Description
These easy Zucchini Roll-Ups turn tender zucchini ribbons into a quick and satisfying dinner filled with creamy ricotta and herbs then baked under marinara and melted mozzarella. This simple recipe is one of the best healthy ideas for a weeknight dinner because every roll is comforting yet fresh. Prepare the dish ahead for meal prep or bring the bubbling casserole to a holiday table or potluck or brunch or casual party.
Ingredients
- 3 medium zucchini Zucchini
- 1 teaspoon divided Salt
- 1 1/2 cups Ricotta cheese
- 1 1/2 cups divided Shredded mozzarella cheese
- 1/2 cup divided Grated Parmesan cheese
- 1 Large egg
- 1 cup finely chopped Fresh spinach
- 2 cloves minced Garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Black pepper
- 2 cups Marinara sauce
- 2 tablespoons torn Fresh basil
Instructions
- Cut the three zucchini lengthwise into twelve long ribbons with slightly uneven edges and similar thickness. Sprinkle the ribbons with part of the salt and let the moisture bead across their surfaces. Pat the ribbons until they look flexible and less glossy. The zucchini should bend easily without breaking while still holding its long ribbon shape.
- Combine the ricotta with one cup of mozzarella and one quarter cup of Parmesan and the egg and chopped spinach and garlic and Italian seasoning and black pepper and the remaining salt. Fold everything until the white cheese becomes streaked with green spinach and the mixture looks thick and slightly uneven. Small pockets of mozzarella should remain visible instead of disappearing completely.
- Spread the twelve zucchini ribbons apart and place a small mound of ricotta filling near one short end of each ribbon. Leave parts of the green zucchini visible around every mound. Roll each ribbon around the filling with natural variation in tightness. Some creamy filling may show at the ends while the twelve finished rolls remain compact enough to hold their shape.
- Spread one and one half cups of marinara across the baking dish with a few thinner areas still visible. Place all twelve rolls seam side down in the sauce with uneven spacing and slight overlap. Spoon the remaining marinara around and partly over the rolls. Keep portions of the green zucchini exposed so the separate rolled shapes remain easy to see.
- Scatter the remaining mozzarella and Parmesan unevenly over the twelve rolls. Leave small patches of zucchini and marinara uncovered so the topping looks casual rather than perfectly uniform. Bake until the zucchini looks tender and the sauce bubbles between the shifted rolls. The mozzarella should melt into irregular pools with lightly browned spots while the edges of several rolls become softly wrinkled.
- Lift three Zucchini Roll-Ups from the baking dish and place them loosely on a white plate with a small spoonful of marinara. Turn one roll partly open so the creamy spinach ricotta center and softened zucchini layers are visible. Scatter a little torn basil across the portion. Keep the sauce and cheese uneven with a few browned edges and natural drips for a homemade finish.
Notes
Pro Tips:
- Salt the zucchini ribbons before rolling because removing extra moisture prevents a thin watery sauce in the baking dish.
- Keep each ribbon close to the same thickness so all twelve rolls soften evenly without some breaking before the others.
- Leave small areas of zucchini uncovered with sauce because visible green ribbons make the finished rolls easier to identify.
- Allow the casserole to rest for five minutes after baking so the ricotta filling firms and the rolls lift more cleanly.
Storage: Let the Zucchini Roll-Ups cool until they are no longer steaming and then transfer them to a shallow airtight container. Keep the sauce around the rolls because it protects the zucchini and filling from drying out. Refrigerate the rolls for up to four days. Store torn basil separately when possible so it stays fresh and does not darken against the warm tomato sauce. Reheat individual portions until the center is hot and the cheese softens again. A covered baking dish helps preserve moisture while a short uncovered finish restores lightly browned cheese. Freeze fully baked and cooled rolls for up to two months in a freezer safe container. Thaw overnight in the refrigerator before reheating because gradual thawing helps the delicate zucchini ribbons hold together.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian American