Deliciously Easy Zucchini Rolls with Ricotta and Tomato Sauce: Your Perfect Italian Meal

Zucchini Rolls with Ricotta are a delicious, light, and elegant dish that brings the fresh flavors of the Mediterranean to your table. Imagine tender, roasted zucchini ribbons wrapped around a creamy, savory filling of ricotta and spinach, all nestled in a rich, homemade tomato sauce. This visually stunning dish is perfect as a main course or a beautiful side, proving that a wholesome and impressive meal can be surprisingly simple to create.

This recipe celebrates the art of flavor layering and vibrant, fresh ingredients. With its tender textures and a harmonious blend of creamy cheese, zesty sauce, and fresh herbs, it’s a meal that’s as satisfying as it is healthy. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Elegant & Impressive	A beautifully presented dish that looks gourmet but is simple to make.
Light & Healthy	A wholesome, low-carb meal packed with vegetables and protein.
Flavorful Layers	Combines zesty tomato sauce with a creamy ricotta filling.
Naturally Wholesome	A great way to enjoy fresh vegetables in a delicious new form.
Versatile	Perfect as a main course or an elegant side dish.

An Overview of Flavors and Textures

The Zucchini Rolls with Ricotta and Tomato Sauce are a symphony of fresh, comforting flavors and tender textures.

The zucchini strips are the star, roasted until they are wonderfully tender and pliable. These soft ribbons provide a delicate, mild-flavored wrapper for the rich filling.

The tomato sauce, simmered with onions, garlic, and Italian seasoning, forms a robust, savory, and zesty base. A generous amount of fresh basil adds an aromatic, sweet freshness that elevates the sauce to a new level.

Nestled inside the zucchini is the creamy ricotta filling, a rich blend of smooth ricotta, fresh thyme, parsley, and a hint of lemon. The addition of fresh spinach gives it an earthy, wholesome flavor. This Zucchini Rolls with Ricotta dish is a harmonious blend of tender, creamy, and zesty notes, creating a truly satisfying and light experience.

The Star of the Show: The Creamy Ricotta and Spinach Filling

While the homemade tomato sauce is crucial, the true defining characteristic and “star” of this Zucchini Rolls with Ricotta is the wonderfully creamy and flavorful ricotta and spinach filling. This rich mixture is what makes the dish so satisfying and delicious. The ricotta cheese provides a smooth, delicate base, while fresh spinach adds an earthy flavor and a wholesome touch. Infused with aromatic garlic, zesty lemon, and fresh herbs like thyme and parsley, this filling is a flavor powerhouse. When baked, it becomes warm and luscious, providing the perfect creamy counterpoint to the tender zucchini and robust tomato sauce, proving that simple flavors can create an unforgettable core for an elegant meal.

How to Make Your Zucchini Rolls with Ricotta and Tomato Sauce

This elegant dish comes together with a few distinct steps. The key is in preparing each component—the sauce, the zucchini, and the filling—before assembling for the final bake.

Prep Time: 25 minutes Cook Time: 55 minutes Total Time: 1 hour 20 minutes Servings: 4 Difficulty: Medium

Ingredients

Component	Amount	Ingredient	Notes
For the Zucchini:	2–3 medium	Zucchini	Thinly sliced lengthwise (about 20 slices)
	2 tbsp	Olive oil	For drizzling
	To taste	Salt and pepper
For the Sauce:	1	Onion, diced
	1 tbsp	Olive oil	For sautéing
	3 cloves	Garlic, minced
	1 tsp	Italian seasoning
	¼ tsp	Chili flakes	Optional
	2 tbsp	Tomato paste
	1 can (14.5 oz)	Tomatoes with juices	Diced or crushed tomatoes
	To taste	Salt and pepper
	Large handful	Fresh basil, finely chopped	For finishing the sauce
For the Filling:	1½ cups	Ricotta cheese
	4 sprigs	Fresh thyme	Leaves only
	Zest and juice of 1	Lemon
	2 tbsp	Fresh parsley, chopped
	8 oz	Fresh or frozen spinach	Thawed and squeezed dry
	1 clove	Garlic, minced	For sautéing spinach
For Garnish:	As needed	Freshly grated Parmesan cheese
	As needed	Chopped basil and/or parsley	For topping

Instructions

1. Make the Sauce: Preheat your oven to 425°F (220°C). In a large pan or skillet, heat 1 tablespoon of olive oil over low heat. Add the diced onion and sauté, stirring occasionally, until it becomes translucent and soft, about 10–12 minutes. Add the minced garlic, Italian seasoning, and chili flakes (if using); cook for 1 minute until fragrant. Stir in the tomato paste and the canned tomatoes with their juices. Simmer for 30 minutes, using the back of a spoon to break down the tomatoes. Stir in the fresh basil, then season with salt and pepper to taste. Pour the finished sauce into an 8×8 inch (or similar size) baking dish.
2. Prepare the Zucchini: While the sauce simmers, prepare the zucchini. Slice the zucchini lengthwise into ¼-inch thick strips. Arrange the strips in a single layer on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes, flip the slices, and roast for another 5 minutes until they are tender and pliable.
3. Make the Filling: While the zucchini roasts, prepare the filling. In a small pan, heat a little olive oil over medium heat. Add the minced garlic and spinach, sautéing until the spinach is wilted (about 2 minutes). Remove from the heat and let the spinach cool. In a medium bowl, mix together the ricotta cheese, lemon zest, thyme leaves, parsley, and the minced garlic. Fold in the cooled spinach. Season the filling with salt and pepper to taste.
4. Assemble the Rolls: Once the roasted zucchini strips and the filling are cool enough to handle, you can assemble the rolls. Place a spoonful of the ricotta filling at one end of each zucchini slice. Roll it tightly into a coil and arrange it seam-side down on top of the tomato sauce in the baking dish. Continue until all the rolls are assembled and arranged.
5. Bake: Place the baking dish in the oven and bake for 25 minutes, or until the sauce is bubbling and the tops of the rolls are lightly browned. For a little extra color, you can broil for 1–2 minutes if desired, but watch closely.
6. Serve: Remove from the oven. Garnish the top with freshly grated Parmesan cheese and a sprinkle of chopped fresh basil and/or parsley. Serve the Zucchini Rolls with Ricotta warm as an elegant main dish or a beautiful side.

Expert Tips for Your Zucchini Rolls

Category	Tip
Zucchini Prep	Slice zucchini to a consistent ¼-inch thickness for even roasting. Slicing lengthwise gives you longer strips for rolling.
Spinach Prep	If using frozen spinach, be sure to squeeze out all excess liquid after thawing to prevent the filling from becoming watery.
Sauce Flavor	Allowing the sauce to simmer for 30 minutes is key to developing a deep, rich flavor. Don’t rush this step.
Assembling	Place the filling at the narrower end of the zucchini strip for a tighter roll. Arrange rolls snugly in the dish.
Cheese Choice	Use a full-fat ricotta for the creamiest filling. Substitute Parmigiano-Reggiano for Parmesan for a sharper, nuttier taste.

Conclusion: Your Deliciously Easy & Elegant Italian Meal

The Zucchini Rolls with Ricotta and Tomato Sauce are a true delight—a fresh, light, and flavorful meal that feels both elegant and incredibly easy to make. With tender zucchini, a rich, creamy filling, and a zesty tomato sauce, it’s a dish that promises to impress every guest. Perfect for a quick, wholesome dinner or a special occasion, these Zucchini Rolls with Ricotta are sure to become a beloved favorite in your kitchen for their simplicity and delicious, vibrant taste.

Frequently Asked Questions (FAQ)

Can I make the zucchini rolls ahead of time? Yes, you can. You can make the sauce and the filling a day in advance and store them separately in the refrigerator. Assemble and bake the rolls just before serving.

What other vegetables can I add? You can add finely diced mushrooms, bell peppers, or onions to the spinach filling for extra flavor and texture.

Can I use a different type of cheese in the filling? Yes, you can substitute a portion of the ricotta with goat cheese for a tangier flavor, or with a creamy mascarpone for a richer filling.

How do I prevent the rolls from becoming soggy? Ensure your zucchini strips are roasted until tender but not mushy. Squeeze all the water out of the spinach, and don’t overfill the rolls.

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