Florentine Zucchini Roll-ups

SERVINGS: 10 | PREP TIME: 45 minutes | COOK TIME: 30 minutes

Delicious yellowfin tuna paired with Italian staples creates this classic dish



  • 4 pouches (2.5 oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
  • 2 medium zucchini, sliced vertically into thin (1/16-inch-thick) planks (~30 planks)
  • 1 beaten egg
  • 3 cups light Ricotta cheese
  • 1½ cups shredded, part-skim mozzarella cheese, divided
  • ¼ cup finely grated Parmesan or Romano cheese
  • 2 minced garlic cloves (1 tsp.)
  • 1 cup chopped baby spinach
  • ¼ tsp. ground black pepper
  • 3 ½ cups marinara sauce, divided


  1. Preheat the oven to 350°F.
  2. Slice the zucchini on a mandolin or other slicer to get long, very thin planks. Lay them flat on two sheet pans, and sprinkle them with salt. Let them sit for ~30 minutes to draw out any excess moisture. Pat dry.
  3. Meanwhile, combine the egg, cheeses, garlic, spinach and pepper. Gently stir in the tuna.
  4. Place 1½ cups of marinara sauce in the bottom of a 13×9 baking pan.
  5. Place 2 Tbsp. of the cheese and tuna mixture on each zucchini plank, and spread out to a half-inch of each end. Roll the zucchini loosely, and place it in the baking dish. You should be able to fit 30 rolls in the dish.
  6. Cover with 2 cups of sauce, and top with ½ cup mozzarella cheese; cover tightly with aluminum foil.
  7. Bake for 25 minutes, or until bubbly. Remove the foil and continue baking for 5 additional minutes.

Nutrition Facts

Nutrition Facts
Florentine Zucchini Roll-ups

Serving Size: 222g

Servings: 10

Nutritional Info Amount/Serving % DV*
Calories 310
Total Fat 19g 24%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 720mg 31%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Sugars 8g
Includes 0g Added Sugars 0%
Protein 21g
Vitamin D 1mcg 6%
Calcium 363mg 30%
Iron 2mg 10%
Potassium 484mg 10%