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; salt for sprinkling; paper towels for drying; 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); cooking spray for the casserole dish

Jump to Recipe· 4.7 from 12 reviews

If you’re on the hunt for a dish that’s both comforting and a little bit fancy, let me introduce you to my all-time favorite: Zucchini Rollatini with Ricotta and Sausage Recipe. This recipe is the perfect balance of tender zucchini, creamy ricotta, and savory sausage all rolled up with melty cheese and baked in a rich marinara sauce. Trust me, once you try making this, it’ll become a staple in your dinner rotation. It’s just that fan-freaking-tastic!

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Why This Recipe Works

Balanced flavors: The combination of ricotta and sausage provides creamy richness with a savory punch that feels indulgent but not heavy.
Moisture control: Baking the zucchini slices before filling helps prevent watery marinara, keeping everything perfectly saucy.
Simple prep: Using thin zucchini slices makes the rolling easy and elegant, no complicated pasta necessary.
Versatility: Whether you want to add herbs, swap the meat, or make it vegetarian, this recipe adapts beautifully.

Zucchini Rollatini with Ricotta and Sausage, zucchini rollatini, cheesy baked zucchini rollups, stuffed zucchini with sausage and ricotta, easy zucchini dinners - 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

Every ingredient in this Zucchini Rollatini with Ricotta and Sausage Recipe plays a special role. From the delicate zucchini slices to the creamy ricotta and a touch of salty Parmesan, each element comes together to create a dish bursting with flavor and texture. Plus, I’ll give you some handy tips on picking the best produce and cheese for maximum yum.

Zucchini: Choose firm, medium-sized zucchini for the best slices that won’t fall apart when rolled.
Ricotta cheese: Look for whole milk ricotta for creaminess; avoid watery varieties which can make the filling runny.
Italian sausage: I recommend mild or spicy, depending on your preference—browning it first adds depth and flavor.
Mozzarella cheese: Fresh shredded mozzarella melts beautifully on top, creating a golden, bubbly crust.
Parmesan cheese: Grated fresh Parmesan adds the perfect pinch of saltiness and nuttiness.
Egg: Acts as a binder to keep the ricotta and sausage mixture cohesive.
Fresh basil and parsley: These herbs brighten the whole dish and bring a fresh twist.
Garlic and seasonings: Essential for boosting the savory notes and tying the filling together.
Marinara sauce: Use a hearty, thick marinara to complement the rollatini without sogginess.

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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.

Make It Your Way

I love personalizing this Zucchini Rollatini with Ricotta and Sausage Recipe depending on the season or what’s in my fridge. You should totally play around with the filling and sauce combos—cooking is all about having fun in the kitchen and making a dish that feels like *your* own.

Meat alternative: Sometimes I swap Italian sausage for ground turkey or just load up on the herbs and ricotta for a veggie-forward version.
Cheese twist: Adding a bit of goat cheese or fontina to the filling makes it even creamier and more decadent.
Spicy kick: I like to toss in red pepper flakes or use spicy soppressata sausage when I want that extra heat.
Seasonal herbs: In summer, fresh oregano or thyme can really elevate the herbaceous notes.

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

Step 1: Thinly Slice and Salt Your Zucchini

First things first — you want your zucchini sliced paper-thin, about 1/8 inch if possible. I use a mandoline for consistent thickness, but a sharp knife works if you’re steady. Lay the slices on paper towels and sprinkle with salt, then cover with more paper towels and let them sit for 20 minutes. This step is key to drawing out extra moisture so the rollatini won’t get soggy later. Don’t skip it!

Step 2: Bake Zucchini to Remove Even More Moisture

After salting and patting dry, I bake the zucchini slices on a parchment-lined baking sheet at 400°F for about 10 minutes. This extra step really helps firm up the slices and prevents watery marinara once everything’s assembled. It also softens them just enough to make rolling a breeze.

Step 3: Brown the Italian Sausage

While your zucchini bakes, brown the ground Italian sausage in a skillet over medium heat, breaking it up as you go. Cook until nicely browned and cooked through, then set aside to cool. Pro tip: Drain off excess fat to keep the filling from becoming greasy.

Step 4: Mix the Ricotta Filling

In a mixing bowl, combine the cooled sausage with ricotta, parmesan, garlic, chopped basil, parsley, egg, salt, and pepper. I find stirring gently helps everything hold together well without overmixing and breaking down the ricotta. Give it a taste and adjust seasonings as you like; I often add a touch more salt here.

Step 5: Roll and Assemble the Rollatini

Pat the baked zucchini slices dry. Place a dollop of the ricotta mixture on one end of each slice, then spread it evenly leaving a small border. Roll up each slice tightly and place seam side down in a casserole dish that’s been lightly coated with cooking spray and half the marinara sauce. Repeat with remaining slices.

Step 6: Sauce, Cheese, and Bake

Pour the remaining marinara sauce over the rollatini, then sprinkle mozzarella generously on top. Bake uncovered at 400°F for 20 to 25 minutes until the cheese is golden and bubbly. I usually peek around the 23-minute mark to avoid over-browning. The melty cheese topping combined with juicy filling is absolutely dreamy!

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Tips from My Kitchen

Mandoline Safety First: If you use a mandoline, always use the guard or a cut-resistant glove to protect your fingers while slicing thin zucchini.
Don’t Skip Salting: Salting and resting the zucchini is my secret weapon to prevent watery sauce—trust me, I learned this the hard way the first time I skipped it!
Cooling Filling: Letting the sausage cool before mixing helps keep the ricotta from melting too much and keeps your filling fluffy.
Even Rolling: Use the edge of a spoon to spread the filling evenly—this keeps each rollatini uniform and beautiful when plated.

How to Serve Zucchini Rollatini with Ricotta and Sausage Recipe

Garnishes

I love a sprinkle of fresh basil or chopped parsley right after baking for a fresh pop of color and aroma. Sometimes a little extra grated Parmesan on top just before serving amps up that cheesy goodness. A few chili flakes can add a nice kick if you’re feeling adventurous!

Side Dishes

This rollatini pairs beautifully with a simple arugula salad tossed in lemon vinaigrette or a crisp, garlicky green beans sauté. If you want a heartier meal, some garlic bread or a light pasta tossed with olive oil and herbs complements it perfectly without overwhelming flavors.

Creative Ways to Present

For special occasions, I like to place the rollatini individually on plates, garnished with edible flowers and microgreens for that wow factor. You could also arrange them in a circular pattern in the casserole dish for a stunning centerpiece. They make excellent finger food, too, for fancy gatherings—just pop one on a small plate with a toothpick. Fun and practical!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The zucchini and cheese hold up well, and the flavors even deepen overnight, making for a delicious next-day meal.

Freezing

This dish freezes surprisingly well! I usually prepare the rollatini and freeze them before baking. When ready to enjoy, bake them straight from frozen, adding extra time as needed. This is a lifesaver for busy nights when you want something comforting without a ton of prep.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through, about 15-20 minutes. This way, the cheese melts gently and the zucchini stays tender. I avoid microwaving because the zucchini can get mushy, but if you’re in a rush, microwave briefly and then finish under the broiler to crisp up the cheese.

FAQs

Can I make Zucchini Rollatini with Ricotta and Sausage Recipe vegetarian?

Absolutely! Simply omit the sausage and increase the ricotta or add sautéed mushrooms, spinach, or other veggies to the filling. Fresh herbs and seasoning can add lots of flavor to keep the dish satisfying.
What’s the best way to slice zucchini thinly?

Using a mandoline slicer is ideal for uniform thin slices, which are easier to roll. If you don’t have one, use a very sharp knife and take your time slicing as thin as possible, aiming for about 1/8 inch thickness.
How do I prevent the dish from being watery?

Salting the zucchini slices and letting them rest draws out moisture. Then baking them before rolling helps evaporate extra water. Also, make sure to use a thick marinara sauce and drain excess fat from the sausage filling.
Can I prepare Zucchini Rollatini ahead of time?

You can assemble the rollatini ahead and refrigerate for a few hours before baking. Alternatively, freeze them pre-baking for an easy meal anytime. Just remember to add a little extra baking time if baking from frozen.

Final Thoughts

There’s something incredibly satisfying about making this Zucchini Rollatini with Ricotta and Sausage Recipe—it’s comfort food with a fresh, homey touch that always impresses guests and family alike. I love how it blends simple ingredients into a dish that feels special but is totally achievable in a weeknight. I can’t wait for you to try it and see how it becomes your new go-to. When you do, drop me a line—I’d love to hear how your rollatini turns out!