Name: Cheesy Zucchini Rollatini with Italian Sausage 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; 1 1/2 cups ricotta cheese; 1/2 pound Italian sausage, ground; 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; 1/2 cup mozzarella cheese, shredded; About 1 cup marinara sauce (for layering and topping); Cooking spray for greasing pan; Salt for salting zucchini slices

Jump to Recipe· 4.8 from 17 reviews

If you love cozy Italian dishes that feel like a warm hug, you’re going to adore this Cheesy Zucchini Rollatini with Italian Sausage Recipe. I promise it’s one of those recipes you’ll make over and over because it’s just seriously good — melty cheese, tender zucchini, and hearty sausage all wrapped up in a way that feels fancy but is totally doable on a weeknight. Stick with me, and I’ll share all my little tricks so your rollatini come out perfect every time.

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Why This Recipe Works

Balanced flavors: The savory Italian sausage pairs perfectly with creamy ricotta and fresh herbs.
Moisture control: Baking zucchini slices first and salting them prevents sogginess in the final dish.
Make-ahead friendly: You can prep these rollatini in advance, then bake when ready to serve.
Simple yet impressive: Despite looking elegant, it’s surprisingly straightforward to prepare.

Cheesy Zucchini Rollatini with Italian Sausage, Italian zucchini rollatini, cheesy zucchini stuffed rolls, Italian sausage appetizer, easy zucchini dinner - 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

This Cheesy Zucchini Rollatini with Italian Sausage Recipe combines fresh and flavorful ingredients that really complement each other. The zucchini acts as the perfect low-carb wrapping, while the cheeses and sausage filling provide richness and depth. Here’s a little bit about each key ingredient to help you shop and prep.

Zucchini: Choose small to medium zucchini for thinner, more flexible slices that roll easily without breaking.
Italian sausage: Choose fresh, high-quality sausage — the herbs and spices in it add that classic Italian flair without extra effort.
Ricotta cheese: Creamy and mild, ricotta is the base of the filling and balances the sausage’s boldness.
Mozzarella cheese: Provides that irresistible, gooey top layer that browns beautifully.
Parmesan cheese: Adds a sharp, nutty flavor to the mix, enhancing overall depth.
Egg: Helps bind the filling together so it holds nicely while rolling.
Fresh herbs (basil & parsley): They brighten the filling, making every bite fresh and aromatic.
Garlic: Essential for that classic Italian flavor boost — don’t skip it!
Marinara sauce: Use your favorite jarred or homemade sauce; it adds moisture and a rich tomato base for baking.

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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.

Make It Your Way

The beauty of this Cheesy Zucchini Rollatini with Italian Sausage Recipe is how versatile it can be. I’ve made it with extra herbs for a flavor boost or swapped out the Italian sausage for ground turkey when I wanted something a bit lighter. Honestly, feel free to get creative and make it fit your tastes or dietary needs.

Variation: I once made this with spicy Italian sausage and added red pepper flakes for an extra kick — it turned out amazing and perfect for those who love heat.
Vegetarian option: Skip the sausage and just use extra ricotta mixed with spinach or mushrooms for a hearty veggie twist.
Herb swaps: Try swapping fresh basil and parsley for oregano or thyme to change up the flavor profile slightly.
Make it gluten-free: Since this recipe naturally contains no breadcrumbs, it’s already safe for gluten-sensitive eaters – just watch your marinara sauce ingredients.

Step-by-Step: How I Make Cheesy Zucchini Rollatini with Italian Sausage Recipe

Step 1: Prep the Zucchini Properly

Start by slicing your zucchini into very thin strips — think almost like thin lasagna noodles but a bit narrower. A mandoline slicer is your best friend here if you’ve got one; otherwise, a sharp knife and a steady hand will do. It’s really important to get these slices thin so they’re flexible enough to roll without cracking. Then, sprinkle salt on them and let them sit layered between paper towels for 20 minutes. This pulls out excess moisture and keeps your rollatini from turning soggy. After that, give them a quick bake on a parchment-lined tray for about 10 minutes — this draws out even more moisture and makes them pliable.

Step 2: Make the Filling

While your zucchini bakes, brown the Italian sausage in a frying pan. Once it’s cooked and cooled slightly, pat it dry on a paper towel to remove extra grease. In a mixing bowl, combine the sausage with ricotta, parmesan, minced garlic, fresh chopped basil and parsley, the beaten egg, salt, and pepper. Stir until everything is thoroughly mixed — the herbs really pop in this step and make the filling taste fresh and vibrant.

Step 3: Assemble the Rollatini

Take a cooled zucchini slice and pat it dry again to remove any residual moisture. Spoon some filling down the center but leave room at the edges so the filling doesn’t spill out as you roll. Lift one side carefully and roll up each piece tightly, then place seam side down in a casserole dish that’s been lightly sprayed with cooking spray and has marinara sauce spread across the bottom. Repeat until you’ve used all your zucchini slices and filling.

Step 4: Bake to Golden Perfection

Pour more marinara sauce over the rolled zucchini and top everything with shredded mozzarella. Pop it in the oven at 400°F and bake for 20-25 minutes until the cheese bubbles and turns a beautiful golden brown. Mine usually takes 23 minutes exactly — but keep an eye on it! Letting it cool for a few minutes before you serve helps the rollatini firm up so they don’t fall apart on your plate.

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Tips from My Kitchen

Drying zucchini: Press the zucchini slices firmly between towels after salting to avoid extra water making your dish runny.
Sausage moisture: Browning and then patting the sausage dry cuts down grease — it keeps the filling from being overly oily.
Egg in filling: Don’t skip the egg; it magically holds everything together so rolling is a breeze.
Watch your cheese topping: Use good quality mozzarella and try not to overdo it — too much cheese can overpower the delicate zucchini.

How to Serve Cheesy Zucchini Rollatini with Italian Sausage Recipe

Garnishes

I love to finish my cheesy zucchini rollatini with a sprinkle of extra fresh basil or chopped parsley right before serving. It adds a pop of color and a fresh herbal note that’s irresistible. Sometimes, I drizzle a little good-quality extra virgin olive oil to make each bite silky smooth.

Side Dishes

Pair this rollatini with a simple green salad dressed in lemon vinaigrette to cut through the richness, or serve with roasted garlic bread if you want something a bit heartier. It also goes beautifully alongside sautéed green beans or a crisp arugula salad for extra veggies without overwhelming the flavors.

Creative Ways to Present

For special occasions, I’ve arranged these rollatini standing up tightly in a circular pattern in a round baking dish — it looks like a beautiful flower when baked and pulled out! I also like to sprinkle some toasted pine nuts on top for a crunchy texture contrast that surprises guests.

Make Ahead and Storage

Storing Leftovers

After your Cheesy Zucchini Rollatini with Italian Sausage cools, I store leftovers tightly covered in the refrigerator — usually in the casserole dish if it has a lid or transferred to an airtight container. They keep beautifully for 3-4 days, and the flavors actually seem to improve overnight.

Freezing

I’ve frozen these rollatini before with success — just assemble and bake them until nearly done, then cool, wrap tightly in plastic and foil, and freeze. When you’re ready to eat, thaw overnight in the fridge and then finish baking until the cheese melts and browns. It’s a lifesaver for busy nights!

Reheating

To warm leftovers, I cover the rollatini with foil and reheat in the oven at 350°F for about 15-20 minutes until heated through. This keeps the zucchini tender without drying out the cheese. Microwave works in a pinch, but it can make zucchini watery.

FAQs

Can I make Cheesy Zucchini Rollatini with Italian Sausage Recipe ahead of time?

Absolutely! You can prepare the zucchini, filling, and even assemble the rollatini a day ahead. Just keep it covered in the fridge and bake when you’re ready. This actually helps the flavors meld for an even more delicious dish.
What can I substitute for Italian sausage in this recipe?

If you prefer, try ground beef or turkey seasoned with garlic and Italian herbs. For a vegetarian version, omit the meat and use sautéed mushrooms or spinach mixed into the ricotta filling.
How thin should I slice the zucchini for rollatini?

Thin enough so that the slices are flexible and easy to roll without cracking — around 1/8 inch is ideal. Using a mandoline slicer can help get uniform slices and save time.
Why do I need to salt the zucchini slices before baking?

Salting draws out excess water from the zucchini, which prevents your rollatini and sauce from becoming soggy after baking. Don’t skip this step — it’s key for the best texture!

Final Thoughts

This Cheesy Zucchini Rollatini with Italian Sausage Recipe feels like a special occasion every time — but it’s simple enough to make when you want a comforting dinner without fuss. I love how the ingredients come together beautifully, and I’m pretty sure once you try it, you’ll find it turning up on your weekly menu like it does in mine. Give it a whirl, and enjoy every cheesy, savory, delicious bite!