Three Cheese Zucchini Rollatini (Involtini)

Three Cheese Zucchini Rollatini is a delicious lighter twist on classic Italian rollatini. Thin zucchini slices are filled with creamy ricotta, Parmesan, and mozzarella, then baked in marinara sauce until bubbling, golden, and wonderfully comforting.

Why You’ll Love This Recipe

• Rich and flavorful: Three cheeses, garlic, fresh herbs, and marinara create layers of Italian-inspired flavor.
• Simple ingredients: You only need a handful of everyday ingredients.
• Family-friendly: The cheesy filling makes zucchini especially appealing to both kids and adults.
• Perfect for entertaining: These individual zucchini rolls look beautiful straight from the baking dish.
• Comforting without pasta: Zucchini replaces traditional pasta sheets for a vegetable-forward meal.

Ingredients

• 3–4 medium to large zucchinis
• 1 1/2 cups tomato sauce or marinara
• 1 cup ricotta cheese
• 1 cup finely grated Parmigiano Reggiano, divided
• 2/3 cup mozzarella cheese
• 1 large egg
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2–3 large garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Additional salt for the zucchini slices

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Slice the zucchini: Remove the stems and carefully slice the zucchini lengthwise into approximately 1/8-inch-thick strips. A mandoline makes it easier to achieve even slices, but a sharp knife can also be used.
3. Remove excess moisture: Arrange the zucchini slices in a single layer on a baking sheet. Lightly sprinkle with salt and let them sit for about 5 minutes. Bake for 1 minute to soften the slices and encourage excess moisture to release. If your slices are thicker, they may need a few additional minutes.
4. Pat the zucchini dry: Remove the zucchini from the oven and thoroughly pat the slices dry with paper towels.
5. Make the filling: In a bowl, combine the ricotta, 1/2 cup Parmigiano Reggiano, basil, parsley, garlic, egg, salt, and black pepper. Stir until well combined.
6. Prepare the baking dish: Spread about 1/2 cup of marinara sauce over the bottom of a large baking or casserole dish.
7. Fill and roll: Overlap two zucchini slices to create a wider surface. Spread approximately 1 tablespoon of the cheese filling over the zucchini, then gently roll it up. Place each roll seam-side down in the prepared baking dish.
8. Add the toppings: Spoon 1–2 tablespoons of marinara over each rollatini. Sprinkle the mozzarella and remaining 1/2 cup Parmigiano Reggiano evenly over the top.
9. Bake: Bake uncovered for 25–30 minutes, or until the zucchini is tender and the cheese is melted, bubbling, and lightly browned.
10. Serve: Let the rollatini rest for a few minutes, then garnish with fresh basil and serve warm. These Three Cheese Zucchini Rollatini are especially delicious with a simple green salad or crusty bread.

Tips & Tricks

• Slice evenly: Consistent zucchini slices make the rollatini easier to fill and roll.
• Don’t skip the drying step: Zucchini naturally contains a lot of water. Patting the slices dry helps prevent a watery casserole.
• Use freshly grated Parmesan: Freshly grated Parmigiano Reggiano melts and blends more smoothly into the filling and topping.
• Avoid overfilling: About 1 tablespoon of filling per roll is enough. Too much can make the rolls difficult to close.
• Choose firm zucchini: Medium to large zucchini with firm flesh work particularly well.
• For extra browning: Broil the finished dish briefly at the end, watching carefully so the cheese doesn’t burn.
• Make it vegetarian: The recipe is already vegetarian, provided your cheeses and marinara are made without animal-derived ingredients that don’t meet your dietary requirements.

Details

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 45–50 minutes
• Yield: Approximately 15 rollatini
• Category: Main Course, Dinner
• Method: Baking
• Cuisine: Italian-inspired
• Difficulty: Easy to Moderate
• Dietary Notes: Vegetarian; naturally low in carbohydrates compared with traditional pasta rollatini

Notes

For larger zucchini, overlap two slices for each roll. If your zucchini is particularly narrow, you may need three slices to create a sturdy base.

For serving, add fresh basil and a little extra Parmigiano Reggiano just before bringing the dish to the table. A crisp salad makes a refreshing side, while warm garlic bread is ideal for soaking up the marinara sauce.

Nutrition

Approximate per serving; values vary depending on the specific cheeses, marinara sauce, and serving size.

• Calories: 285
• Protein: 17g
• Carbohydrates: 13g
• Fat: 19g

FAQ

Can I make zucchini rollatini ahead of time?
Yes. Assemble the rollatini, cover the baking dish, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if needed.

How do I keep zucchini rollatini from becoming watery?
Salt the zucchini briefly, give it a quick bake, and thoroughly pat the slices dry before adding the filling. This removes some of the excess moisture.

Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese can replace ricotta, although the texture will be slightly different. For a smoother filling, blend the cottage cheese before mixing it with the other ingredients.

Can I use dried herbs instead of fresh herbs?
Yes. Use smaller amounts because dried herbs are more concentrated. Fresh basil provides the brightest flavor, but dried herbs work when fresh ones aren’t available.

Can I use store-bought marinara sauce?
Absolutely. A good-quality tomato sauce or marinara makes this recipe quick and convenient. Choose a halal-friendly vegetarian sauce without wine or other alcohol-based ingredients.

What should I serve with zucchini rollatini?
A simple green salad, roasted vegetables, garlic bread, or a light Italian-style salad all pair nicely with the rich, cheesy filling.

Storage

Refrigerator: Store cooled leftovers in an airtight container or covered baking dish for up to 3–4 days.

Freezer: For best texture, freeze the assembled rollatini before baking for up to 2 months. Wrap the dish tightly and thaw it overnight in the refrigerator before baking.

Reheating: Reheat individual portions in the microwave until hot, or place the rollatini in a covered baking dish and warm them in a 350°F (175°C) oven until heated through.

Similar Recipes

• Buffalo Chicken Bake
• Cheesy Buffalo Ranch Chicken Lasagna

Three Cheese Zucchini Rollatini (Involtini)

Three Cheese Zucchini Rollatini uses thin zucchini slices filled with ricotta, Parmesan, herbs, and garlic.

The zucchini rolls are topped with mozzarella and marinara sauce.

Bake at 425°F for 25–30 minutes until bubbling, golden, and tender.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dinner, Main Course

Cuisine Italian-inspired

Ingredients

  

• 3 –4 medium to large zucchinis
• 1 1/2 cups tomato sauce or marinara
• 1 cup ricotta cheese
• 1 cup finely grated Parmigiano Reggiano divided
• 2/3 cup mozzarella cheese
• 1 large egg
• 3 tablespoons fresh basil chopped
• 2 tablespoons fresh parsley chopped
• 2 –3 large garlic cloves minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Additional salt for the zucchini slices

Instructions

 

• Preheat the oven: Preheat your oven to 425°F (220°C).
• Slice the zucchini: Remove the stems and carefully slice the zucchini lengthwise into approximately 1/8-inch-thick strips. A mandoline makes it easier to achieve even slices, but a sharp knife can also be used.
• Remove excess moisture: Arrange the zucchini slices in a single layer on a baking sheet. Lightly sprinkle with salt and let them sit for about 5 minutes. Bake for 1 minute to soften the slices and encourage excess moisture to release. If your slices are thicker, they may need a few additional minutes.
• Pat the zucchini dry: Remove the zucchini from the oven and thoroughly pat the slices dry with paper towels.
• Make the filling: In a bowl, combine the ricotta, 1/2 cup Parmigiano Reggiano, basil, parsley, garlic, egg, salt, and black pepper. Stir until well combined.
• Prepare the baking dish: Spread about 1/2 cup of marinara sauce over the bottom of a large baking or casserole dish.
• Fill and roll: Overlap two zucchini slices to create a wider surface. Spread approximately 1 tablespoon of the cheese filling over the zucchini, then gently roll it up. Place each roll seam-side down in the prepared baking dish.
• Add the toppings: Spoon 1–2 tablespoons of marinara over each rollatini. Sprinkle the mozzarella and remaining 1/2 cup Parmigiano Reggiano evenly over the top.
• Bake: Bake uncovered for 25–30 minutes, or until the zucchini is tender and the cheese is melted, bubbling, and lightly browned.
• Serve: Let the rollatini rest for a few minutes, then garnish with fresh basil and serve warm. These Three Cheese Zucchini Rollatini are especially delicious with a simple green salad or crusty bread.

Notes

For larger zucchini, overlap two slices for each roll. If your zucchini is particularly narrow, you may need three slices to create a sturdy base.

For serving, add fresh basil and a little extra Parmigiano Reggiano just before bringing the dish to the table. A crisp salad makes a refreshing side, while warm garlic bread is ideal for soaking up the marinara sauce.

Conclusion

Three Cheese Zucchini Rollatini brings together tender zucchini, creamy ricotta, savory Parmesan, stretchy mozzarella, fragrant herbs, and rich marinara in one comforting dish. With a few simple preparation steps, you can turn fresh zucchini into an impressive Italian-inspired dinner that’s easy enough for a weeknight and special enough for guests.