Do you want to take a break from your regular lasagna or any pasta dish, this recipe is for you! If you’re still not familiar with what type of dish would be perfect for the occasion, then consider zucchini ricotta roll-ups.
This dish is inspired by Italy, and I assure you, it’s not only more nutritious but also elegant and delicious that will satisfy your family or guests. Here we shall explain every aspect of making the much loved zucchini ricotta roll ups, starting with ingredients to using and even how best to serve it.
Zucchini Ricotta Roll-Ups – What You Need To Know
This is a light way to have a lasagna type of dish with roll ups made from zucchini and ricotta. Instead of the pasta sheets, zucchini is sliced thinly to provide an(\’s) enveloping for the ricotta cheese.
It is then rolled into a tray of a delicious and slightly spicy tomato sauce and baked – perfect for those chilly nights while still being rather light.
Why Choose Zucchini Ricotta Roll-Ups?
- Low-Carb Option: By substituting zucchini for pasta, you significantly reduce the carbohydrate content of the dish, making it suitable for those following low-carb or keto diets.
- Nutrient-Rich: Zucchini is packed with vitamins, minerals, and antioxidants, adding nutritional value to your meal.
- Versatile: This dish can be easily customized to suit various dietary preferences and restrictions.
- Visually Appealing: The spiral pattern of the roll-ups creates an impressive presentation that’s perfect for both family dinners and entertaining guests.
Ingredients You’ll Need
For the roll-ups:
- 4-5 medium zucchini
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
For the sauce:
- 24 oz marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
zucchini ricotta roll-ups Step-by-Step Instructions
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Wash and trim the ends of the zucchini.
- Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8 inch thick.
- Lay the slices on paper towels and sprinkle with salt to draw out excess moisture. Let sit for 10 minutes, then pat dry.
- Make the Filling:
- In a medium bowl, combine ricotta, egg, Parmesan cheese, basil, parsley, minced garlic, salt, and pepper. Mix well.
- Assemble the Roll-Ups:
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Place a zucchini strip on a clean work surface and spread about 1 tablespoon of the ricotta mixture along its length.
- Carefully roll up the zucchini and place it seam-side down in the prepared baking dish.
- Repeat with the remaining zucchini strips and filling.
- Bake:
- Pour the remaining marinara sauce over the roll-ups.
- Sprinkle shredded mozzarella cheese on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve:
- Let the dish cool for 5-10 minutes before serving.
- Garnish with additional fresh basil or parsley if desired.
Tips for Perfect Zucchini Ricotta Roll-Ups
- Choose the Right Zucchini: Look for medium-sized zucchini that are straight and uniform in shape. This will make it easier to create even slices.
- Slice Carefully: Use a mandoline slicer if possible to ensure even, thin slices. If using a knife, take your time to cut consistent slices.
- Remove Excess Moisture: Don’t skip the step of salting the zucchini slices. This helps remove excess water and prevents your dish from becoming watery.
- Experiment with Cheeses: While ricotta is traditional, you can mix things up by adding some crumbled feta or goat cheese to the filling for extra flavor.
- Make Your Own Sauce: For the best flavor, consider making your own marinara sauce. It’s easier than you might think and allows you to control the ingredients and seasoning.
Zucchini ricotta roll-ups Variations and Additions
- Meat Lover’s Version: Add cooked and crumbled Italian sausage or ground beef to the sauce for a heartier meal.
- Vegetarian Delight: Incorporate sautéed mushrooms, spinach, or roasted red peppers into the ricotta filling for added texture and nutrients.
- Pesto Twist: Replace some of the marinara sauce with basil pesto for a different flavor profile.
- Gluten-Free Option: This dish is naturally gluten-free, but always double-check your marinara sauce ingredients if serving to those with gluten sensitivities.
Serving Suggestions for zucchini ricotta roll-ups
Zucchini ricotta roll-ups are a versatile dish that pairs well with various sides. Here are some ideas:
- Garlic Bread: For those not watching their carb intake, a slice of crusty garlic bread is perfect for soaking up the extra sauce.
- Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast to the rich roll-ups.
- Roasted Vegetables: Serve alongside a medley of roasted Mediterranean vegetables like bell peppers, eggplant, and onions.
- Wine Pairing: A light-bodied red wine like Chianti or Pinot Noir complements the flavors of this dish beautifully.
Nutritional Benefits of zucchini ricotta roll-ups
Zucchini ricotta roll-ups offer several nutritional benefits:
- Low in Calories: Zucchini is very low in calories, making this dish a lighter alternative to traditional pasta-based meals.
- High in Protein: The ricotta and mozzarella cheese provide a good amount of protein, essential for muscle health and satiety.
- Rich in Vitamins and Minerals: Zucchini is an excellent source of vitamin C, potassium, and manganese.
- Antioxidant-Rich: The combination of zucchini, tomato sauce, and herbs provides a variety of antioxidants that support overall health.
Make-Ahead and Storage Tips for zucchini ricotta roll-ups
- Prep Ahead: You can assemble the zucchini ricotta roll-ups up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve.
- Freezer-Friendly: These zucchini ricotta roll-ups freeze well. Prepare the dish up to the point of baking, then freeze. Thaw in the refrigerator overnight before baking.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Also Read – Zucchini Roll-Ups: A Delicious Low-Carb Appetizer That Will Wow Your Guests
Zucchini Nutrition Facts – Healthline
The Benefits of a Low-Carb Diet – Mayo Clinic
Choosing and Storing Zucchini – The Spruce Eats
How to Make Homemade Ricotta Cheese – Serious Eats
Wine Pairing with Vegetable Dishes – Wine Folly
Zucchini Ricotta Roll-Ups: A Delicious Low-Carb Italian-Inspired Dish
Description
Transform your dinner with these mouthwatering zucchini ricotta roll-ups.
This Italian-inspired dish offers a perfect blend of creamy ricotta, tender zucchini, and savory marinara sauce.
It's a low-carb alternative to traditional lasagna that doesn't compromise on flavor or satisfaction.
Ingredients
Instructions
-
1. Prepare the Zucchini
- Preheat your oven to 375°F (190°C).
- Wash and trim the ends of the zucchini.
- Using a mandoline or sharp knife, slice the zucchini lengthwise into 1/8 inch thick strips.
- Lay the slices on paper towels and sprinkle with salt to draw out excess moisture. Let sit for 10 minutes, then pat dry.
-
2. Make the Filling
- In a medium bowl, combine ricotta, egg, Parmesan cheese, basil, parsley, minced garlic, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
-
3. Assemble the Roll-Ups
- Spread about 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Place a zucchini strip on a clean work surface and spread about 1 tablespoon of the ricotta mixture along its length.
- Carefully roll up the zucchini and place it seam-side down in the prepared baking dish.
- Repeat with the remaining zucchini strips and filling.
-
4. Bake
- Pour the remaining marinara sauce over the roll-ups.
- Sprinkle shredded mozzarella cheese on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
-
5. Serve
- Let the dish cool for 5-10 minutes before serving.
- Garnish with additional fresh basil or parsley if desired.
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 75mg25%
- Sodium 650mg28%
- Potassium 620mg18%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 18g36%
- Vitamin A 1200 IU
- Vitamin C 35 mg
- Calcium 350 mg
- Iron 2 mg
- Vitamin D 15 IU
- Vitamin E 2 IU
- Vitamin K 30 mcg
- Thiamin 0.1 mg
- Riboflavin 0.3 mg
- Niacin 1.5 mg
- Vitamin B6 0.2 mg
- Folate 45 mcg
- Vitamin B12 0.7 mcg
- Biotin 5 mcg
- Pantothenic Acid 0.8 mg
- Phosphorus 300 mg
- Iodine 20 mcg
- Magnesium 35 mg
- Zinc 2 mg
- Selenium 15 mcg
- Copper 0.2 mg
- Manganese 0.4 mg
- Chromium 2 mcg
- Molybdenum 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, choose firm, medium-sized zucchini. If your zucchini are particularly large or watery, you may need to extend the baking time to ensure the dish isn't too soggy.
