My Nonna’s garden was a tangled, glorious jungle of tomatoes, herbs, and most prolifically, zucchini. By mid-August, we’d be drowning in them. We’d have them fried, steamed, in bread, and still, they came. Her solution to the Great Zucchini Glut of ’98 was this recipe. Well, her actual solution was to leave bags of them on the neighbors’ porches, ring the doorbell, and run. But her culinary solution was Rollatini. She’d stand at the counter, patiently salting and draining the slices, grumbling about the “cucuzza” taking over her life, but then she’d assemble these beautiful, elegant rolls that felt like a celebration. My version is a tribute to her, though I’ve taken a few shortcuts (forgive me, Nonna). I skip the frying—we’re just going to bake them. It’s lighter, less messy, and honestly, when you’re dealing with a filling this good, you don’t miss the grease at all. These aren’t just stuffed zucchini; they’re little parcels of comfort, each one a perfect bite of creamy, herby, tangy goodness.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 45 mins | 35 mins | 1 hr 20 mins | 4-5 people | Medium |
Why You’ll Love This Recipe
- It’s impressively elegant but secretly simple. This looks like you spent all day in the kitchen, but the method is straightforward and forgiving.
- It’s a brilliant way to use up summer’s zucchini bounty. It transforms a sometimes-humble vegetable into the star of the show.
- The make-ahead factor. You can assemble these entirely a day ahead, pop them in the fridge, and just bake them before your guests arrive, making you look like a cool, collected genius.
- It’s naturally gluten-free without any fancy substitutions.
Grab These
For the Zucchini & Assembly:
- 3-4 medium-large zucchini (about 2 lbs total) – you want them long and straight, if possible
- 1 tsp kosher salt, plus more for sprinkling
- 2 tbsp olive oil
For the Ricotta Filling:
- 1 (15 oz) container whole milk ricotta (please, for the love of all that is good, get the whole milk)
- 1 large egg, lightly beaten
- ½ cup grated Pecorino Romano cheese (my preference for its sharp bite, but Parmesan works too)
- ¼ cup fresh basil, finely chopped, plus a few whole leaves for garnish
- 1 clove garlic, grated
- ½ tsp freshly ground black pepper
- A pinch of freshly grated nutmeg (this is my secret – it makes the filling taste so much more complex)
For the Saucy Part:
- 2 cups your favorite marinara sauce (homemade is glorious, but a good jarred one like Rao’s is a perfect cheat)
- 1 cup shredded low-moisture mozzarella cheese
- More fresh basil, for serving
Let’s Make It
First, we have to deal with the zucchini’s greatest nemesis: its water content. If we don’t, you’ll end up with a soupy pan. So, we’re going to sweat them. Slice your zucchini lengthwise into ¼-inch thick slices. This is easiest with a sharp chef’s knife, but if you have a mandoline, use it carefully (I still have a scar from a mandoline incident I call “The Great Beet Crisis of 2017”). You should get about 5-6 useable slices per zucchini; the uneven end pieces are your cook’s treat—sauté them for lunch tomorrow.
Lay the zucchini slices in a single layer on a clean kitchen towel or a few layers of paper towels. Sprinkle both sides generously with kosher salt. Let them sit for at least 30 minutes. You’ll see little droplets of water bead up on the surface. This is a good thing! After they’ve sat, pat them very dry with more paper towels. This step is the difference between a perfectly textured rollatini and a watery mess. Don’t skip it.
While the zucchini is sweating, let’s make the filling that will make you want to eat it with a spoon. In a medium bowl, combine the ricotta, beaten egg, Pecorino Romano, chopped basil, grated garlic, black pepper, that pinch of nutmeg, and ½ teaspoon of kosher salt. Mix it all together until it’s beautifully homogenous. Give it a taste—it should be perfectly seasoned. Cover and pop it in the fridge to let the flavors get to know each other.
Now, preheat your oven to 375°F (190°C). Brush a thin layer of olive oil on the now-dry zucchini slices. You can do this one of two ways: lay them on a baking sheet and bake for about 8-10 minutes until pliable, or fire up your grill pan and get some nice char marks on them for about 2-3 minutes per side. The grill pan adds a lovely smoky flavor, but the oven is hands-off. Either way, the goal is to make them flexible enough to roll without snapping. Let them cool just enough to handle.
Time for the fun, assembly-line part. Spread ½ cup of the marinara sauce on the bottom of a 9×13 inch baking dish. Take a zucchini slice. Place a heaping tablespoon of the ricotta filling at one end. Gently roll it up, starting from the filled end. Place it seam-side down in the baking dish. Repeat with the remaining zucchini and filling. You’ll snuggle them all in there, side-by-side. They can be cozy. Pour the remaining sauce over the tops of the rolls, but not so much that they’re completely drowned. You want to see their beautiful green edges peeking out. Top evenly with the shredded mozzarella.
Bake for 25-35 minutes, until the cheese is melted, bubbly, and spotted with gold, and the sauce is bubbling around the edges. Let it rest for about 5-10 minutes after pulling it out of the oven. This allows the filling to set, so your first bite is perfect and not a lava blast of hot ricotta.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 320 kcal |
| Protein | 20g |
| Carbohydrates | 18g |
| Fat | 20g |
| Fiber | 4g |
| Sugar | 10g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Spinach & Ricotta: Thaw and thoroughly squeeze dry a 10 oz box of frozen chopped spinach. Mix it into the ricotta filling.
- Meat Lover’s Twist: Brown ½ lb of Italian sausage (casings removed) or ground beef, let it cool, and mix it into the filling.
- Dairy-Free Delight: Use a high-quality vegan ricotta and mozzarella. The method remains exactly the same.
Serving Ideas
I serve these right out of the baking dish, family-style, with a shower of fresh basil leaves on top. They are a meal all on their own, but they are sublime with a simple arugula salad with a lemon vinaigrette to cut through the richness. A piece of crusty, grilled garlic bread is also never a bad idea for mopping up the extra sauce.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat gently in a 350°F oven, covered with foil, until warmed through, about 15-20 minutes. The microwave will work, but it can make the zucchini a bit soft. You can also assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going in cold.
My Two Cents
The single most important step is salting and drying the zucchini. I know it feels like an extra, fussy step, but I promise you, it is the foundation of this entire recipe. It concentrates the zucchini’s flavor and ensures your beautiful rollatini aren’t sitting in a pool of green-tinged water. Embrace the process. Put on some music. It’s worth it.
You Asked, I’m Answering
“My zucchini slices keep breaking when I roll them!”
This means they are either too thick or not pliable enough after the initial bake/grill. Make sure your slices are a consistent ¼-inch, and if they’re still snapping, they可能需要 another minute or two of cooking to soften up. A few small cracks are okay—the filling will hold it together.
“Can I use eggplant instead?”
Absolutely! The method is almost identical (slice, salt, dry, cook, roll). It would be a classic Eggplant Rollatini. Just make sure to get those eggplant slices nice and soft before rolling.
“My filling seems a bit loose. Is that okay?”
It will firm up as it bakes because of the egg. If it seems very loose, you can add another tablespoon or two of grated Pecorino to help bind it. The chilling time before assembling also helps.