Ingredients
For the zucchini
- 3–4 medium zucchini
- 1 tsp salt
- 1 tbsp olive oil
Cheese filling
- 15 oz (425 g) ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley or basil, chopped
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt
For assembly
- 2 cups marinara or tomato sauce
- 1 cup shredded mozzarella
- 2 tbsp grated Parmesan
- Fresh basil, for garnish
- Black pepper, optional
Instructions
1. Prepare the zucchini
Wash and trim the zucchini. Using a mandoline or sharp knife, slice lengthwise into thin strips, approximately ⅛ inch (3 mm) thick.
Lay the slices on a clean towel or paper towels. Sprinkle lightly with salt and let them sit for 10–15 minutes. Pat dry thoroughly. This removes excess moisture and helps prevent watery roll-ups.
2. Make the filling
In a bowl, combine:
- Ricotta
- 1 cup mozzarella
- Parmesan
- Egg
- Garlic
- Herbs
- Italian seasoning
- Salt and pepper
Mix until creamy and evenly combined.
3. Soften the zucchini
For easier rolling, lightly brush the zucchini strips with olive oil and either:
- Grill/pan-sear for about 1 minute per side, or
- Bake at 400°F (200°C) for 5–7 minutes.
The zucchini should be flexible but not completely cooked.
4. Assemble
Spread about 1½–2 cups marinara over the bottom of a baking dish.
Place a zucchini strip flat on a board. Add approximately 1½ tablespoons of cheese filling near one end.
Roll the zucchini tightly into a spiral and place it seam-side down in the baking dish.
Repeat with the remaining zucchini.
5. Add sauce and cheese
Spoon a little additional marinara over the tops of the rolls. Sprinkle evenly with the remaining 1 cup mozzarella and 2 tbsp Parmesan.
6. Bake
Cover loosely with foil and bake at:
375°F (190°C) for 20 minutes.
Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
For extra browning, broil for 1–2 minutes at the end—watch closely.
7. Rest and serve
Let the zucchini rolls rest for 5 minutes. Garnish with fresh basil and a little Parmesan or black pepper.
Nut & allergen information
- Peanuts: None
- Tree nuts: None in the ingredients
- Gluten: Naturally gluten-free, provided your marinara and cheeses are gluten-free
- Egg: Contains egg
- Dairy: Contains ricotta, mozzarella, and Parmesan
- Vegetarian: Yes
- Vegan: No
For a nut-free diet: Use products labeled appropriately if there is a severe allergy, because prepared sauces and packaged cheeses can have “may contain” or shared-facility warnings.
Approximate nutrition
Per serving, assuming 6 servings:
- Calories: ~330–380 kcal
- Protein: ~20–23 g
- Carbohydrates: ~14–18 g
- Fat: ~22–26 g
- Fiber: ~3–4 g
- Sodium: ~650–850 mg
Nutrition varies substantially with the brands and amounts of cheese and marinara used.
Best tip: The most important step is patting the zucchini very dry after salting. It makes a big difference in keeping the finished dish cheesy rather than watery.