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Finished Crispy Ricotta Zucchini Rolls

Crispy Ricotta Zucchini Rolls

Experience a perfect contrast of textures with these Mediterranean-inspired rolls. Thinly sliced zucchini ribbons are filled with a herb-infused three-cheese ricotta blend, then coated in a crunchy parmesan crust and baked until golden. Unlike traditional recipes, our moisture-control technique ensures these stay perfectly crispy and never soggy.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Course: Mezze, Side Dish
Cuisine: Greek, Italian, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 –3 medium zucchinis sliced lengthwise into thin ribbons.
  • 1 –2 tbsp olive oil for brushing.
  • 1 cup ricotta cheese whole milk.
  • 1/2 cup shredded mozzarella.
  • 1/4 cup grated parmesan plus 2 tbsp for coating.
  • 1 large egg optional.
  • 2 cloves garlic minced.
  • 2 tbsp fresh basil/parsley chopped.
  • 1/2 cup panko breadcrumbs.
  • Salt and pepper to taste.

Method
 

  1. Prep: Preheat oven to 400°F (200°C). Salt zucchini ribbons for 10 mins, then pat dry thoroughly.
  2. Soften: Brush ribbons with olive oil. Pan-sear for 1 min per side until pliable.
  3. Fill: Mix ricotta, mozzarella, parmesan (1/4 cup), garlic, herbs, and egg.
  4. Roll: Place 1 tbsp filling on one end of a ribbon and roll tightly.
  5. Coat: Mix panko and remaining parmesan. Roll each zucchini cylinder in the mixture.
  6. Bake: Place on parchment paper, seam-side down. Bake for 15–20 minutes until golden.

Notes

  • Mandoline Safety: Always use a guard when slicing zucchini ribbons to ensure even thickness and finger safety.
  • Make-Ahead Tip: You can prepare the cheese filling up to 48 hours in advance and keep it refrigerated.
  • Pro Tip: For the best crunch, serve immediately out of the oven. If you must reheat, use an oven or air fryer at 350°F for 5 minutes to restore the crispiness—avoid the microwave at all costs!