Description
Delicious and healthy Zucchini Roll Ups filled with a creamy mixture of ricotta, spinach, and mozzarella, baked in a rich marinara sauce. This vegetarian dish is perfect as a light main course or a flavorful side, combining tender roasted or grilled zucchini with savory cheese filling and fresh herbs.
Ingredients
Zucchini and Preparation
- 3 large zucchini (7-8 inches long, 2-3 inches wide, straight as possible)
- 1 tablespoon olive oil
Filling
- 4 garlic cloves, rough chopped
- 1 shallot, diced
- 3 ounces spinach (a big, giant handful)
- 1 cup ricotta cheese (or substitute vegan ricotta)
- 2 ounces grated mozzarella cheese (½ cup), smoked mozzarella recommended
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup basil, chopped or ribbons
- Pinch of chili flakes (optional)
- 1-2 teaspoons lemon zest (optional)
Assembly and Baking
- 2 cups marinara sauce (store-bought or homemade)
- Additional mozzarella cheese for topping (optional)
Instructions
- Preheat: Set your oven to 400°F and, if you prefer grilling, preheat the grill to high heat to prepare the zucchini slices.
- Prepare Zucchini Slices: Trim both ends of the zucchini and cut into thin vertical slices about ¼ inch wide, aiming for twelve slices total. Lightly brush each slice with olive oil. Roast them on a parchment-lined baking sheet or grill until tender and flexible. If grilling, cover with foil afterward to allow the slices to steam and become pliable for rolling.
- Make Filling: Heat olive oil in a pan over medium heat. Sauté chopped garlic and diced shallot until golden but not burnt. Add spinach, stir, cover, and wilt the leaves. Remove from heat and combine the spinach mixture in a bowl with ricotta, mozzarella, egg, salt, pepper, basil, chili flakes, and lemon zest if using. Stir well.
- Assemble Roll Ups: Spread about one cup of marinara sauce evenly on the bottom of a greased 9 x 13 inch baking dish. Lay each zucchini slice flat, spread a spoonful of the ricotta filling over it, then gently roll it up, placing the roll seam-side down in the dish on top of the marinara sauce.
- Bake: Spoon additional marinara and a dollop of mozzarella cheese over the rolled zucchini. Cover the dish with foil and bake at 400°F for 15-20 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted and golden brown.
- Serve: Garnish with fresh basil ribbons before serving for added freshness and color.
Notes
- Use smoked mozzarella for a deeper, smoky flavor that complements the zucchini and ricotta filling.
- If grilling zucchini, covering with foil after cooking helps soften the slices for easier rolling.
- Vegan ricotta can be substituted to make this dish vegan-friendly.
- Adjust chili flakes and lemon zest according to your taste preference to enhance flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
