Baked zucchini rolls with ricotta cheese and herbs in tomato sauce
This recipe is an excellent alternative to traditional pasta-based dishes, making it ideal for those seeking a lower-carb meal option.
Serves: 4–6 | Preparation time: 20 minutes | Cooking time: 35 minutes
Baked zucchini rolls with ricotta cheese and herbs in tomato sauce are a delicious and light dish that brings together fresh vegetables, creamy cheese, and rich Mediterranean flavours. Perfect as a vegetarian main course or a hearty side dish, this recipe transforms simple ingredients into a plant-based family meal.
Thin slices of zucchini are lightly grilled or roasted until tender and pliable, then filled with a creamy mixture of ricotta cheese, fresh herbs, and seasonings. The zucchini slices are carefully rolled and nestled into a bed of vibrant tomato sauce before being baked until bubbling and golden. Fresh basil, parsley, and oregano enhance the filling, while mozzarella and Parmesan cheeses add a delicious melted topping.
Ingredients
For the zucchini rolls:
- 3 medium zucchini, sliced lengthwise into thin strips
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1 egg
- Salt and black pepper to taste
For the sauce:
- 2 cups tomato sauce or marinara sauce
- 1 garlic clove, minced
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- Salt and pepper to taste
For topping:
- ½ cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Method
- Preheat the oven to 190°C (375°F).
- Brush zucchini slices lightly with olive oil and grill or roast for 3–4 minutes until flexible. Set aside to cool.
- In a bowl, combine ricotta, mozzarella, Parmesan, parsley, basil, oregano, egg, salt, and pepper. Mix well.
- Heat olive oil in a small saucepan, sauté garlic for 1 minute, then stir in tomato sauce, dried basil, salt, and pepper. Simmer for 5 minutes.
- Spread half of the tomato sauce evenly in a baking dish.
- Place a spoonful of ricotta mixture at one end of each zucchini slice and roll up tightly.
- Arrange the rolls seam-side down in the baking dish.
- Spoon the remaining tomato sauce over the rolls and sprinkle with mozzarella cheese.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves and serve hot.
