Dreamy Zucchini Ricotta Rolls Recipe: Garden-Fresh Comfort

Crispy summer zucchini ricotta rolls offer a delightful twist on traditional appetizers that will spark excitement at your next gathering.

Slicing vegetables into elegant ribbons requires minimal effort but creates maximum visual impact.

Tender zucchini transforms into delicate wrappers filled with creamy, herbed ricotta cheese.

Mediterranean flavors dance across your palate with each delectable bite.

Fresh ingredients combine seamlessly to craft an impressive dish that looks complex yet remains surprisingly simple.

Delicate rolls promise to impress guests and satisfy even the most discerning taste buds.

Let you embark on a culinary adventure that celebrates seasonal produce and creative cooking.

What Makes Zucchini Ricotta Rolls a Light Favorite

• Craft Healthier Comfort Food: Swap traditional pasta rolls with zucchini for a low-carb, vegetable-packed alternative that satisfies your comfort food cravings without guilt.
• Quick Weeknight Wonder: Prepare this delicious dish in just a few simple steps, making it perfect for busy families seeking a nutritious and tasty meal that comes together effortlessly.
• Customize with Ease: Adapt the recipe by adding your favorite herbs, trying different cheeses, or incorporating protein like ground turkey or chicken to suit your taste preferences and dietary needs.
• Impress Without Stress: Create a restaurant-quality appetizer or main course that looks gourmet but requires minimal cooking skills, making it ideal for entertaining or a special family dinner.

Ingredients for Zucchini Ricotta Rolls

• Zucchini: Fresh and low-carb vegetable that serves as a healthy pasta alternative in this recipe.
• Basil: Aromatic herb that adds a bright, fresh flavor to the dish.

• Ricotta Cheese: Creamy and soft cheese that creates a smooth filling for the rolls.
• Mozzarella Cheese: Mild and melty cheese that provides a gooey texture and golden top.
• Parmigiano Reggiano: Aged Italian cheese that adds a rich, sharp flavor as a garnish.

• Marinara Sauce: Classic tomato-based sauce that provides moisture and traditional Italian flavor.
• Garlic: Pungent ingredient that enhances the overall savory profile of the dish.
• Egg: Binding agent that helps hold the ricotta mixture together.
• Salt, Pepper, Thyme, Oregano: Essential seasonings that add depth and complexity to the filling.

How to Make Zucchini Ricotta Rolls

Step 1: Warm Up the Oven

Fire up your oven to a toasty 375°F (190°C) so it’s ready for our delicious zucchini rolls.

Step 2: Prepare Zucchini Ribbons

Using a sharp knife or mandoline, carefully slice zucchini into long, thin strips that will become our pasta-like wrap.

Step 3: Create Creamy Filling

• Ricotta cheese
• Egg
• Mozzarella cheese
• Minced garlic
• Chopped fresh basil
• Salt
• Black pepper
• Dried thyme
• Dried oregano

Mix all ingredients until smooth and well combined.

Step 4: Set Up Baking Dish

Spread a generous layer of marinara sauce across the bottom of your baking dish, creating a flavorful foundation.

Step 5: Roll and Assemble

• Place a spoonful of ricotta mixture at one end
• Gently roll up the zucchini
• Nestle each roll into the marinara-covered baking dish

Step 6: Add Final Touches

Pour remaining marinara sauce over the rolls and sprinkle additional mozzarella cheese on top.

Step 7: Bake to Perfection

Slide the baking dish into the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.

Step 8: Garnish and Serve

Finish with a sprinkle of fresh basil and grated Parmigiano Reggiano for an extra burst of flavor.

Pro Tips for Perfect Zucchini Ricotta Rolls

• Pat zucchini strips dry with paper towels to remove excess moisture, ensuring crisp and neat rolls without sogginess.
• Add a pinch of red pepper flakes to the ricotta mixture for a subtle, warming kick that enhances the overall taste profile.
• Replace mozzarella with provolone or fontina for a different, richer cheese experience that complements the zucchini.
• This recipe is naturally low-carb and gluten-free, making it perfect for keto and paleo diet followers seeking a delicious alternative to pasta rolls.
• Use fresh herbs instead of dried for brighter, more vibrant flavors that elevate the entire dish's taste and aroma.

Variations on Zucchini Ricotta Rolls

• Vegan Veggie Rolls: Replace ricotta with tofu, use plant-based mozzarella, and swap egg with flax egg for a dairy-free and vegan-friendly version.
• Low-Carb Eggplant Alternative: Substitute zucchini with thinly sliced eggplant strips for a different texture and lower-carb option.
• Gluten-Free Herb Variation: Use gluten-free marinara sauce and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Spicy Mediterranean Version: Add red pepper flakes, swap oregano with za'atar, and include chopped olives for a Mediterranean-inspired kick.

Serving Suggestions for Zucchini Ricotta Rolls

• Cozy Dinner Companion: Pair these zucchini rolls with a crisp green salad dressed in light vinaigrette for a balanced meal that feels fresh and satisfying.
• Mediterranean Platter Partner: Serve alongside warm garlic bread, roasted olives, and a small antipasto selection to create a vibrant Italian-inspired spread that delights the senses.
• Wine Pairing Perfection: Choose a medium-bodied white wine like Pinot Grigio or a light red such as Chianti to complement the rich, cheesy flavors of the zucchini rolls and enhance your dining experience.
• Quick Weeknight Transformation: Turn these rolls into a complete protein-packed meal by adding grilled chicken or shrimp on the side, making dinner both elegant and effortless.

Storing Zucchini Ricotta Rolls Properly

• Store leftovers in an airtight container for up to 3-4 days. Wrap the rolls tightly with plastic wrap or aluminum foil to prevent moisture loss.
• Carefully place rolls in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Avoid adding fresh herbs before freezing.
• Thaw overnight in the refrigerator. Warm at 350F for 10-15 minutes until heated through. Cover with foil to prevent drying out and maintain moisture.
• For quick reheating, zap individual rolls on medium power for 1-2 minutes. Let stand for 30 seconds to evenly distribute heat and prevent hot spots.

FAQs

• Can I use a different type of cheese instead of ricotta?

Mozzarella or cottage cheese can work as good substitutes, but they’ll slightly change the texture and flavor of the dish.

• How do I prevent my zucchini strips from being too watery?

Salt the zucchini strips and let them sit for 10-15 minutes to draw out excess moisture, then pat dry with paper towels before rolling.

• Is this recipe gluten-free?

Yes, the zucchini ricotta rolls are naturally gluten-free. Just ensure your marinara sauce doesn’t contain any gluten ingredients.

• Can I prepare these rolls in advance?

You can assemble the rolls a day ahead and refrigerate, then bake when ready to serve. Just add an extra 5-10 minutes to cooking time if baking directly from the refrigerator.

Zucchini Ricotta Rolls Recipe

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4.7 from 38 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Delightful zucchini ricotta rolls showcase summer’s garden bounty with creamy Italian charm. Elegant layers of grilled zucchini embrace silky ricotta, promising a light, fresh Mediterranean-inspired appetizer you’ll savor with pure culinary pleasure.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 small zucchini or 3 larger ones
• 15 ounces (425 grams) ricotta cheese (whole milk)
• 8 ounces (226 grams) mozzarella cheese, shredded (6 ounces for filling and 2 ounces for topping)

Seasonings and Herbs:

• 1 teaspoon salt
• 1/2 teaspoon garlic, minced
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 cup fresh basil, chopped fine

Sauce and Additional Ingredients:

• 1 (24 ounces / 680 grams) marinara sauce
• 1 egg, whisked
• Optional: 1 tablespoon fresh basil, chopped fine
• Optional: 1/4 cup Parmigiano Reggiano cheese

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Instructions

1. Prepare the oven at 375F (190C) for optimal cooking temperature.
2. Create delicate zucchini ribbons by slicing lengthwise into thin, uniform strips.
3. Craft a creamy filling by blending ricotta with egg, mozzarella, minced garlic, chopped basil, salt, pepper, thyme, and oregano until well incorporated.
4. Establish a flavorful base by spreading marinara sauce evenly across the bottom of a baking dish.
5. Carefully deposit a generous spoonful of the ricotta mixture onto each zucchini strip, gently rolling into compact parcels.
6. Arrange the rolled zucchini neatly in the prepared baking dish, ensuring they are snug and secure.
7. Lavish the rolls with remaining marinara sauce, creating a rich, vibrant coating.
8. Sprinkle the additional mozzarella over the top, providing a golden, melty finish.
9. Transfer to the preheated oven and bake for 20-25 minutes until the cheese bubbles and turns lightly golden.
10. After removing from the oven, enhance the presentation by garnishing with fresh basil leaves and a delicate dusting of Parmigiano Reggiano.

Notes

• Grill zucchini strips briefly before rolling to enhance flavor and remove excess moisture, preventing soggy rolls.
• Swap ricotta with dairy-free alternatives like tofu or cashew cheese for vegan and lactose-intolerant dietary needs.
• Pat zucchini strips dry with paper towels to ensure crisp texture and prevent watery filling.
• Use low-sodium marinara sauce to control salt content and make the dish heart-friendly.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 191 kcal
• Sugar: 6 g
• Sodium: 469 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 57 mg