Grilled zucchini ricotta roll-ups are a light, elegant bite made for summer tables: tender smoky planks of grilled zucchini wrapped around a creamy filling of ricotta, parmesan, basil, capers, and Greek olives. The lemon zest and juice keep the whole thing bright. They work as a party appetizer, a light lunch, or a healthy side alongside anything off the grill.
Tired of the same old appetizers? Fire up the grill for these incredible Zucchini Ricotta Roll-Ups! Imagine tender, smoky strips of grilled zucchini wrapped around a creamy, zesty filling of ricotta, parmesan, and fresh herbs. They’re a light, elegant, and ridiculously easy bite perfect for summer parties, a light lunch, or a healthy side dish. Get ready to impress!
Ingredients
• 1 cup / 250g (8.8 oz) ricotta cheese
• ¼ cup / 25g (0.88 oz) grated parmesan cheese
• 2 tbsp / 8g (0.28 oz) fresh basil, minced
• 1 tbsp / 9g (0.32 oz) capers, rinsed and chopped
• 1 ½ tbsp / 15g (0.53 oz) Greek olives, chopped
• 1 tsp / 2g (0.07 oz) grated lemon zest
• 2 tbsp / 30ml fresh lemon juice
• ⅛ tsp black pepper, freshly ground
• ¼ tsp / 1.5g (0.05 oz) salt
• 4 medium zucchinis
Instructions
1. Directions
2. In a medium bowl, thoroughly combine the ricotta cheese, grated parmesan, minced basil, capers, chopped olives, lemon zest, lemon juice, pepper, and salt. Set aside.
3. Wash and trim the ends of the zucchinis. Using a mandoline or a sharp knife, slice them lengthwise into thin, even planks, about ⅛-inch thick. You should get about 24 slices.
4. Preheat your grill to medium-high heat. Lightly grease the grill rack with cooking spray or oil. Grill the zucchini slices for 1-2 minutes per side, just until they are tender and have light grill marks.
5. Lay the grilled zucchini slices on a flat surface. Spoon about one tablespoon of the ricotta mixture onto one end of each slice.
6. Gently roll up each zucchini slice from the filled end. Secure each roll-up with a toothpick. Arrange on a platter and serve immediately.
Nutritional Information
• Nutrition
• Serving Size: 4 roll-ups
• Calories: 29.4 kcal
• Protein: 3.5g
• Fat: 1.6g
Pro Tips
• Use a mandoline slicer for perfectly uniform zucchini planks. This ensures they cook evenly and roll up neatly.
• After slicing, lay the zucchini on a paper towel and sprinkle with salt. Let sit for 10 minutes to draw out excess water, then pat dry to prevent a soggy filling.
• The ricotta filling and grilled zucchini can be made a day ahead. Store them separately in the fridge and assemble just before serving for the freshest taste.
FAQ
Q: How do I keep my zucchini roll-ups from getting soggy
A: The key to preventing soggy roll-ups is to remove excess moisture from the zucchini. After slicing the zucchini into planks, lay them on a paper towel, sprinkle with salt, and let them sit for 10 minutes. This draws out the water. Pat them completely dry before grilling for the best texture.
Q: Can I make these zucchini ricotta roll-ups ahead of time
A: Yes, you can prepare the components in advance. The ricotta filling and the grilled zucchini planks can be made up to a day ahead. Store them separately in airtight containers in the fridge and assemble the roll-ups just before you plan to serve them for maximum freshness.
Q: What if I don’t have a grill
A: No grill, no problem. You can cook the zucchini planks on a stovetop grill pan to get similar char marks. Alternatively, you can roast them in an oven at 400°F (200°C) for 5-7 minutes or broil them for 1-2 minutes per side until tender.
Q: What is the best way to slice zucchini for roll-ups
A: For perfectly even planks that roll easily, a mandoline slicer is your best tool. Set it to about ⅛-inch thick. If you don’t have one, a very sharp knife and a steady hand will also work. The goal is to create uniform slices so they cook evenly.
Pro Tips
- Use a mandoline set to about ⅛-inch for uniform planks — even slices grill evenly and roll up without cracking.
- After slicing, lay the planks on paper towels, salt them, and wait 10 minutes, then pat dry — drawing out the water is what keeps the filling from going soggy.
- Grill the planks just 1-2 minutes per side until tender with light grill marks; overcooked zucchini tears when you roll it.
- No grill? Use a stovetop grill pan, roast the planks at 400°F (200°C) for 5-7 minutes, or broil 1-2 minutes per side.
- Make the ricotta filling and grilled planks up to a day ahead, store them separately in the fridge, and assemble with a toothpick just before serving.
Frequently Asked Questions
How do I keep my zucchini roll-ups from getting soggy?
Salt the sliced planks on paper towels for 10 minutes and pat them completely dry before grilling — removing that moisture is the key.
Can I make these zucchini ricotta roll-ups ahead of time?
Yes — the filling and grilled planks can each be made a day ahead and refrigerated separately. Assemble just before serving for the freshest texture.
What if I don't have a grill?
A stovetop grill pan gives you similar char marks; you can also roast the planks at 400°F (200°C) for 5-7 minutes or broil them 1-2 minutes per side.
What is the best way to slice zucchini for roll-ups?
A mandoline slicer set to ⅛-inch produces even planks that cook uniformly and roll easily; a sharp knife works if you don't have one.
Recipe card below.
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Grilled Zucchini Ricotta Roll-Ups
Ingredients
Method
- Directions
- In a medium bowl, thoroughly combine the ricotta cheese, grated parmesan, minced basil, capers, chopped olives, lemon zest, lemon juice, pepper, and salt.
- Set aside.
- Wash and trim the ends of the zucchinis.
- Using a mandoline or a sharp knife, slice them lengthwise into thin, even planks, about ⅛-inch thick. You should get about 24 slices.
- Preheat your grill to medium-high heat. Lightly grease the grill rack with cooking spray or oil.
- Grill the zucchini slices for 1-2 minutes per side, just until they are tender and have light grill marks.
- Lay the grilled zucchini slices on a flat surface. Spoon about one tablespoon of the ricotta mixture onto one end of each slice.
- Gently roll up each zucchini slice from the filled end. Secure each roll-up with a toothpick.
- Arrange on a platter and serve immediately.
- After slicing, lay the zucchini on a paper towel and sprinkle with salt.
- Let sit for 10 minutes to draw out excess water, then pat dry to prevent a soggy filling.
