Description
Tender zucchini slices rolled around a creamy cheese filling and baked to golden perfection. These rolls are light, satisfying, and packed with flavor.
Ingredients
- Zucchini: 2 large, thinly sliced lengthwise
- Ricotta cheese: 1 cup
- Cream cheese: 1/2 cup, softened
- Parmesan cheese: 1/4 cup, grated
- Mozzarella cheese: 1/2 cup, shredded
- Garlic: 2 cloves, minced
- Fresh basil: 1/4 cup, chopped
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Olive oil: 2 tablespoons
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
- Combine Ingredients: In a mixing bowl, combine ricotta, cream cheese, mozzarella, Parmesan, garlic, basil, salt, and pepper. Mix until smooth and well combined.
- Prepare Your Cooking Vessel: Brush zucchini slices lightly with olive oil. Grill or roast them for 2–3 minutes per side until just tender. Lay them flat on a clean surface.
- Assemble the Dish: Spoon 1 tablespoon of the cheese filling onto one end of each zucchini slice. Roll gently and place seam-side down in the greased baking dish.
- Cook to Perfection: Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5–7 minutes until golden and bubbly.
- Finishing Touches: Let rest for 5 minutes before serving. Sprinkle extra Parmesan or fresh herbs on top if desired.
- Serve and Enjoy: Serve warm with a crisp side salad or alongside grilled chicken for a complete meal.
Notes
- Use a mandoline for even zucchini slices.
- Salt and pat dry slices before rolling to avoid sogginess.
- Double the recipe — they go fast!
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: zucchini rolls, creamy zucchini, low carb vegetarian, ricotta stuffed zucchini, cheesy zucchini bake