Name: Zucchini Rollatini with Sausage and Cheese Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Cuisine: Italian
Ingredients: 3 small/medium zucchini, sliced into 28 very thin slices; About 1 cup marinara sauce; 1 1/2 cups ricotta cheese; 1/2 pound Italian sausage, ground; 1/2 cup mozzarella cheese, shredded; 1/2 cup parmesan cheese, grated; 1 whole egg; 1/2 teaspoon garlic, minced; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh parsley, chopped; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Jump to Recipe· 4.8 from 9 reviews

If you’re looking for a dish that’s cozy, flavorful, and just a little bit fancy without much fuss, you’re going to love this Zucchini Rollatini with Sausage and Cheese Recipe. It’s one of those meals I keep coming back to when I want something comforting but still want to sneak some veggies in. Thin zucchini slices are rolled around a hearty, cheesy sausage filling and baked to bubbly perfection. Trust me, this recipe is fan-freaking-tastic and perfect for weeknights or entertaining friends.

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Why This Recipe Works

Balanced Flavors: The savory Italian sausage combined with creamy ricotta makes each bite rich without being heavy.
Texture Contrast: Tender baked zucchini slices perfectly wrap the cheesy filling, creating a satisfying mouthfeel.
Moisture Control: Salting and baking the zucchini before rolling prevents watery sauce, a game-changer in this dish.
Versatile and Easy: Customizable ingredients and simple steps make it approachable for cooks of all levels.

Zucchini Rollatini with Sausage and Cheese, zucchini rollatini, sausage stuffed zucchini rolls, cheesy zucchini appetizer, baked zucchini rollups - The image shows a clear rectangular glass baking dish filled with a layered zucchini roll casserole. The top layer consists of small, evenly spaced zucchini rolls with grilled marks, each topped with a bubbly, golden-brown melted cheese layer. The rolls lie on a thick red sauce base, likely tomato-based, visible between the rolls and around the edges. There is a sprinkle of fresh green herbs on top, adding a touch of color contrast. The dish is placed on a white marbled surface, giving the image a clean look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Zucchini Rollatini with Sausage and Cheese Recipe come together to balance freshness, creaminess, and a little savory kick. Each one plays a key role in making the dish as delicious as it is.

Zucchini: Thin slicing and salting help get rid of excess water so your dish stays saucy not soggy.
Italian Sausage: Adds that bold, herby flavor and meaty texture; spicy or mild both work depending on your preference.
Ricotta Cheese: Creamy base for the filling that brings a smooth and mild flavor to balance the sausage.
Mozzarella Cheese: Melts beautifully on top for golden, stringy goodness.
Parmesan Cheese: Packs a punch of salty, nutty flavor that crowns the filling and topping.
Egg: Helps bind the filling so it holds together well when you roll those zucchini slices.
Fresh Basil & Parsley: Bright, herbaceous notes that lighten and lift every bite.
Garlic, Salt & Pepper: Simple seasonings that make all the other flavors pop and taste harmonious.
Marinara Sauce: I use a good-quality store-bought or homemade sauce for that classic tomato richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love most about this Zucchini Rollatini with Sausage and Cheese Recipe is how easy it is to make your own. Whether you’re swapping meats or adding more spices, you can totally adjust it to suit your cravings or dietary needs.

Meat Alternatives: When I’m in the mood for something lighter, I swap sausage for sautéed mushrooms or ground turkey. It still tastes amazing!
Herb Variations: Try adding oregano or thyme if you want a twist on the flavor profile; I sometimes add red pepper flakes for a spicy kick too.
Cheese Swaps: If you’re avoiding dairy, use vegan ricotta or cashew cheese to keep it creamy without the milk.
Extra Veggies: Sometimes, I add a bit of finely chopped spinach or roasted peppers inside the filling for added color and nutrition.

Step-by-Step: How I Make Zucchini Rollatini with Sausage and Cheese Recipe

Step 1: Prepare the Zucchini Slices

First things first, slice your zucchini thin enough so they can roll without breaking — I find about 1/8 inch thickness works perfectly. Lay them out on paper towels, sprinkle some salt on top, then cover with more towels. This step is key because it pulls out moisture from the zucchini, preventing your dish from getting watery later on. I usually let them sit for about 20 minutes. After that, pat them dry really well before popping them onto a baking sheet lined with parchment paper and bake at 400°F for 10 minutes. This helps dry them even more and makes rolling so much easier.

Step 2: Cook and Mix Filling Ingredients

While the zucchini is in the oven, brown your Italian sausage in a skillet. I like to break it up into small pieces as it cooks for a nice even texture. Once cooked, spread the sausage out on paper towels to drain excess grease — nobody needs a greasy rollatini! Then, in a bowl, combine the cooled sausage with ricotta, parmesan, minced garlic, chopped basil, parsley, the beaten egg, salt, and pepper. Give it a good stir—this is the heart of the rollatini, so make sure it’s well mixed.

Step 3: Assemble the Rollatini

Once your zucchini slices are cool enough to handle, pat them dry again if needed. Lay each slice flat, then spoon a generous dollop of the filling in the center, spreading it out but leaving a small border so none spills out while rolling. Roll each slice up tightly and place seam-side down in your casserole dish. Halfway through, add about half of your marinara sauce spread on the bottom of the dish, then continue adding roll-ups. Drizzle more sauce on top once they’re all arranged, then sprinkle shredded mozzarella over everything for that golden, melty finish.

Step 4: Bake to Perfection

Bake uncovered at 400°F for about 20–25 minutes. I always watch for the mozzarella on top to turn that perfect golden brown and bubble up — mine usually hits this right around 23 minutes. After baking, let it rest for a few minutes, which helps everything set so your rollatini don’t unravel when you serve.

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Pro Tips for Making Zucchini Rollatini with Sausage and Cheese Recipe

Don’t Skip Salting the Zucchini: It’s tempting to rush this step, but salting and drying your zucchini first prevents a soggy mess in your dish.
Cool The Filling Ingredients: Adding warm sausage to cheese can cause it to melt prematurely; letting it cool keeps your filling firm and easier to spread.
Roll Tightly and Seam Side Down: This keeps your rollatini intact while baking and creates a pretty presentation.
Use Quality Cheese and Sauce: The simple ingredients shine here, so I recommend fresh cheeses and your favorite marinara for the best results.

How to Serve Zucchini Rollatini with Sausage and Cheese Recipe

Garnishes

I usually finish my zucchini rollatini with a sprinkle of fresh basil or parsley because it adds that pop of color and fresh flavor that cuts through the richness. Sometimes I drizzle a little extra virgin olive oil or add a pinch of red pepper flakes for that subtle heat I adore.

Side Dishes

When I serve this dish, it’s usually alongside a crisp green salad with tangy vinaigrette or some garlic bread to mop up the marinara sauce. Roasted vegetables or simple steamed broccoli are also great for rounding out the meal without overpowering the star of the show.

Creative Ways to Present

For special occasions, I love arranging the rollatini in a circular pattern in a round casserole dish — it looks stunning when baked and makes guests feel like they’re enjoying something truly special. Another fun idea is making individual-sized portions in mini ramekins, perfect for a dinner party.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers tightly covered in an airtight container in the fridge, and they last beautifully for up to 3 days. When reheating, I recommend covering them with foil to keep the moisture in and prevent the zucchini from drying out.

Freezing

Freeze leftover rollatini in a single layer on a baking sheet, then transfer to a sealed freezer bag or container. This recipe freezes surprisingly well — I’ve thawed and baked it with great results, just adding extra baking time to heat through thoroughly.

Reheating

To reheat, bake at 350°F covered with foil for about 20 minutes or until warmed through. Uncover in the last few minutes to refresh the cheese topping. A microwave can work in a pinch but might make the zucchini a bit softer.

FAQs

Can I make Zucchini Rollatini with Sausage and Cheese Recipe vegetarian?

Absolutely! Just skip the sausage and double up on the ricotta and other cheeses, or add sautéed mushrooms, spinach, or eggplant to the filling for extra flavor and texture.
How thin should I slice the zucchini?

Thin is key here—about 1/8 inch thick slices work best. Slices this thin will be pliable for rolling without tearing or breaking.
Can I prepare this recipe ahead of time?

Yes! You can assemble the rollatini, cover the dish tightly, and refrigerate for up to a day before baking. Just add a few extra minutes to the baking time since the ingredients will be cold.
What’s the best way to avoid watery sauce?

Salting and baking the zucchini before assembling the rolls is the trick to remove excess moisture. Make sure to pat them dry well before adding the filling and rolling.

Final Thoughts

This Zucchini Rollatini with Sausage and Cheese Recipe has been a true crowd-pleaser in my kitchen, especially when I want to impress without spending hours cooking. It’s a satisfying, flavorful dish that feels like a special treat but actually comes together easily. If you’re looking for a way to enjoy zucchini in a new and delicious style, give this recipe a try — I’m confident it’ll become one of your favorites, too!