Description
- Deliciously easy Zucchini Rolls with Ricotta and Tomato Sauce: tender roasted zucchini ribbons rolled with a creamy ricotta-spinach filling, baked in a rich tomato sauce. A light and elegant Italian meal.
Ingredients
For the Zucchini:
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2–3 medium zucchini, thinly sliced lengthwise (about 20 slices)
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2 tbsp olive oil
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Salt and pepper to taste For the Sauce:
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1 onion, diced
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1 tbsp olive oil
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3 cloves garlic, minced
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1 tsp Italian seasoning
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¼ tsp chili flakes (optional)
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2 tbsp tomato paste
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1 can (14.5 oz) tomatoes with juices
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Salt and pepper to taste
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Large handful fresh basil, finely chopped For the Filling:
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1½ cups ricotta cheese
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4 sprigs fresh thyme
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Juice and zest of 1 lemon
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2 tbsp fresh parsley, chopped
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8 oz fresh or frozen spinach (thawed and squeezed dry if frozen)
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1 clove garlic, minced
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Salt and pepper to taste For Garnish:
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Freshly grated Parmesan cheese
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Chopped basil and/or parsley
Instructions
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Make the Sauce: Preheat oven to 425°F (220°C). In a large pan, heat olive oil over low heat. Sauté onions until translucent, about 10–12 minutes. Add garlic, Italian seasoning, and chili flakes; cook for 1 minute. Stir in tomato paste and canned tomatoes. Simmer for 30 minutes, breaking down tomatoes with a spoon. Stir in fresh basil, season with salt and pepper, and pour sauce into a baking dish.
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Prepare the Zucchini: Slice zucchini lengthwise into ¼-inch thick strips. Arrange on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes, flip slices, and roast another 5 minutes until tender.
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Make the Filling: While zucchini roasts, heat a little olive oil in a pan over medium heat. Add garlic and spinach, sauté until wilted (about 2 minutes). Remove from heat and cool. In a bowl, mix ricotta, lemon zest, thyme, parsley, and garlic. Fold in cooled spinach. Season with salt and pepper.
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Assemble the Rolls: Place a spoonful of filling at one end of each zucchini slice. Roll tightly and arrange seam-side down on top of the tomato sauce in the baking dish.
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Bake: Bake for 25 minutes until the sauce is bubbling and the rolls are lightly browned. For extra color, broil for 1–2 minutes if desired.
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Serve: Remove from oven, garnish with Parmesan and fresh herbs, and serve warm.
Notes
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Zucchini Prep: Slice zucchini to a consistent ¼-inch thickness for even roasting. Slicing lengthwise gives you longer strips for rolling.
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Spinach Prep: If using frozen spinach, be sure to squeeze out all excess liquid after thawing to prevent the filling from becoming watery.
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Sauce Flavor: Allowing the sauce to simmer for 30 minutes is key to developing a deep, rich flavor. Don’t rush this step.
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Assembling: Place the filling at the narrower end of the zucchini strip for a tighter roll. Arrange rolls snugly in the dish.
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Cheese Choice: Use a full-fat ricotta for the creamiest filling. Substitute Parmigiano-Reggiano for Parmesan for a sharper, nuttier taste.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Roasting, Baking, Sautéing, Rolling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~220 kcal
- Sugar: ~6 g
- Sodium: ~160 mg
- Fat: ~14 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~9 g
- Trans Fat: ~0.05 g
- Carbohydrates: ~14 g
- Fiber: ~3 g
- Protein: ~9 g
- Cholesterol: ~22 mg
Keywords: Zucchini Rolls, Ricotta Rolls, Tomato Sauce, Zucchini Lasagna, Italian Dinner, Healthy Dinner, Vegetarian Meal, Low-Carb Recipe, Easy Dinner, Elegant Dinner