Zucchini Ricotta Rolls Recipe
These Zucchini Ricotta Rolls are a delicious and healthy low-carb dish featuring thinly sliced zucchini filled with a rich ricotta and mozzarella mixture, seasoned with garlic, fresh basil, thyme, and oregano, then baked in marinara sauce. Perfect for a light dinner or as a flavorful appetizer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 (24 ounce) marinara sauce
- 4 small zucchini or 3 larger ones
- 15 ounce ricotta cheese (whole milk)
- 1 egg, whisked
- 8 ounces mozzarella cheese, shredded (6 ounces for filling and 2 ounces for topping)
- ½ teaspoon garlic, minced
- ⅛ cup fresh basil, chopped fine
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- Optional: 1 tablespoon fresh basil chopped fine, ¼ cup Parmigiano Reggiano cheese
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into thin strips.
- In a bowl, combine ricotta, egg, 6 ounces of mozzarella, garlic, ⅛ cup basil, salt, pepper, thyme, and oregano.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Place a spoonful of the ricotta mixture on each zucchini strip, roll up, and place in the dish.
- Top with remaining marinara sauce and 2 ounces of mozzarella.
- Bake for 20-25 minutes until bubbly.
- Garnish with additional basil and Parmigiano Reggiano, if desired.
Notes
For a richer flavor, use fresh herbs where possible, and don’t skip the final garnish of Parmigiano Reggiano.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 85mg
Find it online: https://elianarecipes.com/zucchini-ricotta-rolls-recipe/