Description
Light, vibrant, and packed with Mediterranean flavors, these Zucchini Rolls are filled with spinach, basil, and creamy ricotta. Baked over marinara sauce until tender and golden, they make a fresh, satisfying vegetarian dish that’s perfect as a main or appetizer.
Ingredients
Scale
- 2 medium zucchini, sliced lengthwise into thin ribbons
- 1 tablespoon olive oil
- 1 cup fresh spinach, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- 1 cup marinara sauce (homemade or store-bought)
- Red pepper flakes, optional
- Extra basil leaves, for garnish
Dairy-Free Option: Use almond- or tofu-based ricotta alternative.
Instructions
- Slice zucchini into thin ribbons using a mandoline or vegetable peeler. Lightly salt, rest for 10 minutes, then pat dry.
- In a skillet, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Stir in basil, ricotta, and Parmesan. Season with salt and pepper.
- Place a spoonful of filling on one end of each zucchini slice and roll tightly.
- Spread marinara sauce over the bottom of a baking dish. Arrange zucchini rolls seam-side down in the sauce.
- Bake at 375°F (190°C) for 20–25 minutes, until bubbly and slightly golden. Let cool 5 minutes before serving.
Notes
- Use a mandoline for consistent zucchini slices.
- Salt zucchini before rolling to prevent sogginess.
- Don’t overfill — about 1 tablespoon of filling per slice is best.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Grilling the zucchini before rolling adds a smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer, Vegetarian
- Method: Baking
- Cuisine: Mediterranean, Italian-Inspired
Keywords: Zucchini Rolls, Spinach Basil Zucchini Rolls, vegetarian zucchini roll-ups, low carb zucchini recipes