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