Zucchini Rollatini

Saturday, June 1, 2019
If love eggplant rollatini, this is a copycat version using fresh thinly sliced zucchini and very similar to that dish.


This is an easier method and my version and results are fabulous substituting zucchini for eggplant.


I love making these roll-ups into roses instead of filling and rolling it's so much easier.


The zucchini roses are filled with ricotta cheese, topped with even more cheese that makes this a mouthwatering side dish for any meal.


This is the perfect casserole all summer long for any picnic or backyard events.


The sauce can be freshly made marinara or any store-bought.


Zucchini is a delicious Italian style squash that can be transformed into a gourmet meal all in one dish.


Baked until the mozzarella cheese has a golden browned crust on top makes this over the top delicious.


There is step by step easy to follow instructions, don't miss trying this out.


Scroll down to the recipe card and print off the recipe, I can't wait to hear how much you love this recipe.


It's a summer family favorite.






this is how to make zucchini rollatini or zucchini rollups. These are stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown








Zucchini Rollups Are A Huge Hit!



These zucchini rollatini are a such a fantastic side dish.


They look like little roses and filled with a delicious ricotta cheese topped with sauce and melted mozzarella cheese.


It's almost like have lasagna without the meat and a little zucchini wrap filled with some of the same fabulous ingredients.


This easy recipe is so much faster than filling, rolling them up and not messy at all!




this is the zucchini rolled up into a little rose and ready to filled after its been boiled and blanched




Step By Step



It's really so simple, once the zucchini or even (eggplant if you're using) is softened, they roll up so easy!


Don't worry, they're really not complicated and I even make it easier to stuff, (check out my secret way) and a no-mess method of filling zucchini roll-ups!




this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown



Healthy Alternatives



This is almost like having a weight watchers lasagna when you substitute lower fat ingredients!


To make this a weight watchers delight just eliminate the higher fat products.


My alternative is to use part-skim ricotta instead of whole milk, part-skim mozzarella cheese as well.




this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown




Ingredients and Tools You Will Need



  • 4 to 5 zucchini
  • Ricotta cheese (Whole milk or Part-skim )
  • shredded mozzarella cheese (Whole milk or Part-skim)
  • fresh parsley
  • finely minced garlic
  • grated cheese Pecorino Romano and more for top
  • eggs
  • marinara sauce homemade or store-bought
  • salt, pepper to taste
  • Cooking Spray oil
  • Tool needed:
  • Mandolin for slicing zucchini
  • Casserole Baking Dish
  • Fresh basil and dried parsley




this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown




Use Small Zucchini



It's so much easier to use smaller zucchini around 6 to 7 inches long.


They will be easier to slice when they're smaller in size.


You can use any zucchini or squash you like as long as they are sliced around 1/8 of an inch in thickness.




A pair of small zucchini from the garden these are Italian zucchini




Wash and Slightly Peel



I like to wash the zucchini or whatever squash you use and take off part of the peel.


It looks so pretty with just that little bit of color on it on the edges.


The presentation isn't important if you would like to skip this step.




this is zucchini cleaned and washed and part skin removed




Mandolin Is A Must Have



I always use a mandolin to get the thinness needed.


If you are great at slicing the zucchini thin enough then you can use a knife.


The most important thing is to ensure your safety also not to slice lengthwise and get cut.




this is zucchini sliced with a mandolin



Perfect Slices



After slicing the zucchini the length of each one you're pretty much ready to get them ready for the next step.


The slices are, of course,  going to be slightly different in sizes and length to how the size the zucchini is you've purchased.




this is a mandolin used to sliced vegetables and the zucchini is in a plastic dish




Parboil or Grill



You can use two methods to get the zucchini soft, parboil or grill.


I have done both, and the taste wasn't that much different and boiling and blotting dry is easier.


Boiling on top of the stove or even microwave in a bowl with salted water around 6 to 8 minutes will soften them perfectly to roll up.


Grilling will dry them out and still work very well to soften them.



this is a photo of parboiled zucchini getting ready to be stuffed and in a rose shaped rollup




Easy To Roll



Once they are limp and blotted dry, you can easily roll them into rose shapes.


Place each on in the pan and they time to mix up the cheese mixture.


Leaving them to face up to fill not sideways.



this is the zucchini rolled up into a little rose and ready to filled after its been boiled and blanched




Mixing the Ricotta Cheese



Ricotta cheese always needs to be flavored.


You can mix this with fresh or dried herbs whatever you have.


If you don't like to use fresh garlic use 1 teaspoon of granulated garlic to season the cheese.


I prefer to use all fresh ingredients.



this is ricotta cheese filling used for lasagna in a oxo measuring cup mixed with eggs, cheese and parsley



Tips



  • Thinly slice the zucchini using a mandolin
  • Use any kind of sauce you prefer
  • Always make sure the zucchini is limp before trying to roll it
  • Parboil or Grill zucchini before rolling using either method
  • Use a ziplock filled bag of cheese for easy filling
  • For low carb low-fat substitute cheeses for part-skim





this is a ziplock bag filled with ricotta cheese used to filled the zucchini rose rollups for rollatini




My Secret to Filling the Rollups



All that filling is so messy trying to spoon it on and roll.


Roll them up empty, fill using a ziplock bag with the delicious ricotta filling in bag and viola, no mess, easy and filled in no time!



this is all the zucchini rolled up like roses ready to be filled with ricotta cheese for rollatini



Sauces You Can Use



I love marinara homemade fresh sauce with plum tomatoes, it's what I use.


You can use any sauce you like from the store or homemade.


If you prefer a meat sauce you can make my Traditional Sunday Italian sauce for this dish as well.



this is the zucchini rolled up topped with sauce and filled with ricotta




Meat or No Meat?



This is a no meat dish, if you want to make it layered into a lasagna type zucchini then you would have to add a layer on the bottom of cooked crushed meatballs and sausage.


You can get creative and make this dish your own style.



this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown



Time To Bake



Here is another matter of preference on how you like the cheese.


Why do you ask? Because some folks do not like the cheeses browned on top and bubbly.


Just cut the time back and watch the cheese on top to just be melted on top if you prefer.


Since the zucchini is slightly cooked already, the inside will not need long to cook, cut the time to 20 minutes instead of 35 to 40 for browning.




this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown




Versatile Recipe Suggestions



We talked about making this zucchini a lasagna style, rolled up and using this with all part-skim for a lower fat version.


One other suggestion for you for all my vegetarian friends, you can substitute a meat version of making a lasagna style on the bottom layer.


Add a layer of fresh sauteed garlic and oil spinach leaves on top of the rolled stuffed zucchini or even some garlic sauteed mushrooms and peppers.


You can add any vegetables on top before adding the cheeses for a whole other version of this delicious easy meal.




this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown








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this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown




Recipes You Can Use With Zucchini Rollatini




Traditional Sunday Sauce
Marinara Sauce
Easy Meat Sauce




Easy As Can Be



If you're still not convinced how easy and delicious this healthy recipe is to make, check out my quick video clip


It's your choice to fill and roll with a spoon, I love my method, it's so much easier!


They also are so much cheesier because the filling is nice and even inside as they bake.


Don't forget to sprinkle generously with mozzarella and a little more grated cheese!


If you prefer lasagna style, then before you add the mozzarella either top with crushed meatballs or sausage (or add on the bottom) first, that's all there is to it!




How to Make Zucchini Rollatini Video








this is the zucchini rolled up topped with sauce and filled with ricotta




Other Recipes for Zucchini You May Like



Zucchini Tips and Tricks


Zucchini Fritters


Zucchini Tomato Tart


Blueberry Coconut Zucchini Bread



this is zucchini cleaned and washed and part skin removed




Give This Zucchini Recipe A Try



This healthy alternative on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that's fun for the whole family, lower in calories and great on your waist.


Zucchini Rollatini may just be your new favorite meal to make!






lasagna zucchini, zucchini rollups, zucchini rollatini, stuffed zucchini, low carb zucchini lasagna, weight watchers lasagna
zucchini recipes, vegetables, healthy meals, low carb
Italian American
Yield: 8
Author:

this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown

Zucchini Rollatini

This is a delicious melted cheese zucchini casserole. The zucchini is rolled and filled with ricotta cheese and topped with sauce and mozzarella cheese. It's the most asked for as a side dish in our family, It is similar to a lasagna without the meat in it and low carb usually thinly sliced zucchini instead of pasta.
prep time: 25 Mcook time: 35 Mtotal time: 60 M

ingredients:

  • 4 to 5 zucchini thinly sliced around 1/8 of an inch in thickness
  • 16 ounces of Ricotta cheese (Whole milk or Part-skim )
  • 2 to 3 cups of shredded mozzarella cheese (Whole milk or Part-skim)
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons finely minced garlic
  • 1/2 cup grated cheese Pecorino Romano and more for top
  • 2 eggs
  • 2 to 3 cups of marinara sauce homemade or store-bought
  • salt, pepper to taste
  • Cooking Spray oil
  • Tool needed:
  • Mandolin for slicing zucchini
  • Casserole Baking Dish
  • Optional Garnish: 1 teaspoon of  dried oregano and 1 tablespoon finely chopped basil

instructions:

How to cook Zucchini Rollatini

  1. Grease a 9 x9 casserole pan with cooking oil and set aside.
  2. Preheat the oven to 350 degrees.
  3. Make sauce if using homemade.
  4. Wash and slice zucchini with a mandolin to be 1/8 of an inch in thickness.
  5. Blanch in boiling water or microwave until limp around 6 minutes.
  6.  Drain and blot dry.  (This will make it easier to roll.)
  7. You can also grill the slices with salt and pepper if you prefer.
  8. Add some sauce to the bottom of your baking casserole dish.
  9. Rollup zucchini slices to resemble a rose and place in the greased baking dish.
  10. Mix the ricotta with eggs, parsley,  garlic, salt, pepper the 1/2 cup grated cheese.
  11. Fill a ziplock bag with cheese mixture. Snip the end of to fill the rolled zucchini.
  12. Fill each zucchini.
  13. Top with sauce, mozzarella cheese, and  more grated cheese,
  14. Garnish with fresh basil and oregano if using.
  15. Bake at 350 degrees preheated oven until the cheese is golden brown around 35 minutes.
Calories
320
Fat (grams)
22
Sat. Fat (grams)
18
Fiber (grams)
12
Net carbs
4
Created using The Recipes Generator





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this is a zucchini stuffed with ricotta cheese in a white casserole dish topped with mozzarella melted cheeses and golden brown

11 comments

  1. What a marvelous recipe! A terrific meatless meal where I wouldn't miss the meat!!

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  2. I make something similar to this and my family loves it, however I love how yours is more healthy and lighter. I'm going to test it out and see how everyone likes it.

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  3. I've never done zucchini roll ups, but I have done a zucchini lasagna before. This look so fun! I bet my kids would love it in a roll shape. Thanks for the recipe!

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  4. Absolutely love this recipe and what you did with the zucchinis - a little work here but all worth it. I so love this recipe, so light and so low in carbs. Recipe saved.

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  5. Looks like a great copycat version of the rollatini - I am really looking forward to getting enough eggplant to try this recipe!

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  6. The rollatini sound and look great. My husband is one of those that doesn't like the cheese brown so I'll bake less time.

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  7. Looks like a good use of zukes - I made a similar one several years ago with lasagna noodles

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  8. I have been experimenting with copycat recipes because they all seem a lot of fun. This is not an exception and I can't wait to try it. All I need is to buy a bit more of zucchini and I am all set!

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  9. I can't get enough of zucchini recipes. Absolutely love what you did with zucchini here in this recipe. Looks and sounds absolutely fantastic.

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  10. This recipe has my name written all over it :) Looks perfect... so delicious with all that cheese! I have to make this. My family will love this!

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  11. I have not made these before, and I feel like I am missing out! I love how they are rolled and then filled. The top looks so cheesy and delicious!

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