Zucchini roll-ups in a baking dish.

Zucchini Rollatini Rosettes with Bright Tomato Sauce

These zucchini rollatini rosettes are light and delicate, filled with creamy ricotta spinach filling and baked in bright marinara sauce.

Zucchini rollatini in a tomato sauce.

These zucchini roll-ups are light and delicate, filled with creamy ricotta spinach filling and baked in bright marinara sauce.

In midsummer, the zucchini season is in full swing; stores and farmer’s markets offer various types and varieties of summer squashes. This recipe is a good one to have whether you are an avid gardener that grows zucchini or a farmer’s market shopper.

What Do I Need to Make Zucchini Rollatini Rosettes?

Zucchini ricotta, mozzarella, pecorino romano, spinach rollups ingredients.

Grocery and Pantry List

  • Zucchini
  • Ricotta
  • Cheese Blend (mozzarella, pecorino romano, parmesan)
  • Spinach
  • Crushed tomatoes
  • Onion and garlic
  • Salt and pepper
  • Oil

Kitchen tools used

Mandolin slicer
Oven proof baking dish

Step-by-step: How to Make Zucchini Rollatini

Step 1: Slicing and frying the zucchini

Sliced zucchini.

Trim the ends off of the zucchini and slice lengthwise on a mandolin about 1/4-inch thick. You will need 16 slices to make this dish.

Zucchini slices are frying in a oil.

Heat grape-seed or any vegetable oil; once the oil is hot, carefully slide the slices into the oil. Don’t overcrowd and let the first batch fry 2-3 minutes. With thongs turn and fry the other side. Remove and place the ready slices of the zucchini on a wire rack or towel. 

Fried zucchini on a wire rack.

Repeat until all the slices are done.

Step 2: Making ricotta and cheese Filling

Cheese filling.

Blench the spinach until wilted 1-2 minutes. Squeeze out the water and roughly chop. Combine ricotta, mozzarella, and stir in the chopped spinach.
Grate pecorino romano cheese, season with salt and pepper and mix until combined.

Step 3: Making marinara sauce

Make a quick making marinara sauce using canned tomatoes.  

Step 4: Spreading the cheese filling

Dollop cheese filling and spread on each zucchini slice.

Spinach ricotta cheese filling spread on fried zucchini.

Spread the filing from one end to the other.

Close-up of the zucchini rollatini

Spoon ready marinara sauce into a baking dish about an half inch (too much sauce and this will be too watery – be careful). Roll the zucchini slices into bundles and nestle them into the sauce.

Cover with a foil and bake for 30 minutes. Remove the foil and broil for 3-5 minutes.

Zucchini rollatini in a marinara sauce.

Tips and Wisdom from Cafe Osharak

  • Chooses zucchini that have a similar thickness.
  • Using a mandolin makes the job easy. But a sharp knife can also do the job. Make sure you slice them into even 5 mm (¼ inch) slices. 
  • I prefer the oil frying method but you can roast the slices in the oven at 400 ° F for 20-25 minutes rotating them a few times.

Can you make zucchini rollatini ahead?

This is a perfect dish to make ahead of time. All the components of the dish (fried slices of zucchini, cheese filling and marinara sauce) can be made 3-5 days in advance.

Assembled dish can be stored in the refrigerator for several hour but it will require longer cooking time.

The leftover zucchini rollatini reheats well too.

More Recipes to Try From Cafe Osharak

If you try out this recipe, we would be delighted to hear from you. Share your thoughts in the comments below and let us know how it turned out for you. Your feedback is important to us, and we’re always excited to learn if you found the recipe delicious and straightforward to prepare. Additionally, if you have any creative variations or ideas to enhance the recipe, we welcome your suggestions. We appreciate your support and look forward to hearing from you!

Zucchini Rollatini Rosettes with Bright Tomato Sauce

These zucchini rollatini rosettes are light and delicate, filled with creamy ricotta spinach filling and baked in bright marinara sauce.
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Zucchini roll-ups in a baking dish.
Prep Time:45 minutes
Cook Time:30 minutes
Course
Main Course
Cuisine
Italian
|
Mediterranean

Ingredients

  • 3-4 zucchini
  • ½ cup grape-seed oil for frying

Cheese filling

  • 1 cup Ricotta cheese
  • ¾ cup Mozzarela cheese
  • ¼ Pecorino Romano
  • 6 oz Spinach
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Marinara sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1/2 shallot
  • 2 cups crushed tomatoes
  • 6-7 Basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Frying zucchini:

  • Trim the ends off of the zucchini and slice lengthwise on a mandolin or with a sharp knife into 1/4-inch thick slices.
  • You will need 16 slices.
  • Heat the grape-seed or any vegetable oil. Once the oil is hot, carefully slide the slices into the oil. Don’t overcrowd and let the first batch fry 3-4 minutes until golden. With thongs, turn and fry the other side. Remove and place the ready slices of the zucchini on a wire rack or towel.
  • Repeat until all the slices are done.

Making Ricotta and Cheese Filling:

  • Blanch the spinach until wilted 1-2 minutes. Squeeze out the water and roughly chop.
  • Combine ricotta, mozzarella, and pecorino romano cheese and stir in the chopped spinach.
  • Season with salt and pepper.

Making Marinara Sauce:

  • Heat the oil and add minced garlic and finely diced shallots.
  • Saute for 2-3 minutes until translucent and soft.
  • Pour in the crushed tomatoes and add the seasoning.
  • Bring it to a boil and let it simmer for 2-3 minutes.
  • Add the basil and turn the heat off.

Nutrition

Calories: 280kcal | Carbohydrates: 18g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 1553mg | Potassium: 1079mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4993IU | Vitamin C: 51mg | Calcium: 348mg | Iron: 4mg
Servings: 4
Calories: 280kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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