This dish began as a quick way to use a bumper crop of zucchini one late summer and quietly became a weeknight favorite. I remember brushing off the grill pan after a long day, layering the basil-scented ricotta down each strip, and feeling like I was wrapping up little presents for dinner. The first time I pulled the pan from the oven, the bubbles around the edges and the stretchy mozzarella made everyone hover in the kitchen, forks ready. What makes zucchini rollatini special is that it delivers the cozy satisfaction of baked Italian comfort without the heaviness. Grilling the zucchini first keeps the rolls supple, never soggy, and the trio of ricotta, Pecorino Romano, and mozzarella gives you a balanced cheesy flavor: ricotta for creaminess, Romano for salty bite, and mozzarella for melt. A quick swipe of marinara brightens each roll and ties the whole pan together. It is the kind of meal that looks elegant, feels light, and somehow still earns seconds.

Ingredients

• Zucchini: Choose two large, firm zucchini, about 14 ounces each, with glossy skin and minimal seeds. Thicker squash yields wider, easier-to-roll slices that hold the creamy filling without tearing.
• Ricotta (part-skim): Go for a reliable brand like Polly-O for a smooth texture that spreads easily. Part-skim keeps things light while still creamy and satisfying in every bite.
• Pecorino Romano: Freshly grated Romano adds sharp, salty depth that balances the mild ricotta. Its bold flavor means you need less to make a big impact.
• Mozzarella: Shredded part-skim mozzarella melts beautifully over the rolls. Aim for a fine shred to cover evenly and create that ideal bubbly top.
• Basil: Fresh basil brings brightness and a garden-fresh aroma. Chop it just before mixing to keep the oils vibrant and the flavor lively.
• Egg: One large egg binds the ricotta mixture, helping it set into tender, sliceable layers inside each roll.
• Garlic: A single minced clove is enough to perfume the filling without overpowering the delicate zucchini.
• Marinara sauce: Use about 1 cup of your favorite jarred or homemade marinara. A simple, bright sauce lets the cheeses shine.
• Kosher salt and black pepper: Season both the zucchini and the filling. Proper seasoning keeps the flavors vivid in every layer.

Instructions

Prep the oven and pan: Preheat the oven to 400°F. Spread 1/4 cup marinara in a thin, even layer over the bottom of a 13 by 9-inch baking dish. This prevents sticking and creates a saucy base to nestle the rolls. Slice the zucchini: Trim ends and slice lengthwise into 1/4-inch-thick strips until you have 12 pieces. A mandoline ensures uniform thickness, which helps the slices cook evenly and roll without breaking. Season and grill: Sprinkle both sides with 1/2 teaspoon kosher salt and a few grinds of black pepper. Heat a grill pan over high. Grill slices 2 minutes per side until pliable with grill marks but not fully cooked. This drives off moisture so the bake stays saucy, not watery. Mix the filling: In a medium bowl, whisk the egg. Add 2/3 cup ricotta, 1/2 cup grated Pecorino Romano, 1/4 cup chopped basil, 1 minced garlic clove, plus 1/8 teaspoon each salt and pepper. Stir until creamy and well combined. Spread and roll: Lay zucchini slices on a board. Spread about 1 1/2 tablespoons filling over each, edge to edge for even layers. Roll up snugly from the narrow end so the filling stays centered. Arrange and top: Set rolls seam-side down in the sauced dish. Spoon 1 tablespoon marinara over each and sprinkle 1 tablespoon shredded mozzarella on top for full coverage and beautiful browning. Bake to bubbly: Cover tightly with foil and bake 20 minutes, until the cheese melts and the sauce is hot and bubbling around the edges. Rest 3 minutes before serving; sprinkle extra Pecorino if you like.

Storage Tips

Cool leftovers to room temperature within 1 hour, then transfer to shallow, airtight containers. Refrigerate up to 3 days. For best texture, reheat covered in a 350°F oven for 10 to 12 minutes, or until hot throughout; uncover for the final 2 minutes to re-crisp the top. Individual portions microwave nicely in 45-second bursts at 50 to 70 percent power to avoid rubbery cheese. To freeze, bake and cool completely, then wrap the dish tightly in foil and a freezer-safe bag, or pack rolls in rigid containers. Freeze up to 3 months; thaw overnight in the refrigerator before reheating in the oven until bubbling.

Ingredient Substitutions

No ricotta on hand? Cottage cheese works well; pulse 1 cup in a food processor to smooth, then use 2/3 cup in place of ricotta. Swap Pecorino Romano with Parmesan in a 1:1 ratio for a slightly nuttier finish. Dairy-free marinara keeps this naturally gluten-free, and you can adjust spiciness by choosing a spicy or roasted garlic sauce. For extra protein, add 1/2 cup finely chopped sautéed mushrooms to the filling. If basil is scarce, use 2 tablespoons chopped parsley and 1 teaspoon dried Italian seasoning. Whole-milk mozzarella can be used for richer melt; reduce to 2/3 cup to balance richness.

Serving Suggestions

Serve the rollatini with a simple arugula salad tossed in lemon and olive oil, or pair with garlicky green beans for a fresh, vibrant plate. A side of warm, crusty bread is lovely for those who eat gluten, but roasted baby potatoes make a great alternative. Garnish the pan with fresh basil ribbons and an extra dusting of Pecorino just before serving. For a dinner party, start with a light antipasto platter and finish with a citrusy dessert like lemon sorbet to keep the menu bright and balanced.

Cultural Background

Rollatini borrows from Italian traditions of layering and rolling vegetables, echoing dishes like involtini. Zucchini replaces eggplant here, a natural shift when summer squash is abundant. The trio of ricotta, a grating cheese like Pecorino or Parmesan, and a melting cheese such as mozzarella reflects familiar Italian-American baked dishes, balancing creaminess, salt, and stretch. The method respects the ingredient: grilling first to remove moisture, then baking gently so the flavors concentrate in a light, satisfying casserole that feels both homestyle and special.

Seasonal Adaptations

In summer, fold in charred corn kernels or diced roasted peppers to the filling for sweetness and color. Autumn calls for a pinch of nutmeg in the ricotta and a heartier side like roasted carrots. Around the holidays, garnish with red pepper flakes and basil ribbons for festive color. In spring, add chopped spinach to the filling and swap basil for fresh mint and parsley for a bright twist. You can also alternate the rolls with roasted cherry tomatoes in the pan for bursts of juicy sweetness any time of year.

Meal Prep Tips

For the smoothest weeknight routine, grill the zucchini and mix the filling up to 24 hours ahead; keep components refrigerated separately. Assemble the rolls in the morning, cover tightly with foil, and refrigerate. Bake directly from cold at 400°F, adding 2 to 3 minutes as needed. Portion leftovers into single-serve containers for quick lunches; they reheat well without losing structure. If packing for work, add a small container of extra marinara for spooning over after reheating to refresh the sauce.

If you are craving something cozy yet light, this pan always delivers. Set out a warm dish of rollatini, pass the Pecorino, and watch how quickly the rolls disappear. It is simple, seasonal cooking at its best, and it welcomes your own delicious tweaks.