This Zucchini Roll with Ricotta and Roasted Vegetables is a light, wholesome, and colorful dish that brings together tender baked zucchini, creamy ricotta, and a flavorful medley of sautéed vegetables. It’s a perfect make-ahead recipe for summer dinners, healthy lunches, or elegant starters. The zucchini layer acts like a flexible wrap, filled with creamy cheese and vibrant, slightly caramelized vegetables, then rolled and chilled to slice into a visually stunning pinwheel.
Preparation Time, Cook Time, Total Time
Preparation Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Yield
Servings: 6–8 slices
Cuisine
Mediterranean-Inspired Light Meal or Appetizer
Ingredients
For the zucchini base:
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3 medium zucchini
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1 teaspoon salt (for draining zucchini)
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3 eggs
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½ teaspoon salt (for batter)
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1 teaspoon dried oregano
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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5 tablespoons all-purpose flour
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1 sprig fresh parsley, finely chopped
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Olive oil or vegetable oil, for greasing
For the filling:
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1 medium onion, finely diced
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1 medium carrot, grated or finely diced
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1 bell pepper, diced (red or yellow for color)
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8–10 cherry tomatoes, halved
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1–2 tablespoons olive oil
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Salt and pepper, to taste
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150 g (5.3 oz) ricotta cheese
Step-by-Step Cooking Directions
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Prepare the zucchini
Grate the zucchini using a box grater or food processor. Sprinkle with 1 teaspoon of salt and stir. Let sit for 15 minutes to draw out moisture. -
Mix the batter
In a separate bowl, whisk 3 eggs with ½ teaspoon salt, oregano, garlic powder, and black pepper. Add 5 tablespoons of flour and whisk until smooth. -
Squeeze the zucchini
After resting, squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much liquid as possible. This is essential to avoid a soggy base. -
Combine and fold in herbs
Add the drained zucchini and chopped parsley to the egg mixture. Stir until well combined. -
Bake the zucchini base
Line a baking tray with parchment paper and lightly grease it with oil. Spread the zucchini mixture evenly over the surface in a rectangle about 1 cm thick. Smooth with a spatula. -
Bake
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes or until firm and lightly golden. Let it cool slightly after baking. -
Prepare the vegetable filling
While the base bakes, heat 1–2 tablespoons olive oil in a pan. Add diced onion and cook for 2 minutes. Then add grated carrot and bell pepper, sautéing for another 2–3 minutes until softened. -
Add cherry tomatoes
Toss in the halved cherry tomatoes, season with salt and black pepper, and cook for 2 minutes more until slightly softened. Remove from heat and cool. -
Assemble the roll
Place a piece of plastic wrap or parchment paper on a flat surface. Carefully place the baked zucchini layer on top. -
Spread the ricotta
Spread the ricotta cheese evenly across the entire surface of the zucchini base. -
Add the vegetables
Spoon the cooled sautéed vegetables evenly over the ricotta. Press lightly to help them stick. -
Roll tightly
Starting from the short side, carefully roll the zucchini layer using the plastic wrap to guide you. Roll as tightly as possible without squeezing out the filling. -
Chill
Wrap the roll tightly in the plastic wrap and refrigerate for 2 hours. This step helps it firm up for clean slicing. -
Slice and serve
Remove the plastic wrap and slice into thick rounds using a sharp knife. Serve chilled or at room temperature.
Nutritional Information (Per Slice, Approximate for 8 slices)
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Calories: 100
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Protein: 5g
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Carbohydrates: 6g
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Fiber: 2g
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Fat: 6g
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Saturated Fat: 2g
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Sodium: 220mg
Note: Values may vary based on specific ingredients used.
The Origins and Popularity of the Recipe
This zucchini roll is inspired by Mediterranean cuisine, which celebrates seasonal vegetables, olive oil, and fresh cheeses like ricotta. The idea of using zucchini as a base for bakes or rolls has grown popular in recent years due to low-carb diets, gluten-free lifestyles, and a growing appreciation for vegetable-forward meals.
In Italian cooking, vegetables like eggplant and zucchini are often grilled or baked and layered with cheese or meat. This modern variation replaces traditional pasta or dough with a light, egg-based zucchini crust, making it perfect for summer meals or entertaining.
Thanks to its elegant presentation, this dish often goes viral on social media platforms, especially in reels and YouTube cooking channels, where the rolling process and cross-section slice make for satisfying viewing.
Reasons Why You’ll Love This Recipe
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Light and fresh: Ideal for warm-weather meals or when you’re craving something wholesome.
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No gluten or refined carbs: Naturally gluten-free with minimal flour.
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Protein-rich: Eggs, ricotta, and vegetables offer a balanced bite.
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Great for meal prep: Make it ahead and chill—it slices best the next day.
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Beautiful presentation: Rolled up and sliced into colorful rounds.
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Versatile: Works as a starter, lunch, or even a light dinner.
Whether you’re feeding guests or meal-prepping for the week, this zucchini roll is a standout.
Health Benefits
This zucchini roll is not just delicious—it’s packed with nutrients:
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Zucchini: Low in calories, high in water and fiber, rich in vitamin C.
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Ricotta cheese: Good source of calcium and protein with a mild, creamy texture.
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Spinach, onion, carrots, tomatoes: All add antioxidants, vitamins, and minerals.
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Olive oil: Provides heart-healthy fats and rich flavor.
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Eggs: Offer protein, healthy fats, and essential nutrients like choline and B12.
Altogether, this dish supports hydration, immunity, digestion, and sustained energy—making it a feel-good meal you can enjoy anytime.
Serving Suggestions
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As an appetizer: Serve sliced rounds on a platter with toothpicks.
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For lunch: Pair with a green salad and a slice of whole-grain bread.
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Light dinner: Add a bowl of soup or lentils for a satisfying meal.
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Picnic food: Easy to transport and serve cold.
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Brunch table: Adds color and freshness alongside quiches and pastries.
Serve it chilled or slightly warmed for a softer texture. Add an extra drizzle of olive oil before serving if desired.
Cooking Tips
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Dry the zucchini well: Removing moisture is key to a firm, rollable base.
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Cool completely before rolling: This prevents tearing or soggy texture.
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Use plastic wrap or parchment: Helps you roll tightly and cleanly.
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Chill thoroughly: At least 2 hours in the fridge helps the roll hold shape.
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Slice with a sharp knife: Clean cuts make for beautiful presentation.
Variations to Try
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Add herbs: Mix fresh basil, thyme, or chives into the ricotta for extra flavor.
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Use goat cheese: Swap or combine with ricotta for a tangier filling.
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Spicy version: Add red chili flakes or chopped jalapeño to the veggie sauté.
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Add cooked quinoa: For a more filling version, mix in a spoonful of cooked grains.
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Roasted veggies: Roast instead of sautéing for a richer flavor.
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Vegan version: Use dairy-free ricotta and a flax egg in the batter.
These swaps and additions help customize the dish to your preferences or dietary needs.
Conclusion
Zucchini Roll with Ricotta and Roasted Vegetables is the kind of recipe that looks impressive but is surprisingly easy to make. It’s light yet filling, creamy yet fresh, and colorful on every plate. Perfect for summer tables, dinner parties, or simply to enjoy more vegetables in a creative way, this dish is bound to become a go-to favorite. Once you slice into it and see the vibrant filling wrapped in golden baked zucchini, you’ll understand why it’s loved by home cooks around the world.
Frequently Asked Questions (FAQ)
1. Can I make this ahead of time?
Yes! In fact, it’s best made ahead so it can chill and set in the fridge for at least 2 hours.
2. Can I use a different cheese?
Absolutely. Try goat cheese, feta, cream cheese, or a mix for different flavors.
3. Is this recipe gluten-free?
Almost—just swap the all-purpose flour for gluten-free flour or almond flour.
4. Can I make this dairy-free?
Yes. Use a plant-based ricotta alternative and ensure your batter has enough structure.
5. Can I freeze this roll?
Freezing is not recommended as it may become soggy when thawed due to high moisture.
6. What other vegetables can I use in the filling?
Zucchini, mushrooms, eggplant, spinach, or even corn all work well.
7. Do I need to peel the zucchini?
No. The skin helps hold the slices together and adds color and nutrients.
8. What can I use instead of parchment or plastic wrap for rolling?
You can use a clean silicone mat or kitchen towel, but plastic wrap gives the tightest roll.
9. Can I serve this hot?
It’s designed to be chilled, but lightly warming a slice before serving works well too.
10. Can I add protein like chicken or tuna?
Yes. Add a thin layer of cooked shredded chicken or canned tuna over the ricotta for a protein boost.