Zucchini Roll Ups with LemonRicotta and Toasted Pine Nuts

Recipe Introduction: Zucchini Roll Ups

Quick Hook

Ever wondered what to do with that glut of zucchini? Honestly, these Zucchini Roll Ups are the answer! These aren't your average boring veggie dish.

They're bursting with fresh lemon and creamy ricotta.

Brief Overview

These stuffed zucchini rolls are originally inspired by Italian cuisine. This dish is vegetarian , light but satisfying. The recipe is a little fiddly, but well worth the effort.

It takes about an hour, yields four servings.

Main Benefits

It's like a healthy hug in a roll! Ricotta is a great source of protein and calcium. Serve these Lemon Ricotta Zucchini Roll Ups at your next garden party or potluck.

What makes them so special? It's the combination of flavors and textures.

Zucchini Roll Ups with LemonRicotta and Toasted Pine Nuts Recipe Card

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Preparation time:45 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• 2 large zucchini (about 1.5 lbs / 680g)
• 2 tablespoons olive oil (30 ml), plus extra for brushing
• Salt and freshly ground black pepper to taste
• 15 ounces ricotta cheese (425g), whole milk, drained if watery
• 1/4 cup grated Parmesan cheese (25g)
• 1 large egg yolk
• 1 tablespoon lemon zest (from 1 large lemon)
• 2 tablespoons lemon juice (30 ml)
• 1 clove garlic, minced
• 1/4 cup chopped fresh basil (10g)
• 2 tablespoons pine nuts (20g)
• Optional: Red pepper flakes, for a touch of heat
• Olive oil for drizzling
• Fresh basil leaves for garnish

Instructions:

• Slice zucchini lengthwise into thin ribbons (about 1/8 inch / 3mm thick). Brush with olive oil and season with salt and pepper.
• Grill zucchini slices over medium heat for 1-2 minutes per side, until lightly charred and pliable. Avoid overcooking. Set aside to cool slightly.
• In a mixing bowl, combine ricotta, Parmesan, egg yolk, lemon zest, lemon juice, minced garlic, and chopped basil. Season with salt and pepper. Mix well and chill for 15 minutes to allow flavors to combine.
• Toast pine nuts in a dry skillet over medium heat, stirring constantly, until golden brown. Be careful not to burn them!
• Place a grilled zucchini slice on a flat surface. Spoon a small amount of the ricotta filling at one end. Roll up tightly.
• Place zucchini roll ups seam-side down on a baking sheet. Drizzle with olive oil.
• If desired, bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through.
• Sprinkle with toasted pine nuts and fresh basil leaves. Drizzle with a little more olive oil, if desired. Serve warm or at room temperature.

Nutrition Facts

Calories:280

Fat:20g

Fiber:2g

Recipe Info

Category:Appetizer, Light Lunch, Side Dish

Cuisine:Mediterranean

Why You'll Love These Zucchini Manicotti

So, why should you bother making these Zucchini Roll Ups ? Let me tell you, it's all about that taste .

Plus, they look super impressive on a plate. It's a really easy way to get your 5 a day.

These ricotta zucchini rolls are perfect for a light lunch or a summer appetizer. I tried a similar dish at a restaurant once.

I knew I had to recreate it at home. I love that it is super customizable too!

Time to Gather Your Bits and Bobs - the Ingredients!

Alright, before we get our aprons on, let’s talk ingredients. You'll need 2 large zucchinis . Think about it... you want them to be the same size, okay?.

A good glug of olive oil is vital, and some seasoning. These Zucchini Rollups are all about good ingredients.

For the filling, you'll need 15 ounces ricotta cheese . Real parmesan cheese, not that powdery stuff. A fresh lemon, garlic, and basil.

Don't forget the 2 tablespoons of pine nuts for that lovely crunch. I once forgot to toast the pine nuts.

.. what a disaster!. Make sure that you do not make the same mistake that I did and remember to toast them beforehand.

Ingredients & Equipment for Zucchini Roll Ups

Alright, let’s talk about what you'll need for these awesome Zucchini Roll Ups . Honestly, it's all pretty straightforward. No need to be intimidated! It is easier than you think to create these amazing stuffed zucchini rolls .

Main Ingredients

First, grab 2 large zucchini (about 1.5 lbs or 680g ). Make sure they're about the same size. You'll also need 2 tablespoons ( 30 ml ) of olive oil.

Use good quality olive oil! It really makes a difference. For the filling, we're talking 15 ounces ( 425g ) of ricotta cheese.

Make sure to drain it if it looks watery. Then, 1/4 cup ( 25g ) of grated Parmesan cheese. Freshly grated is always best, you know? Also, a 1 large egg yolk is required, and zest from 1 large lemon for the filling.

You’ll need 2 tablespoons ( 30 ml ) of lemon juice from that same lemon. And don't forget 1 clove of minced garlic, and 1/4 cup ( 10g ) of chopped fresh basil.

The fresh basil makes the lemon ricotta zucchini roll ups so delish. Finally, for the topping, you need 2 tablespoons ( 20g ) of pine nuts.

You could add red pepper flakes for a bit of kick!

Seasoning Notes

Okay, so salt and pepper are a must, obviously. The lemon zest and juice bring so much brightness. It lifts the whole vegetarian zucchini appetizer .

But basil? That's the real star. If you don't have basil, parsley or mint might do the trick. But honestly? Basil is the best.

A lot of people use garlic to add a savory note, I highly advise to do it too.

Equipment Needed

You'll need a mandoline or vegetable peeler. This gets those zucchini ribbons thin. You also need a grill pan or outdoor grill.

A grill is how you get that authentic , smoky touch, for grilled zucchini roll ups ! A mixing bowl is great for the filling.

And a baking sheet. Parchment paper is optional.

So, ready to get cooking? I'm telling you, these zucchini rollups are SO worth it. People will think you spent hours.

But really, it is just our little secret . These baked zucchini rolls are bound to impress.

Honestly, the first time I made these, I sliced the zucchini way too thick. They were a nightmare to roll! Learn from my mistakes, eh? Now, let's turn these humble zucchini into something special, almost like a Zucchini Manicotti , shall we?

Let's Get Rolling: Mastering Zucchini Roll Ups

Honestly, who knew zucchini could be this fancy? I mean, we've all had it grilled, roasted, maybe even chucked in a cake, but Zucchini Roll Ups ? This is taking things to a whole new level, innit? Especially when they're Stuffed Zucchini Rolls filled with lemon-ricotta and sprinkled with toasted pine nuts.

Oh my gosh, the flavours!

Prep Steps: Setting the Stage for Zucchini Rollups Success

First things first, prep like a pro. Essential mise en place is key. Get those 2 large zucchini sliced into thin ribbons using a mandoline or vegetable peeler.

I swear, a mandoline is a game-changer here! Then, measure out all your ingredients. This way, you're not scrambling mid-recipe like I usually do.

Safety reminder: mandolines are sharp! Take your time.

For the Ricotta Zucchini Rolls filling, measure out all the ingredients. For super smooth rolls, you could actually chill the ricotta for 15 minutes to let the flavours meld.

I usually rush this but trust me, it makes a difference.

From Slice to Swirl: Step-by-Step Zucchini Manicotti Magic

1. Slice the zucchini. Aim for ribbons about 1/8 inch thick. Brush with 2 tablespoons olive oil , salt, and pepper.
2. Grill the zucchini. Get your grill pan screaming hot. Grill for 1- 2 minutes per side, until pliable.
3. Mix the filling. Combine the 15 ounces ricotta , 1/4 cup Parmesan , 1 egg yolk , 1 tablespoon lemon zest , 2 tablespoons lemon juice , 1 minced garlic clove , and 1/4 cup basil .
4. Toast the pine nuts. Watch them like a hawk! Toast 2 tablespoons pine nuts in a dry pan until golden. They burn fast.
5. Roll 'em up! Spoon filling onto each slice and roll tightly. Arrange on a baking sheet. Drizzle with olive oil.
6. (Optional) Bake: Pop them in a 375° F ( 190° C) oven for 10- 15 minutes , if you want them extra warm.
7. Garnish: Sprinkle with toasted pine nuts and fresh basil.

Pro Tips: Level Up Your Zucchini Stuffed Shells Game

• Salt that zucchini! It draws out moisture. Nobody likes soggy Grilled Zucchini Roll Ups .
• Drain the ricotta. Soggy ricotta = soggy rolls.
• Serve your Vegetarian Zucchini Appetizer cold, room temp or warm!

Honestly, these Lemon Ricotta Zucchini Roll Ups are so good, they're practically addictive. Whether you bake them or serve them fresh off the grill, your friends will be begging for the recipe.

Enjoy!. Honestly the Baked Zucchini Rolls are something that you will remember and cook regularly.

Recipe Notes for the Best Zucchini Roll Ups Ever

Okay, so you're about to make these amazing Zucchini Roll Ups . Honestly, you're in for a treat! But before you dive in headfirst, let's go over a few little things.

These are my notes from making these a bunch of times. I want your Zucchini Rollups to be perfect, like restaurant-worthy!

Plating Power: Serving Suggestions

Presentation matters, right? For these Lemon Ricotta Zucchini Roll Ups , think Mediterranean vibes. Arrange the Zucchini Roll Ups artfully on a platter.

Drizzle with good olive oil. Sprinkle a few extra toasted pine nuts. Some fresh basil leaves? Oh my gosh, yes!

As for sides, a simple green salad with a zingy lemon vinaigrette is perfect. Or, for something a bit fancier, a swirl of pesto on the plate.

A crisp glass of Sauvignon Blanc? Chef's kiss! You can also use a Balsamic Glaze for an elegant serving.

Storage Secrets: Keeping Those Zucchini Rolls Fresh

So, you've made a batch of these Stuffed Zucchini Rolls , and have leftovers. No worries! Pop them in an airtight container.

They'll happily chill in the fridge for up to 3 days.

Freezing? You can, but honestly, the texture might change a bit. The ricotta can get a bit grainy. If you really want to, freeze them before baking.

Thaw completely in the fridge before baking as directed. Reheating is a breeze. A quick zap in the microwave or a gentle bake in the oven.

I recommend 350° F ( 175° C) for about 10 minutes until warmed through.

Adaptable Adventures: Variations on the Theme

Honestly, the beauty of this recipe is that you can mess around with it. Want it dairy-free? Use a cashew-based ricotta alternative.

Works a charm! Also try a flax egg in the filling to replace the egg. You'll have Vegan Zucchini Roll Ups in no time!

Feeling spicy? A pinch of red pepper flakes in the ricotta filling adds a nice kick. For Grilled Zucchini Roll Ups , try swapping the basil for mint.

Or, you can add finely chopped sun-dried tomatoes and wilted spinach to the ricotta filling.

Nutrition Nuggets: A Healthy-ish Treat

These Ricotta Zucchini Rolls are surprisingly good for you. Zucchini is packed with vitamins. Ricotta gives you a protein boost.

Plus, you're getting healthy fats from the pine nuts and olive oil. Each serving is around 280 calories . Remember, this is an estimate! It's all about balance, you know? Consider that it has 15g of protein, 20g of fat, 10g of carbs, 2g of fiber, 4g of sugar, and 200mg of sodium.

So there you have it. Everything you need to know to nail these Zucchini Manicotti . Don't be afraid to experiment! Cooking should be fun, after all.

Now go get rolling with these Baked Zucchini Rolls ! You got this! And don't worry too much. If I could do it you can do it too!