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Zucchini Rollatini with Turkey and Cheese Recipe

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Zucchini Rollatini is a delicious low-carb Italian-inspired dish featuring thinly sliced zucchini rolled around a savory filling of ground turkey, ricotta, and Parmesan cheeses, baked in marinara sauce and topped with melted mozzarella. This recipe is perfect for a healthy family dinner or a comforting meal that’s both flavorful and satisfying.

Ingredients

Zucchini Rollatini

  • 3 small to medium zucchini, sliced into 28 very thin slices
  • 1 cup marinara sauce
  • 1½ cups ricotta cheese
  • ½ pound (225 g) ground turkey
  • ½ teaspoon Italian seasoning
  • ½ teaspoon fennel seeds, lightly crushed
  • ½ cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 whole egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the zucchini slices and rollatini later on.
  2. Prepare Zucchini Slices: Using a mandoline or vegetable peeler, cut the zucchini into very thin slices. Lay them out on paper towels, sprinkle with salt, and cover with another layer of paper towels. Let them sit for 20 minutes to draw out excess moisture.
  3. Dry and Bake Zucchini: Pat the zucchini slices dry thoroughly. Arrange them on a baking sheet lined with parchment paper and bake for 10 minutes. This step removes additional moisture so the marinara sauce won’t become watery during baking.
  4. Cook Ground Turkey: In a skillet over medium heat, cook the ground turkey with Italian seasoning and lightly crushed fennel seeds until browned and cooked through. Remove from heat and allow to cool slightly.
  5. Mix Filling: In a large bowl, combine the cooked turkey, ricotta cheese, Parmesan cheese, minced garlic, chopped basil, chopped parsley, egg, salt, and pepper. Stir well to create a creamy and flavorful filling.
  6. Assemble Rollatini: Once the zucchini slices are cool enough to handle, pat them dry again if needed. Spread a small amount of the prepared filling evenly over each slice, leaving a border around the edges.
  7. Prepare Baking Dish: Lightly grease a casserole dish. Spread about half of the marinara sauce across the bottom of the dish for flavor and moisture.
  8. Roll and Place: Carefully roll each zucchini slice, filling side inward, and place them seam-side down in the casserole dish. Continue until all slices are rolled and arranged.
  9. Add Sauce and Cheese: Spoon the remaining marinara sauce evenly over the zucchini rollatini, then sprinkle the shredded mozzarella cheese on top.
  10. Bake the Rollatini: Bake the assembled dish for 20–25 minutes at 400°F (200°C), or until the cheese is melted, bubbly, and golden brown. Serve warm for a comforting meal.

Notes

  • Using a mandoline or vegetable peeler helps achieve uniformly thin zucchini slices that roll easily.
  • Salting the zucchini slices draws out moisture, preventing a soggy dish.
  • Baking the zucchini slices before assembling reduces excess water released during cooking.
  • Ground turkey or a different lean ground meat can be substituted as preferred.
  • Fresh herbs like basil and parsley add bright, fresh flavors but can be adjusted to taste.
  • Ensure the zucchini slices are dry before rolling to maintain the rollatini’s texture.
  • Leftover rollatini can be refrigerated and reheated the next day, though texture may soften.

Find it online: https://yumntasty.com/zucchini-rollatini-with-turkey-and-cheese-recipe/