Fresh zucchini is sliced, grilled, and stuffed with a delicious blend of ricotta and herbs. This tasty dish can be served as an appetizer or an entrée over pasta for the ultimate summer meal.
Summer is in full swing, which means a lot of fresh garden veggies! If you have your own garden or have ever grown zucchini, then you know how easy it is to be overrun with them. I like to call myself the queen of zucchini – I basically put it in everything all summer long. Breakfast, lunch, dinner, snacks.. you name it. I never get sick of it either and it’s pretty safe to say that it’s up there in my top 3 favorite veggies.
Every year I try to keep things fresh by coming up with a few new recipes using zucchini. Today’s recipe is certainly a winner! Even Kyle, who claims he hates zucchini, loved this. He deemed it one of his “top 5”, which if you’ve been reading my blog for a while, you know is a big deal.
These little rolls can be served as an appetizer or as an entrée alongside of a salad, pasta, or grilled chicken. It’s so fresh tasting, which makes it perfect for summer!
I liked these best at room temperature or even cold – I think the flavors really shine through. We enjoyed ours with a nice big salad on the side, but I think they would be delicious over pasta and smothered in the tomato sauce.
Speaking of the sauce, this one is nothing fancy – a can of San Marzano tomatoes simmered with garlic, oregano and seasoned lightly with salt and pepper. It’s very bright and fresh tasting so it doesn’t overpower the freshness of the zucchini.
My mouth is watering from all this talk about these zucchini rolls. I think they will make quite a few appearances in my meal rotation this summer!
- 1 (28 oz.) Can Diced Tomatoes in Puree
- 2 Garlic Cloves, finely minced
- 1 Teaspoon Dried Oregano
- Kosher Salt and Freshly Ground Black Pepper
- 4 Medium-Sized Zucchini, sliced lengthwise into ¼-inch thick slices
- Olive Oil, for drizzling
- Kosher Salt and Freshly Ground Black Pepper
- ¾ Cup Whole Milk Ricotta Cheese
- 1 Large Clove Garlic, very finely minced (I use a garlic press)
- 2 Tablespoons Mixed Fresh Herbs, I used Parsley, Basil, and Chives
- ¼ Cup Freshly Grated Parmesan Cheese
- Combine all of the ingredients for the tomato sauce in a medium-sized pot and bring to a simmer. Allow the sauce to simmer for at least 30 minutes.
- Meanwhile, heat a grill pan over high heat. Drizzle the zucchini slices with olive oil and season well with salt and pepper.
- Grill the zucchini slices for a few minutes on each side, or until they are starting to soften and are golden brown. Transfer the zucchini slices to a cutting board and let cool.
- Mix the ricotta cheese with the garlic, herbs, and parmesan cheese. Season the mixture lightly with salt and pepper.
- Place a small spoonful of the cheese mixture on each zucchini slice, spreading it out to cover. Roll up the zucchini slices and place it seam-side down on a serving platter.
- Serve the zucchini rolls with the tomato sauce as an appetizer, alongside a salad, or over your favorite pasta.
- This recipe is gluten-free, grain-free, and vegetarian!
How the heck can Kyle hate zucchini!? Zucchini is by far my favorite vegetable. Heck, maybe even my favorite food! I can’t wait to make these zucchini rolls. We have a big ole pile of zucchini from our garden, and many more that are almost ready to be picked. This is a great way to use them up!
Natalie @ Tastes Lovely recently posted…My Best Recipe Yet
I know! Darn picky eaters drive me crazy! Haha. Nothing better than garden zucchini 🙂
My husband doesn’t like zucchini either, so I might just have to make this for him! What a creative idea, Keri! I love that these babies are stuffed with cheese. Sounds so delicious, especially in the summer!
Gayle @ Pumpkin ‘N Spice recently posted…Roasted Garlic Green Bean Salad
Thanks Gayle!
Yum, yum, YUM! These look awesome! I was just talking with my husband about ricotta cheese last night… he’s never had it! How he has made it this far into life without trying it baffles me(!!!) but, I was saying how I need to make something that uses ricotta so he can experience the deliciousness! Thankfully, he likes zucchini so this would be perfect. Beautiful!
Ali recently posted…{Throw Back} Three Bean Salad
OMG! I can’t believe he’s never had ricotta cheese! Haha. Ricotta cheese is my favorite – I could eat it with a spoon (and frequently do!). Thanks Ali! 🙂
These zucchini rolls look amazing, Keri! I am definitely, definitely trying these. It will make me feel like I’m indulging in Italian food even when there is no pasta involved. Yum! P.s…you must convert Kyle into a zucchini lover so you can eat it for every meal!
Annie @ The Garlic Diaries recently posted…Grilled Salsa Verde
Thanks Annie! It definitely tastes like an indulgence – so so good! Yeah I don’t know what his deal is… I generally just make things with zucchini and he’s forced to eat it! Haha
Keri, these zucchini roll ups look so delicious! And I do love some ricotta cheese please!
Rachelle @ Beer Girl Cooks recently posted…Fig Peach Bourbon Bacon Jam
Thanks Rachelle! I loooove ricotta cheese so much!
Gaaahhh! There is something so appealing and cute about anything in roll form, especially when it’s grilled and stuffed! But you went and stuffed it with one of my favs- creamy, oh so dreamy ricotta! Yum to the yum, yummmmm!!!! ♡ I can totally imagine these being quite delicious warm, room temp, or cold. Did i hear you say triple threat of scrumptiousness? Yes please! I’m soooooooooo whipping this up in my new kitchen! I’ve gotta get there and unpack it first though. Bummer.. but now I have these to look forward to!! Yay!!! Cheers, my dear ♡
Cheyanne @ No Spoon Necessary recently posted…Lobster & Bacon Corn Fritters {with Jalapeno-Honey Aioli}
I totally agree Cheyanne! I absolutely love ricotta cheese too!
I’m obsessed with eating zucchini these days!! These zucchini rolls are really a smart idea for healthy dinner! Loving it! thanks for sharing, Keri!
Savita @ ChefDeHome recently posted…By ChefDeHome- Mediterranean Chickpeas Salad with Herb-Citrus Vinaigrette
Me too Savita! Thank you!
OMG! I am in love with zucchini, and these zucchini rolls look just YUM! It reminds me of a lighter and vegetarian version of lasagna rolls. I could totally eat these EVERY single day! 😀
Kennedy Cole| KCole’s Creative Corner recently posted…Caprese Crostini with Cucumber and Tomato Salad
Thank you! It’s definitely similar to a lasagna but a lot lighter and healthier 🙂
This looks so fantastic! I was curious to know if you could make em n freeze for a later day? Just curious!
I haven’t tried freezing them yet, but I do think they would freeze well! I’d definitely give it a shot 🙂