I first fell for zucchini rollatini during a late-summer dinner when my garden was overflowing with squash and I was craving something undeniably cheesy without feeling heavy. The combination of grilled zucchini, a savory basil-ricotta filling, and bubbling marinara with a shower of mozzarella hits that sweet spot of comfort and freshness. It is the kind of cozy Italian bake you can pull together on a busy weeknight, yet it still feels special enough for a weekend dinner with friends.

What won me over is the texture. Grilling the zucchini first keeps each roll firm-tender, never soggy, so the ricotta stays creamy and the edges caramelize under the cheese. The first time I served it, my family devoured the whole pan, each of us stealing an extra roll as soon as it came out of the oven. With simple pantry-friendly ingredients and quick cooking, this is the dish I reach for when I want a lively, veggie-forward meal that tastes like a hug from an Italian nonna.

Ingredients

• Zucchini: Choose two large, straight zucchini, about 14 ounces each, for even 1/4-inch slices. Firm, glossy skin with no soft spots gives you sturdy strips that roll without tearing.
• Ricotta cheese: Part-skim ricotta (I like Polly-O) keeps the filling creamy yet light. Drain off excess whey if it looks watery so the rolls bake cleanly.
• Pecorino Romano: Salty and sharp, this cheese seasons the filling deeply. Grate it fine for even distribution and a pleasantly savory finish.
• Mozzarella: Shredded low-moisture mozzarella melts into stretchy pools on top. Measure by weight when possible; 3 ounces equals about 3/4 cup.
• Marinara sauce: A quick marinara or a good jarred option works. Look for clean tomato flavor, minimal sweetness, and no thickeners for the best texture.
• Fresh basil: Chopped basil brightens the filling. Buy a small bunch with vibrant leaves and add a few extra for garnish if you like.
• Egg: One large egg binds the ricotta filling so it sets slightly and slices neatly, without becoming dense.
• Garlic: One minced clove infuses the filling with gentle aromatics. Freshly minced garlic tastes cleaner than pre-chopped.
• Kosher salt and black pepper: Season in layers to enhance the zucchini and the creamy filling without overwhelming the fresh flavors.

Instructions

Prep the dish and oven: Preheat the oven to 400°F. Spread 1/4 cup marinara sauce over the bottom of a 13 x 9-inch baking dish to lightly coat it. This creates a flavorful cushion that prevents sticking and gently steams the rolls as they bake. Slice the zucchini: Trim ends and slice each zucchini lengthwise into 1/4-inch thick strips until you have 12 similar pieces. A mandoline (I use OXO) makes uniform slices that roll evenly; a steady hand with a chef’s knife works too. Season and grill the strips: Season both sides with 1/2 teaspoon kosher salt and black pepper. Heat a grill pan over high and grill 2 minutes per side until pliable with clear grill marks. This step reduces moisture so the baked rolls stay firm, not watery. Make the basil-ricotta filling: In a medium bowl, beat 1 egg. Stir in 2/3 cup ricotta, 1/2 cup grated Pecorino Romano, 1/4 cup chopped basil, 1 minced garlic clove, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix until smooth and well combined. Fill the zucchini strips: Pat zucchini dry if glossy with moisture. Spread about 1 1/2 tablespoons filling along each strip, edge to edge, for even rolls. Avoid overfilling so the spirals hold together and bake neatly. Roll and arrange: Roll each strip gently from the narrow end and place seam side down in the prepared dish. Space them closely so they support each other and stay upright during baking. Sauce, cheese, and cover: Top each roll with about 1 tablespoon marinara and 1 tablespoon shredded mozzarella. Cover the dish tightly with foil to trap heat and melt the cheese evenly without drying the edges. Bake and serve: Bake for 20 minutes, until the cheese is hot and melted and the filling is set. Let rest 3 to 5 minutes before serving so the rolls hold their shape. Add extra Pecorino if desired.

Storage Tips

Cool the rollatini to room temperature, then cover and refrigerate for up to 3 days. For best results, store directly in the baking dish with a tight foil wrap or transfer to a lidded glass container to prevent tomato acidity from reacting with metal. Reheat covered at 350°F for 12 to 15 minutes until hot and melty. Individual portions also reheat well in the microwave at 60 to 90 seconds on medium power, then finish under the broiler for 1 minute to revive the top. While you can freeze baked rollatini for up to 2 months, the zucchini softens after thawing. If freezing, cool completely, wrap tightly, thaw overnight in the refrigerator, and reheat covered at 350°F until hot.

Ingredient Substitutions

No ricotta on hand? Cottage cheese blended until smooth makes a great stand-in; use 2/3 cup and strain off excess liquid. Swap Pecorino Romano with Parmesan at a 1:1 ratio for a milder, nutty profile. If you prefer a dairy-free topping, use your favorite plant-based mozzarella and a creamy almond ricotta, then omit the egg and add 1 tablespoon fine breadcrumbs or a dairy-free binder to help set the filling. Out of basil? Use 1 tablespoon chopped parsley plus a pinch of dried oregano. If your marinara is very thick, thin with 1 to 2 tablespoons water so the rolls do not dry out during baking.

Serving Suggestions

Serve these rolls with a simple green salad dressed in lemon and olive oil to balance the richness, or spoon them over a bed of warm polenta for a heartier plate. A side of garlicky sautéed spinach or roasted broccolini complements the basil and tomato flavors beautifully. For a dinner-party look, garnish with torn basil leaves, a drizzle of good extra-virgin olive oil, and a final snowfall of Pecorino Romano. Crusty bread is optional but perfect for mopping up saucy corners. Pair with a bright Italian white like Pinot Grigio or a light red such as Chianti.

Cultural Background

Rollatini takes inspiration from Italian involtini, a family of dishes where thin slices of vegetables or meat are wrapped around a savory filling. While traditional versions often use eggplant, zucchini has become a beloved modern twist, especially in Italian-American kitchens, for its mild flavor and tender bite. The basil-ricotta filling nods to classic lasagna tastes in a fresher, lighter format. Baking in marinara with mozzarella evokes the comforting spirit of Parmigiana dishes, but without breadcrumbs or frying. It is a weeknight-friendly interpretation that keeps the soul of Italian comfort while leaning into seasonal produce.

Seasonal Adaptations

In summer, add chopped sun-dried tomatoes to the filling and finish with fresh basil ribbons. When fall rolls in, stir a pinch of red pepper flakes into the marinara for warmth and swap basil for sage for an earthier note. During the holidays, a sprinkle of lemon zest over the finished bake brings a festive brightness. If zucchini are small in winter, slice them slightly thinner and overlap two shorter strips before rolling to maintain portion size. For spring, fold in a tablespoon of chopped parsley or chives to echo the season’s freshness.

Meal Prep Tips

For make-ahead ease, grill the zucchini and mix the filling up to 24 hours in advance; store separately, covered, in the refrigerator. Assemble the rolls in the morning, cover, and refrigerate until dinner. Bake straight from the fridge, adding 3 to 5 extra minutes to account for the colder start. Alternatively, assemble and bake fully, then portion into airtight containers for 3 days of lunches. Reheat covered at 350°F or microwave on medium power, and add a fresh basil garnish before serving. If taking to-go, pack extra marinara in a small container to re-moisten when reheating.

There is something so rewarding about serving a dish that looks as pretty as it tastes. Whether you are feeding family on a Tuesday or setting out a weekend spread for friends, these cheesy, basil-kissed zucchini rolls bring warm, simple joy to the table. Make them once and they will quickly become a beloved regular.