Description
Tender zucchini ribbons rolled around creamy ricotta and baked in a garlicky basil marinara—light, elegant, and bursting with fresh Italian flavors.
Ingredients
Units
Scale
- 2 medium zucchini, sliced lengthwise into thin ribbons
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg (optional, for binding)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 cups garlic basil marinara sauce (homemade or store-bought)
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves, chopped, for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a baking dish.
- In a bowl, combine ricotta, Parmesan, egg (if using), salt, and pepper. Mix until smooth.
- Lay out zucchini ribbons and spoon about 1 tablespoon of the ricotta mixture onto one end of each ribbon. Roll up tightly.
- Spread a thin layer of marinara on the bottom of the baking dish. Arrange the zucchini roll-ups seam-side down in the dish.
- Pour remaining marinara sauce over the roll-ups. Sprinkle shredded mozzarella on top.
- Bake for 20–25 minutes until zucchini is tender and cheese is melted and bubbly.
- Remove from oven and garnish with fresh chopped basil. Serve warm.
Notes
- Use yellow squash ribbons for a color variation.
- Add chopped spinach or sautéed mushrooms to the ricotta mixture.
- Sprinkle red pepper flakes into the marinara for a spicy kick.
- Substitute mozzarella with provolone or fontina for different cheeses.
- Bake roll-ups in individual ramekins for elegant single servings.
Nutrition
- Serving Size: 2 roll-ups
- Calories: 210
- Sugar: 7g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg