The Ultimate Dinner Recipes Blog

Zucchini Ricotta Roll-Ups Recipe A Mouthwatering Delight

0
9

These Zucchini Ricotta Roll-Ups are sure to steal the spotlight when you’re in need of something both cozy and light! Taking a cue from Italian tastes, ricotta soaked with basil is nestled in between thin ribbons of zucchini. This is a gluten-free feel-good version of classic pasta roll-ups. But it smells heavenly in the winter when basil and marinara are baking together. Believe me, one bite and you’ll be asking for more!

Zucchini Ricotta Roll-Ups

Ingredients:

  • Main Ingredients:
    • 4 zucchinis, sliced lengthwise into thin strips (approximately 4 strips per zucchini)
    • Olive oil, for brushing
    • Salt, to taste
  • Ricotta Filling:
    • 1 cup ricotta cheese
    • 1 egg
    • 1/4 cup Parmigiano-Reggiano cheese, grated
    • Pinch of salt
    • Fresh basil, chopped (about 5–6 leaves)
  • Assembly:
    • 1 cup marinara sauce
    • 1/2 cup shredded mozzarella cheese

How to make Zucchini Ricotta

Preheat oven to 400°F(200°C).

  • Trim a bit off the ends of each zucchini and cut into four lengthwise slices. This makes them easy to roll up without their contents spilling out.
  • Line the zucchini slices up on a baking sheet, brush with olive oil and sprinkle each with a little pinch of salt.
  • Place in the preheated oven and cook for approximately 15 minutes, or until zucchini is savory but pliable to fold.

Prepare the Ricotta Filling:

  • Mix the ricotta cheese, egg, about 2 Tbsp of grated Parmigiano-Reggiano and one large pinch of salt in a bowl. Chop the basil into small shards(express your anger on these herbs). Mix until smooth and creamy.

Assemble the Roll-Ups:

  • On the bottom of a baking dish, spread out thin layer marinara sauce.
  • In the center of each slice, drop a teaspoonful (ish) ricotta mixture. Roll up the zucchini, and place it seam side down in marinara coated baking dish.
  • Continue with remaining zucchini slices.

Final Bake:

  • Top the roll-ups with a spoonful of marinara sauce and liberally sprinkle shredded mozzarella cheese on top.
  • Then bake at 400°F (200°C) for another 20 minutes until the cheese is nice and bubbly, and a little bit caramel-y.

Serve & Enjoy:

  • Serve when the dish is a little cooled. Top with the fresh basil for an extra pop of color and taste!

Serving Suggestions:

Zucchini roll-ups have so much potential! They make for a great appetizer for your next dinner party, or serve them as part of the main course with some garlic bread and garden salad. If you want a more substantial meal, enjoy them with your favorite red wine.

Tips and Variations:

  • Kick it up a Notch: Want some heat in this dish, toss red pepper flakes into the ricotta mixture or over top of marinara sauce.
  • Alternative Herbs: Instead of fresh basil mange other herbs like parsley or oregano to change flavor profile.
  • VEGAN OPTION: Swap out regular ricotta and mozzarella for dairy-free versions, leave the egg out completely
  • More Veggies: Consider mixing mostly chopped spinach or kale into the ricotta mixture too for bonus nutrients and deliciousness.

Nutritional Information (Per Serving) per Roll-Up):

  • Calories: 80
  • Protein: 4g
  • Carbohydrates: 4g
  • Fat: 5g Nutritional information may change based on the kind and quantity of ingredients.

Personal Notes:

Surprisingly filling and tasty, my first go round at these was a success! Rolling the zucchini takes a bit of practice, but once you get it down its easy. The ricotta filling is unreal with the marinara and it’s a little taste of Italian without all those carbs!

And that is how you make the most delicious zucchini ricotta roll-ups ever! These simple, cheesy recipes will earn a pat on the back from your friends and family. So try the recipe and leave us a comment letting us know what you think! Be sure to share your results and our other yummy recipes by following us. Happy cooking!

Isobel RandallI
WRITTEN BY

Isobel Randall

Responses (0 )