Zucchini Ricotta Roll Ups

Makes: 18 roll-ups
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes


Zucchini Roll-Ups:

  • 3-4 Large Zucchini
  • For Ricotta Filling:
  • 250g/8.8oz Fat-Free Ricotta
  • 100g/3.5oz Part-Skim Mozzarella, shredded (plus extra for topping)
  • 2 Tbls Parmesan Cheese, grated (plus extra for topping)
  • 1 Egg
  • 1/2 Tsp Garlic Powder
  • 2 Tbls Chopped Fresh Basil
  • Pinch of Nutmeg
  • Salt & Pepper to taste

Tomato Sauce:

  • 400g/14oz Tin Whole Tomatoes, crushed
  • 200g/7oz Tin Diced Tomatoes
  • 1 Small Onion, finely chopped
  • 2 Garlic Cloves, minced
  • 1/2 Tsp Oregano
  • 1/2 Tsp Basil
  • Pinch of Red Pepper Flakes (optional)
  • 1 Tsp Sugar
  • Salt & Pepper to taste


  1. Tomato Sauce:
    • Crush the whole tomatoes in a bowl with your hands or a fork.
    • In a non-stick pan, sauté onions in a little olive oil until softened, then add minced garlic and sauté for about 1 minute.
    • Add the remaining tomato sauce ingredients and simmer for 30 minutes or until the sauce thickens.
  2. Zucchini Ricotta Roll-Ups:
    • Preheat the oven to 200C/400F.
    • Slice the zucchini lengthwise about 1/4 inch thick.
    • Lay the zucchini on a greased baking sheet, drizzle with a little olive oil, and season with salt.
    • Bake in the oven for 10 minutes or until soft and tender. Remove from the oven and set aside to cool.
    • In a bowl, mix all the ricotta filling ingredients together.
    • Take each zucchini slice, spread a thin layer of the ricotta filling, and roll them up.
    • Spread half of the tomato sauce on the bottom of a casserole dish. Place the zucchini rolls next to each other. Top each with 2 teaspoons of sauce. Sprinkle with shredded mozzarella, grated parmesan, and freshly ground pepper.
    • Bake uncovered for 30 minutes or until the cheese is melted and golden on top.

Enjoy these delicious and Weight W-friendly Zucchini Ricotta Roll-Ups as a satisfying and flavorful dish!

By Admin

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