Name: Zucchini Rollatini with Ricotta and Sausage Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Cuisine: Italian
Ingredients: 3 small/medium zucchini, sliced into 28 very thin slices; 1 1/2 cups ricotta cheese; 1/2 pound Italian sausage, ground; 1/2 cup parmesan cheese, grated; 1 whole egg; 1/2 teaspoon garlic, minced; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh parsley, chopped; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup mozzarella cheese, shredded; About 1 cup marinara sauce (divided, approximately 1/2 cup + 1/2 cup for layering and topping); Oil spray (for greasing the baking dish)

Jump to Recipe· 4.8 from 34 reviews

If you’re looking for a delightful dish that balances cozy comfort with a fresh, veggie-forward twist, you’ve got to try my fan-freaking-tastic Zucchini Rollatini with Ricotta and Sausage Recipe. This recipe takes humble zucchini slices and turns them into cheesy, savory little bundles that will wow your family and friends — and I promise, it’s easier than you think. Stick with me, and I’ll share all my tips and tricks to help you nail every step and enjoy one of the best meals you’ll make all week!

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Why This Recipe Works

Balanced Moisture Control: Salting and baking the zucchini slices removes excess water, keeping your marinara sauce from turning watery.
Flavor Harmony: The mix of ricotta, Italian sausage, fresh herbs, and cheeses creates a rich and savory filling that’s packed with personality.
Simple Prep, Impressive Outcome: With easy-to-follow steps and straightforward ingredients, this dish looks gourmet but feels totally doable.
Versatile for Any Occasion: From casual family dinners to holiday gatherings, this recipe is always a crowd-pleaser.

Zucchini Rollatini with Ricotta and Sausage, zucchini rollatini, cheesy zucchini appetizer, baked zucchini rolls, stuffed zucchini recipes - The image shows a clear rectangular glass baking dish filled with a layered zucchini roll casserole. The top layer consists of small, evenly spaced zucchini rolls with grilled marks, each topped with a bubbly, golden-brown melted cheese layer. The rolls lie on a thick red sauce base, likely tomato-based, visible between the rolls and around the edges. There is a sprinkle of fresh green herbs on top, adding a touch of color contrast. The dish is placed on a white marbled surface, giving the image a clean look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in my Zucchini Rollatini with Ricotta and Sausage Recipe plays a crucial role, whether it’s adding creaminess, seasoning, or structure to the dish. I’ve found that using fresh herbs and quality cheeses really elevates the final flavor, and the Italian sausage brings just the right amount of savory bite without overpowering.

Zucchini Rollatini with Ricotta and Sausage, zucchini rollatini, cheesy zucchini appetizer, baked zucchini rolls, stuffed zucchini recipes - Flat lay of three small green zucchinis sliced into very thin long strips, a mound of creamy white ricotta cheese, a portion of raw ground Italian sausage with pinkish-brown tones, shredded white mozzarella cheese, grated pale yellow parmesan cheese, one whole brown egg with a smooth shell, a small white bowl of finely chopped fresh green basil leaves, a small white bowl of chopped fresh parsley, a small white bowl of coarse salt crystals, a small white bowl of ground black pepper, arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: Choose small to medium zucchini for thinner, more flexible slices that roll easily without cracking.
Ricotta Cheese: Provides creamy richness to balance the savory sausage; opt for whole milk ricotta if you want extra smooth texture.
Italian Sausage: Adds a punch of flavor and protein; I prefer mild sausage, but spicy works beautifully if you like a kick.
Mozzarella Cheese: Melts beautifully over the top, creating a golden, bubbly crust that’s irresistible.
Parmesan Cheese: Offers a salty umami hit that complements the sweetness of the zucchini and richness of the ricotta.
Egg: Acts as a binder for the filling, making sure everything stays together when you roll the zucchini.
Garlic, Basil, & Parsley: Fresh herbs and garlic awaken the filling, giving it bright, herbaceous notes.
Salt & Black Pepper: Essential for seasoning and drawing moisture out of the zucchini slices.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Zucchini Rollatini with Ricotta and Sausage Recipe is how adaptable it is. Over time, I’ve tried swapping ingredients or adjusting flavors depending on what’s in my fridge or my mood, and it’s always turned out great. Feel free to make it your own!

Variation: I sometimes swap the Italian sausage for ground beef sautéed with extra garlic — it’s still hearty but a bit milder, and my kids love it.
Vegetarian Option: Skip the sausage completely and add spinach or mushrooms to the ricotta; it’s a fresh take that keeps the filling rich and tasty.
Herb Choices: Don’t have fresh basil or parsley? Dried herbs work, just adjust quantities slightly since they’re more concentrated.
Cheese Alternatives: Swapping mozzarella for provolone or adding a sprinkle of pecorino romano can add an interesting twist.

Step-by-Step: How I Make Zucchini Rollatini with Ricotta and Sausage Recipe

Step 1: Prepare the Zucchini Slices Perfectly

Start by slicing your zucchini into very thin strips — about 28 slices total from 3 medium zucchinis. I swear by using a mandoline here because it helps get consistent thickness that’s thin enough to roll but not so thin they tear apart. Lay the slices on layers of paper towels, sprinkle salt on top, then cover with more paper towels. Let them sit for 20 minutes. This step is crucial because the salt draws out moisture, which is the secret to preventing watery sauce later on. Afterward, pat them dry thoroughly before baking.

Step 2: Partially Bake the Zucchini

Place your dried zucchini slices on a parchment-lined baking sheet and pop them into a 400°F oven for 10 minutes. This not only helps evaporate extra moisture but also softens the slices so rolling won’t be a struggle. While the zucchini roast, take this time to prepare your filling — multitasking is a lifesaver here!

Step 3: Cook and Combine The Filling

Brown the Italian sausage in a skillet over medium heat until fully cooked. Once done, drain any excess fat and let it cool a bit. Then, in a large bowl, mix the sausage with ricotta, parmesan, garlic, fresh herbs, egg, salt, and pepper. Give it a good stir to combine everything evenly. This mixture is bursting with flavor and creamy goodness — it’s the heart of the dish.

Step 4: Assemble Your Rollatini

Once your zucchini is cool enough to handle, give the slices another gentle pat to remove moisture. Place a generous spoonful of filling in the center of each slice, spreading it out but leaving a small border all around. Then, carefully roll each slice up, ensuring the seam is on the bottom to keep the roll intact while baking.

Step 5: Layer and Bake

Spray your baking dish with cooking spray and spread half of your marinara sauce on the bottom. Arrange the rollatini, seam side down, over the sauce in a snug layer. Pour the remaining marinara sauce on top, then finish with a generous sprinkle of shredded mozzarella before sliding the dish into the oven. Bake at 400°F for about 20-25 minutes — I usually find 23 minutes is just right for a bubbly, golden finish.

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Pro Tips for Making Zucchini Rollatini with Ricotta and Sausage Recipe

Mandoline Magic: Using a mandoline slicer ensures your zucchini slices are even and thin, making rolling easier and the final texture perfect.
Salt to Stop Soggy: Don’t skip the salting step — it’s a game changer for drying out zucchini so your sauce stays thick and flavorful.
Cool Filling for Easy Rolling: Letting the sausage filling cool slightly prevents it from making your zucchini soft or mushy when spreading.
Don’t Overfill: Spread filling thinly but evenly; too much makes rolling tricky and can cause filling to spill out during baking.

How to Serve Zucchini Rollatini with Ricotta and Sausage Recipe

Zucchini Rollatini with Ricotta and Sausage, zucchini rollatini, cheesy zucchini appetizer, baked zucchini rolls, stuffed zucchini recipes - A close-up of a fork holding a rolled slice of zucchini lasagna. The lasagna has multiple thin layers, starting with a green zucchini outer layer, followed by a thick creamy white cheese layer, and a middle layer with a small piece of cooked mushroom. The top is covered with melted cheese that has a golden brown, slightly crispy texture. Melted cheese strands stretch from the fork to the white marbled surface below, where more of the cheesy dish is visible blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my rollatini with a sprinkle of fresh basil and a light drizzle of extra virgin olive oil just before serving — it adds freshness and a bit of shine that makes the dish pop. For a little extra flair, a dusting of grated Parmesan is perfect.

Side Dishes

Pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a side of garlic bread to soak up any extra marinara sauce. If you want to keep it light but satisfying, steamed green beans or roasted asparagus are also great options.

Creative Ways to Present

For special occasions, I arrange the rollatini in a circular pattern in a pretty baking dish and sprinkle extra fresh herbs on top before baking. It transforms the look into something elegant and perfect for sharing. You could also serve individual roll-ups on small plates for a charming appetizer-style presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. Before you reheat, I recommend letting it come to room temperature if you can — this helps everything warm evenly and keeps the zucchini from getting watery.

Freezing

This recipe freezes beautifully. I assemble the rollatini but skip the final bake, then wrap the dish tightly with foil and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and bake as usual — it tastes almost as fresh as the first time!

Reheating

I reheat leftovers by placing them in a preheated 350°F oven for about 15-20 minutes, covered with foil to retain moisture. Uncover in the last 5 minutes to melt the cheese and crisp the top beautifully.

FAQs

Can I make Zucchini Rollatini with Ricotta and Sausage Recipe ahead of time?

Absolutely! You can prepare the rollatini a day in advance, assemble them in the baking dish, cover, and refrigerate. Just bake them fresh before serving to enjoy the best texture and flavor.
What if I don’t have Italian sausage?

No worries! You can swap in ground beef, ground turkey, or even omit the meat entirely and add extra herbs or veggies like spinach in the ricotta mixture for a vegetarian twist.
How do I prevent the zucchini from making the dish watery?

Salting and baking the zucchini slices before filling pulls out excess moisture, so your sauce stays thick and your rollatini aren’t soggy. Don’t skip this critical step!
Can I use frozen zucchini instead of fresh?

I recommend fresh zucchini for this recipe because frozen zucchini tends to be watery and mushy, which makes rolling tricky and affects the final texture.
How many servings does this recipe make?

This recipe makes about 28 rollatini, which is perfect for serving 8 people (about 3-4 rolls per serving). Of course, it depends a bit on your zucchini size and appetite!

Final Thoughts

This Zucchini Rollatini with Ricotta and Sausage Recipe is one of those dishes I keep going back to whenever I want something comforting yet fresh and a little bit special. It’s the perfect way to sneak in veggies without anyone complaining, and the cheesy, sausage-filled hearts of these rolls always get rave reviews. Trust me, once you make this recipe, it’ll become your go-to for dinner parties or cozy weeknight indulgences — and hey, don’t be shy about doubling it. You’ll thank me later!