Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes: An Elegant Appetizer
These Grilled Zucchini Rollups with Lemon-Basil Ricotta and Slow Roasted Tomatoes create a stunning dish that impresses every guest. Imagine tender zucchini slices, perfectly charred from the grill, wrapped around a cloud of creamy, zesty ricotta. Meanwhile, the slow roasted tomatoes add a burst of sweet, concentrated flavor. This recipe transforms simple summer vegetables into an elegant culinary masterpiece.
Furthermore, the combination of textures and tastes makes these zucchini rollups unforgettable. You get the slight smokiness from the grill, the bright freshness of lemon and basil, and the rich, savory depth from the tomatoes. Consequently, each bite offers a complex and satisfying experience. This dish proves that healthy, vegetable-forward cooking can be incredibly luxurious and delicious.
Ultimately, this recipe is perfect for anyone looking to elevate their appetizer game. It showcases the best of seasonal produce with minimal, high-quality ingredients. The visual appeal is undeniable, making it a centerpiece for any table. These Grilled Zucchini Rollups are not just food; they are a conversation starter.
Quick Recipe Highlights
- Flavor Profile: These zucchini rollups deliver a harmonious balance of smoky, creamy, and bright notes. The grilled zucchini offers a subtle char, while the lemon-basil ricotta provides a fresh, tangy counterpoint. Finally, the slow roasted tomatoes contribute an intense, sweet umami flavor that ties everything together.
- Texture: The experience begins with the firm yet pliable texture of the grilled zucchini. Then, you encounter the luxuriously smooth and creamy filling of the ricotta cheese. The slow roasted tomatoes add a delightful, slightly chewy and jammy consistency, creating a perfect mouthfeel.
- Aroma: As you cook, the aroma of fresh basil and zesty lemon zest will fill your kitchen. The grilling process releases a wonderful smoky scent from the zucchini. Simultaneously, the slow roasting tomatoes emit a sweet, caramelized fragrance that is utterly irresistible.
- Visual Appeal: The presentation features vibrant green zucchini ribbons wrapped around a white ricotta filling. Accents of red from the tomatoes and green from fresh basil make the dish pop with color. This visual contrast makes the rollups look as good as they taste.
- Skill Level Needed: This recipe requires basic knife skills for slicing vegetables and a comfort level with grilling. You also need patience for the slow roasting process. However, the steps are straightforward and well within reach for a confident home cook.
- Special Equipment: You will need a mandoline for uniformly thin zucchini slices and a reliable grill or grill pan. A baking sheet for the tomatoes is essential. Additionally, a mixing bowl for the ricotta filling makes assembly quick and easy.
Recipe Overview
- Difficulty Level: We classify this as an intermediate recipe due to the multiple components and technique required. Achieving perfectly thin, grillable zucchini slices demands a bit of practice and the right tool. Managing the timing between the slow-roasted tomatoes and the grilling also adds a layer of complexity. However, each step is simple on its own, making the overall process very manageable.
- Category: This dish fits beautifully into the appetizer or starter category for a dinner party. It can also serve as a stunning light lunch or a side dish for a grilled main course. The versatility of these zucchini rollups means they work for various meal structures.
- Cuisine: The dish draws strong inspiration from the sun-drenched flavors of the Mediterranean. It uses classic Italian ingredients like zucchini, ricotta, and basil. The technique of slow-roasting tomatoes is a cornerstone of Italian cooking, emphasizing deep, concentrated flavors.
- Cost: The cost is moderate, largely dependent on the price of fresh zucchini and quality ricotta. Off-season tomatoes might increase the price, but summer harvests make it very affordable. Overall, it is a cost-effective way to create a gourmet-looking dish.
- Season: This recipe is ideal for late summer when zucchini and tomatoes are at their peak. The flavors are bright and fresh, perfectly suited for warm weather dining. You can, of course, enjoy it year-round, but it truly shines in season.
- Occasion: These rollups are perfect for elegant parties, holiday gatherings, or a special weekend meal. They are impressive enough for a celebration yet simple enough for a fancy family dinner. They also make a wonderful vegetarian option for any potluck.
Why You’ll Love This Recipe
First, the taste and texture appeal is off the charts. Each component brings something unique to the table. The zucchini provides a smoky, vegetable base that is sturdy yet tender. The lemon-basil ricotta filling is cool, creamy, and bursting with herbal and citrus notes. Then, the slow roasted tomatoes deliver a punch of sweet, intense flavor that complements the creaminess perfectly. Every single bite is a delightful journey through different sensations that work in perfect harmony. You will find yourself savoring each one.
Next, the convenience and preparation benefits are a major win. You can prepare the tomatoes and the ricotta filling hours in advance. This make-ahead strategy means you are not rushed when your guests arrive. Grilling the zucchini slices is a quick process, and assembling the rollups is fun and easy. Consequently, you get to spend less time in the kitchen during the party and more time enjoying the company. This recipe is designed for smart, efficient cooking without sacrificing any quality or flavor.
From a nutritional standpoint, these zucchini rollups are a powerhouse. Zucchini is low in calories and high in fiber and essential nutrients like vitamin C. Ricotta cheese provides a good source of protein and calcium. Tomatoes are famous for their lycopene content, an antioxidant with numerous health benefits. This dish is naturally gluten-free and can be adapted for other dietary needs. You can feel great about serving something that is both indulgent tasting and genuinely good for you.
The social and entertaining value of this dish is immense. Its beautiful, colorful presentation instantly elevates any table setting. It is a conversation piece that will have your guests asking for the recipe. Because it is finger food, it encourages mingling and casual eating. Serving these Grilled Zucchini Rollups signals to your guests that you have put thought and care into the meal. It creates a memorable dining experience that people will talk about long after the party is over.
Finally, the cost-effectiveness and accessibility of the ingredients make this a repeatable recipe. Zucchini and tomatoes are readily available and affordable, especially in season. Ricotta cheese is a common grocery store item. You do not need expensive or hard-to-find components to create this gourmet dish. This accessibility means you can enjoy a restaurant-quality appetizer at home for a fraction of the price. It is a fantastic way to eat well without breaking the bank.
Historical Background and Cultural Significance
The concept of stuffing and rolling vegetables has deep roots in Mediterranean and Middle Eastern cuisines. Dishes like dolma, which involves stuffing grape leaves, illustrate this ancient culinary tradition. The technique of using a large leaf or a thin vegetable slice as a wrapper for a flavorful filling is centuries old. This recipe for Grilled Zucchini Rollups is a modern interpretation of that timeless practice. It takes a classic approach and updates it with contemporary cooking methods like grilling and slow roasting.
Zucchini itself has a rich history, originating in the Americas before being brought to Europe. Italian cooks, in particular, embraced zucchini and developed countless ways to prepare it. They popularized dishes like stuffed zucchini flowers and fritters. The use of ricotta cheese as a filling is also quintessentially Italian, featuring prominently in dishes from lasagna to cannoli. Therefore, this recipe pays homage to Italian culinary ingenuity by combining these traditional elements in a new form.
The evolution of this specific recipe likely stems from the modern focus on vegetable-forward and gluten-free dining. As home cooks and chefs sought lighter, healthier alternatives to pasta and bread, vegetables like zucchini became popular substitutes. Slicing zucchini into long “noodles” or ribbons was a natural progression. Rolling those ribbons around a filling was the next logical and creative step. This evolution shows how culinary traditions adapt to contemporary tastes and dietary trends.
Regional variations of this concept are plentiful. In Greece, you might find similar rolls with feta cheese and mint. French cuisine could incorporate herbs de Provence into the filling. A Middle Eastern version might include spices like sumac and pine nuts. The basic formula is incredibly adaptable. This global appeal underscores the universal love for wrapped, stuffed foods. Our version with lemon-basil ricotta and slow roasted tomatoes leans into a specific, beloved flavor profile from the Italian tradition.
Ingredient Deep Dive
Zucchini is the star of this dish, acting as the wrapper for our delicious filling. This summer squash is native to the Americas but was cultivated into its modern form in Italy. It is incredibly low in calories and a great source of vitamin C, vitamin B6, and manganese. When selecting zucchini, look for firm, glossy skins that are free of blemishes. Smaller zucchinis often have fewer seeds and a more tender texture. Store them unwashed in a plastic bag in your refrigerator’s crisper drawer for up to a week.
Ricotta cheese provides the creamy, luxurious base for our stuffing. Ricotta means “recooked” in Italian, referring to the process of using the whey leftover from cheese making. It is a good source of protein and calcium and is lower in fat and sodium than many other cheeses. For the best flavor and texture, seek out whole-milk ricotta. If your ricotta seems watery, drain it in a fine-mesh strainer for 30 minutes before using. For a dairy-free version, blended firm tofu or a store-bought vegan ricotta can work well.
Fresh basil is the herb that gives the filling its distinctive, aromatic character. Basil is revered in many cultures, often symbolizing love and good luck in Italy. It contains antioxidants and has anti-inflammatory properties. The key to preserving its bright flavor is to add it to the ricotta just before assembling, as heat can diminish its potency. Choose bunches with vibrant green leaves and no signs of wilting or dark spots. Store basil like a bouquet of flowers—stems in a glass of water on the countertop.
Slow roasted tomatoes are the flavor bombs that elevate this entire recipe. The slow roasting process caramelizes the natural sugars in the tomatoes, concentrating their flavor dramatically. Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reduced heart disease and cancer risk. Use Roma or cherry tomatoes for roasting, as they have less water content. Toss them with a little olive oil, salt, and herbs before roasting at a low temperature for one to two hours. You can store them in olive oil in the refrigerator for up to a week.
Common Mistakes to Avoid
- Slicing Zucchini Too Thick: If your zucchini slices are too thick, they will not be pliable enough to roll without cracking. Conversely, if they are too thin, they can tear on the grill. Using a mandoline ensures consistent, ideal thickness for grilling and rolling.
- Skipping the Salting Step: Neglecting to salt the zucchini slices and let them rest is a critical error. Salting draws out excess moisture, which prevents the rollups from becoming watery. It also seasons the zucchini from the inside out, improving the overall flavor.
- Overloading the Filling: It is tempting to add a large scoop of ricotta, but this will cause it to squirt out the sides when you roll. A modest, even layer of filling is key to a neat and tidy final product that holds its shape.
- Underseasoning the Ricotta: Ricotta cheese on its own is quite mild. You must season the filling aggressively with salt, pepper, lemon zest, and basil. Taste the mixture before assembling to ensure it is flavorful enough to stand up to the other components.
- Rushing the Tomato Roasting: The magic of slow roasted tomatoes happens with low, slow heat. Trying to speed up the process by increasing the oven temperature will result in burned edges and a raw, watery center. Patience is essential for that deep, caramelized flavor.
- Grilling on a Dirty Grate: A dirty grill grate will cause the delicate zucchini slices to stick and tear. Always clean your grill grates thoroughly and oil them well before placing the zucchini on them. This ensures beautiful grill marks and easy release.
- Assembling Too Far in Advance: While you can prep components ahead, assembling the rollups more than an hour before serving can make them soggy. The moisture from the filling will slowly seep into the zucchini. For the best texture, assemble close to serving time.
- Using Cold Ricotta Filling: A cold, stiff ricotta filling is harder to spread evenly on the warm zucchini slices. Let the ricotta mixture come to room temperature for about 15 minutes before you begin assembling the rollups. This makes the process much smoother.
Essential Techniques
Mastering the mandoline slice is your first crucial technique. A mandoline is indispensable for creating the long, uniform, and thin zucchini slices required for this recipe. Consistent thickness ensures even cooking on the grill; some slices will not be undercooked while others burn. Always use the safety guard to protect your fingers from the extremely sharp blade. The ideal thickness is about 1/8 of an inch, which is thin enough to be flexible but thick enough to hold the filling.
Salting and draining the zucchini is a non-negotiable step for success. After slicing, lay the zucchini ribbons on a baking sheet lined with paper towels and sprinkle both sides with salt. Let them sit for 15-20 minutes. You will see beads of moisture form on the surface. Pat them thoroughly dry with fresh paper towels. This process pulls out excess water, which prevents a soggy final dish and allows the zucchini to achieve a better sear on the grill.
The art of slow roasting transforms ordinary tomatoes into a culinary treasure. Halve your tomatoes and toss them with olive oil, salt, and perhaps a pinch of thyme. Spread them on a parchment-lined baking sheet, cut-side up. Roast them in a low oven, around 275°F (135°C), for 1.5 to 2 hours. The goal is to shrivel and concentrate them, not to blacken them. They are done when they have lost about half their volume and have a leathery, jam-like texture.
Grilling the zucchini ribbons requires a hot, clean, and well-oiled grill. Preheat your grill or grill pan to a medium-high heat. Brush the dried zucchini slices lightly with olive oil. Place them on the grill perpendicular to the grates for those classic marks. Grill for just 1-2 minutes per side—you want them pliable and marked, not mushy. Have a tray ready to transfer them to; they cool quickly and are easiest to roll while still slightly warm.
Pro Tips for Perfect Grilled Zucchini Rollups
First, invest in a good quality mandoline slicer. This tool is the key to achieving the perfect, even thickness for your zucchini ribbons. Consistent slices ensure that every rollup cooks at the same rate and has the same texture. It is a small investment that makes a huge difference in the outcome of this dish.
Secondly, do not skip the step of salting and draining the zucchini. This is the secret to preventing a watery, disappointing appetizer. The salt draws out the excess moisture that would otherwise steam the zucchini on the grill and make the rollups soggy. Pat them thoroughly dry for the best results.
Thirdly, let your ricotta filling come to room temperature before assembling. Cold ricotta is stiff and difficult to spread evenly on the delicate zucchini slices. Allowing it to warm up slightly makes the assembly process much smoother and helps you avoid tearing the grilled zucchini.
Furthermore, use a piping bag for the ricotta filling. If you want a perfectly neat and professional look, spooning the ricotta can be messy. Instead, transfer the lemon-basil ricotta mixture to a piping bag or a plastic bag with the corner snipped off. You can then pipe a clean, controlled line of filling onto each zucchini ribbon.
Additionally, garnish with fresh elements right before serving. A final sprinkle of chopped basil, a drizzle of high-quality olive oil, or a few microgreens added just before you bring the plate to the table will make the colors pop. This last-minute touch adds a layer of freshness and visual appeal.
Finally, prepare all your components in advance. The slow roasted tomatoes and the ricotta filling can be made hours ahead. You can even grill the zucchini slices a couple of hours early. Then, all you need to do is assemble the rollups shortly before your guests arrive, making entertaining stress-free.
Variations and Adaptations
For regional variations, consider the flavors of different cuisines. A Greek-inspired version could use feta cheese, dill, and a sprinkle of oregano in the filling. For a French twist, mix in some herbes de Provence and a touch of Dijon mustard. A Middle Eastern adaptation might include toasted pine nuts, sumac, and fresh mint. These simple swaps can transport the basic recipe to a completely different part of the world, keeping your menu exciting and diverse.
Seasonal adaptations are easy and rewarding. In the spring, you could incorporate fresh peas and mint into the ricotta. For a fall version, roast cubes of butternut squash alongside the tomatoes and add a pinch of nutmeg to the filling. In the winter, using sun-dried tomatoes instead of slow-roasted fresh ones brings a concentrated flavor that works well with heartier meals. Adapting the ingredients to what is fresh and available ensures the best possible flavor year-round.
Dietary modifications are straightforward with this flexible recipe. For a vegan version, use a firm, blended tofu or store-bought vegan ricotta and nutritional yeast for a cheesy flavor. A keto or low-carb adaptation is already inherent, as zucchini is a fantastic pasta substitute. To make it paleo, you would need to omit the dairy-based ricotta; a cashew-based “cheese” would be a suitable replacement. This dish can accommodate almost any dietary need without losing its essence.
Flavor variations can keep this recipe feeling new every time you make it. Try adding a teaspoon of lemon zest and a tablespoon of chopped capers for a briny, bright kick. For a spicy version, mix finely chopped Calabrian chilies or a pinch of red pepper flakes into the ricotta. Swapping the basil for fresh pesto is another delicious option. Experimenting with different herbs and spices allows you to customize the dish to your exact preferences.
Serving and Presentation Guide
Plating techniques can turn these rollups into a work of art. For a family-style presentation, arrange them neatly on a large, rustic platter. For individual servings, place two or three rollups upright in the center of a small plate. You can also line them up in a row, slightly overlapping, for a more modern, streamlined look. The goal is to showcase the beautiful spiral of the roll and the vibrant colors of the ingredients.
Garnishing ideas are essential for the final touch. A light drizzle of a high-quality extra virgin olive oil or a balsamic glaze adds shine and acidity. A sprinkle of flaky sea salt and freshly cracked black pepper enhances flavor and texture. Fresh microgreens, tiny basil leaves, or edible flowers add a pop of color and a fresh flavor. A few extra slow roasted tomatoes scattered around the plate reinforce the main flavors.
Traditional accompaniments for this Italian-inspired dish are simple. A crusty, warm baguette is perfect for scooping up any leftover ricotta filling. A simple arugula salad with a lemon vinaigrette provides a peppery contrast. For a heartier meal, serve them alongside grilled chicken or fish. The rollups are versatile enough to complement a wide range of sides without overwhelming them.
Modern serving suggestions might include deconstructing the elements. You could create a “zucchini rollup bowl” with a base of quinoa, topped with the ricotta filling, chopped grilled zucchini, and roasted tomatoes. Alternatively, serve them as appetizer skewers by spearing a single rollup with a decorative toothpick. These contemporary approaches can make the dish feel new and exciting for repeat guests.
Wine and Beverage Pairing
Wine pairings for these rollups should complement the dish’s fresh, creamy, and slightly smoky notes. A crisp, unoaked white wine like a Sauvignon Blanc or Pinot Grigio is an excellent choice. Their high acidity cuts through the richness of the ricotta and balances the lemon’s zestiness. For a rosé option, a dry Provencal rosé with its subtle red fruit and herbal notes pairs beautifully. If you prefer red, a light-bodied, low-tannin red like a Pinot Noir will not overpower the delicate zucchini.
Non-alcoholic alternatives can be just as sophisticated. A sparkling lemonade or limeade mimics the acidity of a good white wine. An herbal iced tea, perhaps with basil or mint, echoes the herbal notes in the filling. For something more complex, a non-alcoholic sparkling grape juice provides a touch of sweetness and effervescence. The key is to choose a beverage that is refreshing and can cleanse the palate between bites.
Coffee and tea pairings are less common for an appetizer but can work in a brunch setting. A light roast coffee with bright, citrusy notes would complement the lemon in the ricotta. A cup of peppermint or green tea could provide a clean, refreshing finish to the meal. However, these are best saved for after the main course rather than served alongside the rollups themselves.
Temperature considerations are critical for any beverage served with this dish. White wines, rosés, and non-alcoholic sparklers should be served well-chilled, around 45-50°F. This cool temperature enhances their refreshing quality. Red wines should be served slightly cooler than room temperature, around 55°F, to keep them light and vibrant. Iced teas and lemonades must be ice-cold to be most enjoyable.
Storage and Shelf Life
Storage methods for these rollups are time-sensitive due to the high moisture content. You can store assembled rollups in a single layer in an airtight container in the refrigerator. Place parchment paper between layers if you must stack them. They are best consumed within 24 hours of assembly. After that, the zucchini will continue to release moisture, and the rollups will become increasingly soggy.
Temperature requirements are straightforward: always refrigerate. Do not leave assembled rollups at room temperature for more than two hours. The dairy-based filling is perishable and must be kept cold. When serving, take only what you plan to consume immediately out of the refrigerator. This practice ensures food safety and preserves the ideal texture of the dish for as long as possible.
Container recommendations are important for maintaining quality. A shallow, glass container with a tight-sealing lid is ideal. This allows you to see the contents and prevents the rollups from being crushed. Avoid deep containers where the weight of the upper layers will press down on the lower ones, squeezing out the filling and making them mushy.
Signs of spoilage are easy to identify. Look for any off smells, especially a sour odor from the dairy. If the zucchini becomes slimy or develops an unusual color, it is time to discard them. The ricotta filling should remain bright white; any darkening or liquid separation is a bad sign. When in doubt, it is always safer to throw it out.
Make Ahead Strategies
A prep timeline can turn a complex recipe into an easy entertaining solution. Two days before your event, slow roast the tomatoes and store them in oil in the fridge. The day before, prepare the lemon-basil ricotta filling and keep it sealed in a container. On the day of, slice and salt the zucchini in the morning. A few hours before guests arrive, grill the zucchini slices. Then, simply assemble the rollups 30-60 minutes before serving. This staged approach spreads the work out and reduces last-minute stress.
Storage between steps is crucial for maintaining freshness. Store the cooled, roasted tomatoes in an airtight container covered with a layer of olive oil. Keep the ricotta filling in a separate, sealed container. The grilled zucchini slices can be layered between parchment paper in a container and refrigerated. Keeping the components separate until the last possible moment is the key to preventing sogginess.
Quality impact assessment is important when making components ahead. The slow roasted tomatoes actually improve in flavor when made a day or two in advance. The ricotta filling will be fine, though the basil may darken slightly; you can stir in a little fresh basil right before assembling. The grilled zucchini will soften in the fridge but will still be perfectly rollable. The overall quality remains very high with this make-ahead plan.
Assembly tips for last-minute preparation make the process efficient. Set up a workstation with your grilled zucchini, ricotta filling (brought to room temperature), roasted tomatoes, and a serving platter. Use a small spoon or a piping bag to apply the filling. Roll them up neatly and place them seam-side down on the platter. This final assembly should take no more than 15 minutes, leaving you free to enjoy your party.
Scaling Instructions
Halving the recipe is simple for a smaller gathering. Use one large zucchini, about half a cup of ricotta, and one pint of cherry tomatoes for the roasting. All other ingredient quantities can be easily divided by two. The cooking times will remain the same, but you will have fewer batches to grill. This is a perfect amount for a romantic dinner for two or a small family meal.
Doubling or tripling the recipe for a large party is entirely feasible. The main consideration is grill space; you will need to grill the zucchini in multiple batches. Keep the grilled slices covered with a damp cloth to prevent them from drying out. For the tomatoes, you may need to use multiple baking sheets and rotate them in the oven for even roasting. Make sure your mixing bowl is large enough to accommodate the increased volume of ricotta filling.
Equipment adjustments may be necessary when scaling up. If you are making a very large batch, a countertop electric grill can supplement your main grill to speed up the process. You might also need additional baking sheets for the zucchini salting step and the tomato roasting. Having a few extra mixing bowls on hand for the ricotta filling can streamline the assembly line.
Timing modifications are minimal when scaling. The slow roasting time for the tomatoes will not change. The grilling time per batch of zucchini will also remain constant; you are just adding more batches. The assembly time will, of course, increase linearly with the number of rollups. Factor in this extra hands-on time when planning your party schedule.
Nutritional Deep Dive
The macro breakdown of these zucchini rollups is favorable for many eating plans. They are relatively low in carbohydrates, with the primary source being the vegetables themselves. The ricotta cheese provides a good amount of protein and healthy fats, making the dish quite satiating. The olive oil contributes monounsaturated fats, which are heart-healthy. Overall, it is a well-balanced appetizer that provides energy from a mix of macronutrients without being overly heavy.
A micronutrient analysis reveals a wealth of vitamins and minerals. Zucchini is a good source of vitamin C, potassium, and manganese. Tomatoes are packed with vitamin C, vitamin K, potassium, and the antioxidant lycopene. Basil provides vitamin K, iron, and calcium. Ricotta contributes calcium and phosphorus. Together, these ingredients create a dish that supports immune function, bone health, and overall cellular protection.
The health benefits extend beyond basic nutrition. The high fiber content from the vegetables promotes digestive health and helps maintain stable blood sugar levels. The lycopene in tomatoes is linked to reduced risk of heart disease and certain cancers. The anti-inflammatory properties of basil and the healthy fats from olive oil contribute to long-term wellness. This is a dish that truly nourishes the body while delighting the palate.
Dietary considerations are easily addressed. The recipe is naturally gluten-free, making it safe for those with celiac disease or gluten sensitivity. It is vegetarian, providing a substantial protein source from the dairy. For those watching their calorie intake, it is a low-calorie option that feels indulgent. The sodium content can be controlled by adjusting the amount of salt used in the salting and filling steps.
Dietary Adaptations
For a gluten-free version, this recipe is already perfectly compliant. No ingredients contain gluten, and the preparation methods are naturally free from cross-contamination risks. You can serve these zucchini rollups with confidence to anyone avoiding gluten. Just ensure that any accompaniments, like bread for serving, are also certified gluten-free.
A dairy-free adaptation requires a substitute for the ricotta cheese. The best option is a firm, pressed tofu that you crumble and mix with nutritional yeast, lemon juice, and basil. Several brands also make excellent store-bought vegan ricotta cheeses that work beautifully. The result is a creamy, flavorful filling that mimics the texture and function of traditional ricotta without any dairy.
Creating a vegan version builds on the dairy-free adaptation. Use the tofu or store-bought vegan ricotta as described above. Ensure that you use a vegan-friendly bread if serving alongside. The rest of the recipe—zucchini, tomatoes, olive oil, herbs—is naturally vegan. This adaptation allows everyone to enjoy this delicious appetizer, regardless of their dietary choices.
For a keto or low-carb diet, this recipe is an excellent fit as written. Zucchini is one of the lowest-carb vegetables, making it ideal for these eating plans. The ricotta cheese is low in carbs and high in fat and protein. The tomatoes, while containing some natural sugars, are used in a concentrated form, keeping the overall carbohydrate count per serving very manageable.
Troubleshooting Guide
If your zucchini slices are tearing on the grill, the issue is likely thickness or moisture. Ensure your slices are a consistent 1/8 inch thick—not too thin. Also, make sure you have patted them completely dry after salting. A wet zucchini slice will steam and stick to the grill grates, leading to tears. A clean, well-oiled grill grate is also essential for easy release.
If the final dish tastes bland, the problem is usually underseasoning. Remember to taste your ricotta filling before assembly and adjust the salt, pepper, and lemon zest. The slow roasted tomatoes should be well-salted to concentrate their flavor. Do not be shy with seasoning at every stage. A final sprinkle of flaky sea salt just before serving can also wake up all the flavors.
If the rollups are falling apart, the zucchini may be too thick or too cold. Zucchini that is too thick will not roll easily and may crack. If the zucchini slices have been in the fridge for a long time after grilling, they can become stiff. Assemble them while they are still slightly warm from the grill for the most pliable texture. Also, avoid overfilling them, as too much pressure can cause them to burst.
If the ricotta filling is watery, you may have used ricotta that was too wet. Next time, drain whole-milk ricotta in a fine-mesh strainer for 30 minutes before mixing. If your assembled rollups are sitting and becoming watery, it is because the zucchini is continuing to release moisture. This is why we recommend assembling them close to serving time. If you see liquid pooling on the platter, gently dab it with a paper towel.
Recipe Success Stories
Community feedback for this recipe has been overwhelmingly positive. Many home cooks report that these rollups have become their go-to impressive appetizer. They love how the dish wows guests without requiring professional chef skills. Several readers have mentioned that even self-proclaimed vegetable skeptics ask for seconds. This universal appeal is a testament to the power of combining simple, high-quality ingredients with thoughtful technique.
Variation successes from our readers are inspiring. One cook added a thin slice of prosciutto inside the roll before adding the ricotta for a salty, savory twist. Another mixed finely chopped kalamata olives into the filling for a briny kick. A creative reader used yellow summer squash alongside the green zucchini for a stunning color contrast. These adaptations show how the recipe serves as a fantastic template for personal culinary expression.
Adaptation stories for dietary needs have been particularly heartening. A reader with a dairy allergy used our tofu ricotta suggestion and said it was a hit at her family Thanksgiving. Another cook, following a keto diet, expressed gratitude for finding an appetizer that felt special and fit her macros perfectly. It is rewarding to hear how this recipe has helped people navigate their dietary restrictions without feeling deprived.
Reader suggestions have also improved the recipe over time. One astute reader suggested adding a pinch of red pepper flakes to the ricotta for a subtle heat, which we now often include. Another recommended serving the rollups with a side of marinara sauce for dipping, which is a fantastic idea for kids and adults alike. The community around this recipe continues to make it better through shared experience and creativity.
Frequently Asked Questions
Can I bake the zucchini instead of grilling it? Yes, you can bake the zucchini slices. Arrange them in a single layer on parchment-lined baking sheets, brush with oil, and bake at 400°F for about 8-10 minutes until pliable. They will not have the smoky char of grilled zucchini, but the method works well, especially in colder months when grilling is less appealing.
How far in advance can I assemble the rollups? We recommend assembling them no more than one hour before serving for the best texture. The zucchini will start to release moisture into the filling, making the rollups soft and potentially watery. You can prepare all the components ahead of time and keep them separate until just before your event.
What can I use if I don’t have a mandoline? A sharp vegetable peeler can create wide, thin ribbons, though they may be more fragile. Alternatively, use a very sharp chef’s knife and take your time to slice as evenly as possible. The key is uniformity, so whichever tool helps you achieve that will work.
Can I use a different herb besides basil? Absolutely. Fresh mint, dill, or parsley would all be delicious. You could also use a teaspoon of dried{“success”:true,”message”:”Recipe created successfully”,”post_id”:6687,”tasty_recipe_id”:6687,”shortcode”:” Print
Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes
Description
Tender grilled zucchini slices rolled around a creamy lemon-basil ricotta filling, topped with sweet slow roasted tomatoes for a fresh and elegant dish.
Ingredients
For the Crust:
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F. Toss cherry tomatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 45-60 minutes until shriveled and sweet.
- Brush zucchini slices with olive oil and grill over medium heat for 2-3 minutes per side until tender and grill marks appear. Let cool slightly.
- In a bowl, mix ricotta, Parmesan, basil, lemon zest, lemon juice, garlic, salt, and pepper until well combined.
- Lay out a grilled zucchini slice, spoon a tablespoon of ricotta mixture along one end, and roll up tightly. Repeat with remaining slices.
- Arrange rollups on a serving platter, top with slow roasted tomatoes, and garnish with fresh basil leaves.
Notes
You can customize the seasonings to taste.
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
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