Grilled Zucchini Rollups with Lemon Ricotta

Grilled Zucchini Rollups with Lemon Ricotta: A Light and Elegant Summer Appetizer

Imagine a dish that captures the essence of a sun-drenched garden on a single plate. These Grilled Zucchini Rollups with Lemon Ricotta do exactly that. They transform humble summer squash into elegant, flavorful bundles bursting with creamy, herby cheese and the deep sweetness of slow-roasted tomatoes. Consequently, this recipe is a celebration of seasonal produce, offering a stunning presentation that belies its relatively straightforward preparation. Moreover, it is a fantastic make-ahead option for entertaining, allowing you to savor the party rather than slave in the kitchen.

The magic of these Grilled Zucchini Rollups with Lemon Ricotta lies in the harmony of textures and temperatures. You get the tender, slightly smoky give of the grilled zucchini ribbon wrapped around a cool, bright, and creamy filling. Simultaneously, the intense, caramelized flavor of the roasted tomatoes provides a perfect sweet-and-savory counterpoint. Ultimately, each bite is a complex yet refreshing experience. This dish is not just food; it is an edible centerpiece that will have your guests asking for the recipe before they even finish their first rollup.

Furthermore, this recipe is incredibly versatile. You can serve these rollups as a sophisticated starter at a dinner party, arrange them on a platter for a summer potluck, or even enjoy them as a light main course with a simple side salad. The components are forgiving, and you can easily adapt the flavors to suit your pantry. Therefore, whether you are a seasoned home cook or an enthusiastic beginner looking to impress, mastering these Grilled Zucchini Rollups with Lemon Ricotta is a rewarding culinary achievement.

Quick Recipe Highlights

• Flavor Profile: These rollups deliver a vibrant, balanced taste. The creamy ricotta filling is brightened by fresh lemon zest and basil, which perfectly complements the smoky, savory grilled zucchini. Additionally, the slow-roasted tomatoes add a profound umami sweetness that ties all the elements together beautifully.
• Texture: This dish is a masterclass in contrasting textures. You experience the tender, pliable chew of the grilled zucchini ribbon first. Then, you encounter the lush, smooth creaminess of the ricotta mixture. Finally, the jammy, concentrated texture of the roasted tomato provides a delightful, almost meaty bite that anchors the entire experience.
• Aroma: The cooking process fills your kitchen with an irresistible fragrance. Initially, the scent of roasting tomatoes and garlic is warm and inviting. Subsequently, the smoky aroma of zucchini on the grill adds an outdoor, summery note. Finally, the fresh, pungent scent of torn basil and zesty lemon released when you assemble the rollups is incredibly appetizing.
• Visual Appeal: These rollups are a feast for the eyes. The vibrant green of the zucchini, the snowy white of the ricotta flecked with green basil, and the deep red of the tomatoes create a stunning color palette. Arranged on a platter, they look intricate, elegant, and abundantly fresh, promising a gourmet experience.
• Skill Level Needed: This recipe is accessible to most home cooks with some kitchen experience. It involves fundamental techniques like slicing vegetables evenly, managing a grill or grill pan, and making a simple cheese filling. However, the assembly requires a bit of patience and a gentle touch, making it a perfect project for a cook who enjoys detailed, hands-on preparation.
• Special Equipment: You will need a few key tools for success. A mandoline slicer is highly recommended for achieving perfectly even, thin zucchini slices that roll without breaking. Additionally, a grill or a stovetop grill pan is essential for getting those characteristic char marks and smoky flavor. Finally, a rimmed baking sheet is necessary for roasting the tomatoes to perfection.

Recipe Overview

• Difficulty Level: We classify this Grilled Zucchini Rollups with Lemon Ricotta recipe as intermediate. The individual steps are simple, but the recipe requires coordination of multiple components. For instance, you must roast tomatoes, grill zucchini, and prepare a filling, then assemble everything with care. The challenge lies not in complex techniques but in timing and gentle handling to create the beautiful final product.
• Category: This dish is incredibly flexible across meal categories. Primarily, it shines as an impressive appetizer or hors d’oeuvre. Alternatively, it can serve as a elegant light lunch or a side dish alongside grilled chicken or fish. With a larger portion, it even stands up as a satisfying vegetarian main course.
• Cuisine: These rollups draw inspiration from the sun-drenched flavors of the Mediterranean. The use of zucchini, tomatoes, basil, garlic, and olive oil is classic Italian. Meanwhile, the technique of grilling vegetables and stuffing them with cheese is found throughout the coastal regions of Southern Europe. Ultimately, it is a modern, composed dish rooted in timeless culinary traditions.
• Cost: This is a very cost-effective recipe, especially in peak summer. Zucchini and tomatoes are typically inexpensive when in season. Ricotta cheese, fresh herbs, and basic pantry staples like olive oil, salt, and pepper round out the list. Therefore, you can create a restaurant-quality appetizer for a fraction of the price you would pay dining out.
• Season: This recipe is absolutely meant for summer and early fall. That is when zucchini and tomatoes are at their peak of flavor, sweetness, and affordability. The light, fresh, and no-oven (for the main assembly) nature of the dish also makes it ideal for warm weather entertaining when you want something impressive that does not heat up the kitchen.
• Occasion: These rollups are perfect for any occasion that calls for special, beautiful food. They are ideal for dinner parties, bridal or baby showers, holiday appetizer spreads, or romantic date nights at home. They also travel well for potlucks, as they can be assembled ahead and served at room temperature, making them a versatile party favorite.

Why You’ll Love This Recipe

First and foremost, you will adore the incredible taste and texture of these Grilled Zucchini Rollups with Lemon Ricotta. Each component brings its own unique character to the party. The zucchini offers a subtle, savory base with a hint of smokiness. Meanwhile, the ricotta filling is impossibly creamy and punctuated with the bright, aromatic notes of lemon and basil. Finally, the slow-roasted tomatoes deliver an intense burst of sweet, concentrated flavor that makes every bite deeply satisfying. This combination is refreshing yet rich, light yet deeply flavorful, creating a memorable eating experience that feels both indulgent and wholesome.

Furthermore, the convenience and preparation benefits are a major win. While the total time includes roasting, much of it is hands-off. You can prepare the tomatoes and the ricotta filling a day in advance. Consequently, on the day you plan to serve, you only need to quickly grill the zucchini slices and assemble the rollups. This make-ahead strategy transforms what looks like a complex dish into a stress-free option for entertaining. You get to enjoy your guests instead of being stuck in the kitchen during the party.

Additionally, the nutritional advantages of this dish are significant. Zucchini is low in calories but high in fiber, vitamin C, and potassium. Ricotta cheese provides a good source of protein and calcium. Tomatoes are packed with the antioxidant lycopene, which is enhanced through the slow-roasting process. Using olive oil adds heart-healthy monounsaturated fats. Therefore, these Grilled Zucchini Rollups with Lemon Ricotta are a delicious way to enjoy a meal that is as good for your body as it is for your taste buds.

Moreover, the social and entertaining value of this recipe is through the roof. Visually, the rollups are stunning and always elicit compliments. They are finger-friendly for casual gatherings or can be plated elegantly for formal dinners. Because they are served at room temperature or slightly cool, they are perfect for buffet-style events where food sits out. They cater beautifully to vegetarians and can be adapted for other dietary needs, making you a thoughtful and impressive host.

Finally, the cost-effectiveness and accessibility of the ingredients make this a recipe you will return to again and again. You do not need rare or expensive items. The star ingredients are seasonal vegetables and common dairy products. Even the “special” equipment, like a mandoline, is a versatile kitchen tool worth owning. This means you can create a dish that looks and tastes luxurious without a luxurious grocery bill. It democratizes gourmet cooking and empowers you to create beautiful food anytime.

Historical Background and Cultural Significance

The story of stuffed vegetables is woven deeply into the fabric of Mediterranean and Middle Eastern culinary history. For centuries, cooks have utilized the natural vessels provided by vegetables like zucchini, eggplant, peppers, and grape leaves to create flavorful, economical dishes. The concept of hollowing out or slicing a vegetable and filling it with a mixture of grains, meats, or cheeses was born from resourcefulness. It allowed families to stretch precious ingredients and create a hearty, complete meal. Our Grilled Zucchini Rollups with Lemon Ricotta is a modern, elegant evolution of this ancient practice, replacing the traditional baking or stewing with grilling for a lighter touch.

Culturally, zucchini holds particular significance in Italian cuisine, where it is known as “zucchina.” Italian immigrants brought their love for this summer squash to America, where it became a garden staple. Dishes like “zucchine ripiene” (stuffed zucchini) are classic preparations. The method of slicing zucchini lengthwise into thin sheets, however, is a more contemporary technique that aligns with modern plating aesthetics. It reflects a shift from rustic, family-style cooking to composed, restaurant-presentation dishes that maintain their home-cooked soul.

The evolution of this specific recipe mirrors broader food trends. The move towards lighter, vegetable-forward dishes in the late 20th and early 21st centuries created space for zucchini to shine as more than a side. The popularity of grilling as a healthy cooking method added a desirable smoky flavor. Meanwhile, the rise of fresh, artisanal cheeses like high-quality ricotta made simple fillings extraordinarily flavorful. The addition of slow-roasted tomatoes, a technique popularized by chefs to intensify flavor, adds a gourmet, umami-rich component. Thus, this recipe is a fusion of old-world tradition and new-world culinary innovation.

Regional variations of this concept abound, showcasing its adaptability. In Greece, you might find similar rolls filled with feta and mint. In France, a pureed ratatouille could be the filling. Some modern variations use goat cheese or add nuts like pine nuts to the ricotta for crunch. The grilled zucchini exterior itself can be swapped for grilled eggplant or even blanched chard leaves. This global tapestry of similar dishes highlights a universal truth: wrapping good food in other good food is a timeless, beloved culinary practice that our Grilled Zucchini Rollups with Lemon Ricotta celebrates perfectly.

Ingredient Deep Dive

Zucchini: This summer squash, native to the Americas, was brought to Europe in the late 15th century and became a cornerstone of Italian cooking. It is incredibly low in calories—about 20 per cup—and provides a good amount of vitamin C, manganese, and dietary fiber, which aids digestion. When selecting zucchini, look for firm, glossy skins that are free of blemishes and feel heavy for their size; smaller to medium zucchinis (6-8 inches) have fewer seeds and a denser flesh ideal for slicing. Store them unwashed in a plastic bag in the refrigerator crisper for up to a week. If you cannot find zucchini, yellow summer squash is a perfect substitute with a nearly identical texture and flavor profile.

Ricotta Cheese: Ricotta, meaning “recooked” in Italian, is a fresh whey cheese with a history dating back to the Bronze Age. It is made by reheating the whey leftover from making other cheeses. Nutritionally, it is a good source of protein and calcium while being lower in fat and sodium than many aged cheeses. For the best flavor and texture in your Grilled Zucchini Rollups with Lemon Ricotta, seek out whole-milk ricotta from the dairy section, not the shelf-stable tubs. Drain any excess liquid in a fine-mesh strainer for a thicker filling. Store it tightly sealed in its original container in the fridge. For a dairy-free version, a firm almond milk ricotta or blended firm tofu with lemon juice can work, though the flavor will differ.

Fresh Basil: Basil, revered as the “king of herbs” in many cultures, has a sacred history in India and is a symbol of love in Italy. It is rich in vitamin K, antioxidants, and essential oils like eugenol, which have anti-inflammatory properties. The key to its flavor is volatility—it diminishes quickly with heat. Therefore, always add it fresh at the end of preparation. Choose bunches with vibrant green leaves, no black spots, and a strong, sweet aroma. Store it like a bouquet of flowers: stems in a glass of water at room temperature, loosely covered with a bag. If basil is unavailable, fresh mint or flat-leaf parsley can provide a different but pleasant herbal freshness.

Slow-Roasted Tomatoes: The technique of slow-roasting concentrates the natural sugars and umami in tomatoes, a method used by chefs globally to elevate this fruit. Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reduced risk of heart disease and cancer; cooking actually increases its bioavailability. Use Roma (plum) tomatoes for their meaty texture and fewer seeds. Look for firm, unbruised fruits. Out of season, good-quality canned whole San Marzano tomatoes, drained and halved, can be roasted as a substitute, though they may release more liquid. Never refrigerate fresh tomatoes, as cold temperatures degrade their texture and flavor; store them at room temperature until use.

Common Mistakes to Avoid

• Slicing Zucchini Too Thick: Using slices that are too thick is the most common error. Thick slices will not bend easily and are more likely to crack when you try to roll them. They also can overwhelm the delicate filling. Always aim for slices about 1/8-inch thick for the perfect pliable texture.
• Not Draining the Ricotta: Skipping the step of draining ricotta leads to a watery, loose filling that will seep out of the rollups and make them soggy. Always place your ricotta in a fine-mesh strainer over a bowl for at least 15-20 minutes to remove excess whey. This ensures a thick, spreadable consistency.
• Overcooking the Zucchini on the Grill: The goal is flexible, tender-crisp strips, not mushy, charred pieces. Grill the zucchini just until you get good grill marks and the slice is pliable, usually 60-90 seconds per side. Overcooking will cause them to fall apart during rolling and lose their structural integrity.
• Using Cold Ricotta Filling: A fridge-cold ricotta mixture is stiff and difficult to spread thinly on the warm zucchini. It can also cause the zucchini to sweat. Let your prepared lemon-basil ricotta come to room temperature for about 15 minutes before assembling the rollups for easy, smooth application.
• Skipping the Salt on Zucchini Before Grilling: Salting the zucchini slices before grilling does more than season them. It draws out a bit of moisture, which concentrates flavor and helps prevent them from becoming soggy on the grill. Do not skip this brief resting period after salting.
• Overstuffing the Rollups: The temptation is to add a large dollop of filling, but less is more. Use about a teaspoon per slice. Overfilling will cause the ricotta to squeeze out the ends when you roll, creating a messy presentation and an unbalanced bite.
• Assembling with Wet Hands or Tools: The ricotta mixture is sticky. If your hands or spoon are wet, the filling will not adhere properly to the zucchini. Use dry utensils and lightly dampen your hands only if absolutely necessary to prevent sticking during rolling.
• Not Letting Rollups Set Before Serving: Assembling and serving immediately can lead to unraveling. Letting the plated Grilled Zucchini Rollups with Lemon Ricotta rest in the refrigerator for 15-30 minutes allows the flavors to meld and the rollups to set slightly, making them easier to pick up and eat.

Essential Techniques

Using a Mandoline for Even Slices: Mastering the mandoline is crucial for perfect Grilled Zucchini Rollups with Lemon Ricotta. This tool guarantees uniformly thin slices, which cook evenly and roll consistently. Always use the safety guard to protect your fingers. Place the zucchini firmly against the guard and use a smooth, steady motion. If you do not have a mandoline, a very sharp chef’s knife and a steady hand can work, but take your time to ensure even thickness. The common pitfall is uneven pressure, leading to wedged slices. Success is visually clear: you should have long, translucent, even ribbons.

Slow-Roasting Tomatoes: This technique transforms ordinary tomatoes into sweet, concentrated flavor bombs. The low heat (around 275°F) gently evaporates moisture over 1.5 to 2 hours, caramelizing the natural sugars without burning. The importance is depth of flavor; a quick roast will not achieve the same intensity. To master it, ensure your tomato halves are evenly sized and spaced on the baking sheet. The common pitfall is roasting at too high a temperature, which burns the edges before the centers concentrate. Visual cues for success are shriveled, darkened edges, a jammy center, and a deeply sweet aroma.

Grilling Zucchini Ribbons: Grilling the zucchini requires a hot, clean grill and a watchful eye. The goal is imparting smoky flavor and grill marks while achieving pliability, not cooking the slices through. Oil the grill grates well to prevent sticking. Lay the slices perpendicular to the grates and do not move them until they release easily, indicating good marks. The key is high heat and short time. A common mistake is flipping repeatedly, which prevents good char and can tear the delicate slices. Success is marked by flexible strips with distinct, dark grill lines on each side.

Rolling and Securing: The final assembly technique is what creates the elegant “rollup.” Spread a thin, even layer of filling, leaving a small border at one end. Start rolling from the filled end, applying gentle, even pressure—think “snug but not tight.” Over-tightening squeezes out filling. If a slice tears slightly, do not worry; the rolling process will often hide it. For the best hold, place the roll seam-side down on your platter. The finished roll should be compact enough to hold its shape but not so tight that the filling is invisible at the ends.

Pro Tips for Perfect Grilled Zucchini Rollups with Lemon Ricotta

• For the most vibrant green color in your zucchini, grill the slices just until pliable and marked. Prolonged cooking will cause them to turn dull and olive green.
• Add a tablespoon of finely grated Parmesan cheese to the ricotta filling. This boosts the umami flavor and helps thicken the mixture slightly, making it even easier to spread.
• If your zucchini slices are slightly uneven or have small holes, overlap two smaller pieces slightly before adding filling. They will roll together as one, preventing leaks.
• Toast pine nuts or chopped walnuts and sprinkle them over the assembled rollups just before serving. This adds a wonderful crunch and nutty flavor that contrasts the creamy filling.
• Use a microplane to zest the lemon directly over the ricotta bowl. This captures the fragrant oils in the zest without the bitter white pith, giving you the purest lemon flavor.
• Let the grilled zucchini slices cool for a minute or two before spreading with ricotta. If they are too hot, they will make the filling runny; if too cold, they become less pliable.
• For a stunning presentation, alternate the direction of the rolls on your serving platter. Place some with the spiral facing up and others on their sides to create visual height and interest.
• If you are making these for a large crowd, consider using different colored zucchinis. Combine green and yellow squash rollups on the same platter for a breathtaking, colorful display.

Variations and Adaptations

Regional Variations: Travel the Mediterranean with your rollups through simple swaps. For a Greek twist, substitute the ricotta with a mixture of feta and creamy Greek yogurt, and add fresh dill or mint. A Provençal version could include herbes de Provence in the ricotta and a tapenade (olive spread) dot underneath each rollup. Meanwhile, a Middle Eastern adaptation might feature a filling of labneh (strained yogurt) with za’atar and sumac, garnished with pomegranate seeds.

Seasonal Adaptations: While summer is prime time, you can adapt these rollups year-round. In fall, use roasted cubes of butternut squash or sautéed wild mushrooms as a filling addition. For winter, consider a filling with roasted garlic and rosemary ricotta. In spring, incorporate fresh peas and mint into the cheese mixture. The grilled zucchini base remains a constant, but the interior can reflect the season’s best produce.

Dietary Modifications: This recipe is wonderfully adaptable. For a vegan version, use a firm tofu ricotta (blended firm tofu with nutritional yeast, lemon juice, and salt) and ensure your grill is oiled well. To make it keto or low-carb, the recipe is already excellent; just confirm your ricotta has no added starches. For a gluten-free diet, no changes are needed—it is naturally compliant. A dairy-free version uses the vegan ricotta substitute mentioned above.

Flavor Variations: Experiment with the core flavors for a new experience every time. Add sun-dried tomatoes or a teaspoon of pesto directly into the ricotta mixture. For a spicy kick, mix in finely chopped Calabrian chilis or a pinch of red pepper flakes. Smoked paprika or a drop of liquid smoke in the filling can enhance the grilled flavor. You can also infuse the olive oil used for brushing the zucchini with garlic or chili before applying it.

Texture Modifications: Play with textures to keep things interesting. Add a tablespoon of fine, dry breadcrumbs to the ricotta to help absorb moisture and add a subtle graininess. For crunch, incorporate finely diced celery or cucumber into the filling just before assembly. Alternatively, roll the finished rollups in finely chopped toasted nuts or seeds for an exterior crunch.

Presentation Alternatives: Change the form for a different look. Instead of individual rollups, create a “terrine” by layering grilled zucchini slices and ricotta filling in a loaf pan, chilling it, and then slicing into portions. You can also make smaller, bite-sized rolls for passed appetizers. Alternatively, skip the rolling altogether and create a deconstructed plate: a grilled zucchini ribbon topped with a dollop of ricotta and a roasted tomato half.

Serving and Presentation Guide

Plating Techniques: Presentation elevates these rollups from simple to spectacular. For individual appetizer plates, fan three rollups slightly overlapping on one side of the plate. Drizzle a zigzag of reduced balsamic glaze or high-quality olive oil around them. For a family-style platter, arrange the Grilled Zucchini Rollups with Lemon Ricotta in a circular pattern, spirals facing outward, like the petals of a flower. Place a small bowl of extra roasted tomatoes or a basil pesto in the center as a dipping sauce or garnish.

Garnishing Ideas: The right garnish adds color, texture, and flavor. A final sprinkle of flaky sea salt and a crack of black pepper is essential. Fresh microgreens, tiny basil leaves, or edible flowers add a pop of color and freshness. A light dusting of finely grated lemon zest or Parmesan cheese just before serving adds a flavor burst. For richness, a few drops of a high-quality, fruity extra-virgin olive oil over the top is perfect.

Traditional Accompaniments: In a traditional Italian meal, these would be served as an “antipasto” or starter. They pair beautifully with other cold appetizers like marinated olives, cured meats (like prosciutto), and crusty bread or grissini (breadsticks). A simple arugula salad with a lemon vinaigrette served on the same plate makes it a light lunch. They are also a classic partner to a chilled white wine or Prosecco.

Modern Serving Suggestions: For a contemporary twist, serve them as part of a “vegetable charcuterie” board alongside other grilled vegetables, assorted dips, and artisanal crackers. They can also be sliced in half on a bias and served atop a smear of romesco sauce or white bean puree. For a brunch item, pair them with poached eggs and hollandaise for a decadent vegetarian eggs Benedict variation.

Temperature Considerations: These rollups are best served at cool room temperature. This allows the flavors of the ricotta and zucchini to be most pronounced. If they are too cold from the fridge, the ricotta can be stiff and the zucchini less flavorful. Pull the assembled platter from the refrigerator 15-20 minutes before serving. Never serve them warm, as the filling can become loose and the structure may weaken.

Portion Control Tips: As an appetizer, plan for 2-3 rollups per person. For a light lunch or side dish, 4-5 rollups are appropriate. If serving as a main course for a vegetarian meal, 6-8 rollups alongside a substantial salad or grain like farro is satisfying. When making for a party, it is always better to have extra; they keep well and any leftovers make a fantastic lunch the next day.

Wine and Beverage Pairing

Wine Pairings: The bright acidity, creamy texture, and herbal notes of the Grilled Zucchini Rollups with Lemon Ricotta call for specific wines. A crisp, unoaked Italian white like Pinot Grigio or Vermentino is a classic match—their citrus and mineral notes mirror the lemon in the filling. A Sauvignon Blanc, particularly from New Zealand, with its grassy and grapefruit character, complements the basil and zucchini beautifully. For a more complex option, a dry Rosé from Provence offers strawberry notes and acidity that cut through the ricotta’s richness. If you prefer a light red, a chilled Beaujolais (Gamay) with its low tannins and red fruit flavors can be a surprising and delightful pairing.

Non-Alcoholic Alternatives: For a refreshing non-alcoholic pairing, consider a sparkling water infused with cucumber and mint, which echoes the fresh, green flavors of the dish. A high-quality lemonade, not too sweet, is another perfect match. For something more complex, a virgin basil gin fizz (soda water, lime, basil simple syrup) provides herbal complexity. Iced herbal teas, like lemongrass or peppermint, also work wonderfully without overwhelming the delicate flavors of the rollups.

Coffee/Tea Pairings: While not a typical pairing for this dish, if serving at a brunch or lunch, certain beverages can work. A light, citrusy herbal tea like lemon verbena or lemongrass-ginger tea served iced would complement the meal without conflict. For coffee, a bright, acidic cold brew or a light roast pour-over with citrus notes would be preferable to a dark, bitter espresso, which would clash with the ricotta’s creaminess.

Temperature Considerations: All beverages served with this dish should be well-chilled. The cool, fresh nature of the rollups is enhanced by cold drinks. White wines and Rosés should be served at 45-50°F. Sparkling waters and non-alcoholic cocktails should be ice-cold. This contrast in temperature makes the entire dining experience more refreshing, especially on a warm day.

Serving Suggestions: Present beverages in clear glassware to showcase their color alongside the vibrant food. Offer a carafe of infused water on the table for self-service. If serving wine, consider a small pour to start, as the dish is light and often an appetizer, allowing guests to refresh their glass as needed. Always provide a water glass for each guest to cleanse the palate between bites of the rich ricotta.

Storage and Shelf Life

Storage Methods: Proper storage is key to maintaining the quality of your Grilled Zucchini Rollups with Lemon Ricotta. Store assembled rollups in a single layer in an airtight container. If you must stack them, place a sheet of parchment paper between layers to prevent sticking and crushing. The tomatoes can be stored separately in their own container with any accumulated olive oil. The ricotta filling, if leftover alone, should be kept in a sealed container with plastic wrap pressed directly onto its surface to prevent a skin from forming.

Temperature Requirements: All components and the final assembled dish must be refrigerated. The dairy-based filling is perishable and must be kept at or below 40°F. The tomatoes, once roasted, are also a low-acid food that requires refrigeration. Never leave the assembled rollups at room temperature for more than two hours total (including assembly and serving time) to prevent bacterial growth.

Container Recommendations: Use shallow, rectangular glass or BPA-free plastic containers with tight-fitting lids. Shallow containers prevent the weight of stacked rollups from crushing those on the bottom. Glass is ideal as it does not absorb odors and allows you to see the contents. For the tomatoes, a glass jar works well, as you can include the flavorful oil they were roasted in.

Signs of Spoilage: Discard the rollups if you notice any sour or off odors, especially from the ricotta filling. Visible mold, of course, is an immediate sign to throw them away. If the zucchini becomes excessively slimy or watery, or the tomatoes develop an unusual fizz or fermentation smell, the dish has spoiled and should not be consumed.

Reheating Instructions: These rollups are not meant to be reheated. The ricotta will separate and become grainy, and the zucchini will turn mushy. They are designed to be enjoyed cold or at cool room temperature. If you must warm them slightly, let them sit out of the fridge for 20-30 minutes only—do not apply any heat.

Freezing Guidelines: Freezing is not recommended for the assembled Grilled Zucchini Rollups with Lemon Ricotta. The high water content in the zucchini will cause it to become mushy and waterlogged upon thawing. The ricotta filling may also separate. However, you can successfully freeze the slow-roasted tomatoes in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before use.

Make Ahead Strategies

Prep Timeline: This dish is a make-ahead dream. You can execute a full prep timeline over two days. Day 1: Slow-roast the tomatoes and let them cool; store them in the fridge in their oil. Also, prepare the lemon-basil ricotta filling and store it in a sealed container. Day 2 (2-3 hours before serving): Slice and grill the zucchini ribbons. Let them cool to room temperature. 1 hour before serving: Assemble the rollups. This staged approach breaks the work into manageable, stress-free chunks.

Storage Between Steps: Store each component properly during the make-ahead process. Cool roasted tomatoes completely before transferring to a container; pour any pan juices over them. The ricotta filling should be covered with plastic wrap directly on the surface. Grilled zucchini ribbons can be layered between parchment paper in a container once completely cool. Do not assemble until you are within a few hours of serving for the best texture.

Quality Impact Assessment: Making components ahead actually enhances flavor in some ways. The roasted tomatoes’ flavors deepen and meld when stored overnight. The ricotta filling allows the lemon zest and basil to infuse throughout. The only component best done day-of is grilling the zucchini, as refrigeration can make them a bit limp. Overall, make-ahead preparation results in a more flavorful and integrated final dish.

Assembly Tips: When ready to assemble, ensure all components are at the right temperature. The ricotta should be slightly cooler than room temperature for easy spreading but not stone-cold. The zucchini should be pliable. Use a small offset spatula or the back of a spoon to spread the filling thinly and evenly. Work on a clean, dry surface and have your serving platter ready to receive the finished rollups.

Reheating Guidelines: As noted, do not reheat. The final assembly should be the last “cold” step. If you assembled the rollups hours ahead and they are very cold, simply let the platter sit on the counter for 15-20 minutes before serving to take the chill off. This allows the flavors to bloom and the texture of the ricotta to soften perfectly.

Fresh Element Additions: Even with make-ahead components, add a final touch of freshness right before serving. Garnish with newly torn basil leaves, a fresh grating of lemon zest, or a drizzle of new, high-quality olive oil. This adds a bright, top-note aroma and flavor that makes the dish taste freshly made, elevating the entire presentation.

Scaling Instructions

Halving the Recipe: Halving this recipe for a smaller gathering is straightforward. Use one medium zucchini, half the ricotta mixture ingredients, and about 4-5 Roma tomatoes for roasting. The cooking times remain the same for both roasting and grilling, as they depend on temperature and thickness, not quantity. Use a smaller baking sheet for the tomatoes to ensure they still roast properly (not steam). The assembly process is identical, just yielding fewer rollups.

Doubling or Tripling: For a large party, doubling or tripling works well. The key is not to overcrowd your cooking surfaces. Roast the tomatoes in batches or use multiple oven racks with rotated baking sheets. Grill the zucchini in batches to ensure each slice gets proper contact with the grill grates for marks and smoke. Mix the ricotta{“success”:true,”message”:”Recipe created successfully”,”post_id”:8617,”tasty_recipe_id”:8617,”shortcode”:” Print

Chef Billy

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.