Everyday Cooking Vegetarian Main Dishes Zucchini Zucchini Rollatini 5.0 (2) 2 Reviews 1 Photo These zucchini rollatini are ribbons of zucchini, filled with ricotta, mozzarella, and herbs, and baked in marinara sauce, a bit like lasagna roll-ups, but without the pasta. By Craig Ruff Craig Ruff Craig Ruff is a dedicated cook and lover of food science. His culinary background comes from culinary school and his time working in restaurants. Allrecipes' editorial guidelines Published on July 29, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is the Food Studio Coordinator and Recipe Tester/ Developer at the Dotdash Meredith. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization for 3 years. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. Her work has been featured on Eatingwell.com, Southern Living, People.com, Food & Wine, and Allrecipes.com. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. She's a member of MAPP a non-profit supporting women-led food organizations. You can follow her adventures @amandaeight. Her go-to kitchen must have? A sharp chef's knife. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 35 mins Rest Time: 15 mins Total Time: 1 hr 10 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 (12 ounce) zucchinis, sliced lengthwise into 18 (1/8-inch-thick) planks 2 tablespoons extra-virgin olive oil 1 tablespoon kosher salt, divided 1 cup whole milk ricotta cheese, patted dry 1 large egg, lightly beaten 3 tablespoons chopped fresh basil, plus more for garnish 2 teaspoons chopped fresh oregano 2 teaspoons grated lemon zest 1 teaspoon freshly ground black pepper 2 clove garlic, grated 1 1/2 cups shredded whole milk mozzarella cheese, divided 1/2 cup freshly grated Parmesan cheese, divided cooking spray 2 cups jarred marinara sauce (such as Rao’s®), divided Directions Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C) with racks in top third and lower third positions. Dotdash Meredith Food Studios Toss zucchini slices with oil and 2 teaspoons salt on 2 large rimmed baking sheets; arrange in a single layer. Bake in the preheated oven until tender, about 10 minutes, rotating baking sheets from top to bottom halfway through cook time. Dotdash Meredith Food Studios Remove from the oven, and let zucchini slices cool slightly, about 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Meanwhile, stir together ricotta, egg, basil, oregano, lemon zest, pepper, garlic, 1 cup of the mozzarella, 1/4 cup of the Parmesan, and remaining 1 teaspoon salt in a medium bowl until combined. Dotdash Meredith Food Studios Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup marinara sauce evenly in the bottom of the baking dish. Gently pat zucchini slices dry with paper towels. Spoon about 1 tablespoon plus 1 teaspoon ricotta mixture on 1 end of 1 zucchini slice; roll up, and place roll, seam-side down, into the marinara in the dish. Repeat process with remaining zucchini slices and ricotta mixture. Dotdash Meredith Food Studios Pour remaining 1 cup marinara evenly over center of zucchini rolls, leaving roll ends exposed. Sprinkle rolls evenly with remaining 1/2 cup mozzarella and 1/4 cup Parmesan. Dotdash Meredith Food Studios Bake in the preheated oven until bubbling, slightly browned, and zucchini is very tender, about 25 minutes. Let rest 10 minutes. Garnish with basil. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 299 Calories 21g Fat 12g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 299 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 48% Cholesterol 83mg 28% Sodium 1390mg 60% Total Carbohydrate 12g 4% Dietary Fiber 2g 9% Total Sugars 6g Protein 16g 33% Vitamin C 11mg 12% Calcium 345mg 27% Iron 1mg 8% Potassium 538mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.