Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey friends!
Looking for a fun and healthy dish? I’ve got you covered!
Today, I’m excited to share my baked zucchini roll-ups.
These little beauties are packed with flavor and super simple to whip up.
They make a perfect appetizer or a tasty side dish for any meal.
Trust me, once you try them, you’ll be hooked! Let’s roll!
Suggestions for Ingredient Substitution
For a dairy-free option, ricotta cheese can be replaced with cashew cream or almond ricotta. Blend soaked cashews or almonds with water, lemon juice, and nutritional yeast to achieve a similar creamy texture and tangy flavor. Adjust salt to taste.
Zucchini can be substituted with eggplant or yellow squash for different flavor profiles while maintaining the low-carb aspect of the dish. Slice these vegetables thinly and adjust cooking time as needed, as eggplant may require longer baking.
For a lower-fat version, whole milk ricotta can be replaced with part-skim ricotta or cottage cheese. Drain cottage cheese if using to remove excess moisture. This substitution reduces fat content while preserving protein levels. When using cottage cheese, blend it smooth before mixing with other filling ingredients.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 35-45 g
- Fat: 50-60 g
- Carbohydrates: 40-50 g
Ingredients
- 3 medium zucchini (roughly 1 1/2 lbs)
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 6 ounces ricotta cheese (whole milk)
- 1/4 cup parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon italian herbs
- 1 cup shredded mozzarella cheese
- 10 ounces sugar-free tomato sauce
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon italian herbs
- 1 garlic clove, minced
- Sea salt (optional, to taste)
- 1/2 cup mozzarella cheese, shredded
Step 1: Prepare the Zucchini
Preheat your oven to 400 degrees F (204 degrees C).
Line a large baking sheet with parchment paper.
Cut off the ends of the zucchini and use a mandoline to slice them lengthwise into thin sheets, approximately 1/4 inch (6.35 mm) thick.
Arrange the zucchini slices in a single layer on the prepared baking sheet.
Brush both sides with olive oil, and sprinkle with salt and pepper.
Roast in the oven for 15-20 minutes, or until the slices are soft and mostly dry.
Step 2: Prepare the Tomato Sauce and Cheese Mixture
While the zucchini is roasting, mix together in a small bowl the tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic.
Adjust the salt to taste if needed.
Spread 3/4 cup (177 ml) of the sauce at the bottom of an 8×8 square glass casserole dish, reserving the remaining sauce for later.
In a separate medium bowl, combine the ricotta, Parmesan, egg, and more Italian seasoning to create your cheese mixture.
Step 3: Assemble the Zucchini Rolls
Once the zucchini slices are roasted, place them in a single layer on a large cutting board.
Pat them dry with paper towels to absorb any excess moisture or oil.
Take each zucchini slice and spread a tablespoon of the ricotta mixture over it, followed by a tablespoon of mozzarella.
Roll each slice up tightly and place it sideways into the baking dish.
Repeat this with all the zucchini slices.
Step 4: Add Toppings and Bake
Top each zucchini roll with 1/2 tablespoon (7 ml) of the remaining tomato sauce, then a sprinkle of 1/2 tablespoon (7.05 g) of mozzarella on top.
Place the baking dish in the oven and bake for about 10 minutes, or until the cheese on top is melted and bubbly.
Step 5: Garnish and Serve
Once the zucchini rolls are done baking, remove the dish from the oven.
Garnish with fresh basil for a burst of flavor and color.
Serve warm and enjoy your delicious zucchini roll-ups!
