Zucchini Roll-Ups Recipe | Easy Zucchini Rollatini
These zucchini roll-ups are the perfect festive meal. If you are hosting and you are looking for an impressive recipe for entertaining, this is exactly what you need. Beautiful and delicious zucchini rollatini (aka: Zucchini Lasagna Rolls). Low carb meal that everyone loves.
We all love cheesy and comforting dishes like classic lasagna or one-pot mac and cheese, but this Zucchini Rollatini is a little different. Instead of traditional pasta, we’re using thinly sliced zucchini, making this dish a lighter, healthier option that’s still packed with flavor. Zucchini Roll-Ups, or Zucchini Rolls, are perfect for those seeking a low-carb, keto-friendly, or vegetarian meal that doesn’t skimp on cheesy goodness.
The filling is a delightful combination of ricotta, feta, mozzarella, and baby spinach, offering a rich and creamy texture without feeling too heavy. The homemade tomato sauce, infused with garlic and herbs, adds a tangy balance to the cheesy filling, making every bite satisfying. This recipe is simple to prepare, and by swapping out pasta for zucchini, you’re cutting down on carbs while still indulging in a comforting, baked dish.
What Are Zucchini Roll Ups?
What Are Zucchini Roll-Ups?
Zucchini Roll-Ups, or Zucchini Rollatini, are a healthy, low-carb alternative to traditional pasta dishes. Thin zucchini slices are rolled up with a creamy cheese filling and baked in tomato sauce. This dish is a lighter, keto-friendly version of lasagna rolls, offering the same comforting flavors with fewer carbs and more veggies, making it perfect for a nutritious yet indulgent meal.
Ingredients for Zucchini Rolls
Zucchini: Zucchini is the star of the dish, replacing traditional pasta in these zucchini rolls. Its thin slices act as a low-carb, healthy alternative to lasagna noodles or pasta sheets. Zucchini adds a mild flavor and a tender texture that complements the creamy filling and rich sauce./
Salt: Helps draw out excess moisture from the zucchini, preventing the dish from becoming watery during baking.
Olive Oil: Adds richness to the sauce and is used to sauté the onions and garlic, creating a flavorful base.
Onion: Provides sweetness and depth to the tomato sauce, enhancing the overall flavor profile.
Garlic: Adds a sharp, aromatic flavor to the sauce, balancing the sweetness of the onions and tomatoes with its pungency.
Tomato Sauce: The main component of the sauce, offering acidity and body that balances the richness of the cheese filling and complements the zucchini.
Dried Thyme and Oregano: Infuse the tomato sauce with earthy, herbaceous notes, creating classic Italian flavors.
Salt and Black Pepper: Used to season both the sauce and the filling, ensuring a balanced, well-seasoned dish.
Ricotta Cheese: Forms the creamy base of the filling, giving it a light, smooth texture that pairs well with the zucchini.
Feta Cheese: Adds a tangy, salty flavor to the filling, offering contrast to the creamy ricotta and mozzarella.
Mozzarella Cheese: Used both in the filling and as a topping. It melts beautifully, creating a creamy texture inside and a golden, bubbly crust on top.
Parmesan Cheese: Adds a nutty, savory richness to the filling and topping, enhancing the dish with its umami flavor.
Baby Spinach: Provides freshness and adds nutrients like iron and vitamins to the filling. When wilted, it integrates smoothly with the cheeses.
Lemon Zest: Brings a bright, citrusy flavor to the filling, cutting through the richness of the cheeses and adding a refreshing element.
Black Pepper and Optional Spices: Enhance the flavor of the filling by adding warmth and complexity. You can customize the filling with your choice of spices for extra flavor.
How to Make Zucchini Rollatini?
1. Prepare the Zucchini
The first step is slicing the zucchini thinly using a mandolin or sharp knife. Lay the slices on a baking rack, sprinkle with salt, and let them sit for 15-20 minutes to release moisture. Then, blot with a paper towel to remove excess water and salt.
2. Prepare the Filling
While the zucchini rests, mix ricotta, feta, parmesan, and mozzarella in a bowl. Add lemon zest, black pepper, and your favorite spices. Wilt the spinach, chop, and combine with the cheese mixture. Taste for seasoning, then transfer the filling to a pastry bag or use a spoon.
3. Roll the Zucchini
Here’s where it gets unique! Roll the thin zucchini slices into tubes and arrange them tightly in a 9-inch dish with tomato sauce at the bottom. Fill each roll with the cheesy filling using a pastry bag or spoon.
4. Bake and Serve
Once filled, top the zucchini rolls with mozzarella and parmesan. Bake at 375°F (190°C) for 25-30 minutes until golden and bubbly. Let cool slightly before serving for a crispy, cheesy, and comforting dish.
Variations & Substitutions for Zucchini Roll-Ups Recipe
This versatile Zucchini Roll-Ups recipe can easily be adapted to fit different dietary preferences and needs. Whether you’re looking for a vegetarian, keto-friendly, or even a vegan version, here are a few ideas:
1. Keto Zucchini Rolls:
To keep this recipe low-carb, it’s already perfect as is! The zucchini replaces pasta, making it a great option for keto or low-carb diets. If you’d like to add more protein and fats, consider adding cooked ground meat, such as beef or turkey, into the cheese filling. This version of Keto Zucchini Rolls makes a filling and satisfying meal that aligns with your dietary goals.
2. Vegetarian Zucchini Lasagna Rolls:
If you’d like to keep the dish vegetarian but want to switch up the flavors, you can replace the feta with other cheeses like cottage cheese or mascarpone for a creamier texture. You can also experiment by adding mushrooms or bell peppers into the filling for a heartier and more nutritious dish. This alternative is a great take on Zucchini Lasagna Rolls while keeping it veggie-focused.
3. Vegan Zucchini Rollatini:
For a vegan version of Baked Zucchini Rolls, replace the ricotta and mozzarella with plant-based cheese alternatives, which are widely available. You can also make your own vegan ricotta using tofu, nutritional yeast, and lemon juice for a similar creamy texture. Additionally, replace parmesan with a vegan cheese or a sprinkle of nutritional yeast for that cheesy flavor. Amp up the veggies by adding roasted peppers, zucchini, or mushrooms to the filling for extra flavor and texture.
4. Gluten-Free Zucchini Rollatini:
This Zucchini Roll Ups Recipe is naturally gluten-free, as the zucchini replaces pasta sheets. Just be sure to check the labels on any store-bought cheese or tomato sauce to ensure they are gluten-free.
5. Extra Veggie Version:
For an even healthier twist, add more vegetables to the filling. You can incorporate finely chopped mushrooms, bell peppers, or zucchini into the cheese mixture for added nutrients. This version of Low-Carb Zucchini Recipes is perfect for anyone looking to sneak in extra veggies while keeping the dish light and flavorful.
These simple variations allow you to enjoy these delicious Baked Zucchini Rolls in different ways, depending on your dietary preferences or what ingredients you have on hand.
Tips for Success
To ensure your Zucchini Roll-Ups come out perfect every time, here are some helpful tips:
1. Slice the Zucchini Thin and Evenly:
For the best results, use a mandolin to create uniform, thin zucchini slices. This makes it easier to roll the zucchini and ensures even cooking. If the slices are too thick, they may break when rolling, and if too thin, they may become soggy.
2. Remove Moisture from the Zucchini:
Sprinkling salt on the zucchini slices helps draw out excess water, which prevents the dish from becoming watery during baking. Let the slices sit for 15-20 minutes, then blot with a paper towel to remove the moisture and salt. This step is crucial for maintaining the texture of your Baked Zucchini Rolls.
3. Taste and Adjust the Filling:
Before filling the zucchini, make sure to taste the cheese mixture. Adjust the seasoning by adding more salt, black pepper, or your favorite spices. You want the filling to be flavorful enough to complement the mild zucchini and tomato sauce.
4. Use High-Quality Cheese:
For the best flavor, opt for fresh, high-quality cheeses. Fresh ricotta and mozzarella will give the filling a rich, creamy texture, while parmesan adds a nice sharpness. The better the cheese, the more delicious your Zucchini Lasagna Rolls will be.
5. Don’t Overcrowd the Baking Dish:
When placing the zucchini rolls in the dish, arrange them tightly but leave a little room for the sauce to bubble around them. This ensures even cooking and allows the flavors of the sauce to meld with the rolls.
6. Get Creative with Spices:
While the recipe includes lemon zest and black pepper, feel free to get creative by adding herbs like basil, parsley, or nutmeg to the filling. Spices like paprika or chili flakes can add a bit of heat and depth to your Zucchini Roll Ups Recipe.
7. Let the Dish Rest Before Serving:
Once the zucchini roll-ups are baked and golden on top, let the dish rest for 5-10 minutes before serving. This allows the flavors to settle, and the cheese filling to firm up slightly, making it easier to serve.
How to Store Zucchini Roll Ups
Refrigerating:
To store leftover Zucchini Roll-Ups, allow the dish to cool completely. Then, transfer the rolls to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days. When ready to enjoy again, reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
Freezing:
Zucchini Rollatini can also be frozen, either before or after baking. If freezing before baking, assemble the dish and cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw it overnight in the fridge before baking as directed.
If freezing after baking, let the dish cool completely, then wrap tightly and freeze. To reheat, thaw overnight and bake in the oven at 350°F (175°C) until heated through.
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Zucchini Roll Ups Recipe | Zucchini Rollatini
Ingredients
For the zucchini:
- 4 Zucchinis thinly sliced
- Salt
For the sauce:
- 3 tablespoons Olive oil
- 1 Onion chopped
- 2-3 Garlic cloves minced
- 21 oz Tomato sauce
- 1 Dried thyme
- 1 teaspoon Oregano
- Salt to taste
- Black pepper to taste
For the filling:
- 14 oz (400 g) Ricotta cheese
- 7 oz (200 g) Feta cheese
- 170 g Mozzarella cheese divided
- 4 tablespoons Parmesan divided
- 100 g Baby spinach
- Lemon zest
- Black pepper
- Spices of choice
Instructions
- Using a mandolin or a sharp knife, slice the zucchini into thin slices. Place the zucchini slices on a baking rack and sprinkle with salt from both sides. Allow to sit for 15-20 minutes to release its moisture. Then remove the salt and the moisture using a paper towel.
Make the sauce:
- In a pan, heat 2-3 tablespoons of olive oil, add chopped onion and sauté until golden, about 6-7 minutes, add garlic and cook for 2 minutes. Add tomato sauce, thyme, oregano, salt, black pepper, mix and cook for 5 minutes. Set aside.
Make the filling:
- In a large bowl mix ricotta cheese, feta cheese, 2 tablespoons of parmesan, 2oz (60 grams) of shredded mozzarella, lemon zest and black pepper. Note: at this stage, you can add any spices that you like. Taste to check the seasoning, if needed add more spices.
- In a pan cook spinach for 4-5 minutes, until wilted. Transfer the spinach to a cutting board and roughly chop. Add chopped spinach to the cheese mixture and mix until combined.
- Transfer the filling into a pastry bag.
- Preheat oven to 375F (190C).
Assembly:
- Spread a quarter of the sauce on the bottom of a 9-inch (24cm) diameter pan. Take zucchini slices and roll them into tubes. Arrange them tightly on top of the sauce. Fill each tube with the cheese mixture.
- Sprinkle some about 3oz (120g) of shredded mozzarella cheese on top, sprinkle 2 tablespoons grated parmesan.
- Bake until melted, about 25-30 minutes or until melted and golden.
Video
Notes
- FAQs: Make sure you read the FAQs for this recipe, which are located below the recipe box, for additional tips and troubleshooting! For extra tips and variations, read the whole article.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
Nutrition
FAQs for Zucchini Roll-Ups Recipe
Yes! You can prepare the zucchini rolls and assemble them in the baking dish up to 24 hours in advance. Just cover the dish with plastic wrap or foil and store it in the fridge. When you’re ready to bake, remove it from the fridge, allow it to come to room temperature, and then bake as directed.
Absolutely. To freeze, assemble the dish but don’t bake it. Cover tightly with plastic wrap and aluminum foil, then store in the freezer for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge and then bake as usual. Freezing after baking is also an option, but the zucchini may become slightly softer.
The key is to salt the zucchini slices and let them sit for 15-20 minutes to release their moisture. Then, blot the slices dry with paper towels. This step is crucial to avoid a watery dish. Also, avoid using watery sauces and cheese that may release excess liquid during baking.
Yes! If you’re looking for alternatives to zucchini, you can use thin slices of eggplant or yellow squash. These veggies work similarly and will still give you a delicious low-carb dish, making it a great option for Low-Carb Zucchini Recipes or Keto Zucchini Rolls variations.
If you’re not a fan of ricotta or want a different texture, cottage cheese or mascarpone can be great alternatives. For a vegan version, you can use tofu blended with nutritional yeast and lemon juice to create a dairy-free ricotta alternative.
Yes! For a heartier dish, you can add cooked ground beef, turkey, or sausage to the cheese filling. This adds more protein and flavor, making it similar to a traditional lasagna roll-up, but still using zucchini as a healthy base.
Yes, you can use store-bought tomato sauce to save time. Just make sure to choose a high-quality, low-sugar sauce for a healthier option. Homemade sauce will always give a fresher taste, but store-bought can be a convenient alternative.
Great recipe! Thanks
Looks great this recipe! I am intolerant to caseïne aka cheese and lactose. Have you hot an idea how I can replace all the cheese for something else?😬