Zucchini Rollatini with Ricotta & Spinach

🍃 Zucchini Rollatini with Ricotta & Spinach

Mediterranean • Low Carb • Vegetarian • Gluten-Free

✨ Description

Zucchini Rollatini is a classic Mediterranean-inspired dish where thin slices of zucchini are rolled around a creamy ricotta–spinach filling, baked gently in a light tomato sauce. It delivers all the comfort of lasagna—without pasta—making it ideal for low-carb, Mediterranean, or weight-friendly lifestyles. Fresh herbs, olive oil, and cheese give it rich flavor while keeping it wholesome and satisfying.

---

🧾 Ingredients (Serves 4)

Zucchini Rolls

• 3 large zucchini, sliced lengthwise into thin strips

• 1 tbsp extra-virgin olive oil

• Salt & black pepper, to taste

Ricotta & Spinach Filling

• 1 cup whole-milk ricotta cheese

• 1 cup fresh spinach, finely chopped (or lightly sautéed & squeezed dry)

• 1 egg

• ¼ cup grated Parmesan cheese

• 1 clove garlic, minced

• ½ tsp dried oregano or Italian seasoning

• ¼ tsp nutmeg (optional but traditional)

• Salt & pepper, to taste

Sauce & Topping

• 1 cup marinara sauce (no added sugar)

• ½ cup shredded mozzarella cheese

• Fresh basil or parsley, for garnish

---

👩‍🍳 Instructions

1. Prepare zucchini
   Preheat oven to 375°F (190°C).
   Brush zucchini slices lightly with olive oil and season with salt and pepper.
   Bake for 8–10 minutes until just tender. Let cool.

2. Make the filling
   In a bowl, mix ricotta, spinach, egg, Parmesan, garlic, oregano, nutmeg, salt, and pepper until smooth.

3. Assemble rollatini
   Spread 1–2 tablespoons of filling onto each zucchini slice.
   Roll up gently and place seam-side down in a baking dish.

4. Add sauce & cheese
   Spoon marinara over the rolls. Sprinkle mozzarella on top.

5. Bake
   Cover loosely with foil and bake for 20 minutes.
   Uncover and bake another 10 minutes until bubbly and lightly golden.

6. Serve
   Rest 5 minutes, garnish with fresh herbs, and enjoy.

---

🥗 Nutrition (Approx. per serving)

• Calories: ~230

• Protein: ~16g

• Fat: ~14g

• Net Carbs: ~7–8g

---

❓ Q & A

Q: Can I make this ahead of time?

Yes! Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready.

Q: How do I keep zucchini from being watery?

Pre-baking or lightly salting the slices and patting them dry removes excess moisture.

Q: Can I make it vegan?

Yes—use plant-based ricotta, omit the egg, and add nutritional yeast for flavor.

Q: Is this keto-friendly?

It’s low-carb, but for strict keto, reduce marinara and use full-fat cheeses.

Q: Can I add protein?

Absolutely—add cooked shredded chicken or ground turkey to the ricotta filling.

Q: What should I serve with it?

A Greek salad, roasted vegetables, or grilled fish pairs beautifully.