LOW CARB Creamy Zucchini Rollatini

Name: LOW CARB Creamy Zucchini Rollatini with Herbed Ricotta & Sun-Dried Tomato Marinara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: 2 large zucchini (about 400g each), cut lengthwise into 12 slices (1/4-inch thick); 1/2 tsp kosher salt; Fresh cracked black pepper; 1 cup sun-dried tomato marinara sauce (or mix 3 tbsp finely chopped sun-dried tomatoes into standard marinara); 1 large egg; 3/4 cup ricotta cheese; 1/3 cup cream cheese (adds extra creaminess!); 1/2 cup grated Pecorino Romano; 1/4 cup chopped fresh basil; 1 garlic clove, minced; Zest of 1 lemon (for brightness); 3/4 cup shredded mozzarella cheese

18 June 2025

A fresh spin on classic rollatini—grilled zucchini slices stuffed with herbed ricotta and topped with a sun-dried tomato marinara and mozzarella. Low carb, keto-friendly, and absolutely irresistible!

LOW CARB Creamy Zucchini Rollatini with Herbed Ricotta & Sun-Dried Tomato Marinara

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

325

Cuisine

Italian

Ingredients

2 large zucchini (about 400g each), cut lengthwise into 12 slices (1/4-inch thick)
1/2 tsp kosher salt
Fresh cracked black pepper
1 cup sun-dried tomato marinara sauce (or mix 3 tbsp finely chopped sun-dried tomatoes into standard marinara)
1 large egg
3/4 cup ricotta cheese
1/3 cup cream cheese (adds extra creaminess!)
1/2 cup grated Pecorino Romano
1/4 cup chopped fresh basil
1 garlic clove, minced
Zest of 1 lemon (for brightness)
3/4 cup shredded mozzarella cheese

Directions

Preheat oven to 200°C / 400°F.
Lightly grease a 9x13" baking dish and spread 1/3 cup marinara sauce across the base.
Prepare zucchini:
Use a mandolin to slice zucchini lengthwise into 12 even strips. Sprinkle both sides with salt and pepper. Grill on a hot grill pan for 2 minutes per side, just until grill marks appear and slices are pliable.
Make the filling:
In a mixing bowl, whisk egg and stir in ricotta, cream cheese, Pecorino, basil, garlic, lemon zest, and a pinch of salt and pepper. Mix until smooth and creamy.
Assemble the rolls:
Lay out grilled zucchini strips. Spoon about 1 ½ tbsp of filling onto each, then gently roll up. Place seam side down in baking dish.
Top & bake:
Spoon remaining marinara over the top of each roll and sprinkle with mozzarella. Cover with foil and bake for 15 minutes. Remove foil and bake for 5 more minutes until cheese is golden and bubbly.