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Baked Zucchini Roll-Ups Finished Dish

Baked Zucchini Roll-Ups Finished Dish

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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 large zucchinis sliced into thin ribbons
  • 15 oz Whole milk ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 1 egg optional, for a firmer filling
  • 2 cloves garlic minced
  • 1 tsp Dried oregano
  • 2 cups Marinara sauce
  • 1.5 cups Mozzarella cheese shredded
  • 2 tbsp Extra virgin olive oil
  • Fresh basil for garnish
  • Salt and pepper to taste

Method
 

  1. Prep Zucchini: Slice zucchini into 1/8-inch strips. Salt lightly and let sit for 15 mins. Pat dry with paper towels.
  2. Make Filling: Mix ricotta, parmesan, garlic, oregano, and egg (if using) in a bowl. Season with salt and pepper.
  3. Prepare Dish: Spread 1/2 cup marinara in a 9x13 baking dish.
  4. Roll: Spread 1 tbsp of ricotta mixture on a zucchini strip and roll tightly. Place in dish.
  5. Topping: Pour remaining marinara over rolls and sprinkle with mozzarella.
  6. Bake: Bake at 400°F (200°C) for 25 minutes until the cheese is bubbling and slightly browned.
  7. Serve: Garnish with fresh basil and serve warm.

Notes

  • Moisture Control: Salting the zucchini strips for 15 minutes and patting them dry is a non-negotiable step to prevent a watery bake.
  • Slicing Technique: Use a mandoline or vegetable peeler to achieve a consistent 1/8-inch thickness; thicker slices will snap when rolled.
  • Filling Texture: Use full-fat ricotta for a richer mouthfeel and more stable filling.
  • Make-Ahead Tip: You can assemble the dish up to 24 hours in advance and store it covered in the refrigerator until ready to bake.
  • Resting Period: Allow the dish to rest for 5 minutes after removing it from the oven to let the cheese and filling set properly.
  • Freezing: This dish can be frozen before or after baking; if baking from frozen, add roughly 15 minutes to the cook time.