Baked Zucchini Rollatini with Spinach, Ricotta, Parmesan, and Mozzarella

A baking dish filled with zucchini roll-ups topped with chunky red tomato sauce, arranged neatly in rows and ready to be baked.

Baked Zucchini Rollatini with Spinach, Ricotta, Parmesan, and Mozzarella

Thin ribbons of zucchini rolled around a creamy three-cheese filling with spinach, lemon zest, and fresh herbs, tucked into marinara and baked under thick slices of melting mozzarella. This zucchini rollatini is a low-carb, gluten-free dinner that tastes like lasagna. No noodles, no breading, no frying required.

Course Main Course

Cuisine American

Keyword Zucchini Rollatini

Prep Time 30

Cook Time 25

Total Time 55

Servings servings, 3 rolls each

Calories 345kcal

Author Julia

Ingredients

3 medium zucchini or 4 small
1 cup whole-milk ricotta cheese
⅓ cup cooked and chopped spinach see note
¼ cup freshly grated Parmesan cheese
1 medium lemon and lemon zest
1 large egg
1 clove garlic grated
1 tablespoon chopped fresh parsley or basil
½ teaspoon sea salt plus more to taste
¼ teaspoon freshly ground black pepper
1 ½ cups marinara sauce
6 ounces low-moisture, part-skim mozzarella cheese sliced about ¼ inch thick
1 teaspoon extra virgin olive oil
¼ teaspoon red pepper flakes (optional)
grated Parmesan for topping

US Customary - Metric

Instructions

Preheat the oven to 375°F with the rack in the middle position.
Trim the ends and slice zucchini lengthwise into ribbons about ⅛-inch thick using a mandoline or sharp knife. You should have about 24 slices total. Place the ribbons on a clean kitchen towel, sprinkle lightly with salt, and let them sit for 10 minutes to release moisture.
In a mixing bowl, combine ricotta, spinach, Parmesan, lemon zest, egg, garlic, herbs, salt, and pepper. Stir until well blended.
Blot the zucchini ribbons with a towel to remove any moisture—this helps the rolls hold their shape and keeps excess liquid out of the pan.
Spoon about 1 cup of marinara into the bottom of an 8×10-inch or 9×9-inch oven-safe baking dish.
Working with two slices at a time, overlap them lengthwise to create a wider strip. Spread about 2 tablespoons of the cheese filling across one end of each double zucchini strip, then roll it up snugly and place it seam-side down into the baking dish. Repeat with the remaining zucchini slices to form 12 rollatini.
Spoon the remaining sauce on and around the rolls.
Top the dish with thick slices of mozzarella and drizzle with olive oil. Bake at 375°F for 25–30 minutes, or until the cheese is melted and browning at the edges and the sauce is bubbling. For more browning, broil for 1–2 minutes at the end.
Let the dish rest for 5–10 minutes before serving. Scatter fresh herbs and grated Parmesan over the top just before bringing it to the table.

Notes

Spinach: You'll need about ⅓ cup cooked, which is roughly 5 ounces of fresh spinach wilted in a pan, or about half a 10-ounce box of frozen spinach, thawed. Squeeze it very dry in a kitchen towel before adding it to the filling.
Zucchini: Choose straight, firm, medium zucchini. Oversized squash is seedy and watery in the center and won't produce clean ribbons.
Mozzarella: Low-moisture mozzarella sliced thick gives the best melt and browning. If using fresh mozzarella, pat it very dry first.
Ricotta. Whole-milk ricotta gives the creamiest, most stable filling. If yours looks watery in the container, drain it in a fine-mesh sieve for 15 minutes first.
Seam-side down, always. Gravity does the sealing for you.
Don't crowd the pan. An 8x10 or 9x9-inch dish fits 12 rolls snugly without squishing them. If your rolls are touching but not compressed, you've got it right.
Broil for the last minute or two if you want those dark, blistered edges on the mozzarella. Watch it closely — it goes from golden to gone fast.

FAQ (You Ask, I Answer)

My rolls fell apart. What happened? Usually one of three things: the ribbons were sliced too thick, the zucchini wasn't blotted dry, or the rolls went in seam-side up. All three are easy fixes next time.
Why is my dish watery? Almost always one of three things: the zucchini wasn't salted and blotted, the spinach wasn't squeezed dry, or you used fresh mozzarella without patting it down. Fix those and the pan comes out saucy, not soupy.
Can I use yellow summer squash? Absolutely. Yellow squash is slightly softer and a touch sweeter, so handle the ribbons gently. A pan of half green, half yellow rolls is gorgeous.
Can I prep this as a casserole instead of rolls? You can. Layer the zucchini ribbons, filling, and sauce like a lasagna in the same dish and bake for the same amount of time. Less pretty, faster to assemble, just as good.
How many rollatini does this make? Twelve rolls, which serve 4 people at 3 rolls each as a main course, or 6 people as a side.

Storage Instructions

Refrigerator: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 12–15 minutes.
Freezer: Freeze before baking, not after. Assemble, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F for 45–50 minutes, covered for the first 30.
Make ahead: Assemble up to 8 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time if baking from cold.

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