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Three Cheese Zucchini Rollatini

Three cheese zucchini rollatini are baked in marinara with tender, golden zucchini roll-ups and a creamy ricotta–mozzarella–parmesan filling. The rolls come out tight and bubbling at the edges, with a cross-section that shows the three-cheese filling cascading out.
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Prep Time 25 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini Slice lengthwise into thin planks (use mandoline if possible).
  • 1 tsp salt For sweating the zucchini.
Three Cheese Filling
  • 2 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded For mixing into the filling.
  • 0.5 cup parmesan cheese, grated
  • 1 egg
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 clove garlic, minced
  • 0.25 tsp salt Salt and pepper to taste for the filling.
  • 0.25 tsp black pepper Salt and pepper to taste for the filling.
Baking and Topping
  • 2 cup marinara sauce 1 cup for the bottom layer and remaining for spooning over the rolls.
  • 1 cup mozzarella cheese, shredded For topping.
  • 1 extra parmesan For garnish.
  • 1 extra basil For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the zucchini
  1. Salt the zucchini planks and let sit for 15 minutes, then pat completely dry.
  2. Grill the planks on a grill pan or bake at 400°F for 8 minutes to soften slightly and remove moisture, then let cool.
Make the three-cheese filling
  1. Preheat the oven to 375°F.
  2. Mix the ricotta, 1 cup mozzarella, parmesan, egg, basil, parsley, garlic, salt, and pepper until well combined.
Assemble and bake
  1. Spread 1 cup marinara on the bottom of a 9x13 baking dish.
  2. Lay each zucchini plank flat and spread a spoonful of three-cheese filling along one end, then roll tightly.
  3. Place the rolls seam-side down in the baking dish.
  4. Spoon the remaining marinara over the rolls and top with shredded mozzarella.
  5. Bake for 28–35 minutes until the cheese is melted, golden, and bubbling.
Rest and garnish
  1. Rest the rollatini for 10 minutes before serving, then garnish with extra parmesan and basil.

Notes

For tidy, tight roll-ups, use planks that are truly thin and pat them very dry after sweating and pre-baking—watery zucchini is the main reason filling can leak. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the zucchini texture softens. Vegetarian swap: keep it vegetarian as written; for extra protein, stir in 1/2 cup finely chopped sautéed spinach (no other changes needed).