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.

📝 Ingredients

• 3 medium zucchini (or 4 small)
• 1 cup whole-milk ricotta cheese
• 1/3 cup cooked and chopped spinach (see note)
• 1/4 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)
• 1/2 teaspoon sea salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups marinara sauce
• 6 ounces low-moisture, part-skim mozzarella cheese (sliced about 1/4 inch thick)
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes ((optional) )
• grated Parmesan (for topping)

👨‍🍳 Instructions

1. 1Preheat the oven to 375°F with the rack in the middle position.
2. 2Trim 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.
3. 3In a mixing bowl, combine ricotta, spinach, Parmesan, lemon zest, egg, garlic, herbs, salt, and pepper. Stir until well blended.
4. 4Blot 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.
5. 5Spoon about 1 cup of marinara into the bottom of an 8×10-inch or 9×9-inch oven-safe baking dish.
6. 6Working 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.
7. 7Spoon the remaining sauce on and around the rolls.
8. 8Top 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.
9. 9Let 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.