Zucchini is hands down one of my favorite, if not my favorite vegetable. I love how versatile it is and how it takes on the flavor of however you prepare it. It’s one of those vegetables that I always have in the fridge because I can throw it in tacos, soups, pasta, or just roast it in rings and eat it straight off the pan (guilty…).
This recipe truly highlights just how versatile it is. It’s one of Rich’s and my favorite dishes and while it’s good all year long (hello cozy comfort food), it’s particularly amazing now when zucchini is at it’s peak. Just make sure you make plenty – it’s one of those dishes that everyone wants seconds and it makes amazing leftovers for lunch the next day.
Zucchini Ricotta Roll-ups:
- 3 medium zucchini
- 1 tablespoon olive oil
- 3/4 cup ricotta (part skim or full fat)
- 1/3 cup grated Parmesan
- 1 egg
- 1 teaspoon lemon juice
- 1 clove garlic, grated
- 1/2 teaspoon salt + more for seasoning
- 1/4 teaspoon pepper + more for seasoning
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/3 cup fresh basil, cut into ribbons + more for garnish
- 1/2 cup fresh mozzarella, torn into small pieces
- 2 1/2 cups tomato sauce of choice
Method:
Preheat the oven to 400 degrees. Wash and dry the zucchini. Cut off both ends of the zucchini. Cut long slices – from tip to tip – about 1/8 inch thick. Place on a sheet pan coated with 2 teaspoons of olive oil. Brush the top of the zucchini with the remaining teaspoon of olive oil and sprinkle with salt and pepper. Roast for 13-15 minutes, until soft and the bottom is just starting to become golden. Flip and roast an additional 5 minutes. Pull out of the oven and let cool for at least 10 minutes.
Turn the oven down to 375 degrees.
In a medium bowl place the ricotta, Parmesan, egg, lemon juice, grated garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, Italian seasoning, red pepper flakes (if using), and basil. Mix with a spoon until combined.
Cover the bottom of a 9×9 baking dish with 1 1/2 cups of the tomato sauce. On a clean surface, like a cutting board take one of the roasted zucchini slices and add about 2 tablespoons of the ricotta mixture to the bottom third and roll up. Place seam side down in the baking dish. Repeat until all the zucchini is filled and rolled. Top each zucchini roll-up with a spoonful of the remaining sauce and fresh mozzarella. Cover with foil.
Place the covered dish in the oven and bake for 20- 25 minutes. Take off the foil, turn up the oven to 425 degrees and bake an additional 5 – 10 minutes, until the mozzarella is golden brown and the sauce is bubbling.
Let cool for about 5 minutes and serve. Enjoy!
This recipe serves 2 – 3 people… you might want to consider doubling it to make sure you have leftovers.
Equipment:
I swear by these sheet pans for roasting vegetables.
My baking dish is an old one from Williams Sonoma, but I have multiple Le Creuset ones I love.
