Three Cheese Zucchini Rollatini Recipe

In our home, weeknight dinners are often a dance between quick, healthy, and, most importantly, delicious. Finding a recipe that ticks all those boxes can sometimes feel like searching for a culinary unicorn. That’s why stumbling upon the Three Cheese Zucchini Rollatini recipe felt like striking gold. From the first bite, this dish was a resounding success. Even my notoriously zucchini-skeptical kids devoured it, their plates clean in minutes, a rare and joyous sight. The combination of tender zucchini, a creamy, flavorful cheese filling, and a bright tomato sauce is simply irresistible. It’s a dish that manages to be both light and satisfying, perfect for a summer evening or a cozy fall dinner. The best part? It’s surprisingly easy to make, making it a fantastic option for busy weeknights or even a casual weekend gathering. If you’re looking for a vegetarian dish that’s packed with flavor and guaranteed to please even the pickiest eaters, look no further. Get ready to roll up your sleeves and dive into the wonderful world of Three Cheese Zucchini Rollatini – your family (and your taste buds) will thank you!

Ingredients

This recipe shines due to the quality and combination of simple, fresh ingredients. Each component plays a vital role in creating the final symphony of flavors and textures. Here’s what you’ll need to create your own batch of delectable Three Cheese Zucchini Rollatini:

For the Zucchini:

• 3 large zucchini: Choose zucchini that are firm and straight for easy slicing and rolling. Medium to large zucchini are ideal as they will provide longer slices, making the rollatini easier to assemble. Look for zucchini with smooth, unblemished skin.
• 1 tablespoon olive oil: Extra virgin olive oil is recommended for its superior flavor and health benefits. It’s used to lightly grill or bake the zucchini slices, adding a subtle richness and preventing them from becoming soggy.
• Salt and freshly ground black pepper: Essential for seasoning the zucchini and enhancing its natural flavor. Use sea salt or kosher salt for the best taste. Freshly ground black pepper adds a more robust and aromatic pepper flavor compared to pre-ground pepper.

For the Three Cheese Filling:

• 1 (15-ounce) container ricotta cheese: Whole milk ricotta cheese will provide the richest and creamiest texture. Part-skim ricotta can also be used for a slightly lighter option, but be mindful that it might be a bit drier. Ensure the ricotta is fresh and smooth.
• 1 cup shredded mozzarella cheese: Low-moisture part-skim mozzarella is recommended for its melting properties and balanced flavor. Fresh mozzarella can also be used, but it contains more moisture and might require a bit more draining to prevent a watery filling. Shred the mozzarella yourself for the best melting and flavor, as pre-shredded cheese often contains cellulose to prevent clumping, which can affect melting.
• ½ cup grated Parmesan cheese: Freshly grated Parmesan cheese is crucial for its sharp, salty, and nutty flavor. Avoid pre-grated Parmesan, which often lacks flavor and can be dry and powdery. Grating it yourself ensures the best taste and texture. Parmigiano-Reggiano is the gold standard, but Grana Padano is a good, more budget-friendly alternative.
• 1 large egg: Acts as a binder for the cheese filling, helping it hold its shape and preventing it from oozing out during baking. Use a large egg for the correct proportion and binding power.
• ¼ cup chopped fresh basil: Fresh basil adds a vibrant, herbaceous, and slightly sweet flavor that complements the cheeses and zucchini beautifully. Use fresh basil for the best aroma and flavor. If fresh basil is unavailable, you can substitute with 1 tablespoon of dried basil, but fresh is highly recommended.
• 2 cloves garlic, minced: Garlic provides a pungent and savory base note to the cheese filling. Use fresh garlic for the most intense flavor. Mince it finely to ensure it distributes evenly throughout the filling.
• ¼ teaspoon red pepper flakes (optional): Adds a subtle hint of heat to the filling, balancing the richness of the cheeses and adding another layer of flavor complexity. Adjust the amount to your preference or omit it entirely if you prefer a milder flavor.
• Salt and freshly ground black pepper: To season the cheese filling and enhance its flavors. Taste and adjust the seasoning after mixing all the ingredients to ensure it’s perfectly balanced.

For the Tomato Sauce:

• 2 cups marinara sauce: Use your favorite store-bought or homemade marinara sauce. A good quality marinara sauce forms the foundation of the dish, so choose one that you enjoy. Homemade marinara sauce will always elevate the flavor, but a good jarred sauce is perfectly acceptable for convenience. Look for sauces with simple ingredient lists and no added sugar or unnecessary additives.
• Optional: Fresh parsley, chopped, for garnish: Fresh parsley adds a bright, fresh, and slightly peppery garnish that complements the flavors of the rollatini and adds a visual appeal.

Instructions

Creating these Three Cheese Zucchini Rollatini is a process that’s both rewarding and surprisingly straightforward. Follow these detailed step-by-step instructions to achieve perfectly rolled, cheesy, and flavorful zucchini rollatini every time.

1. Prepare the Zucchini:

• Wash and trim the zucchini: Begin by thoroughly washing the zucchini under cold running water to remove any dirt or residue. Trim off both ends of each zucchini. This creates a clean and even starting point for slicing.
• Slice the zucchini lengthwise: Using a sharp knife or a mandoline slicer, carefully slice the zucchini lengthwise into thin slices, about ¼ inch thick. Aim for consistent thickness so that the zucchini cooks evenly and rolls easily. A mandoline slicer will provide the most uniform slices, but a sharp knife works just as well with a little patience. You should get about 8-10 slices per zucchini, depending on its size.
• Salt the zucchini slices: Lay the zucchini slices in a single layer on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle both sides of the zucchini slices generously with salt. This crucial step helps to draw out excess moisture from the zucchini, preventing them from becoming watery and soggy during cooking. Let the zucchini slices sit for about 15-20 minutes. You’ll notice moisture beads forming on the surface.
• Pat the zucchini slices dry: After 15-20 minutes, use paper towels to thoroughly pat the zucchini slices dry. Remove as much moisture as possible. This step is essential for ensuring the zucchini slices grill or bake nicely and don’t become waterlogged.

2. Grill or Bake the Zucchini (Choose your preferred method):

• Grilling method: Preheat your grill to medium heat. Brush the zucchini slices lightly with olive oil on both sides. Grill the zucchini slices in batches for about 2-3 minutes per side, or until they are slightly softened and have grill marks. Don’t overcook them; they should still be pliable enough to roll without breaking. Grilling imparts a lovely smoky flavor to the zucchini.
• Baking method: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the zucchini slices in a single layer on the baking sheet and brush lightly with olive oil on both sides. Bake for 8-10 minutes, or until the zucchini is slightly softened but still pliable. Again, avoid overbaking, as you want them to be easily rollable.

3. Prepare the Three Cheese Filling:

• Combine the filling ingredients: In a medium bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped fresh basil, minced garlic, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
• Mix well: Use a spoon or spatula to mix all the filling ingredients together until they are thoroughly combined and well incorporated. Ensure there are no lumps of ricotta and that the spices and herbs are evenly distributed.
• Taste and adjust seasoning: Taste a small spoonful of the cheese filling. Adjust the seasoning with more salt, pepper, or red pepper flakes as needed to achieve your desired flavor profile. Remember that the zucchini and tomato sauce will also contribute to the overall flavor, so aim for a well-seasoned filling.

4. Assemble the Zucchini Rollatini:

• Preheat oven to 375°F (190°C): If you haven’t already preheated your oven for baking the zucchini, do so now.
• Prepare baking dish: Spread a thin layer of marinara sauce (about ½ cup) in the bottom of a 9×13 inch baking dish or a similar sized oven-safe dish. This layer of sauce will prevent the rollatini from sticking and add moisture and flavor to the bottom.
• Fill and roll the zucchini slices: Take a softened zucchini slice and place a spoonful (about 1-2 tablespoons) of the cheese filling at one end. Gently roll up the zucchini slice, starting from the filled end, to create a rollatini. Be careful not to overfill, as the filling might squeeze out during rolling.
• Place rollatini in baking dish: Place the zucchini rollatini seam-down in the prepared baking dish, on top of the layer of marinara sauce. Arrange them snugly in the dish to prevent them from unrolling during baking. Continue filling and rolling the remaining zucchini slices and placing them in the dish.

5. Bake the Zucchini Rollatini:

• Top with remaining sauce: Pour the remaining marinara sauce evenly over the zucchini rollatini in the baking dish, ensuring they are generously covered. This sauce will keep the rollatini moist and add a rich tomato flavor.
• Bake until bubbly and golden: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly, the cheese is melted and golden brown on top, and the zucchini rollatini are heated through. The internal temperature should reach 165°F (74°C).
• Broil for extra browning (optional): For extra browning and a more golden-brown cheese topping, you can broil the rollatini for the last 1-2 minutes of baking. Keep a close eye on them to prevent burning.

6. Rest and Serve:

• Let rest briefly: Remove the baking dish from the oven and let the zucchini rollatini rest for about 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to serve.
• Garnish (optional): Garnish with fresh chopped parsley, if desired, for a pop of fresh flavor and visual appeal.
• Serve hot: Serve the Three Cheese Zucchini Rollatini hot as a main course or side dish. They are delicious served on their own or with your favorite accompaniments.

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients and serving sizes.)

Serving Size: Approximately 2-3 rollatini

Calories per serving: Approximately 350-450 calories

Approximate Nutritional Breakdown per serving:

• Protein: 20-25 grams
• Fat: 20-25 grams
  • Saturated Fat: 10-15 grams
• Cholesterol: 100-120 mg
• Sodium: 500-700 mg (depending on sauce and cheese sodium content)
• Carbohydrates: 15-20 grams
  • Fiber: 3-5 grams
  • Sugar: 5-8 grams
• Vitamin A: 20-30% DV
• Vitamin C: 25-35% DV
• Calcium: 30-40% DV
• Iron: 5-8% DV

Important Note: These nutritional values are estimates and should be considered as a general guideline. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used. Serving sizes can also affect the final nutritional values. This recipe provides a good source of protein, calcium, and vitamins, while being relatively moderate in calories and carbohydrates, especially considering it’s a cheese-based dish.

Preparation Time

This Three Cheese Zucchini Rollatini recipe is wonderfully manageable in terms of preparation time, making it suitable for weeknight cooking or weekend meal prepping.

• Prep Time: 30-40 minutes (includes zucchini slicing, salting, cheese filling preparation)
• Cook Time: 20-25 minutes (baking time)
• Total Time: Approximately 50-65 minutes

Time Breakdown:

• Zucchini Preparation (slicing, salting, drying): 25-30 minutes
• Cheese Filling Preparation: 10 minutes
• Assembly of Rollatini: 10-15 minutes
• Baking Time: 20-25 minutes
• Resting Time: 5-10 minutes

The majority of the prep time is spent preparing the zucchini, particularly the salting and drying process, which is crucial for the texture of the final dish. The cheese filling is quick and easy to mix, and the assembly is relatively straightforward once the zucchini is ready. Baking time is standard, allowing the rollatini to become bubbly and the cheese to melt beautifully. Overall, within an hour, you can have a delicious and impressive meal ready to serve. For faster preparation, you can prep the zucchini slices and cheese filling ahead of time and assemble and bake just before serving.

How to Serve

Three Cheese Zucchini Rollatini is incredibly versatile and can be served in a variety of ways, making it suitable for different occasions and preferences. Here are some serving suggestions to inspire you:

As a Main Course:

• Standalone Entree: Serve the rollatini as the star of the plate! The richness of the cheese and the heartiness of the zucchini make it a satisfying main course, especially for a vegetarian meal.
• With a Side Salad: Pair the rollatini with a fresh and vibrant side salad. A simple green salad with a light vinaigrette, a Caprese salad with tomatoes and fresh mozzarella, or a Mediterranean salad with cucumbers, olives, and feta would all complement the richness of the rollatini beautifully. The salad adds lightness and freshness to the meal.
• Alongside Crusty Bread: Serve with warm, crusty bread or garlic bread for dipping into the delicious marinara sauce and soaking up all the flavorful juices. A baguette, Italian bread, or focaccia would be excellent choices.
• With Pasta: For a more substantial meal, serve the rollatini alongside a small portion of pasta. Angel hair pasta, spaghetti, or penne tossed with a light olive oil and garlic sauce or even a simple pesto would work well. Avoid heavy sauces that might overpower the rollatini.

As a Side Dish:

• Accompaniment to Grilled Meats or Fish: Zucchini Rollatini makes a wonderful side dish to grilled chicken, steak, fish, or shrimp. The cheesy, flavorful rollatini provides a delicious vegetarian complement to the protein.
• Part of an Italian Feast: Include the rollatini as part of a larger Italian-themed meal, alongside dishes like lasagna, baked ziti, or chicken Parmesan. It adds another layer of flavor and texture to the spread.
• Potluck or Buffet Item: These rollatini are easily transportable and hold up well, making them a great option for potlucks, buffets, or casual gatherings. They can be served warm or at room temperature.

Serving Temperature and Presentation:

• Serve Hot: For the best cheesy, melty experience, serve the zucchini rollatini hot straight from the oven, or shortly after resting.
• Serve Warm: They are also enjoyable warm, allowing the flavors to meld together even further.
• Room Temperature (for potlucks/buffets): While best served warm, they can be served at room temperature, especially if transported to a potluck or buffet. The flavors still remain delicious, though the cheese may not be as melty.
• Garnish: A sprinkle of fresh chopped parsley, basil, or a drizzle of olive oil can enhance the visual appeal and add a fresh finishing touch. A dusting of extra Parmesan cheese can also be a nice addition.

Additional Tips for Perfect Three Cheese Zucchini Rollatini

To ensure your Three Cheese Zucchini Rollatini turns out perfectly every time, here are five helpful tips to keep in mind:

1. Don’t Skip Salting the Zucchini: This step is absolutely crucial for preventing watery rollatini. Salt draws out excess moisture from the zucchini slices, allowing them to grill or bake properly and maintain their texture. If you skip salting, the zucchini can release too much water during baking, resulting in a soggy dish. Be sure to pat the zucchini slices thoroughly dry after salting to remove the drawn-out moisture.
2. Avoid Overfilling the Rollatini: While it’s tempting to pack in as much of that delicious cheese filling as possible, resist the urge to overfill the zucchini slices. Overfilling can cause the rollatini to burst open during baking, and the filling can ooze out. Use a moderate amount of filling (about 1-2 tablespoons per slice) and roll them up snugly but not too tightly.
3. Experiment with Cheese Variations: While the classic three-cheese combination of ricotta, mozzarella, and Parmesan is fantastic, feel free to experiment with other cheeses to customize the flavor profile. Consider adding provolone for a sharper taste, Pecorino Romano for extra saltiness, or even a touch of creamy goat cheese for tanginess. Just be sure to maintain a good balance of flavors and textures.
4. Make-Ahead for Convenience: Zucchini Rollatini can be prepped ahead of time, making it a great option for busy schedules or entertaining. You can prepare the zucchini slices, make the cheese filling, and assemble the rollatini in the baking dish up to a day in advance. Cover the dish tightly with plastic wrap and store it in the refrigerator. When ready to bake, simply remove from the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed, as the dish will be starting from cold.
5. Customize the Sauce: While marinara sauce is the classic choice, you can easily customize the sauce to your liking. Try using a spicy arrabbiata sauce for a kick, a creamy rosé sauce for richness, or even a pesto sauce for a different herbaceous flavor. You can also enhance your marinara sauce by adding sautéed onions, garlic, or herbs for an extra layer of flavor. Consider adding a splash of red wine to the sauce for depth.

Frequently Asked Questions (FAQ)

Here are some common questions about making Three Cheese Zucchini Rollatini to help you troubleshoot and perfect your dish:

Q1: Can I use different types of cheese in the filling?

A: Absolutely! While the recipe calls for ricotta, mozzarella, and Parmesan, you can definitely experiment with other cheese variations to suit your taste. Provolone, Pecorino Romano, Fontina, or even a blend of Italian cheeses would work well. Consider the flavor profile of each cheese and ensure you maintain a good balance of textures and tastes. For example, if using a drier cheese like Pecorino Romano, you might want to increase the ricotta slightly for creaminess.

Q2: Can I make zucchini rollatini ahead of time and freeze them?

A: Yes, you can freeze zucchini rollatini, although the texture of the zucchini might be slightly softer after thawing. To freeze, assemble the rollatini, but do not bake them. Place them in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. To bake from frozen, thaw them in the refrigerator overnight or bake directly from frozen at 375°F (190°C) for about 40-50 minutes, or until heated through and bubbly. Baking from frozen may require slightly longer cooking time.

Q3: How do I prevent the zucchini from becoming watery?

A: The key to preventing watery zucchini rollatini is the salting step. Salting the zucchini slices and letting them sit for 15-20 minutes draws out excess moisture. It’s crucial to thoroughly pat them dry with paper towels after salting to remove the drawn-out water. Also, avoid overcooking the zucchini during the grilling or baking step; you want them to be pliable but not mushy.

Q4: Can I make this recipe dairy-free or vegan?

A: Making this recipe dairy-free or vegan requires substitutions for the cheese filling. You can use vegan ricotta cheese, vegan mozzarella shreds, and nutritional yeast in place of Parmesan for a dairy-free version. For a fully vegan option, ensure your marinara sauce is also vegan (many are naturally vegan). The flavor and texture will be slightly different from the traditional version, but it can still be a delicious and satisfying dish.

Q5: What are some good side dishes to serve with zucchini rollatini?

A: Zucchini rollatini is versatile and pairs well with a variety of side dishes. A fresh green salad, a Caprese salad, or a Mediterranean salad provides lightness and freshness. Crusty bread or garlic bread is perfect for soaking up the sauce. For a more substantial meal, consider serving it with a small portion of pasta, roasted vegetables like asparagus or bell peppers, or a simple quinoa or couscous salad.

Print