Description
Delicious and healthy Zucchini Rollatini features tender grilled zucchini slices rolled around a savory ricotta and Pecorino Romano cheese filling, baked in a flavorful marinara sauce and topped with melted mozzarella. This low-carb, Italian-inspired dish makes a perfect appetizer or light main course that’s both satisfying and easy to prepare.
Ingredients
Units
Scale
Zucchini Preparation
- 2 large zucchinis (14 oz each), cut lengthwise into 12 slices, 1/4-inch thick
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
Cheese Filling
- 1 large egg
- 2/3 cup part skim ricotta cheese (such as Polly-O)
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1 garlic clove, minced
Sauce and Topping
- 1 cup quick marinara sauce
- 3/4 cup shredded mozzarella cheese (about 3 oz, such as Polly-O)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Spread 1/4 cup of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish to prevent sticking and add flavor.
- Slice and Season Zucchini: Using a mandolin or sharp knife, cut the zucchinis lengthwise into twelve 1/4-inch thick slices. Season both sides of each zucchini slice with 1/2 teaspoon kosher salt and freshly ground black pepper to taste.
- Grill Zucchini Slices: Heat a grill pan over high heat. Grill the zucchini slices for about 2 minutes on each side until grill marks appear and the slices become pliable but not fully cooked. This step helps dry out excess moisture and enhances flavor.
- Prepare Cheese Filling: In a medium bowl, beat the egg until combined. Add the ricotta cheese, grated Pecorino Romano, chopped basil, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix all ingredients thoroughly until smooth and evenly incorporated.
- Assemble Rollatini: Spread approximately 1 1/2 tablespoons of the cheese mixture evenly over each zucchini slice, covering the surface. Carefully roll up each slice tightly and place them seam side down in the prepared baking dish in a single layer.
- Add Sauce and Cheese Topping: Spoon about 1 tablespoon of marinara sauce on top of each rolled zucchini slice, then sprinkle 1 tablespoon of shredded mozzarella cheese over each portion for a gooey, melted topping.
- Bake: Cover the baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 20 minutes or until the cheese is hot and melted with a bubbly texture.
Notes
- Grilling the zucchini before assembling prevents watery rollatini and enhances flavor with charred notes.
- Use part-skim ricotta to reduce fat content while maintaining creaminess.
- Fresh basil adds bright herbal flavor but can be substituted with dried basil if necessary (use 1 teaspoon dried).
- Leftover rollatini can be refrigerated for up to 2 days and reheated covered in the oven.
- For a gluten-free version, double-check the marinara sauce ingredients to avoid hidden gluten sources.
Nutrition
- Serving Size: 1 serving (approx. 4 rolls)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 95 mg
