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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.
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Prep Time 20 minutes
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.