Three Cheese Zucchini Rollatini (Involtini)

black cast iron pan with zucchini rollatini with red sauce in it on a brown wooden board and dark background.

Three Cheese Zucchini Rollatini (Involtini)

This cheesy zucchini rollatini is filled with cooked summer squash that is rolled up with herbs, three Italian cheeses, and then served with rich marinara. It is so delicious, comforting, and naturally gluten-free!

Course Main Course

Cuisine American, Italian

Keyword zucchini involtini, zucchini rollatini

Freezer Friendly Yes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 97kcal

Author Bethany Kramer

Ingredients

3-4 medium to large zucchinis (or enough for 30 pieces of zucchini noodles)
1 1/2 cups tomato sauce/marinara
1 cup ricotta cheese see notes
1 cup Parmigiano Reggiano, finely grated and freshly grated - divided
2/3 cup mozzarella cheese
1 egg
3 Tablespoons fresh basil, chopped
2 Tablespoons fresh parsley, chopped
2-3 large garlic cloves, minced
1/4 teaspoon (each) salt & black pepper Plus more salt for the zucchini noodles

Instructions

Preheat oven to 425F.
Slice zucchini: First, removes stems from zucchinis and carefully use a mandoline to slice into 1/8 inch thin pieces (lengthwise). If using a knife, carefully try to slice them as close to 1/8 inch as possible.
Salt and quick-bake zucchini: Then lay zucchini noodles flat on a baking tray and dust with salt to help "sweat" excess moisture from noodles for about 5 minutes. Then bake zucchini for 1 minute *this helps soften them to roll properly and removes even more moisture*. Remove from oven and thoroughly pat dry with a paper towel. Note: if zucchini slices are thicker (especially if sliced by hand and not with a mandoline slicer) you may have to bake them for several minutes.
Mix ricottta filling ingredients: in a bowl, stir together ricotta, 1/2 cup Parmigiano Reggiano , chopped basil, chopped oregano, minced garlic, egg, and salt & black pepper.
Prepare baking dish: in a large baking dish or casserole dish, spread 1/2 cup (or more if needed) of tomato sauce. Set aside.
Fill and roll-up zucchini: Overlap two zuccchini slices to create one larger piece. Spread 1 Tablespoon of ricotta filling evenly over zucchini noodles, then gently roll up. Place the fold of the rollatini on the bottom to prevent it from unrolling. Arrange in baking dish with tomato sauce and repeat until noodles and ricotta filling are used up.
Add sauce & cheese: Then spoon 1-2 Tablespoons of tomato sauce over top of each rollatini. Add mozzarella and 1/2 cup parmesan cheese over top. Then bake uncovered for 25-30 minutes, or until cheese is browned and zucchini is cooked. Serve with fresh basil and enjoy!

Notes

Remove moisture from ricotta - on occasions, some ricotta can have a bit of excess moisture with it. Whenever using zucchini you want to ensure there is nothing that could cause the dish to become "watery". I recommend straining the ricotta in a fine mesh strainer or using paper towels to absorb the extra liquid.

My favorite marinara to use: for this recipe, I love using homemade tomato sauce, or to save time my favorite store-bought sauce. You can also spice things up and use our spicy arrabbiata tomato sauce!

What to serve it with - this dish goes perfect with pasta! We love using healthy chickpea noodles or regular pasta noodles with lots of marinara. You can also pair this with a salad like our Tuscan artichoke salad or Italian salad.

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