Zucchini Rollatini

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This cheesy, Zucchini Rollatini is a delicious, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

This cheesy, Zucchini Rollatini is a delicious, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.Zucchini Rollatini

Swapping pasta for zucchini in these roll ups make them low-carb and keto friendly. Zucchini is one of my favorite vegetables. If you need some zucchini inspiration you can see all my zucchini recipes here.

Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

The inspiration for this dish came from my eggplant rollatini, one of my favorite summer meals. I modified that recipe a bit, keeping the cheese filling pretty simple and swapping the eggplant for zucchini. I looked for two large zucchinis, that were pretty thick so that the rolls would be large enough to make a meal and sliced them with my mandolin (affiliate link) so they are all the same thickness.

To make the zucchini pliable, and to reduce liquid when they bake I grilled them on my grill pan before filling and rolling. This recipe was super easy and pretty quick to whip up. The first time I tested these I baked them longer but I didn’t like how watery they were. This time, I only baked them for 20 minutes and they came out perfect, not mushy or watery and the zucchini had the perfect texture – guys these came out SO good! This could be prepped ahead then baked when ready to eat.

Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

How To Make Zucchini Rollatini

Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Noodle-less Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Noodle-less Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

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Zucchini Rollatini

4.75 from 58 votes
9
Cals:318
Protein:21
Carbs:18.5
Fat:17.5
Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
Course: Dinner
Cuisine: Italian
Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 3 servings
Serving Size: 4 rolls

Ingredients

Instructions

  • Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  • Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.
  • Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
  • In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
  • Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
  • Roll up slices and arrange them each seam side down in the prepared dish.  Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
  • Bake 20 minutes, or until the cheese is hot and melted.

Last Step:

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Nutrition

Serving: 4 rolls, Calories: 318 kcal, Carbohydrates: 18.5 g, Protein: 21 g, Fat: 17.5 g, Saturated Fat: 10.5 g, Cholesterol: 113 mg, Sodium: 998 mg, Fiber: 5 g, Sugar: 9 g

Categories:

Noodle-less Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Noodle-less Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.