Six Cheese Zucchini Rollatini's
Serves: 4
  • 5 - 6 small zucchini, ends trimmed (or 2 -3 large zucchini for larger rolls)
  • 1 tablespoon olive oil
  • ½ sweet onion, minced
  • 2 garlic cloves, minced
  • 1½ cups smooth ricotta cheese
  • 1 large egg, beaten
  • 1 cup shredded Italian four cheese blend
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley, minced
  • ¼ teaspoon chili flakes
  • Kosher salt and freshly ground black pepper
  • 2 cups marinara sauce
  • ⅓ cup grated fresh Parmesan cheese
  • Garnish with fresh basil
  1. Preheat the oven to 375F and lightly grease a 7 x 11 inch ceramic casserole dish with non-stick cooking spray.
  2. Thinly slice the zucchini lengthwise. Use a mandolin or vegetable peeler and try to get them to about ⅛ inch in thickness. This will ensure that the zucchini rolls up without snapping in half. You should get 8 to 10 slices per zucchini.
  3. Heat the olive oil in a medium sauté pan over medium heat. Add the onion and sauté until translucent and nicely browned, about 4 to 5 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute more. Remove from heat.
  5. In a medium bowl, stir the onion and garlic with the ricotta, egg and shredded four cheese blend. Season with oregano, parsley, chili flakes, salt and pepper.
  6. Pour 1 cup of marinara sauce into the prepared casserole dish and spread it out.
  7. Place a slice of zucchini on a cutting board or large platter.
  8. Place 1 tablespoon of the cheese filling at the shortest end of the zucchini slice then roll the zucchini into a tight spiral. (NOTE - If the zucchini slices are larger, use 2 tablespoons of the filling for each roll) Place each roll into the prepared dish.
  9. Repeat with the remaining zucchini and filling.
  10. Pour the remaining cup of marinara sauce evenly over the zucchini spirals, then sprinkle with an even layer of fresh Parmesan cheese.
  11. Place the casserole into the oven and bake until the cheese on top is golden brown and the zucchini is tender, 35 to 40 minutes. Let sit for five minutes, garnish with basil and serve warm.