Description
Tender zucchini slices are rolled around a creamy mixture of ricotta, mozzarella, and Parmesan, then baked in a rich marinara sauce. This Italian-inspired dish is a lighter take on classic rollatini, perfect for a comforting weeknight dinner.
Ingredients
- 3 medium zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Brush zucchini slices with olive oil and season lightly with salt and pepper. Grill or sauté in a skillet over medium-high heat for 1-2 minutes per side, until just tender but still pliable. Set aside to cool.
- In a medium bowl, combine ricotta, half of the mozzarella, half of the Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of the prepared baking dish.
- Take one zucchini slice, place a generous spoonful of the cheese mixture at one end, and roll it up. Place seam-side down in the baking dish. Repeat with remaining zucchini slices.
- Pour the remaining marinara sauce over the rolls, then sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, until bubbly and golden on top. Let rest for 5 minutes before serving. Garnish with fresh basil.
Notes
You can customize the seasonings to taste. For a gluten-free version, ensure your marinara sauce is gluten-free. Add red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian