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  • Writer's pictureCoach Kate

Zucchini Rollatini

Updated: Jun 24, 2021

In following with my "no carb" for dinner rule I found this amazing zucchini rolatini recipe! OMG there is such flavor and goodness in here. I think next time I will even add in spinach to the mix for extra flavor and nutrition. The kids even ate it and didn't I'll take that!


  • 2 Large (1 oz each) zucchini cut lengthwise into 12 inch slices. If smaller then do more, I did 16 with these.

  • 1/2 teaspoon kosher salt & black pepper to taste.

  • 1 cup of marinara sauce (I used organic from Aldi)

  • 1 large egg

  • 2/3 cup part skim ricotta cheese

  • 1/2 cup of Parmesan cheese

  • 1/4 cup basil or Italian herbs

  • 1 garlic clove minced

  • 3/4 cup shredded mozzarella cheese


  1. Peheat oven to 400. Spread 1/4 cup marinara sauce on bottom of 13x9 pirex.

  2. Cut zucchini length wise into 1/4 inch thick slices until you have a total of 12 slices about the same size. It's easiest to do this with a mandolin.

  3. Season both sizes of zucchini with 1/2 tsp of salt and pepper, then grillon grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

  4. In a medium bowl, beat egg then mix together with ricotta cheese, parmesan, basil, garlic plus salt and pepper.

  5. Spread the ricotta mixture evenly onto each zucchini slice and roll up.

  6. Arrange them seamside down on the prepared dish. Top each with marinara sauce. Top with cheese.

  7. Bake 20 minutes or until cheese is hot and melted.

Enjoy with cucumber tomato salad and some cauliflower bread sticks for the win!

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