Zucchini Rollatini with Ricotta, Pecorino Romano, and Mozzarella Recipe

If you’re craving a dish that’s both comforting and a bit on the lighter side, this Zucchini Rollatini with Ricotta, Pecorino Romano, and Mozzarella Recipe is one you’ll adore. I absolutely love how the tender zucchini slices wrap around a luscious, cheesy filling, making every bite feel like a small indulgence without the heaviness of traditional pasta. It’s perfect when you want something satisfying but still fresh and vibrant.

When I first tried this recipe, I was amazed at how quickly it comes together and how versatile it is for weeknight dinners or casual entertaining. The combination of creamy ricotta, sharp Pecorino Romano, and melty mozzarella all jazzed up with basil and garlic just hits the right spot. Plus, you’ll find that making Zucchini Rollatini with Ricotta, Pecorino Romano, and Mozzarella Recipe is a wonderful way to sneak in some extra veggies while keeping things exciting at the dinner table.

this Recipe

Ingredients You’ll Need

The ingredients blend fresh, creamy, and bold flavors to make this Zucchini Rollatini with Ricotta, Pecorino Romano, and Mozzarella Recipe truly shine. Using good quality cheeses and fresh zucchini is key to nailing the balance of taste and texture.

• Zucchini: Look for firm, medium to large zucchinis for even slicing that hold up well when rolled.
• Kosher salt: Simple seasoning to help draw moisture from the zucchini.
• Fresh black pepper: Adds just the right kick without overpowering.
• Quick marinara sauce: A no-fuss sauce to keep things vibrant and moist.
• Large egg: Helps bind the ricotta filling for a creamy but sturdy texture.
• Part skim ricotta cheese: I love Polly-O for its creamy yet light profile.
• Grated Pecorino Romano cheese: Adds a punchy, salty flavor that brightens the filling.
• Fresh basil: Aromatic and fresh, it really elevates the cheesy filling.
• Garlic clove (minced): A little garlic goes a long way in flavoring the mixture.
• Shredded mozzarella cheese: Melts beautifully on top, giving you that bubbly, golden finish.

Variations

I love playing around with this recipe depending on what’s in season or what my family’s craving. Feel free to switch up the herbs or cheeses to make it your own—you’ll find it’s really adaptable and forgiving.

• Herb Switch-Up: Sometimes I swap basil for fresh oregano or parsley; it gives a different but wonderful aroma.
• Cheese Substitute: For a more intense tang, try replacing Pecorino Romano with Parmesan or a mix of both.
• Meat Addition: I’ve added cooked Italian sausage or prosciutto inside the rolls for a heartier take that my family loves.
• Vegan Version: Use vegan ricotta and mozzarella alternatives to make it completely plant-based but still satisfying.

How to Make Zucchini Rollatini with Ricotta, Pecorino Romano, and Mozzarella Recipe

Step 1: Prep and Grill the Zucchini Slices

Start by preheating your oven to 400°F and spreading about 1/4 cup of marinara sauce evenly in the bottom of a 13 x 9-inch baking dish — this keeps the rollatini from sticking and adds flavor from the base up. Next, you’ll want to slice the zucchini lengthwise into thin, even 1/4-inch slices. My go-to tool is a mandolin because it gives me consistent slices and makes rolling easier later on.

Sprinkle both sides of the zucchini slices with kosher salt and a bit of freshly ground black pepper. Then, grill them over high heat on a grill pan for about 2 minutes per side. You’re not cooking these all the way through, but those grill marks add a beautiful flavor and help reduce excess moisture, so the rollatini won’t turn soggy.

Step 2: Mix the Ricotta Filling

In a medium bowl, beat the egg lightly, then combine it with ricotta, grated Pecorino Romano, finely chopped fresh basil, minced garlic, and a pinch of salt and pepper. This mixture should be creamy and well-seasoned; don’t be shy with the Pecorino Romano—it adds that sharp punch that makes this filling sing.

Step 3: Fill, Roll, and Arrange

Spread about 1 1/2 tablespoons of the ricotta mixture evenly onto each zucchini slice. Be gentle but thorough—you want a nice layer to get that perfect bite every time. Then carefully roll each slice up, seam side down, and line them up snugly in the baking dish on top of the marinara sauce.

Step 4: Top and Bake

Spoon about a tablespoon of marinara sauce on top of each rollatini, then sprinkle each with a tablespoon of shredded mozzarella. Cover the dish tightly with foil and bake for 20 minutes. When you take it out, the cheese should be melted and bubbly, the filling piping hot—the moment when this recipe is pure magic!

How to Serve Zucchini Rollatini with Ricotta, Pecorino Romano, and Mozzarella Recipe

Garnishes

I love sprinkling a little extra grated Pecorino Romano and a few fresh basil leaves right before serving—it adds color and keeps every bite fragrant and fresh. A drizzle of good-quality olive oil on top never hurts either, elevating the whole experience.

Side Dishes

This zucchini rollatini pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or even some garlic bread to soak up any extra marinara sauce. On a cooler day, a simple bowl of minestrone or a light vegetable soup complements it beautifully without overwhelming the flavors.

Creative Ways to Present

For a dinner party, I like to arrange the rollatini vertically in a rustic serving dish and sprinkle tiny edible flowers or fresh herb sprigs on top. It turns a humble dish into the centerpiece of the table. You can also serve them individually on pretty plates with a zigzag of extra marinara sauce on the side for a professional touch.

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini rollatini in an airtight container in the fridge, and it usually keeps well for up to 3 days. The flavors actually meld a bit overnight, making for an even tastier lunch the next day.

Freezing

If you want to freeze, I recommend assembling the rollatini but not baking it. Wrap the dish tightly in foil and plastic wrap, then freeze for up to 2 months. When you’re ready to eat, bake directly from frozen, adding about 10 minutes to the baking time until heated through and bubbly.

Reheating

To reheat your leftovers, pop them in a preheated 350°F oven for about 10-15 minutes covered with foil to keep the cheese from drying out. Avoid microwaving if you can; reheating slowly preserves the delicate texture and prevents the zucchini from turning mushy.

FAQs

Final Thoughts

This Zucchini Rollatini with Ricotta, Pecorino Romano, and Mozzarella Recipe is one of those dishes that feels like a special treat but comes together so effortlessly. I love sharing it with my family because it’s comforting yet fresh, and everyone always asks for seconds. When you make it yourself, you’ll see it’s a surefire way to bring a little joy to the dinner table—trust me, once you try it, it’ll become a favorite in your rotation too.

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