Zucchini Rollups With Ricotta

Zucchini rollups with ricotta are my favorite way to sneak a little extra green onto the dinner table. Creamy cheese, herby filling, and bubbly sauce all wrapped up in tender zucchini slices—what’s not to love?

I love serving these as a light main dish or a fun appetizer when friends come over. They always disappear fast!

Variations & Substitutions

Try swapping the ricotta for goat cheese for a tangy twist, or add cooked crumbled sausage to the filling for a heartier bite.

Love spice? Stir in a pinch of red pepper flakes. For a Mediterranean flair, toss in some chopped sun-dried tomatoes or olives. You can even swap the marinara for a creamy Alfredo sauce for extra richness.

Tips & Tricks for Perfect Results

For the prettiest rollups, slice your zucchini as evenly as possible—thin strips are easier to roll and cook more evenly. If your zucchini is extra watery, give it a quick grill or broil before rolling to prevent sogginess.

Don’t overstuff the rolls; a little filling goes a long way! And always let them cool a few minutes before serving so they hold their shape.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes, or microwave in 30-second bursts until warmed through.

Zucchini Rollups With Ricotta

Thin zucchini strips hug a herbed ricotta filling, topped with marinara and mozzarella, creating a fresh, cheesy bake that’s ideal for dinner or parties.

Print Recipe

Ingredients

• 2 medium zucchinis
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic minced
• 1/2 tsp dried Italian herbs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• Olive oil spray

Instructions

• Prep the Zucchini:
• Preheat your oven to 400°F (200°C). Slice the zucchinis lengthwise into thin strips (about 1/8 inch thick) using a mandoline or sharp knife. Lay them on a paper towel, sprinkle lightly with salt, and let them sit for 10 minutes to draw out moisture. Pat dry.
• Make the Filling:
• In a bowl, combine ricotta, Parmesan, egg, garlic, Italian herbs, salt, and pepper. Mix until smooth and creamy.
• Assemble the Rollups:
• Spread a spoonful of ricotta filling on each zucchini strip. Roll up tightly and place seam-side down in a baking dish with a thin layer of marinara sauce on the bottom.
• Bake:
• Spoon the remaining marinara over the rollups and sprinkle with mozzarella. Bake uncovered for 20 minutes, until bubbly and golden.
• Serve:
• Let cool slightly before serving. Enjoy warm!

Servings: 4