Zucchini rolls with sauce

Name: Zucchini rolls with sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15
Ingredients: Zucchini 3 cups; Cow's milk ricotta cheese 1 cup; Eggs 1; Parmigiano Reggiano PDO cheese 1.1 oz; Fine salt to taste; Black pepper to taste; Tomato purée 1 ¼ cup; Parmigiano Reggiano PDO cheese to grate 0.75 oz; Garlic 1 clove; Basil 3 leaves; Extra virgin olive oil to taste; Fine salt to taste

it de fr es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 15 pieces
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

From the beautiful kitchens of Southern Italy, zucchini rolls in tomato sauce bring together comfort and real flavor. These tasty bundles—known as zucchini involtini or zucchini rollatini—are a favorite at family gatherings. Really, they’re perfect when you want something light yet satisfying. And the key? Slicing the zucchini super thin. A mandoline works great for this, ensuring even cooking and a tender texture.

The filling? It's creamy ricotta, adding mellow flavor and a moist, delicate texture once baked. Then top it off with a classic Italian tomato sauce. Each bite? Tangy and melt-in-your-mouth good.

And here's the thing: This dish keeps it simple—no meat, just a few quality ingredients that really shine. In Southern Italy, everyone has their own twist, but the core is about letting fresh, basic flavors be different. I mean, many enjoy experimenting with these zucchini roll-ups. Perhaps a bit of parmesan or a pinch of herbs for extra rich flavor? Or maybe different veggies? It's a dish that feels special without being fancy.

Fits right in with lots of vegetarian recipes and healthy dinner ideas. Using zucchini makes it perfect for low-carb recipes or gluten-free diets. The rolls come out golden on top, bubbling around the edges. And those crispy bits where the cheese meets the sauce? Seriously good.

Whether you’re new to Italian cuisine or have been whipping up family-style dishes for years, stuffed zucchini rolls offer a chance to try something fun. Next time you see fresh zucchini at the market, give these a try. They complement almost any meal. You might find yourself making extra—just to enjoy the leftovers.

And, you know, they’re a great way to bring a taste of Italy into your home. All the aromatic and bright flavors make Southern Italian cooking so, so beloved. For real.

INGREDIENTS

Zucchini 3 cups (350 g)

Cow's milk ricotta cheese 1 cup (250 g)

Eggs 1

Parmigiano Reggiano PDO cheese 1.1 oz (30 g)

Fine salt to taste

Black pepper to taste

for the sauce: Tomato purée 1 ¼ cup (300 g); Parmigiano Reggiano PDO cheese 0.75 oz (20 g) - to grate; Garlic 1 clove; Basil 3 leaves; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Zucchini rolls with sauce

To make the zucchini rolls with sauce, first wash and trim the zucchini at the ends. Slice the zucchini with a mandolin to obtain thin slices, 1/16-1/8 inch thick at most 1. Prepare the filling: in a bowl, combine the ricotta (drained if very watery) and add the Parmesan cheese 2, the egg 3, salt, and pepper.

Mix with a spoon to blend the ingredients 4. Place a slice of zucchini on a cutting board, add the filling on one end with a teaspoon 5 and spread it along the length with the back of the spoon 6.

Roll up 7 to form a roll. Make all the rolls until the ingredients are used up 8. Prepare the sauce: sauté the garlic clove with the olive oil in a pan 9.

Pour the tomato purée 10, add the basil 11 and salt. Cook for 10 minutes over medium heat, covered. Now remove the garlic 12.

Lower the heat and add the zucchini rolls 13. Sprinkle with grated Parmesan cheese 14 and cook for 15 minutes over low heat with the lid on. For the last 2-3 minutes, remove the lid and let the sauce thicken. Serve the hot zucchini rolls with sauce 15.