Zucchini Rollatini
User Reviews
5
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Prep Time
20 mins
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Cook Time
33 mins
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Total Time
53 mins
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Servings
8
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Calories
245 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Rollatini
Description
Zucchini Rollatini involves slicing small to medium zucchinis into very thin strips, salting, and baking them to draw out excess moisture. Meanwhile, a filling is prepared by combining cooked Italian sausage with ricotta, Parmesan, garlic powder, fresh chopped basil and parsley, egg, salt, and pepper. Each zucchini slice is then filled with the mixture and rolled. Baking the zucchini beforehand is key to preventing sogginess in the final baked dish, ensuring the marinara sauce remains unthinned and the rolls hold their shape.
The resulting rolls offer a balance of tender zucchini and rich, savory filling with creamy cheeses and aromatic herbs. This dish can be served as a main or a side, accommodating 3-4 roll-ups per serving depending on size. The option to substitute the Italian sausage with ground beef or omit it for more cheese adds flexibility based on preference.
Because the recipe yields many rolls (28 total), portioning depends on appetite and meal context. The use of fresh herbs and gentle garlic seasoning complements the mild flavor of zucchini while the baking steps ensure a cohesive texture throughout the dish.
Ingredients
- 3 zucchini sliced into 28 very thin slices, small or medium
- 1 cup marinara sauce keto
- 1 ½ cups ricotta cheese
- ½ pound Italian sausage ground
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
- 1 egg whole
- ½ teaspoon garlic powder
- 2 tablespoons basil chopped, fresh
- 1 tablespoon parsley chopped, fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Preheat oven to 400°F.
- Slice zucchini using a mandolin or sharp knife into thin strips, thin enough so they’re pliable. Line them up on paper towels and sprinkle salt over the tops, then add more paper towels over the top, so they are layered.
- Allow them to sit for 20 minutes, which will help draw out some of the moisture.
- Pat them dry, then add the slices to a baking sheet lined with a wire rack. Bake for 10 minutes, while you prepare the filling. This will also help draw out even more moisture, so that when you bake them, they won't make your marinara sauce watery in the casserole dish.
- In a small frying pan, brown the Italian sausage and set aside to cool.
- Pat the sausage dry and add them to a mixing bowl along with the ricotta cheese, parmesan cheese, garlic, chopped fresh basil, parsley, egg, salt and pepper.
- Stir to combine.
- Once the zucchini are out of the oven and cool enough to handle, pat them dry and add some of the filling to the center of each slice, the spread evenly, leaving a small border along the edges.
- Take a 9”x 14” casserole baking dish, spray with nonstick spray, then add in about half of the marinara sauce.
- Roll up each piece and place seam side down in the casserole and repeat the process with the remaining zucchini.
- Pour a little marinara sauce over each rollup.
- Lastly, add some mozzarella cheese over the tops and bake for 20-25 minutes or until the cheese is golden. Mine took exactly 23 minutes.
Notes
- The recipe makes approximately 28 roll-ups; serving size varies with zucchini dimensions but typically 3-4 per person.
- If Italian sausage is not preferred, ground beef sautéed with garlic can replace it, or omit meat and increase the ricotta cheese for a vegetarian option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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