If you’re looking for a low-carb recipe, try this delicious and veggie-loaded zucchini rollatini. We’re using zucchini rolls as a substitute for pasta. Genius right? Then topping it with melted cheese that’s sure to wow and melt the heart of your loved one when you serve it for your romantic dinner for two.
How To Make Zucchini Rollatini
Swapping pasta with zucchini rolls, this low-carb grilled zucchini rollatini is loaded with cheese then baked with marinara giving this dish a thumbs up!
Preheat the oven to 400 degrees F. Spread ¼ cup of marinara sauce on the bottom of a 13×9-inch baking dish.
Cut the zucchini lengthwise, into 12 slices, about ¼-inch thick each. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with ½ teaspoon of salt and pepper, then grill on a grill pan over high heat for about 2 minutes on each side to help dry out the zucchini, until pliable and grill marks form, but not fully cooked.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper.
Spread the ricotta mixture (about 1½ tablespoons each) evenly onto each zucchini slice, spreading to cover.
Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tablespoon of marinara sauce and 1 tablespoon of mozzarella cheese and tightly cover with foil.
Bake for about 20 minutes or until the cheese is hot and melted.
- Calories: 373.77kcal
- Fat: 22.97g
- Saturated Fat: 12.89g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.54g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 17.74g
- Fiber: 4.12g
- Sugar: 10.91g
- Protein: 25.61g
- Cholesterol: 136.87mg
- Sodium: 998.56mg
- Calcium: 568.19mg
- Potassium: 990.83mg
- Iron: 2.48mg
- Vitamin A: 220.24µg
- Vitamin C: 40.98mg
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