[this post is in partnership with my favorites, DeLallo Foods! I created some recipes and videos you’ll see over the next few months.]
How do we even handle this much cheesiness?
It’s intense. Over the top. Outrageous — and it’s all covering a green vegetable, which means it’s actually a win for dinner. Cheesy zucchini roll-ups are where it’s at.
I’ve been making this recipe for a year and never shared it here. If you followed me on Instagram or Snapchat last summer, you saw these a lot — my go-to way to get in a veggie and an excuse to use a ridiculous amount of cheese.
While planning videos with DeLallo, I knew I had to share these roll-ups because their sauce is the one I always reach for. I love the Pomodoro Fresco Marinara; Eddie buys multiple jars each weekend, and we even use it on pizza when I need a quick fix. It’s that good.
We filmed the video last year late in the season and I saved the post so we could publish during prime zucchini time. Well — it’s time!
This is one of our favorite dishes. Eddie treats it as a side, but to me it’s a full meal. Right out of the oven it’s impossible to wait: golden, bubbly cheese on top and melty, saucy interiors make these irresistible.
The trickiest part is slicing the zucchini thin enough so it rolls without breaking. A few pieces might tear and that’s totally fine — just aim for long, thin strips so you can pack them with cheese and sauce and still serve cute little roll-ups.
You can add cooked meat or sausage inside if you like extra heft; I usually skip it, but Eddie prefers them bulked up.
One more cheese pull because, obviously.
Cheesy Zucchini Roll-Ups
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Ingredients
- 2 to 3 zucchini, cut into super thin slices (you want 9 to 12 long slices)
- 1 cup ricotta cheese
- 1/2 cup freshly grated provolone cheese
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 jar DeLallo Pomodoro Fresco Marinara Sauce
- 1/2 cup freshly grated mozzarella cheese
- fresh basil and oregano for topping
Instructions
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Preheat the oven to 425°F. Spray a 9×9-inch baking dish with nonstick spray.
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In a bowl, combine the ricotta, provolone, Parmesan and Italian seasoning. Mix until combined. Place about a tablespoon of the mixture on each zucchini slice and carefully roll it up, placing each roll seam-side down in the baking dish. If some slices break, it’s fine — they’ll still be delicious. Depending on zucchini size, you’ll have about 9 to 12 pieces. For a 9×13 dish, double the ricotta mixture.
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Cover the rolls with marinara sauce and sprinkle with mozzarella. Bake 20 to 25 minutes until golden and bubbly, then broil a minute if you want extra browning. Remove from the oven, top with extra Parmesan and fresh herbs, and serve hot.
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And now we’re done. That’s enough cheese… if there is such a thing.