Ricotta-Stuffed Zucchini Roll-Ups

Name: Ricotta-Stuffed Zucchini Roll-Ups
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tsp Black Pepper; 1 dash Cooking Spray; 2 tsp Dried Lemon Peel; 1 whole Eggs; 2 tbsp Extra-Virgin Olive Oil; 3 tbsp Fresh Basil; 2 tsp Fresh Oregano; 2 whole Garlic; 2 oz Grated Parmesan Cheese; 2 cups Marinara Sauce; 1 cup Ricotta Cheese; 1 tbsp Salt & Pepper; 6 oz Whole Milk Shredded Mozzarella Cheese; 3 whole Zucchini

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Ricotta-Stuffed Zucchini Roll-Ups feature thin roasted zucchini planks wrapped around a creamy ricotta, herb, and lemon filling, then nestled in marinara and finished with bubbling mozzarella and Parmesan. The result is light yet comforting, with fresh basil and oregano lifting every bite. Serve this for a cozy weeknight dinner or as an elegant vegetable-forward main for guests.

Prep20 mins
Cook35 mins
Serves6
DifficultyMedium

1

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C) with the racks positioned in the top third and lower third.
2

Toss the zucchini slices with oil and 2 teaspoons salt on 2 large rimmed baking sheets; spread them in a single layer. Bake in the preheated oven until tender, about 10 minutes, rotating the baking sheets from top to bottom halfway through the cook time.
3

Remove from the oven and let the zucchini slices cool slightly, about 5 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C).
4

Meanwhile, in a medium bowl, stir together the ricotta, egg, basil, oregano, lemon zest, pepper, garlic, 1 cup of the mozzarella, 1/4 cup of the Parmesan, and the remaining 1 teaspoon salt until combined.
5

Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup marinara sauce evenly over the bottom of the baking dish. Gently pat the zucchini slices dry with paper towels. Spoon about 1 tablespoon plus 1 teaspoon of the ricotta mixture onto one end of one zucchini slice; roll it up and place the roll, seam side down, into the marinara in the dish. Repeat with the remaining zucchini slices and ricotta mixture.
6

Pour the remaining 1 cup marinara evenly over the centers of the zucchini rolls, leaving the ends exposed. Sprinkle the rolls evenly with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
7

Bake in the preheated oven until bubbling, slightly browned, and the zucchini is very tender, about 25 minutes. Let rest for 10 minutes. Garnish with basil.