If you’re looking for a dish that checks all the boxes—comforting, vibrant, and satisfying—let me introduce you to Zucchini Ricotta Roll-Ups. These gorgeous spirals of roasted zucchini, stuffed with a velvety ricotta cheese blend and kissed by savory marinara, are a celebration of fresh flavors and simple ingredients. Not only are Zucchini Ricotta Roll-Ups a fantastic low-carb, meatless entrée, but they also look stunning on the plate, making them a perfect choice for a cozy family dinner or an impressive potluck dish.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together to create layers of flavor, melty cheese, and that perfect tender bite. With just a handful of basics, you’ll be amazed at how Zucchini Ricotta Roll-Ups are so much greater than the sum of their parts.
- Zucchini: Sliced thin and roasted, zucchini becomes pliable and subtly sweet, perfect for rolling and soaking up sauce.
- Olive Oil: A quick drizzle helps the zucchini roast beautifully and adds a lovely richness.
- Kosher Salt: Enhances every layer, balancing the natural sweetness and the cheeses.
- Marinara Sauce: Opt for your favorite brand or homemade; its tangy acidity is the backbone of the dish.
- Ricotta Cheese: This creamy, mild cheese brings luscious texture and a mellow base for all the flavors to shine.
- Shredded Mozzarella: Melty and stretchy, mozzarella adds that irresistible cheesy goodness inside and on top.
- Shredded Parmesan: Nutty, salty, and robust, Parmesan deepens the overall flavor and crisps up beautifully in the oven.
- Italian Seasoning: A blend of herbs infuses the filling with classic, aromatic notes.
- Garlic Powder: Subtle yet crucial for a well-rounded, savory kick in every bite.
- Black Pepper: A touch of warmth and complexity to round out the filling.
How to Make Zucchini Ricotta Roll-Ups
Step 1: Prep the Oven and Zucchini
Begin by preheating your oven to 425 °F (220 °C). Line a baking sheet with parchment paper for easy cleanup. Slice your zucchini lengthwise into thin strips—aim for about 18 to 20 slices from three medium squash. Lay them out in a single layer, give them a gentle drizzle of olive oil, and sprinkle with a bit of kosher salt. Roast the zucchini for 10 to 15 minutes, just until they’re tender and flexible but not falling apart. Allow them to cool slightly; this helps them hold together during rolling.
Step 2: Sauce the Baking Dish
While the zucchini cools, spread 1 cup of marinara sauce evenly over the bottom of a 9 × 13-inch baking dish. This creates a flavor-packed base and prevents any sticking while the rolls bake.
Step 3: Make the Ricotta Filling
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, all of the Parmesan, Italian seasoning, garlic powder, remaining salt, and pepper. Stir everything together until it’s creamy, well mixed, and flecked with beautiful herbs and cheese. This filling should be thick but easily spreadable.
Step 4: Roll Up the Zucchini
Now, for the fun part! Spread about 1½ tablespoons of the ricotta mixture onto each zucchini strip. Roll each strip up gently, keeping the filling intact, and place them seam-side down in your sauced baking dish. Repeat with all the zucchini until you have a pan full of lovely spirals.
Step 5: Top and Bake
Spoon the remaining ½ cup of marinara over the roll-ups and give them a generous sprinkle of the leftover mozzarella. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is golden and irresistible.
Step 6: Let Them Rest
Patience makes perfect! Allow your Zucchini Ricotta Roll-Ups to rest for about 5 minutes before serving. This brief pause helps the cheeses set and makes serving tidy and easy.
How to Serve Zucchini Ricotta Roll-Ups
Garnishes
For a final touch, sprinkle freshly chopped basil or parsley over the warm Zucchini Ricotta Roll-Ups. A dusting of extra Parmesan or a crack of black pepper also makes each serving look and taste even more inviting.
Side Dishes
Zucchini Ricotta Roll-Ups pair beautifully with a crisp green salad, roasted vegetables, or a basket of warm, crusty bread for dipping. If you want to keep the meal light and fresh, try serving with a citrus-dressed arugula salad or even a bright tomato and cucumber medley.
Creative Ways to Present
For parties, try arranging the roll-ups in individual gratin dishes or serving them as part of a colorful antipasto platter. They’re elegant enough to serve at a special dinner, yet hearty enough for a cozy weeknight meal. For extra flair, use different colored zucchini or add a sprinkle of red pepper flakes for pop and heat.
Make Ahead and Storage
Storing Leftovers
If you have leftover Zucchini Ricotta Roll-Ups, simply transfer them to an airtight container and refrigerate. They’ll keep well for up to 3 days, and their flavors deepen as they rest, making them just as delicious on day two or three.
Freezing
To freeze, arrange the completely cooled roll-ups in a single layer in a freezer-safe dish or container. Cover tightly with plastic wrap and a layer of foil. They’ll keep for up to 2 months. Thaw overnight in the refrigerator when you’re ready to enjoy again.
Reheating
For best results, reheat Zucchini Ricotta Roll-Ups in a 350 °F oven until warmed through and the cheese is bubbly. If you’re in a hurry, a few minutes in the microwave also works, though the oven will revive that just-baked texture.
FAQs
Can I make Zucchini Ricotta Roll-Ups ahead of time?
Absolutely! The assembled roll-ups can be covered and refrigerated for up to a day before baking. When ready, simply bake as directed, adding a few extra minutes if they’re cold from the fridge.
What if I don’t have ricotta cheese?
No problem! Swap in cottage cheese (well-drained for best results) or even a mixture of ricotta and goat cheese for tang and creaminess. The key is to keep the filling spreadable and rich.
Can I add other ingredients to the filling?
Definitely. Consider mixing in chopped spinach, fresh basil, or sun-dried tomatoes for extra flavor. If you want more protein, a handful of cooked, crumbled Italian sausage can be fantastic for a non-vegetarian twist.
How do I keep the zucchini from getting watery?
Roasting the zucchini slices first, as in this recipe, helps reduce excess moisture. If you notice a lot of liquid in the baking dish, simply drain it before serving or bake for a few extra minutes so everything stays luscious but not soggy.
Can these Zucchini Ricotta Roll-Ups be made vegan?
Yes! Use your favorite vegan ricotta and mozzarella substitutes, and make sure your marinara is dairy-free. The process and bake time remain the same, and you’ll still end up with a deliciously satisfying entrée.
Final Thoughts
From the moment you pull these bubbling, golden spirals from the oven, Zucchini Ricotta Roll-Ups just beg to be shared. Whether you’re feeding a crowd or just treating yourself, each bite is creamy, hearty, and full of vegetables—what’s not to love? I hope you’ll give them a try and let this cozy classic become a new favorite in your kitchen!
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Zucchini Ricotta Roll-Ups Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Zucchini Ricotta Roll-Ups are a delicious low-carb, vegetarian main course featuring tender slices of roasted zucchini filled with a rich, herbed ricotta and cheese mixture. Baked in marinara sauce and topped with melted mozzarella, this light yet satisfying dish is perfect for a weeknight dinner or entertaining guests. It’s a healthier, gluten-free alternative to traditional pasta-based roll-ups, offering plenty of flavor and comfort without the carbs.
Ingredients
Zucchini
- 3 medium zucchini, ends trimmed, thinly sliced lengthwise (18–20 slices)
- 1 tbsp olive oil
- ½ tsp kosher salt
Cheese Filling
- 15 oz ricotta cheese (part-skim)
- 1 cup shredded mozzarella
- ½ cup shredded Parmesan
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Assembly & Topping
- 1½ cups marinara sauce, divided
- ½ cup shredded mozzarella, for topping
Instructions
- Roast the Zucchini: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the zucchini slices in a single layer, drizzle with olive oil, and sprinkle with ½ tsp salt. Roast for 10–15 minutes until just tender and pliable. Allow them to cool slightly before handling.
- Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch (or similar size) baking dish. This will prevent sticking and keep the roll-ups moist.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan, Italian seasoning, garlic powder, ¼ tsp salt, and black pepper. Mix thoroughly until smooth and the herbs are well distributed.
- Assemble the Roll-Ups: Take a roasted zucchini slice and spread about 1½ tablespoons of the ricotta mixture along the length of the strip. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with all slices, arranging them snugly in the sauce.
- Add Sauce and Cheese: Spoon the remaining ½ cup of marinara sauce evenly over the roll-ups. Sprinkle the remaining ½ cup of mozzarella cheese over the top to create a golden, bubbly topping.
- Bake: Place the baking dish in the oven and bake for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
- Rest and Serve: Remove from the oven and let the roll-ups rest for 5 minutes to set before serving. Enjoy warm!
Notes
- For extra flavor, grill the zucchini slices instead of roasting.
- Let the zucchini cool enough to handle before filling and rolling to prevent tearing.
- Feel free to add fresh basil or spinach to the ricotta mixture for added nutrition and flavor.
- If using jarred marinara, choose a high-quality, low-sugar option for best results.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-inspired