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!
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!