Zucchini Rollatini

  • Ready in: 30 minutes
  • Serves: 3
  • Complexity: very easy
  • kcal: 318
Zucchini Rollatini


  • 2 large, zucchini, cut lengthwise in 12 x 6 mm slices
  • SIDS SALT & PEPPER to taste
  • 1 cup marinara sauce
  • 1 large egg
  • ⅔ cup ricotta cheese
  • ½ cup grated Pecorino Romano cheese, plus
  • ¼ cup chopped basil
  • 1 garlic clove, minced
  • ¾ cup shredded mozzarella


  1. Preheat the oven to 200°C. Spread ¼ cup marinara sauce on the bottom of a 23 x 33 cm baking dish.
    Cut the zucchini lengthwise into 6 mm slices to a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
    Season both sides of the zucchini with ½ tsp
    SIDS SALT & PEPPER to taste, then grill on a 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.
    In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, ¼ tsp
    Spread the ricotta mixture (about 1½ tablespoons each) evenly onto each zucchini slice, spreading to cover.
    Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
    Bake 20 minutes, until the cheese is hot and melted.