If you’re looking for a nutritious yet indulgent vegetarian dish, this Zucchini Ricotta Rolls Recipe might just become your new go-to. Swapping out traditional pasta for thin slices of zucchini makes this dish lower in carbs, gluten-free, and a standout among vegetarian zucchini recipes. The creamy ricotta filling wrapped in fresh zucchini and baked in savory marinara creates a rich, satisfying flavor profile that feels gourmet without the guilt.
These zucchini rolls are perfect for those searching for healthy recipes that fit within a variety of diets—including vegetarian, paleo, gluten-free, and low-carb plans. Whether you’re looking for a creative way to use up your garden zucchini or want to impress your guests with a unique dinner, this recipe delivers on all fronts.
What Are Zucchini Ricotta Rolls?
Think of these as a healthier, lighter version of zucchini ravioli or lasagna rolls. Instead of using pasta, we use thin ribbons of zucchini to roll around a creamy, herbed ricotta filling. Once the rolls are nestled into a bed of marinara sauce and topped with melted mozzarella cheese, they’re baked to perfection for a bubbly, golden finish.
The result? A dish that’s equal parts cozy and refreshing—ideal for a warm-weather dinner or a nutrient-dense comfort food option. Plus, it’s loaded with healthy vegetables, which makes it a great entry in any collection of vegetarian recipes dinner healthy ideas.
Why This Recipe Works
- It’s veggie-loaded and nutrient-rich: Zucchini is high in fiber, vitamin C, and potassium while being low in calories.
- It’s easy to customize: You can make this recipe dairy-free, vegan, or protein-packed with a few simple swaps.
- It’s suitable for multiple diets: This dish works well for those following paleo, low-carb, or gluten-free eating patterns.
- It’s an elegant, easy zucchini recipe: Great for entertaining but simple enough for weeknights.
- It feels indulgent but is light and healthy: You get all the creamy, cheesy goodness with none of the pasta bloat.
Ingredients You’ll Need
Here’s a breakdown of what goes into this Zucchini Ricotta Rolls Recipe:
Zucchini
- 3–4 medium zucchini (choose straight, firm ones for best slicing)
Ricotta Filling
- 1 ½ cups whole milk ricotta cheese (or substitute dairy-free for paleo/vegan)
- ½ cup Parmesan cheese, finely grated
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- Zest of ½ lemon (adds brightness and cuts richness)
- Salt and pepper to taste
For Assembly
- 1 ½ cups marinara or tomato basil sauce (homemade or store-bought)
- ¾ cup shredded mozzarella cheese (or vegan cheese if desired)
- Olive oil for drizzling
- Fresh basil or parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Zucchini
Start by washing and trimming the ends of the zucchini. Using a mandoline slicer or vegetable peeler, slice the zucchini lengthwise into long, thin strips (about 1/8-inch thick). You’ll want them flexible enough to roll without breaking.
Lay the strips out on a paper towel and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out moisture. Then blot dry with a paper towel.
Why salt the zucchini?
This step removes excess water, so your rolls don’t get soggy during baking—an essential technique in zucchini dinner recipes.
Step 2: Make the Ricotta Filling
In a medium bowl, mix together the ricotta, Parmesan, egg, herbs, lemon zest, garlic, salt, and pepper. The consistency should be thick and spreadable. This mixture mimics the filling of a classic ravioli or stuffed shell but is lightened with herbs and citrus.
If you’re making a vegan version, simply use a tofu-ricotta or cashew-ricotta alternative and skip the egg.
Step 3: Assemble the Rolls
Preheat your oven to 375°F (190°C).
Spread ½ cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
To make each roll:
Lay two zucchini slices on a flat surface, slightly overlapping. Add about a tablespoon of the ricotta mixture at one end. Carefully roll up the zucchini strip and place it seam-side down in the baking dish.
Continue rolling until you’ve filled the entire dish. Leave a little space between each roll so the sauce and cheese can bubble around them.
Step 4: Top and Bake
Once all the rolls are in the dish, spoon the remaining marinara sauce over the top. Sprinkle with mozzarella cheese and drizzle a touch of olive oil for added richness.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, or until the cheese is golden and bubbly.
Let rest for 5–10 minutes before serving. Garnish with fresh chopped basil or parsley.
Serving Suggestions
These Zucchini Ricotta Rolls make a complete meal on their own, but here are a few ways to elevate your plate:
With Protein
- Grilled chicken breast or fish for non-vegetarian guests
- White beans or lentils tossed in lemon vinaigrette for plant-based protein
Side Dishes
- Mixed greens salad with balsamic vinaigrette
- Roasted carrots or asparagus
- Garlic sautéed spinach or kale
- Cauliflower rice or wild rice for a grain-free side
Bread Options
- Garlic sourdough toast
- Keto flatbread or almond flour biscuits
For a full vegetarian dinner recipe experience, pair with a crisp white wine or sparkling water infused with lemon and mint.
Make-Ahead Tips
These zucchini rolls are fantastic for meal prep or batch cooking:
- Assemble ahead: Make the full dish a day in advance and refrigerate unbaked. Bake just before serving.
- Freeze: Freeze baked rolls in airtight containers for up to 2 months. Thaw in the fridge and reheat in a 350°F oven for 20 minutes.
- Reheat: Microwave single portions for 1–2 minutes or reheat in the oven for best texture.
This makes it a perfect fit for those planning paleo dinners, clean eating weeks, or a series of easy zucchini recipes for busy nights.
Variations & Add-Ons
Add Greens
Add sautéed spinach or kale to the ricotta filling for extra iron and fiber.
Try Other Cheeses
Replace ricotta with cottage cheese for a lower-fat option, or use goat cheese for a tangier twist.
Make It Vegan
Use dairy-free cheese and ricotta alternatives. Skip the egg or use flaxseed egg for binding.
Add Heat
Mix in chili flakes or chopped jalapeños to the filling for a spicy kick.
Herb Blends
Experiment with thyme, oregano, dill, or rosemary to shift the flavor profile.
This recipe is endlessly flexible—one reason it’s a staple among vegetarian zucchini recipes for creative home cooks.
Nutrition Information (Approximate per serving)
- Calories: 230
- Protein: 13g
- Carbohydrates: 10g
- Fat: 16g
- Fiber: 2g
- Sugar: 5g
With its low carb content, moderate protein, and satisfying texture, this recipe is ideal for those looking for healthy recipes without sacrificing flavor or fullness.
FAQs
Can I use store-bought zucchini noodles instead?
Not recommended—zucchini noodles (zoodles) are too thin and short for rolling. You need wide strips for best results.
Is this dish freezer-friendly?
Yes! Bake and freeze in portions. Just thaw and reheat when ready to eat.
Can I add meat?
Sure—ground turkey, chicken, or sausage can be mixed into the marinara or the ricotta filling for extra protein.
How many rolls does this make?
You’ll get about 16–20 rolls depending on the size of your zucchini, which serves 4–6 people as a main course.
The Ultimate Healthy Comfort Food
If you’re on a journey to eat more vegetables, explore vegetarian recipes, or simply reduce carbs without sacrificing flavor, these Zucchini Ricotta Rolls are a must-try. They’re elegant enough for guests, easy enough for weeknights, and comforting enough to satisfy even the most devout pasta lover.
In a world where healthy vegetables often get a bad rap for being boring, this dish proves the opposite. Creamy, saucy, cheesy, and herbaceous—what more could you want from a zucchini dinner recipe?
More Zucchini Recipes You’ll Love
Craving more zucchini inspiration? Try these other easy zucchini recipes:
- Zucchini Lasagna (no noodles!)
- Baked Zucchini Fritters
- Zucchini Pizza Bites
- Grilled Zucchini with Lemon and Feta
- Stuffed Zucchini Boats with Quinoa and Veggies
These dishes all celebrate zucchini in fresh, creative ways and will have even the pickiest eaters coming back for more.
Final Words
Whether you’re exploring paleo dinners, adopting a more plant-based lifestyle, or just love trying new twists on classic comfort foods, these Zucchini Ricotta Rolls are the perfect intersection of healthy, hearty, and delicious.
Next time you’re staring at a few zucchinis in your kitchen, skip the spiralizer and roll up something extraordinary instead.
