Zucchini Ricotta Rolls: Easy Weeknight Dinner
We love zucchini ricotta rolls because they’re a no-fuss, flavorful way to get more veggies on the table. What makes them worth making tonight is how quickly they come together.
Kitchen Note
One thing to watch out for when making zucchini ricotta rolls for the first time is ensuring the zucchini is dry enough to roll without breaking. Also, don’t overfill the rolls, or they might not seal properly. Lastly, the key to a good roll is in the gentle handling.
Why this Zucchini Ricotta Rolls works
- The combination of tender zucchini and creamy ricotta is a winner.
- It has a light, fresh flavor profile that’s perfect for spring and summer.
- Prep time is under 20 minutes, making it realistic for a weeknight.
- It’s an excellent option for a quick dinner or meal prep.
- Best of all, it’s versatile and can be served as a main dish or side.
What you’ll need
The ingredients that truly matter here are the fresh zucchini, good quality ricotta, and a blend of parmesan and mozzarella for the cheese filling.
- 1 medium zucchini
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Notes from making this a bunch of times
- Using the right size zucchini is key; it should be large enough to roll but not so large it becomes unwieldy.
- A common mistake is overcooking the zucchini, which makes it too soft to roll.
- Adding a bit of basil to the ricotta mixture gives it an extra layer of flavor.
- You’ll know it’s done when the cheese is melted and the zucchini is tender but still crisp.
- These can be made ahead and refrigerated for up to a day before baking.
Swaps and substitutions
For a gluten-free version, use gluten-free bread crumbs. You can also swap the ricotta with cottage cheese for a lighter version. For picky eaters, reduce the amount of garlic. And for a vegan version, use a vegan ricotta substitute and dairy-free cheese.
Storing and reheating
These rolls can be stored in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10-12 minutes, or until heated through. For freezing, prepare up to the baking step, then freeze. To reheat from frozen, bake at 375°F for about 20-25 minutes. A tip for keeping them fresh is to not overcrowd the baking dish.
Common questions
Yes, you can make them ahead and refrigerate or freeze before baking. This makes them very convenient for meal prep or a quick dinner.
Preparation time is approximately 20 minutes, and baking time is about 20-25 minutes, making the total time under 45 minutes.
Yes, you can freeze them before baking. Simply thaw overnight in the fridge and bake as instructed. Freezing is a great way to meal prep or save for later.
Zucchini Rolls
🧂 Ingredients
👩🍳 Instructions
-
1Preheat the oven to 375 degrees Fahrenheit. Slice the zucchini into thin strips, about 1/4 inch thick. Place the slices on a baking sheet lined with parchment paper and brush with olive oil. Season with salt and pepper.
-
2In a large bowl, combine the ricotta cheese, egg, parmesan cheese, and a pinch of salt and pepper. Mix well to combine.
-
3Spread about 1 tablespoon of the ricotta mixture onto each zucchini slice, leaving a small border at one end. Roll up the slices and place them seam-side down on a baking dish.
-
4Prepare the marinara sauce by heating the olive oil in a saucepan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the crushed tomatoes, dried basil, and dried oregano. Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes.
-
5Pour the marinara sauce over the rolled zucchini and top with shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
-
6Remove from the oven and sprinkle with chopped parsley. Let it rest for a few minutes before serving.
-
7Serve the zucchini rolls hot, garnished with additional parsley if desired.
We hope you enjoy making and eating these zucchini ricotta rolls as much as we do. Let us know in the comments how they turn out for you, and don’t hesitate to reach out if you have any questions or if you’d like any variations on the recipe.