Description
A cozy and cheesy recipe for baked zucchini roll-ups stuffed with ricotta, perfect for a light but satisfying meal without the pasta.
Ingredients
Main Ingredients
- 4 medium to large Zucchini (Larger zucchinis are easier to slice into strips.)
- 15 oz Ricotta cheese (Whole milk ricotta gives the best creamy texture.)
- 1 cup Shredded mozzarella (For topping and stuffing.)
- 1/2 cup Grated parmesan (For toppine and filling.)
- 1 large Egg (Helps to set the filling.)
- 2 cloves Garlic (Use fresh or jarred.)
- 1 teaspoon Italian seasoning (Can substitute with dried basil and oregano.)
- 1 teaspoon Salt (To taste.)
- 1/2 teaspoon Black pepper (To taste.)
- 2 cups Marinara sauce (Choose a thicker sauce to prevent watery results.)
- 1/4 cup Fresh basil or parsley (Optional garnish.)
Instructions
Preparation
- Slice the zucchini. Cut off the ends and slice lengthwise into thin strips (about 1/8 inch thick).
- Soften the zucchini strips by laying them on a baking sheet, sprinkling lightly with salt, and letting them sit for 10 to 15 minutes. Blot with paper towels.
- If strips feel stiff, bake them at 400°F for 5 to 7 minutes until bendy.
- In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, garlic, Italian seasoning, salt, and pepper. Adjust seasoning to taste.
- Spoon a layer of marinara into the bottom of a baking dish to prevent sticking.
Assembly and Baking
- Take a zucchini strip, add a spoonful of filling near one end, and roll it up. Place seam side down in the dish.
- Repeat until the dish is full. Spoon additional marinara over the rolls, then sprinkle with mozzarella and parmesan.
- Bake at 375°F for about 25 to 30 minutes until bubbly. Optionally, broil for 1 to 2 minutes for extra browning.
- Let rest for 5 to 10 minutes before serving.
Notes
Blot zucchini well to avoid a watery dish. You can make ahead by assembling and refrigerating for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Italian