LOW CARB Creamy Zucchini Rollatini with Herbed Ricotta & Sun-Dried Tomato Marinara
3
10 minutes
20 minutes
325
Italian
Low Carb
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!
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.
