Zucchini Roll Bake with Ricotta-Feta Filling

Discover a light yet satisfying casserole that elevates zucchini to star status. Thinly sliced zucchini are salted, rolled, and stuffed with a creamy ricotta-feta-mozzarella mixture spiked with fresh spinach and lemon zest. These vibrant rolls nestle in a fragrant tomato-herb sauce, crowned with melty mozzarella and Parmesan for a golden finish. Perfect for summer dinners, vegetarian gatherings, or a make-ahead brunch, this dish combines Mediterranean flavors and textures in every colorful bite.

Cooking Time

Preparation: 30 minutes
Sauce & Filling Prep: 15 minutes
Assembly: 10 minutes
Baking: 25–30 minutes at 190 °C (375 °F)
Total Active Time: approx. 55 minutes
Total Elapsed Time: approx. 1 hour 25 minutes

Ingredients

• For the Zucchini:
– 4 medium zucchinis, thinly sliced lengthwise
– Salt, for sweating
• For the Sauce:
– 3 tbsp olive oil
– 1 onion, chopped
– 2–3 garlic cloves, minced
– 600 g tomato sauce
– 1 tsp dried thyme
– 1 tsp oregano
– Salt and black pepper, to taste
• For the Filling:
– 400 g ricotta cheese
– 200 g feta cheese, crumbled
– 170 g mozzarella cheese, shredded, divided
– 4 tbsp Parmesan cheese, grated, divided
– 100 g baby spinach, roughly chopped
– Zest of ½ lemon
– Freshly ground black pepper, to taste
– Optional spices: red pepper flakes, smoked paprika, or fresh herbs
• Topping & Garnish:
– Remaining shredded mozzarella (approx. 110 g)
– Remaining grated Parmesan (2 tbsp)
– Fresh basil or parsley, chopped

Step-by-Step Cooking Directions

1. Prepare Zucchini Slices: Using a mandolin or sharp knife, slice zucchinis lengthwise into 3 mm-thick ribbons. Lay on a wire rack or paper towels, sprinkle both sides with salt. Let sit 15–20 minutes to draw out moisture. Pat dry thoroughly with paper towels.

2. Make the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Add chopped onion, sauté until translucent (6–7 minutes). Stir in garlic, cook 1–2 minutes until fragrant. Pour in tomato sauce, add thyme, oregano, salt, and pepper. Simmer 5 minutes, then remove from heat.

3. Prepare the Cheese Filling: In a large bowl, combine ricotta, feta, 2 tbsp Parmesan, and 60 g shredded mozzarella. Add lemon zest, a generous grind of black pepper, and any optional spices. Taste and adjust seasoning.

4. Wilt and Fold Spinach: In a small skillet, sauté baby spinach over medium heat until just wilted (4–5 minutes). Drain any excess liquid, roughly chop, then fold into the cheese mixture until evenly distributed. Transfer filling to a piping bag or a sealable plastic bag with a corner snipped.

5. Preheat Oven & Assemble Pan: Preheat to 190 °C (375 °F). Spread one-quarter of the tomato sauce in the bottom of a 24 cm (9 in) round baking pan or an equivalent baking dish.

6. Roll & Fill Zucchini: Lay one zucchini slice flat. Pipe a line of cheese filling along one edge, then roll up tightly into a tube. Place seam-side down in the pan atop the sauce. Repeat with remaining slices, arranging rolls snugly.

7. Top & Bake: Spoon remaining sauce over and between rolls. Sprinkle with the remaining shredded mozzarella and Parmesan. Bake 25–30 minutes, until cheese is melted, bubbling, and golden in spots.

8. Rest & Garnish: Allow the bake to rest 5 minutes before serving. Garnish with chopped basil or parsley for fresh color and aroma.

Nutritional Information

Per serving (1 of 8 rolls):
Calories: 310 kcal | Protein: 16 g | Fat: 22 g (Sat 10 g) | Carbs: 12 g (Fiber 2 g; Sugars 6 g) | Sodium: 600 mg

The Origins and Popularity of the Recipe

Zucchini rollups echo Italian involtini and Greek briam traditions—thinly layered vegetables rolled and baked with cheese. Mediterranean cuisines often marry garden produce with ricotta, feta, and olive oil. The modern twist of layering zucchini as vegetable “lasagna” sheets gained traction on food blogs for its gluten-free, low-carb appeal, making it a star of contemporary healthy cooking.

Reasons Why You’ll Love the Recipe

• Gluten-Free Comfort: Swaps pasta for veggies while delivering cheesy satisfaction.
• Flavor Harmony: Tangy feta, creamy ricotta, sweet tomato, and bright lemon zest.
• Make-Ahead Friendly: Assemble in advance; bake just before serving.
• Visual Impact: Elegant rolls present beautifully for dinner parties.
• Versatile: Adapt with different cheeses, herbs, or seasonal veggies.

Health Benefits

• Low Carb & Rich Fiber: Zucchini provides fiber and volume with few calories.
• High Protein: Cheeses supply quality protein for muscle health.
• Antioxidant Boost: Tomato sauce and garlic offer lycopene and allicin.
• Heart-Healthy Fats: Olive oil and cheese deliver monounsaturated fats and calcium.
• Phytonutrients: Lemon zest and spinach add vitamins C, K, and iron.

Serving Suggestions

• Light Lunch: Pair with a crisp arugula salad tossed in lemon vinaigrette.
• Brunch Plate: Serve alongside olives, cured meats, and crusty bread.
• Main Course: Accompany with grilled chicken or fish for added protein.
• Appetizer: Present small rolls on skewers with olive tapenade for cocktails.

Common Mistakes to Avoid

• Ignoring Moisture Extraction: Un-dried zucchini leads to a soggy bake—always salt and pat dry.
• Overstuffing Rolls: Too much filling can cause split tubes; use a moderate amount.
• Skipping Rest: Cutting too quickly leads to cheese run-off; let the bake sit briefly.
• Underseasoning Filling: Ricotta is mild—test and adjust salt, pepper, and zest.

Pairing Recommendations

• Wines: Crisp Pinot Grigio or rosé to highlight fresh flavors.
• Beers: Light pilsner or Saison for a refreshing contrast.
• Non-Alcoholic: Sparkling water with cucumber and mint.

Cooking Tips

• Uniform Slicing: A mandolin ensures even zucchini thickness for consistent rolling.
• Cheese Quality: Freshly grate cheeses for better melt and flavor—avoid pre-shredded.
• Herb Enhancement: Stir chopped basil or oregano into the filling for extra aroma.
• Heat Control: If edges brown too fast, lower oven temperature by 10 °C and extend bake time.

Similar Recipes to Try

• Eggplant Involtini: Swap zucchini for eggplant slices and follow the same filling technique.
• Spinach & Ricotta Cannelloni: Use pasta tubes filled with spinach-ricotta and cover in tomato sauce.
• Veggie Lasagna Roll-Ups: Layer lasagna noodles with roasted vegetables and cheese.
• Stuffed Cabbage Rolls: Blanch cabbage leaves to wrap a meat or lentil filling.

Variations to Try

• Spanish Flair: Add chorizo pieces and smoked paprika to the filling.
• Vegan Version: Use cashew ricotta, vegan feta, and dairy-free mozzarella.
• Spicy Kick: Fold chopped jalapeño or red pepper flakes into the cheese.
• Herb Medley: Replace thyme and oregano with fresh rosemary and sage.

Ingredient Spotlight

Ricotta Cheese: Its creamy texture and neutral flavor bind ingredients and deliver a lusciously smooth filling. High in calcium and versatile, ricotta marries beautifully with tangy feta and sweet tomato.

Conclusion

Zucchini Roll Bake with Ricotta-Feta Filling proves that vegetables can take center stage in creative, crowd-pleasing ways. With its luscious cheese blend, bright tomato sauce, and elegant presentation, it satisfies both healthy and indulgent cravings. Whether hosting a dinner party or seeking a comforting family meal, this recipe delivers Mediterranean charm in every roll.

10 Comprehensive FAQ Section

1. Can I use yellow squash instead of zucchini?
   Yes—slice and prepare identically; flavor is slightly sweeter.

2. How far ahead can I assemble?
   You may assemble, cover, and refrigerate up to 24 hours before baking.

3. Is this recipe gluten-free?
   Yes, naturally—no wheat or pasta involved.

4. Why should I salt the zucchini?
   Salting draws out water, preventing a watery final dish.

5. Can I freeze leftovers?
   Freeze cooled portions in airtight containers for up to one month; thaw before reheating.

6. My rolls fell apart—why?
   Zucchini slices too thick or filling too wet—pat dry and ensure filling is firm.

7. What cheese combination is best?
   Ricotta with tangy feta and a melting cheese like mozzarella creates ideal balance.

8. How do I reheat slices?
   Cover with foil and warm in a 160 °C oven for 10–15 minutes to preserve moisture.

9. Can I add protein?
   Fold cooked ground turkey or crumbled tofu into the cheese filling.

10. My sauce was too thin—what now?
    Simmer uncovered to reduce, or stir in 1 tsp tomato paste to thicken and intensify flavor.