These Zucchini Roll Ups with Ricotta and Spinach transform simple summer vegetables into a satisfying, protein-rich meal.
Low in carbs but packed with fiber, plant-based protein, and healthy fats from cheese and olive oil, this dish is both nourishing and flavorful.
Quick to prepare and perfect for meal prep, it’s a versatile vegetarian option for everyday dinners.
Spinach & Ricotta Zucchini Roll Ups
Equipment
- 1 large baking sheet or grill pan
- 1 9×13-inch baking dish
- 1 large skillet or sauté pan
- Mixing Bowl – 1 large
- Knife and cutting board
- Spoon or spatula
Ingredients
- 3 large zucchini 7–8 inches long, 2–3 inches wide
- 1 tablespoon olive oil
- 4 garlic cloves roughly chopped
- 1 shallot diced
- 3 ounces fresh spinach
- 1 cup ricotta cheese or vegan ricotta
- 2 ounces grated mozzarella cheese about ½ cup
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil chopped or ribbons
- Pinch of chili flakes optional
- 1 –2 teaspoons lemon zest optional
- 2 cups marinara sauce store-bought or homemade
Instructions
- Preheat Oven and Prepare Zucchini: Begin by preheating your oven to 400°F (200°C). If you prefer a grilled flavor, preheat your grill to high heat. While the oven or grill warms, trim both ends off each zucchini and carefully slice them lengthwise into ¼-inch thick slices. Aim for long, uniform strips, about twelve in total, so they are easy to roll without breaking.
- Lightly Oil and Cook Zucchini: Brush each zucchini slice lightly with olive oil on both sides. If roasting, place them on a parchment-lined baking sheet. Roast in the preheated oven for 8–12 minutes, or until tender but still pliable. If grilling, cook over medium heat, turning once, until the zucchini is lightly charred and flexible. For extra tenderness, cover the grilled slices with foil for a few minutes to steam slightly. Test one slice by gently rolling it to ensure it doesn’t crack.
- Sauté Aromatics: While the zucchini cooks, prepare the flavorful filling. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped garlic and diced shallot. Sauté gently, stirring frequently, until the shallots are soft and the garlic is fragrant and lightly golden—about 2–3 minutes. Take care not to burn the garlic, as it can turn bitter.
- Wilt Spinach: Add the fresh spinach to the skillet with the garlic and shallots. Stir to combine, then cover the skillet for 1–2 minutes, allowing the spinach to wilt and release its moisture. Remove from heat and let it cool slightly before mixing it into the cheese filling.
- Prepare Cheese Filling: Transfer the sautéed spinach mixture into a large mixing bowl. Add the ricotta cheese, grated mozzarella, and one large egg. Season with salt, black pepper, and optional chili flakes or lemon zest if you like a hint of heat or brightness. Mix thoroughly until the ingredients form a creamy, cohesive filling. Finally, fold in the chopped or ribboned basil for a fresh, aromatic note.
- Assemble Zucchini Roll Ups: Spread about 1 cup of marinara sauce evenly on the bottom of a greased 9×13-inch baking dish. Lay out each zucchini slice on a clean surface. Using a spoon, spread a generous layer of the ricotta-spinach filling along one edge of each slice. Carefully roll the zucchini around the filling, keeping the seam side down. Place the rolls snugly in the prepared baking dish.
- Add Sauce and Cheese Topping: Spoon additional marinara sauce over the top of each zucchini roll, ensuring they are evenly coated. Sprinkle extra mozzarella cheese over the rolls if you want a bubbly, golden topping. Cover the baking dish tightly with aluminum foil to prevent the cheese from drying out during baking.
- Bake to Perfection: Place the baking dish in the preheated oven and bake covered for 15–20 minutes, allowing the flavors to meld and the filling to heat through. Remove the foil and continue baking for an additional 5–10 minutes, or until the cheese on top is melted, lightly browned, and slightly bubbly.
- Garnish and Serve: Once baked, remove the zucchini roll ups from the oven and let them cool for 2–3 minutes. Sprinkle with fresh basil ribbons for a fragrant, colorful garnish. Serve warm directly from the baking dish, paired with a side salad, garlic bread, or enjoy them on their own for a low-carb, protein-rich meal.
- Optional Variations and Tips: Feel free to customize the filling with additions like sautéed mushrooms, sun-dried tomatoes, toasted pine nuts, or crumbled goat cheese for extra flavor and texture. For a vegan version, substitute the ricotta and mozzarella with plant-based alternatives. Leftovers can be reheated in the oven or microwave and even make a great make-ahead meal for the week.
Notes
- Selecting firm, straight zucchini is key for rolling without tearing.
- Lightly oiling the slices before roasting or grilling prevents sticking and adds flavor.
- Grilled zucchini gives a slightly smoky depth, while roasted zucchini is milder and sweeter.
- The ricotta-spinach filling can be customized with herbs, spices, or extras like mushrooms, pine nuts, or sun-dried tomatoes.
- This recipe is naturally low-carb, high in protein and fiber, and adaptable for vegan diets with plant-based cheese alternatives.
- Leftovers can be enjoyed cold in salads, or reheated in the oven or microwave without losing texture.
Chef’s Secrets for Perfect Rolls
The key to flawless zucchini roll ups lies in preparation and balance.
Use evenly sliced zucchini to ensure each roll holds together.
Allow the sautéed spinach mixture to cool slightly before spreading it on the zucchini—this prevents the cheese from melting too quickly and spilling out.
For extra flavor, lightly steam or cover grilled zucchini to soften it without losing the charred taste.
Incorporating fresh herbs like basil or a pinch of lemon zest brightens the dish, while subtle additions like chili flakes or smoked mozzarella elevate the flavor profile.
Finally, don’t overcrowd the baking dish—give each roll a little space so the sauce and cheese heat evenly.
Serving Suggestions for Maximum Enjoyment
These zucchini roll ups are versatile and pair well with many sides.
Serve them alongside a fresh green salad with a tangy vinaigrette or roasted cherry tomatoes to enhance the summer flavors.
Garlic bread or whole-grain bread makes a hearty accompaniment for a satisfying vegetarian dinner.
For a lighter option, enjoy the rolls on their own, garnished with extra fresh basil and a drizzle of olive oil.
These also make a great addition to a brunch buffet or a colorful appetizer platter, as their presentation is visually appealing and easy to serve.
Storage Tips for Best Freshness
To store leftovers, let the zucchini rolls cool completely before transferring them to an airtight container.
They can be refrigerated for up to 3–4 days.
Reheat gently in the oven at 350°F (175°C) for 10–15 minutes to restore the melted cheese and warm the filling evenly.
For longer storage, the rolls can be frozen in a single layer on a baking sheet first, then transferred to a freezer-safe container or bag for up to 2 months.
Thaw in the refrigerator overnight before reheating, and cover with foil to prevent drying out.
Frequently Asked Questions
1. Can I make these rolls ahead of time?
Absolutely! You can prepare the zucchini slices and filling a day in advance.
Assemble the rolls, cover, and store in the fridge until ready to bake.
This makes them an ideal recipe for meal prep or entertaining.
2. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works, but be sure to thaw it completely and squeeze out excess water to prevent a watery filling.
Fresh spinach generally provides a brighter flavor and more vibrant color.
3. How do I make this recipe vegan?
Simply substitute the ricotta and mozzarella with your favorite plant-based alternatives, and omit the egg or use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to bind the filling.
The texture remains creamy and satisfying.
4. Can I add other vegetables or ingredients?
Definitely! Roasted red peppers, mushrooms, sun-dried tomatoes, or even toasted pine nuts can be folded into the filling for added flavor and texture.
Just be careful not to overfill, or the rolls may become difficult to handle.
5. What’s the best way to serve leftovers?
Leftover rolls can be enjoyed cold in salads, or reheated in the oven or microwave.
For oven reheating, cover with foil at 350°F (175°C) for 10–15 minutes to keep the cheese melty and the zucchini tender.
They also freeze well for longer storage.
