Italian Zucchini Roll-Ups

Delicious Italian Zucchini Roll-Ups packed with a creamy ricotta-herb filling, baked over marinara sauce with a bubbling golden mozzarella crust. Low-carb, gluten-free, and Mediterranean-friendly.

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Prep Time 20

Cook Time 22

Servings: 4

Calories: 245

Ingredients Method Notes

Ingredients

For the Zucchini Shells:

- 3 large straight zucchini
- 1 tbsp Extra Virgin Olive Oil for brushing
- 1/2 tsp sea salt for sweating zucchini

For the Creamy Cheese Filling:

- 1 cup whole milk or part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese plus 1/2 cup reserved for topping
- 1/4 cup grated Pecorino Romano or Parmesan cheese plus 2 tbsp reserved for topping
- 1 large egg
- 2 cloves garlic finely minced
- 1/4 cup fresh basil or chives finely chopped
- Salt and freshly cracked black pepper to taste

For Assembly & Garnish:

- 1 cup zero-added-sugar marinara sauce
- 2 tbsp fresh chives or parsley finely chopped for garnish

Method

Slice & Prep Zucchini:

Trim zucchini ends and slice lengthwise into 1/8-inch thin ribbons using a mandoline. Arrange on paper towels, salt lightly, and let sit for 10 minutes to sweat. Firmly pat dry with paper towels.

Prepare Filling:

Preheat oven to 400°F (200°C). In a bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Pecorino Romano, egg, minced garlic, chopped basil, salt, and pepper. Stir until smooth.

Assemble:

Spread 1 cup marinara sauce across the bottom of an 8x11-inch baking dish. Place 1 tbsp filling on one end of each zucchini ribbon, roll tightly, and lay seam-side down in the sauce.

Top & Bake:

Brush tops lightly with EVOO. Sprinkle remaining 1/2 cup mozzarella and 2 tbsp Pecorino Romano over the top. Bake for 20-22 minutes until cheese is melted and golden brown.

Serve:

Rest 5 minutes, garnish with fresh chives, and serve warm.

Notes

- Always dry the salted zucchini slices thoroughly to prevent a watery sauce.
- For extra crispness on top, place under the broiler for 1-2 minutes at the end of baking.