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.
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.