Mediterranean Zucchini Ricotta Rollups (Rollatini)
These zucchini rollups are a lighter, Mediterranean-style take on classic rollatini. Thin slices of zucchini are roasted until flexible, then filled with a creamy ricotta mixture loaded with herbs and cheese. They bake in a bright tomato sauce and come out tender, cheesy and full of fresh flavor. It’s a great option when you want something comforting but not too heavy.
Time
Prep: 20 minutes
Cook: 30–35 minutes
Total: 50–55 minutes
Ingredients
For the Zucchini
Zucchini, sliced thin lengthwise
Olive oil
Salt and pepper
For the Ricotta Filling
Ricotta cheese
Grated Parmesan
Shredded mozzarella
1 beaten egg
Fresh basil, chopped
Fresh parsley, chopped
Lemon zest (optional)
Spinach, chopped (optional)
For Assembly and Baking
Marinara or tomato sauce
Extra mozzarella and Parmesan for topping
Instructions
Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment.
Brush zucchini slices with olive oil and season with salt and pepper.
Roast the slices 8–10 minutes until soft enough to roll. Let them cool slightly.
In a bowl, mix ricotta, Parmesan, mozzarella, beaten egg, basil, parsley and lemon zest.
Add spinach if using and mix well.
Spread a thin layer of marinara sauce in the bottom of a baking dish.
Place a spoonful of ricotta filling at one end of each zucchini strip and roll tightly.
Arrange the rolls seam-side down in the dish.
Spoon more marinara over the rolls.
Top with mozzarella and Parmesan. Bake 20–25 minutes until the cheese melts and the edges bubble.
Tips
Slice zucchini evenly so they roast at the same rate.
Use a mandoline for the best thickness and flexibility.
Don’t over-roast the slices or they’ll tear when rolling.
Let the roasted zucchini cool slightly before filling.
Use whole-milk ricotta for a creamier filling.
Squeeze any extra moisture out of the spinach.
Add herbs just before mixing so they taste fresh.
Spread the filling thinly to keep the rolls neat.
Keep the dish snug so the rolls don’t open while baking.
Broil the top for 1–2 minutes if you want extra color.
Variations
Add sun-dried tomatoes to the filling.
Mix pesto into the ricotta for a stronger Mediterranean flavor.
Use feta instead of Parmesan for a sharper taste.
Replace spinach with kale or arugula.
Add roasted peppers on top before baking.
Use a spicy marinara for more heat.
Add lemon juice to brighten the filling.
Mix in ricotta salata for extra saltiness.
Swap zucchini for thin eggplant slices.
Add caramelized onions to the sauce layer.
Q&A
Can I prep these ahead?
Yes, assemble them and refrigerate up to one day before baking.
Can I freeze them?
Freeze after baking. Fresh zucchini doesn’t freeze well raw.
Do I have to roast the zucchini first?
Yes, it helps them roll without breaking.
Can I skip the egg?
You can, but the filling will be softer.
Can I make it dairy-free?
Use plant-based ricotta and mozzarella.
Can I add protein?
Shredded chicken works inside the filling or on top.
What sauce works best?
A light marinara lets the ricotta and herbs shine.
Why are my rolls soggy?
Zucchini may be too thick or under-roasted. Pat dry before rolling.
Can I air-fry them?
Air-fry the rolls without sauce at 180°C / 360°F until firm, then add warm sauce on top.
Can I make this spicy?
Add chili flakes to the filling or use spicy marinara.
Nutrition
(Approx per serving, 4 servings)
Calories: ~300
Protein: 20 g
Carbs: 10–12 g
Fat: 20 g
Fiber: 2 g
Sodium: Moderate (depends on cheese and sauce)
Conclusion
These zucchini ricotta rollups are easy to assemble, bake beautifully and bring a fresh Mediterranean feel to a classic dish. They’re light, cheesy and flexible enough for meal prep or a simple dinner. If you want a creamier, spicier or protein-packed version, I can tailor it for you.