Description
Zucchini Ricotta Roll-Ups Recipe is light, creamy, and low-carb—rolled zucchini slices filled with herbed ricotta for a fresh, satisfying dish.
Ingredients
Scale
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
Nutrition
- Serving Size: 1/6 of recipe (about 2-3 roll-ups)
- Calories: 296 kcal
- Sugar: 6g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 61mg