These zucchini rolls are a light, fresh, and flavorful snack that highlights seasonal produce in the simplest way. Thin slices of zucchini are rolled around a creamy ricotta filling, gently baked, and finished with a touch of marinara for a comforting yet wholesome dish that works as an appetizer, snack, or light meal.
Why You’ll Love This Recipe
This recipe is easy to prepare and uses simple, everyday ingredients. It is naturally vegetarian, feels indulgent without being heavy, and can be served warm or at room temperature. The zucchini becomes tender while the cheesy filling stays creamy and aromatic thanks to fresh basil. It is also flexible, making it perfect for customizing to your taste or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium zucchinis, sliced thinly lengthwise (about 1/8 inch thick)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, finely chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup marinara sauce (optional, for serving)
Directions
Preheat the oven to 375°F (190°C).
Wash the zucchinis and slice them lengthwise into thin strips using a sharp knife or mandoline. Lightly brush both sides of the slices with olive oil and season with salt and pepper.
Place the zucchini slices on a baking sheet and bake for 8 to 10 minutes, just until they become flexible. Remove from the oven and let them cool slightly.
In a small bowl, combine the ricotta cheese, Parmesan cheese, and chopped basil. Mix until smooth and well blended.
Lay a zucchini slice flat and spread about 1 tablespoon of the ricotta mixture evenly over it. Gently roll it up from one end to the other and place it seam-side down in a lightly greased baking dish. Repeat with the remaining slices.
Bake the zucchini rolls for 15 to 18 minutes, until heated through and lightly golden on top.
Serve warm on their own or spoon marinara sauce over the rolls just before serving.
You can add finely chopped spinach to the ricotta mixture for extra greens. For more flavor, mix in a small amount of garlic powder or dried oregano. If you prefer a richer filling, replace part of the ricotta with cream cheese. These rolls can also be topped with extra marinara and baked longer for a saucier dish.
Storage/Reheating
Store leftover zucchini rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish and warm in a 350°F (175°C) oven for about 10 minutes. They can also be reheated in the microwave in short intervals until warmed through.
FAQs
Can I make zucchini rolls ahead of time?
Yes, you can assemble the rolls up to one day in advance and store them covered in the refrigerator before baking.
Do I need to peel the zucchini?
No, the skin is tender and helps the slices hold their shape when rolled.
How do I keep the rolls from becoming watery?
Pre-baking the zucchini slices removes excess moisture and helps prevent sogginess.
Can I grill the zucchini instead of baking it?
Yes, lightly grilling the slices works well and adds a subtle smoky flavor.
What can I use instead of ricotta cheese?
You can use cottage cheese blended until smooth or a soft cream cheese alternative.
Are these zucchini rolls suitable for a low-carb diet?
Yes, they are naturally low in carbohydrates and fit well into many low-carb meal plans.
Can I freeze zucchini rolls?
Freezing is not recommended, as zucchini releases water when thawed and may affect texture.
What sauce pairs best with these rolls?
Marinara sauce is classic, but a light tomato basil sauce or simple herb oil also works well.
Can I serve these rolls cold?
They are best warm, but they can be served at room temperature as an appetizer.
How thin should the zucchini slices be?
About 1/8 inch thick is ideal so they roll easily without breaking.
Conclusion
Delicious zucchini rolls are a simple yet elegant way to enjoy fresh zucchini. With a creamy filling, tender texture, and endless customization options, this recipe is perfect for sharing, entertaining, or enjoying as a light and satisfying dish any time of the year.
These zucchini rolls are a fresh, light, and flavorful dish featuring thin zucchini slices rolled around a creamy ricotta-Parmesan filling. Baked until tender and golden, they make an elegant appetizer, healthy snack, or light vegetarian meal.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Appetizer, Snack, Vegetarian
Method:Baked
Cuisine:Mediterranean-Inspired
Ingredients
2 medium zucchinis, sliced thinly lengthwise (about 1/8 inch thick)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, finely chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup marinara sauce (optional, for serving)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Slice zucchini lengthwise into 1/8-inch thick strips using a sharp knife or mandoline. Brush both sides lightly with olive oil and season with salt and pepper.
Place zucchini slices on a baking sheet and bake for 8–10 minutes, just until tender and flexible. Let cool slightly.
In a small bowl, mix together ricotta, Parmesan, and basil until smooth.
Spread about 1 tablespoon of ricotta filling onto each zucchini slice. Roll up gently and place seam-side down in the prepared baking dish.
Bake for 15–18 minutes until heated through and lightly golden on top.
Serve warm with optional marinara sauce spooned over the rolls.
Notes
For added greens, mix chopped spinach into the ricotta filling.
A bit of garlic powder or oregano can add extra flavor.
Substitute cream cheese for a richer filling.
Top with marinara and bake longer for a saucier finish.
Grilling the zucchini slices is a tasty alternative to baking.
