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Three Cheese Zucchini Rollatini

Three cheese zucchini rollatini made with thin baked zucchini planks and a ricotta–mozzarella–parmesan filling, then nestled in bubbling marinara. Each zucchini roll-up comes out tight and golden at the edges with melted mozzarella and a creamy three-cheese cross-section.
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Prep Time 25 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini rollatini
  • 4 large zucchini Sliced lengthwise into thin planks (use mandoline if possible).
  • 1 tsp salt For sweating.
  • 2 cup ricotta cheese Three-cheese filling base.
  • 2 cup marinara sauce Plus extra for spooning over assembled rolls (total 2 cups used).
  • 1 cup mozzarella cheese, shredded 1 cup for filling and 1 cup for topping.
  • 1 cup mozzarella cheese, shredded For topping (bake until golden and bubbling).
  • 0.5 cup parmesan cheese, grated For filling plus extra garnish.
  • 1 egg Binds the three-cheese filling.
  • 2 tbsp fresh basil, chopped For filling plus garnish.
  • 2 tbsp fresh parsley, chopped For filling.
  • 1 clove garlic, minced For filling.
  • 1 salt and pepper To taste for filling.
  • 0.25 cup extra parmesan and basil for garnish Use as needed; garnish at the end.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep zucchini
  1. Salt the zucchini planks and let sit for 15 minutes, then pat completely dry so they don’t steam in the oven.
  2. Grill the planks on a grill pan or bake at 400°F for 8 minutes to soften slightly and remove moisture, then cool.
Make filling and assemble
  1. Preheat the oven to 375°F.
  2. Mix the filling ingredients—ricotta, 1 cup mozzarella, parmesan, egg, basil, parsley, garlic, salt, and pepper—until well combined.
  3. Spread 1 cup marinara on the bottom of a 9x13 baking dish.
  4. Lay each zucchini plank flat, add a spoonful of three-cheese filling along one end, and roll tightly.
  5. Place the rolls seam-side down in the baking dish.
  6. Spoon the remaining marinara over the rolls and top with shredded mozzarella.
Bake, rest, and garnish
  1. Bake 28–35 minutes at 375°F until the cheese is melted, golden, and bubbling.
  2. Rest for 10 minutes, then garnish with extra parmesan and basil before serving.

Notes

For clean, tight rolls, ensure the zucchini planks are fully patted dry after sweating and cooling after the 400°F step—watery zucchini can loosen the roll. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because zucchini releases water when thawed. For a lighter vegetarian option, use part-skim ricotta and reduced-fat mozzarella while keeping the same bake time range.