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Creamy Ricotta and Pumpkin Zucchini Rollatini

September 20, 2021
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An herby pumpkin and cheese filling rolled up in zucchini and baked up in an autumn inspired sauce: this Creamy Ricotta and Pumpkin Zucchini Rollatini is the easiest cozy dinner!
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An herby pumpkin and cheese filling rolled up in zucchini and baked up in an autumn inspired sauce: this Creamy Ricotta and Pumpkin Zucchini Rollatini is the easiest cozy dinner!

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Rollatini has been on my mind for quite a while now. I went to the south of France over the summer… and, let me tell you, I ate well!! The food there truly blew me away. I knew Paris had decadent pastries, and Italy’s pasta is over- the-top amazing. But, I was honestly very much surprised by the complex flavors and fresh seafood that I found on the Riviera. On my very first night, the waiter brought out a dish that stuck with me for the rest of the trip. And, as if you haven’t already guessed it, it was some freaking amazing zucchini rollatini.


Given that fall is among us, and there is no way I could mimic the fresh flavors of French cooking, I decided to whip up my own spin on this traditional dish. This Creamy Ricotta and Pumpkin Zucchini Rollatini is truly the best light comfort food… think vegetarian lasagna minus the noodles. Oh, and throw in all the good flavors of fall. With double the veggies, but also a ton of cheese and a good creamy sauce, there’s no better weeknight dinner. You have to try this one!!

An herby pumpkin and cheese filling rolled up in zucchini and baked up in an autumn inspired sauce: this Creamy Ricotta and Pumpkin Zucchini Rollatini is the easiest cozy dinner!

the breakdown…

This Creamy Ricotta and Pumpkin Zucchini Rollatini starts off by prepping those zucchini slices. First things first, slice up four zucchinis so that they are thin enough to act as a lasagna noodle of sorts. You could use a mandoline slicer for an uber thin option, if you have one. That being said, even if you do not have one (like me), getting your zucchini into 6-7 strips should be fair game. Once they’re all sliced up, hit them with a ton of salt. Yes, this may seem like a lot of salt, because it is. Don’t worry, though, as you will wipe it off in the end. You simply need to let your zucchini sit with salt for a bit to help dehydrate it… nobody wants mushy rollatini!!

With that zucchini sitting, it’s time to get going on that sauce. In this Creamy Ricotta and Pumpkin Zucchini Rollatini, the sauce is not of your average tomato variety. Rather, this sauce starts with onion sauteed up with the best fall spices and herbs. Go in with ground sage, cinnamon, rosemary, and thyme… and of course salt, pepper, red pepper flakes, and tons of garlic. I promise the aromatics in your kitchen will be off the charts with this combo.

An herby pumpkin and cheese filling rolled up in zucchini and baked up in an autumn inspired sauce: this Creamy Ricotta and Pumpkin Zucchini Rollatini is the easiest cozy dinner!

all about the pumpkin!

Next up, throw in about half of a can of the pumpkin puree and any milk of your choice. Pumpkin brings in a slight fall flavor, but, really, it just acts as a heavy cream of sorts. The thick, creaminess of the pumpkin allows you to use any type of milk you would like. You could go with cream or whole milk for a more decadent option, but, given some help from the pumpkin, your sauce will be equally as delicious if you use skim or a non-dairy milk. Make sure you really mix all that up with the onion and spices, then go in with the rest of the liquids. Oh, and some maple syrup to balance out those harsh flavors — especially important if you threw in a few too many red pepper flakes!

Boom! That’s all she wrote on the sauce. So simple, yet so good. Next up, get cracking on the ricotta filling. While maybe not as “light” as the zucchini and the sauce, this cheese filling is truly amazing. Mix up some ricotta for a nice creamy base, some parmesan for a sharper flavor, and about a fourth a cup of fresh herbs. I like using a mix of fresh sage and thyme, but oregano, rosemary, or basil would all be delicious, too. Combine all of the goods into a bowl with the rest of the pumpkin (for some more creaminess and a nice break up from all the cheese) and your filling is good to go!

An herby pumpkin and cheese filling rolled up in zucchini and baked up in an autumn inspired sauce: this Creamy Ricotta and Pumpkin Zucchini Rollatini is the easiest cozy dinner!

how to serve it up…

Stuff, roll, and pop those zucchinis into your sauce. Rollatini feels a bit intimidating — at least in my opinion. But, I promise this Creamy Ricotta and Pumpkin Zucchini Rollatini is seriously so easy. Simply pop your skillet into the oven and dinner is served! Better yet? Prep everything ahead of time and leave it covered in the fridge. Then, take it out of the fridge and pop it into the oven when it’s dinner time! It’s truly the best make-ahead meal. I love it as is, but you could also serve this with a simple salad, some garlic bread, or even some noodles! Oh, and this would be fabulous as an addition to a fall-inspired dinner party. Maybe with my Maple Dijon Crispy Artichoke and Brussels Salad? Really, any of these fall dishes would be amazing. 

However you serve this up, I hope you love this Creamy Ricotta and Pumpkin Zucchini Rollatini as much as I do! Let me know what you think in the comments below:))

Creamy Ricotta and Pumpkin Zucchini Rollatini
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Creamy Ricotta and Pumpkin Zucchini Rollatini

Recipe by Annie PatrickCourse: Main CourseCuisine: Italian, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Resting time

30

minutes
Total time

1

hour 

An herby pumpkin and cheese filling rolled up in zucchini and baked up in an autumn inspired sauce: this Creamy Ricotta and Pumpkin Zucchini Rollatini is the easiest cozy dinner!

Ingredients

  • 3 zucchinis, sliced lengthwise into 6-8 strips

  • 2 tbsp salt

  • 2 tbsp olive oil

  • 1 sweet onion, diced

  • 4 cloves garlic, minced

  • ½ tsp ground sage

  • ½ tsp ground cinnamon

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • 1 15oz can pumpkin puree, divided (NOT pumpkin pie filling!!)

  • 1 cup milk of choice, at room temperature

  • 1 15 oz can tomato sauce

  • 2 tsp pure maple syrup (or sugar)

  • 1 ½ cup ricotta cheese

  • ½ cup parmesan cheese, shredded

  • 2 tbsp fresh sage, chopped*

  • 2 tbsp fresh thyme, chopped*

Instructions

  • Line the zucchini slices up on paper towels. Sprinkle each slice with the salt, and allow them to sit for 30 minutes. Then, rub the salt off of the zucchini as best as you can, and pat the zucchini dry with more paper towels.
  • Preheat the oven to 425 degrees.
  • Meanwhile, in a deep skillet or dutch oven, heat the olive oil over medium-high heat. Once hot, toss in the onion and saute for 4-5 minutes, or until translucent. Then, toss in the garlic, dried sage, cinnamon, dried rosemary, dried thyme, salt, pepper, and red pepper flakes. Saute for another 30-60 seconds, or until the garlic is fragrant.
  • Stir in 1 cup of the pumpkin and the milk and mix well until both are completely mixed in. Then, pour in the tomato sauce and maple syrup. Bring the liquids to a boil, then reduce the heat to medium-low and allow to simmer for at least 20 minutes.
  • In a medium bowl, mix the remaining 1 cup of pumpkin, the ricotta, parmesan, sage, and thyme. Microwave the zucchini slices for 30-45 seconds to make them more pliable.
  • Spoon 2-3 tbsp of the pumpkin ricotta mixture onto one end of each zucchini slice. Tightly roll up the zucchini over the mixture until you have a rollatini-shaped spiral. Arrange each spiral into the sauce.
  • Transfer the skillet to the oven and bake for 10-12 minutes, until the sauce is bubbling and the zucchini is golden. Serve warm and enjoy!

Notes

  • I like using a mix of fresh sage and thyme, but oregano, rosemary, or basil would all be delicious, too. 
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