heated through and cheese melts, creating a tender exterior zucchini layer surrounding a creamy, cheesy inside. The combination of fresh vegetable, cheese, and sauce yields balanced flavors and textures with a blend of mild saltiness from cheeses and bright tomato notes.
This dish can be served as a light main or side. The recipe suggests possible storage by refrigerating leftovers up to three days, reheating gently, and freezing up to six months for longer-term keeping.
Ingredients
- 3-4 medium zucchini sliced 1/16 to 1/8" thick
- 1.5 cups ricotta cheese drained for at least 2 hours
- 1 cup baby spinach steamed, drained, chopped
- 1/2 cup Pecorino Romano cheese grated
- 1 cup mozzarella cheese shredded, divided
- 1/4 cup parsley minced
- 2 large egg
- 3 cups marinara sauce see notes below
- 2 tablespoons kosher salt divided
- 1/2 teaspoon black pepper
Instructions
- Slice the zucchini to 1/16"-1/8" thick strips with a wide vegetable peeler or mandoline. Once the seeds are mostly showing, cut strips from the other side. The center 1/2" with mostly seeds should not be used and can be saved for another purpose. Layer the zucchini strips in a colander and sprinkle kosher salt on each layer. Let the zucchini release water for 60-90 minutes.
- Meanwhile, cook the spinach in the microwave for 60 seconds, then when able to handle, squeeze the spinach in a clean kitchen towel to remove moisture. Give the spinach a chop.
- Combine the spinach with the ricotta, basil, parsley, 3/4 cups mozzarella, 1/4 cup Pecorino Romano, and a half teaspoon of pepper. Mix well and taste test. Adjust salt levels to desired taste and then add 2 beaten eggs and mix to combine.
- Rinse the zucchini to remove the excess salt and dry off thoroughly with paper towels.
- On a large clean surface layer 3-5 pieces of zucchini lengthwise overlapping each other. Place 2-3 tablespoons of the ricotta mixture in the middle of the zucchini layers. Roll up the zucchini rollatini and leave the seam side down. Work in batches until all the zucchini is used up.
- Layer a half inch of marinara sauce into the bottom of a large baking dish. Place all the zucchini rollatini, seam side down, into the baking dish. Spoon some more of the sauce onto each rollatini and sprinkle with the remaining mozzarella and Pecorino Romano cheese.
- Bake at 400f for 20-30 minutes or until bubbly and golden on top. Enjoy!
Notes
- Salting zucchini strips is recommended to remove moisture, but can be skipped if short on time.
- Drain ricotta for at least 2 hours, preferably overnight, to improve texture.
- Thin, even zucchini slices can be achieved using a mandoline or vegetable peeler.
- Use homemade, store-bought, or recommended marinara sauce as desired.
- Store leftovers refrigerated for up to 3 days; reheat in oven or microwave until warm.
- Freeze prepared rollatini for up to 6 months; reheat in the oven at 350°F before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 39.4g | 13% |
| Protein | 23.8g | 48% |
| Fat | 19.3g | 30% |
| Saturated Fat | 9.4g | 47% |
| Cholesterol | 128mg | 43% |
| Sodium | 1168mg | 49% |
| Potassium | 1415mg | 30% |
| Fiber | 7.7g | 31% |
| Sugar | 21.3g | 43% |
| Calcium | 435mg | 44% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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