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Valerie Bertinelli's Zucchini Rollatini
Valerie Bertinelli's Zucchini Rollatini
Valerie Bertinelli
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Rollatini is usually made with eggplant but I love the fresh flavor that zucchini brings to the dish. A hint of lemon and fresh herbs add even more brightness to the creamy, cheesy filling.


    • 2 large zucchini
    • Kosher salt
    • 1 cup ricotta
    • 1 ¼ cups shredded mozzarella, divided
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon chopped fresh oregano
    • 1 teaspoon finely grated lemon zest
    • 1 large egg
    • 1 cup marinara sauce


1. Preheat the oven to 400°F.

2. Trim the ends off of the zucchini and slice lengthwise on a mandolin to about 1/8-inch thick. Reserve the 16 largest interior slices (discard the rest or reserve for another use, such as vegetable soup.)

3. Fill a medium skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.

4. Stir the ricotta, 3/4 cup of the mozzarella, the basil, oregano and lemon zest together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon to the ricotta mixture and stir to incorporate. Discard the remaining egg.

5. Pour the water out from the skillet and add the marinara. Bring to a simmer then remove from the heat.

6. While the sauce warms, roll the zucchini. Lay the dry zucchini slices out on a work surface and spoon a scant tablespoon of the ricotta filling onto one end, then gently roll the zucchini up. Repeat with the remaining zucchini and ricotta filling.

7. Arrange the zucchini rollatini seam-side-down in the marinara in the skillet. Sprinkle with the remaining 1/2 cup mozzarella and bake in the oven until the center is bubbling and the cheese is golden in spots, 25-30 minutes. Let stand 5 minutes before serving.