Zucchini Rollatini with Ricotta & Spinach
⏱ Time
35–40 minutes
🍽 Serves
2–3
🥒 Ingredients
Zucchini
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2 large zucchini, sliced lengthwise
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Olive oil
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Salt & black pepper
Filling
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1 cup whole-milk ricotta
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½ cup spinach, finely chopped (sautéed & squeezed dry)
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¼ cup grated Parmesan
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1 small garlic clove, minced
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Zest of ½ lemon (optional)
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Salt & pepper
Toppings
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6–8 cherry tomatoes
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4–6 slices prosciutto
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Microgreens or basil
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Extra Parmesan
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Balsamic glaze or herb oil (optional)
👩🍳 Instructions
1. Grill the Zucchini
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Brush zucchini slices with olive oil.
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Grill or pan-sear 1–2 minutes per side until tender and flexible.
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Set aside.
2. Roast the Tomatoes
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Toss tomatoes with olive oil, salt, pepper.
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Roast at 400°F (200°C) for 15–20 minutes until blistered.
3. Make the Filling
Mix ricotta, spinach, Parmesan, garlic, lemon zest, salt, and pepper.
4. Assemble
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Spoon filling onto zucchini strips.
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Roll tightly and place seam-side down in a baking dish.
5. Bake
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Bake at 375°F (190°C) for 12–15 minutes until heated through.
6. Crisp the Prosciutto
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Bake prosciutto on parchment at 375°F for 8–10 minutes until crisp.
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Break into pieces.
7. Serve
Top zucchini rolls with roasted tomatoes, crispy prosciutto, microgreens, Parmesan, and drizzle if desired.
❓ Q & A
Q: Can I make this ahead of time?
A: Yes. Assemble the rolls up to 24 hours ahead, cover, refrigerate, and bake before serving. Add prosciutto after baking.
Q: How do I prevent watery zucchini?
A:
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Slice evenly
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Grill first
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Pat dry before filling
This keeps the rolls firm.
Q: Can I make it vegetarian?
A: Absolutely. Skip prosciutto and use:
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Toasted pine nuts
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Sun-dried tomatoes
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Crispy breadcrumbs
Q: Can I substitute ricotta?
A: Yes:
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Ricotta + mascarpone = extra creamy
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Cottage cheese (blended) = lighter
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Vegan ricotta = dairy-free option
Q: Is this keto or low-carb?
A: Yes, naturally low-carb. Just skip the balsamic glaze if very strict keto.
Q: Can I air-fry instead of bake?
A: Yes. Air-fry at 360°F (180°C) for 8–10 minutes.
Q: What herbs work best?
A: Basil, thyme, parsley, or oregano all pair beautifully.
Q: What should I serve it with?
A:
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Grilled chicken or fish
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Crusty bread
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Simple arugula salad