Baked Zucchini Ricotta Rollups

Name: Baked Zucchini Ricotta Rollups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-sized zucchinis; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 2 cloves garlic, minced; Salt and pepper to taste; 1 cup marinara sauce (for serving)

Highlighted under: Baking & Desserts

I love making Baked Zucchini Ricotta Rollups because they strike the perfect balance between health and comfort food. Each rollup is filled with creamy ricotta, fresh herbs, and a hint of garlic, all wrapped in tender zucchini strips. This recipe is not only simple but also a colorful addition to my table. Plus, they come together in just a short time, making them ideal for a quick weeknight dinner or a delightful appetizer for guests. I can’t wait for you to try them out!

Created by

Natalie Briggs

Last updated on 2026-01-15T14:46:21.115Z

When I first made these Baked Zucchini Ricotta Rollups, I was amazed at how well the flavors melded together. The richness of ricotta paired beautifully with the subtle earthiness of zucchini. I decided to roast the rollups instead of frying them, which not only keeps them lighter but also allows the flavors to concentrate. It’s a method that I swear by, making every bite taste like a gourmet dish.

One tip that I found invaluable is to use a mandoline slicer for the zucchini. It helps achieve those perfect thin slices, allowing for easier rolling and a more delicate texture. Trust me, once you try these rollups, they’ll become a new go-to in your kitchen!

        Why You'll Love These Rollups
        Creamy ricotta filling with fresh herbs for a burst of flavor
Lightly baked, keeping the dish healthy and wholesome
Perfectly suitable for both family meals and entertaining guests

      

Mastering the Zucchini Technique

One of the key steps in crafting these rollups is slicing the zucchini correctly. Using a mandoline slicer allows for consistent thickness, which is essential for even cooking. Aim for slices about 1/8 inch thick, as thinner strips can become too fragile and tear during assembly. If you don't have a mandoline, a sharp knife will work; just take your time to achieve uniform slices for best results.

Sprinkling a little salt on the sliced zucchinis and letting them sit for about 10 minutes before rolling can help draw out moisture. This step is crucial, as it prevents the rollups from becoming soggy during baking. Pat them dry with paper towels after they have released some moisture for optimal texture and flavor.

Flavorful Filling Insights

The ricotta mixture is the heart of these rollups, so the quality of your cheese matters. Choose a whole-milk ricotta for a creamier filling that enhances the overall richness. Mixing in fresh herbs like basil and parsley not only brightens the flavor but also adds a lovely color that makes this dish visually appealing. If you're looking for a twist, consider substituting spinach or arugula for the herbs, which will provide a different flavor profile while still keeping it fresh.

An optional touch to elevate the filling is to add crushed red pepper flakes or lemon zest. This adds a subtle kick or refreshing twist without compromising the dish's integrity. If you want to keep this dairy-free, you can experiment with cashew cream blended with nutritional yeast as a ricotta substitute, creating a satisfying alternative flavor and texture.

Perfecting the Baking Process

When placing the rollups in the baking dish, arrange them snugly but not overcrowded. This ensures that they cook evenly and each roll receives enough heat. Covering them with marinara sauce before baking not only infuses the zucchini with flavor but also prevents drying out, keeping everything moist inside. I recommend using your favorite store-bought marinara, or make a quick homemade version by simmering canned tomatoes with garlic and herbs.

Baking at 375°F (190°C) for 25 minutes yields a perfectly melted cheese topping with slightly crispy edges. A tip for optimal results is to check them halfway through; if you notice they’re browning too quickly, cover them loosely with aluminum foil for the remaining time. For the last few minutes of baking, you could also switch to broil to achieve that golden, bubbly top—just keep a close eye to prevent burning!

Ingredients

Gather the following ingredients to create these delicious rollups:

Ingredients

4 medium-sized zucchinis
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 cup marinara sauce (for serving)

Make sure to have everything ready before you start assembling the rollups.

Instructions

Follow these steps to make your Baked Zucchini Ricotta Rollups:

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Wash the zucchinis and slice them lengthwise into thin strips using a mandoline slicer.

Make the Filling

In a mixing bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, basil, parsley, minced garlic, salt, and pepper. Mix until well combined.

Assemble the Rollups

Take one zucchini strip, place a spoonful of the ricotta mixture at one end, and roll it up tightly. Secure with a toothpick if necessary. Repeat with remaining strips.

Bake

Place the rollups in a baking dish, cover with marinara sauce, and sprinkle with additional mozzarella cheese. Bake for 25 minutes or until golden and bubbly.

Serve

Remove from oven, let cool slightly, and serve warm with extra marinara sauce on the side.

Enjoy your delicious rollups hot and fresh from the oven!

Pro Tips

For added flavor, try mixing in some cooked spinach or sun-dried tomatoes into the ricotta filling.

Storing and Reheating

These Baked Zucchini Ricotta Rollups can be stored in the refrigerator for up to three days. To prevent them from drying out, seal them in an airtight container. When you're ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or pop them in the microwave for a faster option, but the oven method will help maintain texture.

If you're looking to make these rollups ahead of time, consider assembling them but leaving off the marinara sauce until ready to bake. This way, you can keep them fresh in the refrigerator for a day or two. When you're ready, add the sauce and bake them as instructed, ensuring you still get that fresh, bubbly texture.

Serving Suggestions

These rollups shine as a delightful appetizer, but they also make a substantial main course. Pair them with a light salad, such as arugula tossed in lemon vinaigrette or a classic Caesar, for a well-rounded meal. Additionally, serving with crusty bread can help soak up any extra marinara sauce and adds a satisfying crunch.

Consider presenting these rollups on a large platter, garnished with extra fresh herbs or a sprinkle of Parmesan to elevate the presentation. For a flavor boost, drizzle a little balsamic reduction over the top just before serving, offering a sweet contrast to the savory filling and richness of the cheeses.

Questions About Recipes

→ Can I make these rollups ahead of time?

Yes, you can assemble the rollups one day in advance and store them covered in the fridge until you're ready to bake.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a vegan ricotta alternative if preferred.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these rollups?

Yes, you can freeze the assembled rollups. Wrap them tightly and store in the freezer for up to 2 months. Thaw before baking.