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Zucchini Rollatini

Delicious Zucchini Rollatini: A Lighter Take on Lasagna

A delightful Zucchini Rollatini recipe that offers a lighter twist on classic lasagna.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Rolls
  • 2 medium Zucchini Can substitute with eggplant.
  • 2 tablespoons Olive Oil Or use cooking spray.
For the Cheese Filling
  • 15 ounces Whole Milk Ricotta Cheese Cottage cheese can be used as an alternative.
  • 3/4 cup Shredded Mozzarella Cheese Part-skim mozzarella works for a lighter version.
  • 1/4 cup Grated Parmesan Cheese Omit for vegan; try nutritional yeast instead.
  • 1 large Egg Replace with 1/4 cup blended silken tofu for vegan.
  • 2 cloves Garlic Minced; use garlic powder if fresh isn't available.
  • 1/4 cup Chopped Fresh Basil or Parsley Dried herbs can be used in a pinch.
  • 1 teaspoon Dried Italian Seasoning Omit if you prefer a simpler flavor.
  • 1/4 teaspoon Red Pepper Flakes Leave out for a milder dish.
  • to taste Kosher Salt Adjust to preference.
  • to taste Black Pepper Adjust to preference.
For Serving
  • 1/4 cup Extra Grated Parmesan For garnishing.
  • to taste Fresh Herbs Optional for garnishing.
  • 2 cups Marinara Sauce Use homemade or store-bought.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Mandoline or sharp knife
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper or olive oil.
  2. Slice the zucchini into 1/8-inch thick planks and brush with olive oil, seasoning with salt and pepper.
  3. Bake the slices for 8-10 minutes until tender and pliable, then let them cool.
  4. Combine ricotta, 3/4 cup mozzarella, parmesan, egg, garlic, basil or parsley, Italian seasoning, and red pepper flakes in a bowl, mixing until smooth.
  5. Spread marinara sauce in a baking dish, fill zucchini slices with 1-1.5 tbsp of the filling, and roll tightly.
  6. Arrange rolls seam-side down, pour remaining marinara sauce over them, and sprinkle with mozzarella.
  7. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until bubbly.
  8. Let rest for 5-10 minutes before serving, garnished with herbs and olive oil.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 25mgIron: 5mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat at 350°F (175°C) covered with foil.

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