Ever feel like you’re in a dinner rut, making the same old things week after week? Well, let me introduce you to a little slice of heaven that’s about to become your new favorite. Zucchini Ricotta Roll Ups are that magical kind of dish that feels both indulgent and wonderfully light.
They’re cheesy, savory, and have a way of making a simple vegetable feel incredibly special. Honestly, one bite and you’ll be hooked, I promise.
Why Zucchini is the Perfect Low-Carb Canvas
Zucchini is one of those wonderfully versatile vegetables that just soaks up flavor. It’s mild, it’s tender, and it’s just waiting to be the star of the show.
When you slice it into long, pliable ribbons, it becomes the perfect vehicle for a rich, herby filling. It’s a fantastic way to enjoy the comforts of a pasta dish without all the heaviness, you know?
Plus, it’s a brilliant trick for getting more greens (well, green-ish) onto your plate, especially if you have any veggie-skeptics in the house.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to creating something delicious. Here’s what you’ll need to make these delightful roll ups.
- 3 medium zucchini, ends removed and sliced thin lengthwise
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt, divided
- 1 ½ cup marinara sauce, divided
- 15 ounces ricotta cheese
- 1 ½ cup shredded mozzarella, divided
- ½ cup shredded parmesan
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
How to make Zucchini Ricotta Roll Ups?
The process is surprisingly simple, and the result looks like you spent hours in the kitchen. Let’s break it down, step by easy step.
Step 1: Slice Zucchini and Bake
First things first, we need to get those zucchini slices soft and pliable. Don’t worry about using any fancy equipment; a good, sharp knife is all you need here.
Lay the slices on a parchment-lined baking sheet, give them a drizzle of olive oil and a sprinkle of salt, and pop them in the oven. This short roast is the secret—it makes them so much easier to roll without any tearing.
Step 2: Make the Ricotta Filling
While the zucchini is getting soft and lovely, let’s whip up the filling. This is where all the flavor comes together, and it couldn’t be simpler.
Just mix the ricotta, most of the mozzarella, the parmesan, and all those lovely herbs and spices in one bowl. In just a minute, you’ll have a creamy, dreamy filling that’s just begging to be spread.
Step 3: Fill and Bake Zucchini Ricotta Roll Ups
Now for the fun part—the assembly! Spread a little marinara in the bottom of your baking dish; this creates a saucy base that keeps everything moist.
Then, take a cooled zucchini slice, spoon on a generous line of the ricotta mixture, and gently roll it up. Place it seam-side down in the dish. Repeat, repeat, repeat until you have a beautiful little army of roll ups.
Top them with the remaining sauce and a final blanket of mozzarella, then bake until everything is bubbly and golden. The aroma that will fill your kitchen is absolutely incredible.
The Secret to a Perfect, Non-Watery Filling
Sometimes, ricotta can be a bit watery, which might make your roll ups a little soggy. There’s a super simple trick to avoid this, though.
Before you mix your filling, place the ricotta in a fine-mesh strainer or on a few layers of paper towel for about 15-20 minutes. This lets any excess liquid drain away.
You’ll be left with a thicker, richer cheese that holds its shape beautifully inside the zucchini rolls. It’s a small step with a huge payoff.
Tips
A few little pointers can make all the difference between a good dish and a great one. Here are some things I’ve learned along the way.
Let the zucchini cool just enough to handle before you start rolling; it makes the process so much more pleasant. Don’t overfill the slices, or the filling might squish out the sides—a tablespoon and a half is usually just right.
If you want that picture-perfect, bubbly, browned cheese top, don’t be afraid to use the broiler for the final minute or two. Just keep a very close eye on it!
What to Serve With Your Zucchini Roll Ups
These roll ups are incredibly versatile and can play a few different roles on your dinner table. They’re a fantastic main course for a meatless Monday, feeling substantial and satisfying.
For a more complete Italian feast, pair them with a simple arugula salad dressed with lemon vinaigrette and a slice of crusty, warm garlic bread. They also work wonderfully as an elegant starter for a dinner party, offering a lighter beginning to a rich meal.
Creative Flavor Twists and Variations
Once you’ve mastered the basic recipe, feel free to get creative and make it your own. The filling is a perfect blank canvas for all sorts of flavor adventures.
Stir in a handful of fresh, chopped spinach or basil for a vibrant, herby kick. For a little warmth, a pinch of red pepper flakes mixed into the ricotta is just divine.
You could even swap the marinara for a pesto base, creating a completely different, but equally delicious, flavor profile. The possibilities are truly endless.
Zucchini Ricotta Roll Ups Recipe
Description
Zucchini Ricotta Roll Ups are a healthy, low-carb, vegetarian-friendly dish that’s bursting with Italian flavors. Tender zucchini slices are filled with a creamy blend of ricotta, mozzarella, and parmesan cheeses, then baked in marinara sauce until golden and bubbly. Perfect as a meatless main course, side dish, or elegant appetizer!
ingredients
Instructions
-
Prep and Roast Zucchini
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange zucchini slices in a single layer, drizzle with olive oil, and sprinkle with ½ teaspoon kosher salt. Roast for 10–15 minutes until softened and pliable. Let cool slightly. -
Prepare Baking Dish
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch ovenproof baking dish (or similar casserole dish). Set aside. -
Make Ricotta Filling
In a mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, Italian seasoning, garlic powder, remaining ¼ teaspoon kosher salt, and black pepper. Mix until smooth and well combined. -
Assemble Roll Ups
Place a zucchini slice flat on your work surface. Spoon about 1½ tablespoons of ricotta mixture along the length of the slice. Roll up gently and place seam-side down in the prepared baking dish. Repeat with remaining zucchini and filling. -
Top and Bake
Spoon the remaining ½ cup marinara sauce over the roll ups. Sprinkle with the remaining ½ cup mozzarella cheese. Bake for 20–25 minutes, or until cheese is melted and sauce is bubbling. For a golden top, broil for 1–2 minutes at the end (optional). -
Rest and Serve
Let the dish rest for 5 minutes before serving to allow flavors to settle and rolls to firm slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 8g40%
- Cholesterol 45mg15%
- Sodium 720mg30%
- Potassium 420mg12%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 21g42%
- Calcium 35 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Assemble roll ups up to a day in advance; cover and refrigerate. Bake just before serving.
- Gluten-free: This recipe is naturally gluten-free—just ensure your marinara sauce is certified GF if needed.
- Extra flavor: Add fresh basil or spinach to the ricotta mixture for a herby twist.
- Serving suggestion: Pair with a crisp green salad and crusty bread (or gluten-free alternative) for a complete meal.
