Zucchini Ricotta Roll Ups

Some days you want something comforting and cozy, but still light enough to leave you feeling energized and proud of what you cooked. That’s exactly why I keep coming back to these Zucchini Ricotta Roll Ups. I first made them on a quiet evening when I wanted a warm, satisfying dinner without turning on a long list of pots and pans, and the result was pure comfort with a fresh, veggie-forward twist. Creamy, tender, and packed with flavor, this dish gives you a protein-rich meal that feels indulgent while still being wholesome.

Why This Recipe Will Be Your New Favorite

These Zucchini Ricotta Roll Ups hit that sweet spot between comfort food and feel-good eating. Trust me, you’re going to love this. They’re creamy without being heavy, rich without being overwhelming, and every bite feels thoughtfully balanced. This one’s a total game-changer when you want something that looks impressive, tastes amazing, and still fits beautifully into a veg-forward lifestyle.

Behind the Recipe

This recipe was inspired by my love for cozy baked dishes that fill the kitchen with warmth and anticipation. I wanted something that reminded me of classic baked comfort meals, but lighter and brighter, something that lets vegetables shine instead of hiding them. Rolling tender zucchini around a creamy ricotta filling felt playful and satisfying, and once they came out of the oven bubbling and golden, I knew this was a keeper.

Ingredients You’ll Need

Fresh, simple ingredients come together here to create layers of flavor and texture, from creamy and smooth to tender and lightly golden.

1. Zucchini: 3 medium zucchini, sliced lengthwise into thin strips, these become the soft, flexible wraps that hold everything together.
2. Ricotta Cheese: 1 1/2 cups full-fat ricotta, this adds creamy richness and a protein-packed base.
3. Shredded Mozzarella Cheese: 1 cup shredded mozzarella, for meltability and that irresistible stretchy texture.
4. Grated Parmesan Cheese: 1/2 cup finely grated Parmesan, adding savory depth and a slightly nutty finish.
5. Garlic: 2 cloves minced garlic, for aromatic warmth and flavor.
6. Olive Oil: 1 tablespoon olive oil, to soften the zucchini and enhance overall richness.
7. Fresh Parsley: 2 tablespoons finely chopped parsley, bringing freshness and a pop of color.
8. Salt: 1/2 teaspoon salt, to balance and enhance all the flavors.
9. Black Pepper: 1/4 teaspoon black pepper, adding gentle warmth.
10. Creamy White Sauce: 1 cup prepared creamy white sauce, this creates a luscious base that keeps everything moist and comforting.

Time Needed to Make This Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Special Equipment You’ll Need

You don’t need much, just a few basics that make the process smooth and stress-free.

• Sharp Knife or Mandoline: for slicing the zucchini into even, flexible strips.
• Mixing Bowl: to combine the creamy ricotta filling evenly.
• Baking Dish: to hold the roll ups snugly while they bake.
• Spatula or Spoon: for spreading and filling without tearing the zucchini.

Step-by-Step Instructions

This process is simple and satisfying, and once you start rolling, it becomes almost relaxing. Let me tell you, it’s worth every bite.

1. Prepare the Zucchini: Slice the zucchini lengthwise into thin strips, then lightly brush them with olive oil and season with a pinch of salt.
2. Soften the Zucchini: Place the strips on a baking sheet and bake at 400°F (200°C) for 8 to 10 minutes until just tender and flexible.
3. Mix the Filling: In a bowl, combine ricotta cheese, mozzarella, Parmesan, minced garlic, parsley, salt, and black pepper until smooth and creamy.
4. Assemble the Roll Ups: Spoon a generous amount of filling onto each zucchini strip and gently roll it up.
5. Prepare the Baking Dish: Spread the creamy white sauce evenly across the bottom of the baking dish.
6. Arrange the Roll Ups: Place each zucchini roll seam-side down into the dish, nestling them closely together.
7. Bake Until Bubbly: Bake at 375°F (190°C) for 25 to 30 minutes until the tops are lightly golden and the sauce is bubbling.
8. Rest and Finish: Let the dish rest for 5 minutes, then sprinkle with extra parsley before serving.

Serving Suggestions & Presentation Tips

Serve these roll ups warm, straight from the oven, when the sauce is still gently bubbling and the cheese is perfectly melted. Arrange them neatly on a plate and spoon extra sauce over the top for a glossy finish. A sprinkle of fresh parsley adds brightness, and pairing them with a crisp green salad or roasted vegetables creates a beautiful balance of colors and textures.

Extra Tips for Best Results

A few small details make a big difference here and help you get that restaurant-worthy finish.

• Slice the zucchini evenly so each roll cooks at the same rate.
• Let the zucchini cool slightly before filling to prevent tearing.
• Use full-fat ricotta for the creamiest texture.
• Rest the dish briefly after baking to help it set and serve cleanly.

Variations You Can Try

You can easily customize these roll ups to match your mood or what’s in your fridge.

1. Spinach Ricotta Roll Ups: Mix 1 cup finely chopped cooked spinach into the ricotta filling for extra greens and color.
2. Lemon Herb Version: Add 1 teaspoon lemon zest and extra herbs like basil or thyme for a brighter, fresher flavor.
3. High-Protein Cottage Cheese Blend: Replace half the ricotta with blended cottage cheese to boost protein while keeping it creamy.
4. Tomato Cream Base: Swap the white sauce for a light tomato-based sauce for a tangy contrast.

Make Ahead and Storage

These Zucchini Ricotta Roll Ups are perfect for planning ahead. You can assemble them fully, cover tightly, and refrigerate for up to 24 hours before baking. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture creamy and the zucchini tender. They also freeze well, just thaw overnight in the fridge before reheating.

Chef’s Pro Tips for Perfect Results

A few insider tricks make this dish truly shine.

• Slightly overlap the zucchini strips when rolling for a sturdier roll.
• Taste the filling before assembling and adjust seasoning as needed.
• Use a snug baking dish so the roll ups hold their shape.
• Finish with a light sprinkle of Parmesan right before serving for extra flavor.

Nutrition Facts

Servings: 4
Calories per serving: 320
Note: These are approximate values.

FAQ’s

1. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free since it uses zucchini instead of pasta, making it a great option for gluten-free diets.

2. How do I keep the zucchini from becoming watery?

Pre-baking the zucchini slices helps release excess moisture and keeps the final dish creamy instead of watery.

3. Can I use low-fat ricotta?

You can, but full-fat ricotta gives the creamiest texture and richest flavor.

4. What protein does this dish provide?

The ricotta, mozzarella, and Parmesan cheeses provide a satisfying amount of protein, making this a protein-packed vegetarian meal.

5. Can I add more vegetables?

Absolutely, finely chopped spinach, mushrooms, or bell peppers mix beautifully into the filling.

6. How do I prevent the roll ups from falling apart?

Make sure the zucchini is flexible and roll snugly, placing them seam-side down in the dish.

7. Can I make this dairy-free?

You can try dairy-free ricotta and cheese alternatives, though the texture and flavor will vary.

8. What’s the best way to reheat leftovers?

Reheat gently in the oven at 350°F (175°C) or in the microwave in short intervals.

9. Can I freeze this dish?

Yes, freeze baked roll ups in an airtight container for up to 2 months for best quality.

10. Is this suitable for meal prep?

Definitely, it holds up well and tastes just as comforting the next day.

Conclusion

These Zucchini Ricotta Roll Ups are one of those recipes that feels like a little gift to yourself. Cozy, creamy, and packed with feel-good ingredients, they’re the kind of dish you’ll want to make again and again. If you give them a try, I’d love to hear how you enjoyed them.

Print