These Zucchini Roll-Ups with Herbed Ricotta are refreshing, bite-sized appetizers made from thinly sliced zucchini rolled around a creamy ricotta filling infused with lemon, herbs, and garlic. Perfect for low-carb entertaining, summer picnics, or elegant vegetarian starters.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsMakes 16–20 roll-ups
For the Zucchini
2 medium zucchini, ends trimmed
Olive oil (for brushing or grilling)
Salt & pepper
For the Herbed Ricotta Filling
1 cup ricotta cheese (whole milk recommended)
1 tbsp Parmesan cheese, grated
Zest of ½ lemon
1 tsp lemon juice
1 clove garlic, finely grated or minced
1 tbsp chopped fresh basil
1 tbsp chopped parsley (or mint/chives)
Salt & pepper, to taste
Optional Garnish
Cracked black pepper or red chili flakes
Microgreens or basil ribbons
Drizzle of balsamic glaze
Prep the Zucchini
1
Use a mandoline or vegetable peeler to slice zucchini lengthwise into thin ribbons (⅛-inch thick).
Optional: Lightly salt and set on paper towels for 5–10 minutes to draw out moisture, then pat dry.
Optional Cooking (for tender rolls)
Make the Herbed Ricotta
3
In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, garlic, and herbs.
Season with salt and pepper to taste.
Chill for 10 minutes to allow flavors to meld.
Assemble the Roll-Ups
4
Lay out zucchini ribbons.
Spoon or pipe about 1 teaspoon of ricotta mixture near one end.
Roll tightly and secure with a toothpick if needed.
Arrange seam-side down on a platter.
Garnish & Serve
5
Drizzle with olive oil or balsamic glaze.
Sprinkle with chili flakes or cracked pepper.
Top with herbs or microgreens for visual flair.
Pairing Suggestions
Tips & Notes
7
Ricotta substitute: Whipped goat cheese, labneh, or vegan cream cheese all work beautifully.
Zucchini too watery? Pre-salting helps. You can also grill briefly to evaporate excess moisture.
Make ahead: Roll-ups can be prepped and chilled up to 1 day ahead. Garnish just before serving.
Low-carb/keto friendly: This dish is naturally grain-free and low-carb.
Ingredients Makes 16–20 roll-ups
For the Zucchini
2 medium zucchini, ends trimmed
Olive oil (for brushing or grilling)
Salt & pepper
For the Herbed Ricotta Filling
1 cup ricotta cheese (whole milk recommended)
1 tbsp Parmesan cheese, grated
Zest of ½ lemon
1 tsp lemon juice
1 clove garlic, finely grated or minced
1 tbsp chopped fresh basil
1 tbsp chopped parsley (or mint/chives)
Salt & pepper, to taste
Optional Garnish
Cracked black pepper or red chili flakes
Microgreens or basil ribbons
Drizzle of balsamic glaze
Directions Prep the Zucchini
1
Use a mandoline or vegetable peeler to slice zucchini lengthwise into thin ribbons (⅛-inch thick).
Optional: Lightly salt and set on paper towels for 5–10 minutes to draw out moisture, then pat dry.
Optional Cooking (for tender rolls)
Make the Herbed Ricotta
3
In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, garlic, and herbs.
Season with salt and pepper to taste.
Chill for 10 minutes to allow flavors to meld.
Assemble the Roll-Ups
4
Lay out zucchini ribbons.
Spoon or pipe about 1 teaspoon of ricotta mixture near one end.
Roll tightly and secure with a toothpick if needed.
Arrange seam-side down on a platter.
Garnish & Serve
5
Drizzle with olive oil or balsamic glaze.
Sprinkle with chili flakes or cracked pepper.
Top with herbs or microgreens for visual flair.
Pairing Suggestions
Tips & Notes
7
Ricotta substitute: Whipped goat cheese, labneh, or vegan cream cheese all work beautifully.
Zucchini too watery? Pre-salting helps. You can also grill briefly to evaporate excess moisture.
Make ahead: Roll-ups can be prepped and chilled up to 1 day ahead. Garnish just before serving.
Low-carb/keto friendly: This dish is naturally grain-free and low-carb.
Zucchini Roll-Ups with Herbed Ricotta
