If your garden is overflowing or your neighbor has been generous with their extra zucchini, here is a delicious recipe to make a ricotta stuffed zucchini I think you’ll love. Now, I am 100% brown thumb, so I get fresh zooks from the market, but this dish is simple and flavorful. The fresh basil chopped and mixed into the cheese takes this over the top. The rollups add a nice portion control element if you’re cooking for the week ahead, too.
How to Make Zucchini Roll Ups
Here are the steps to make vegetarian zucchini rollatini, with a few tips thrown in for good measure. Gather everything first so assembly goes quickly. If you don’t have fresh basil, substitute the 1/4 of chopped fresh with about 1 T of dried, or you can use dried Italian seasoning. It won’t pop with that garden freshness, but I’m a big believer in using what you have on hand. For the garlic, measure with your heart. When it comes to garlic, more is more.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Step 1 — Preheat and prep the dish
Preheat the oven to 375°F. Spray or brush oil on a 9×13 inch casserole dish, then pour about half of the marinara sauce into the bottom and spread it evenly to make a base for the rolls.
Step 2 — Slice and salt the zucchini
Wash and trim the zucchini. Using a mandoline or a sharp knife, slice them lengthwise into thin strips, about 1/8 to 1/4 inch thick. Lay the strips on paper towels, sprinkle lightly with salt, and let them sit 10 minutes to draw out moisture. Blot dry. This step helps keep the dish from getting soggy.
Step 3 — Grill the zucchini
Heat a grill pan or large skillet over medium-high heat. Lightly brush the zucchini strips with a light coating of olive oil then season with a pinch of salt and a few turns of cracked pepper. Grill or sauté 1-2 minutes per side, until slightly tender but still flexible enough to roll up. You don’t want to overcook it at this stage since it still has to go in the oven. Set aside to cool to the touch.
Step 4 — Make the ricotta filling
In a large bowl, combine 1 egg, ricotta, Pecorino Romano, chopped basil, and minced garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix until smooth. Substitute any grated cheese you might have if you don’t have the pecorino romano. We’ve salted everything three times now (for removing moisture, while cooking the veg, and then to the filling). I promise the finished dish needs it, but feel free to cut out the 1/2 teaspoon in the filling and then salt as desired at plating, if you want more control over the salt.
Step 5 — Fill and roll
Lay a zucchini strip flat. Spoon 1-2 tablespoons of the ricotta filling in a thin layer the length of the strip, keeping to the center as much as possible (some will squeeze out the sides when you roll it). Repeat with the rest of the strips and filling. If you end up with extra filling just dap it on top of the rolls.
Step 6 — Arrange and top
Gently lay the rolls seam-side down over the marinara in the baking dish, arranging them in a single layer. Pour the remaining marinara over the top and any extra filling you may have left over. Sprinkle the shredded mozzarella evenly over the rolls.
Looking good, am I right?
Step 7 — Bake
After 20 minutes, the top of the rollups should showcase melty, bubbly cheese. Gently pierce the baked zucchini rollatini with a fork; the zucchini should be tender and the fork has no resistance. I don’t like to broil because I get distracted so easily, but if you want a darker top, set it under the broiler for two or three minutes. Garnish with fresh basil leaves if desired, but that’s optional. There’s a lot baked in.
Tools & Equipment
- Mandoline slicer or sharp knife
- Large cutting board
- Grill pan or large skillet
- Large mixing bowl
- 9×13 inch baking dish
- Pastry brush
- Measuring cups and spoons
If you’re looking to replace any of your kitchen tools or try out a new one, if you visit our storefront on Amazon, your purchase may contribute a small amount to our own kitchen fund at no additional cost to you. Thank you in advance. 🙂
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Zucchini Roll Ups
Ingredients
- 2-3 medium zucchini
- 1/2 t salt plus more to taste
- 1/4 t black pepper plus more to taste
- 1 T olive oil for brushing
- 1 c marinara sauce
- 1 large egg
- 15 oz ricotta cheese
- 1/2 c grated Pecorino Romano cheese
- 1/4 c fresh basil chopped
- 2 cloves garlic minced
- 1 c shredded mozzarella cheese
- olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about half of the marinara sauce into the bottom, spreading it evenly to create a base.
- Wash and trim the ends of the zucchini. Using a mandoline or a sharp knife, slice lengthwise into thin strips, about 1/8 to 1/4 inch thick. Lay the slices on paper towels, sprinkle lightly with salt, and let sit 10 minutes to draw out moisture. Blot dry with a clean kitchen towel or paper towel.
- Lightly brush the zucchini slices with olive oil and season with a pinch of salt and a couple turns of pepper.
- Over medium high heat, set a grill pan or large skillet. (You can grill on an outdoor grill if you prefer.) Cook about 1 to 2 minutes per side, until just enough so the slices are flexible for rolling. Set aside to cool slightly on a large cutting board.
- In a large bowl, combine the egg, ricotta, Pecorino Romano, basil, and garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix with a wooden spoon or fork.
- With the cooked zucchini strip laid flat, spoon 1-2 tablespoons of the ricotta filling down the center length and roll up gently, but as tightly as you can. Repeat with the remaining strips and filling.
- Place the rolls seam-side down over the marinara in the baking dish, in a single layer. Pour the remaining marinara over the top and sprinkle evenly with the mozzarella. If you have any leftover filling, dollop on top by the 1/2 teaspoonfuls, if desired. I mean, why waste it.
- Bake for 20 minutes. Cheese should be melty and getting golden; pierce the rolls in a couple places with a fork or sharp knife. It should give easily. If there's resistance, add three more minutes in the oven.
Notes
The bottom line
This would also make a fine side dish to our Marinara Chicken Bake. Want more zucchini recipe ideas and how-tos? Well, here you go:
