Zucchini Roll-Ups

Zucchini Roll-Ups (Zucchini Rollatini) – Easy, Healthy & Cheesy Recipe

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Why You’ll Love This Recipe

  • Low-carb and gluten-free alternative to pasta
  • Rich, creamy, and comforting
  • Perfect for meal prep or dinner parties
  • Packed with vegetables and protein
  • Customizable (vegetarian or with meat)

Ingredients

For the Zucchini

  • 4 medium zucchini (thinly sliced lengthwise)
  • Salt (to remove excess moisture)

For the Tomato Sauce

  • 2–3 tbsp olive oil
  • 1 onion, finely chopped
  • 2–3 garlic cloves, minced
  • 600 g (about 21 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt & black pepper to taste

For the Filling

  • 400 g ricotta cheese
  • 200 g feta cheese
  • 170 g mozzarella cheese (divided)
  • 4 tbsp grated Parmesan
  • 100 g fresh spinach
  • Lemon zest (optional but recommended)
  • Black pepper
  • Optional: egg or herbs (basil, parsley)
Zucchini Roll-Ups

Step-by-Step Instructions

1. Prepare the Zucchini

  • Slice zucchini into thin strips using a mandoline or knife
  • Sprinkle with salt and let sit for 15–20 minutes
  • Pat dry with paper towels
  • 👉 This step removes excess water and prevents soggy roll-ups.

2. Make the Tomato Sauce

  • Heat olive oil in a pan
  • Sauté onion until soft
  • Add garlic and cook for 1–2 minutes
  • Pour in tomato sauce, add herbs, salt, and pepper
  • Simmer for 5–10 minutes
Zucchini Roll-Ups

3. Prepare the Filling

  • In a bowl, mix:
    • Ricotta
    • Feta
    • Parmesan
    • Half of the mozzarella
  • Cook spinach briefly, chop, and add to mixture
  • Add lemon zest and seasoning
  • 👉 The creamy ricotta-based filling is the classic base for rollatini dishes.

4. Assemble the Roll-Ups

  • Spread a layer of tomato sauce in a baking dish
  • Lay zucchini slices flat
  • Add 1–2 tablespoons of filling
  • Roll tightly and place seam-side down in dish

5. Bake

  • Top with remaining mozzarella and Parmesan
  • Bake at 190°C (375°F) for 25–30 minutes
  • Until golden, bubbly, and slightly crispy
Zucchini Roll-Ups

Tips for Perfect Zucchini Roll-Ups

  • Slice zucchini very thin (important for easy rolling)
  • Always remove excess moisture
  • Use thick tomato sauce to avoid watery texture
  • Slightly pre-bake zucchini (optional) for better texture
  • Let dish rest 5–10 minutes before serving

Variations

1. Meat Version

Add cooked ground beef or sausage to the sauce for a richer dish.

2. Keto Version

Use full-fat cheese and skip any added sugar in sauce.

3. Vegan Option

Replace cheese with:

  • Cashew ricotta
  • Vegan mozzarella

How to Serve

  • With a fresh green salad
  • Alongside grilled chicken or fish
  • As a main vegetarian dish
  • With garlic bread (if not low-carb)

Storage & Meal Prep

  • Store in fridge: up to 3 days
  • Freeze: up to 2 months
  • Reheat: oven or microwave

Nutritional Benefits

  • Low in carbs (zucchini replaces pasta)
  • High in protein (cheese filling)
  • Rich in vitamins (A, C, potassium)
  • Light but satisfying

FAQ

Can I make zucchini roll-ups ahead of time?

Yes, assemble them and refrigerate before baking.

Why are my zucchini roll-ups watery?

Because zucchini wasn’t salted and dried properly.

Can I use eggplant instead?

Yes, eggplant is the traditional option.

Do I need a mandoline slicer?

Not necessary, but it helps get thin, even slices.

Final Thoughts

Zucchini roll-ups are the perfect balance between healthy and indulgent. You get all the comfort of lasagna, but with fewer carbs and more nutrients. Whether you’re cooking for yourself or hosting guests, this dish is always impressive and delicious.

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