Looking for the perfect summer appetizer that’s both impressive and simple? These zucchini ricotta rolls are a delightful combination of fresh vegetables and creamy cheese that will wow your guests without keeping you trapped in the kitchen. With tender grilled zucchini wrapped around a lemony ricotta filling and topped with juicy roasted tomatoes, these elegant bites offer a burst of Mediterranean flavor in every mouthful.
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What Makes These Zucchini Ricotta Rolls Special
If you’re tired of the same old appetizers, these zucchini ricotta rolls deliver something truly special. They’re light yet satisfying, making them perfect for warm summer evenings when you want something substantial without feeling weighed down. Plus, they showcase the best seasonal produce while requiring minimal cook time.
What I love most about these rolls is their versatility. They work beautifully as passed appetizers at a garden party, as a light lunch alongside a salad, or even as a vegetable side dish with grilled chicken or fish. The roasted tomatoes develop a deep, sweet flavor that perfectly complements the tangy lemon ricotta and the mild, tender zucchini.
When you bite into one of these rolls, you’ll experience an explosion of complementary flavors and textures. The slightly charred zucchini provides a smoky note, while the creamy ricotta mixture delivers richness cut with bright lemon. The roasted tomatoes burst with concentrated sweetness, and a final sprinkle of Parmesan adds that perfect umami finish.
Ingredients You’ll Need
For this recipe that serves 4-6 people as an appetizer, gather:
- 4 medium zucchini, sliced lengthwise
- 15 oz whole milk ricotta cheese
- 2 tablespoons fresh basil, chopped
- 1 lemon, zested and juiced
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Kitchen Tools Required
To prepare these delicious zucchini ricotta rolls, you’ll need:
- Baking sheet for roasting tomatoes
- Grill or grill pan for zucchini slices
- Mixing bowl for ricotta mixture
- Zester or microplane for lemon
- Sharp knife for slicing zucchini
- Toothpicks for securing the rolls
- Cutting board
- Measuring cups and spoons
Make Cooking Easier (Amazon Selection):
Ingredient Substitutions and Additions
Don’t have everything on hand? No problem! Here are some easy swaps:
- Ricotta alternative: Substitute with goat cheese or a mixture of cream cheese and Greek yogurt for a different but equally delicious flavor profile.
- Herb options: Swap basil for mint, chives, or dill depending on what you have available.
- Tomato varieties: Any small tomato will work—try grape tomatoes or even diced heirloom tomatoes.
- Cheese finishing: Instead of Parmesan, try pecorino Romano or crumbled feta.
For extra flavor, consider adding:
- A sprinkle of red pepper flakes for heat
- Toasted pine nuts for crunch
- A drizzle of balsamic glaze before serving
- Chopped olives for a Mediterranean twist
Step-by-Step Cooking Instructions
Preparing the Roasted Tomatoes
- Preheat your oven to 300°F (150°C).
- In a bowl, toss cherry tomatoes with 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the seasoned tomatoes on a baking sheet in a single layer.
- Roast for approximately 60 minutes until the tomatoes are soft, slightly shriveled, and beginning to caramelize.
- Remove from the oven and let cool while preparing other components.
For a more intense flavor in less time, try my Lobster Garlic Cream Sauce technique of roasting at 350°F for 35-40 minutes instead.
Creating the Ricotta Filling
- In a medium bowl, combine the ricotta cheese, lemon zest, 1 tablespoon of fresh lemon juice, chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix thoroughly until all ingredients are well incorporated.
- Taste and adjust seasonings if necessary, adding more lemon juice for tanginess or salt to enhance flavors.
- Refrigerate the mixture while preparing the zucchini to allow flavors to meld.
Preparing and Grilling the Zucchini
- Trim the ends of each zucchini and slice lengthwise into strips about 1/8-inch thick using a sharp knife or mandoline.
- Lightly brush both sides of the zucchini slices with olive oil and season with salt and pepper.
- Heat a grill or grill pan over medium-high heat until hot.
- Grill the zucchini for 2-3 minutes per side until tender and showing nice grill marks.
- Transfer to a plate and allow to cool slightly until they’re comfortable to handle.
Assembling the Rolls
- Lay each grilled zucchini slice flat on a work surface.
- Spread about 1 tablespoon of the ricotta mixture evenly along each slice.
- Place a few roasted tomatoes near one end of each slice.
- Starting from the tomato end, carefully roll up each zucchini slice.
- Secure each roll with a toothpick inserted diagonally.
- Arrange on a serving platter and sprinkle with Parmesan cheese just before serving.
Similar precision rolling techniques work wonderfully in my Coconut Basil Chicken Curry recipe as well!
What to Serve with Zucchini Ricotta Rolls
These versatile appetizers pair beautifully with a variety of accompaniments:
- A simple arugula salad dressed with lemon and olive oil
- Crusty artisan bread for soaking up any extra juices
- A crisp white wine like Pinot Grigio or Sauvignon Blanc
- Additional roasted vegetables such as bell peppers or eggplant
- A light soup as a first course for a more substantial meal
For a complete Mediterranean-inspired meal, serve alongside my Coconut Basil Chicken Curry for an interesting fusion of flavors.
Expert Tips for Perfect Zucchini Ricotta Rolls
After making these rolls countless times, I’ve discovered a few secrets to ensure they turn out perfectly:
Choose the right zucchini: Medium-sized zucchini work best as they’re easier to slice evenly and roll without breaking.
Slice with precision: Aim for consistent thickness (about 1/8 inch) so all pieces cook evenly on the grill.
Don’t overcook: Grill the zucchini just until tender but still pliable. Overcooked zucchini becomes too soft to roll properly.
Drain the ricotta: If your ricotta seems watery, place it in a fine-mesh strainer lined with cheesecloth for 30 minutes before mixing with other ingredients.
Make ahead strategy: You can prepare all components up to a day ahead and assemble just before serving. This makes them perfect for entertaining.
Storage Instructions
These zucchini ricotta rolls are best enjoyed fresh, but you can:
- Refrigerate: Store assembled rolls in an airtight container for up to 2 days.
- Prepare ahead: Make components separately and assemble just before serving for the freshest presentation.
- Not recommended: Freezing is not advised as the texture of both the zucchini and ricotta will deteriorate.
When serving after refrigeration, allow the rolls to come to room temperature for about 15-20 minutes to enhance their flavor.
Seasonal Variations
This recipe shines in summer when zucchini and tomatoes are at their peak, but you can adapt it year-round:
- Spring: Incorporate fresh peas or asparagus tips into the ricotta mixture.
- Fall: Substitute roasted butternut squash cubes for tomatoes and add sage instead of basil.
- Winter: Use sundried tomatoes instead of roasted fresh ones and add a pinch of dried herbs.
Nutritional Information
Per serving (3 rolls):
- Calories: Approximately 220
- Protein: 11g
- Carbohydrates: 8g
- Fat: 16g (mostly healthy unsaturated fats from olive oil)
- Fiber: 2g
- Sodium: 320mg
These rolls are naturally gluten-free and packed with calcium from the cheese and vitamins A and C from the vegetables.
Share Your Creations!
Made this recipe? I’d love to see your creations! Share your photos on Pinterest and tag @bikrenCook so I can admire your handiwork. Your feedback helps other readers too!
Frequently Asked Questions
Can I make these rolls without a grill?
Absolutely! You can also roast the zucchini slices in a 425°F oven for about 10 minutes, turning halfway through. They won’t have grill marks but will still be delicious.
How do I prevent the ricotta filling from being too runny?
Drain your ricotta in a fine-mesh sieve lined with cheesecloth for 30 minutes before mixing with other ingredients to remove excess moisture.
Can I make these vegan?
Yes! Substitute the ricotta with a cashew-based vegan ricotta and omit the Parmesan or use a plant-based alternative.
How far in advance can I prepare these for a party?
You can prepare all components up to 24 hours ahead and assemble up to 2 hours before serving. Store assembled rolls in the refrigerator, loosely covered.
What’s the best way to slice zucchini evenly?
A mandoline slicer set to 1/8-inch thickness will give you the most consistent results, but a sharp chef’s knife works well too with a steady hand.
A Summer Staple Worth Mastering
These zucchini ricotta rolls are more than just an appetizer—they’re a celebration of summer’s bounty transformed into elegant, bite-sized morsels. The combination of grilled zucchini, creamy lemon-infused ricotta, and sweet roasted tomatoes creates a perfect harmony of flavors that will have your guests reaching for seconds.
What makes this recipe truly special is that despite its impressive presentation, it’s actually quite simple to prepare. The components can be made ahead, making these rolls ideal for entertaining when you want to spend time with guests rather than in the kitchen.
Master this recipe once, and I guarantee it will become a regular feature at your summer gatherings. The vibrant colors, fresh flavors, and beautiful presentation make these zucchini ricotta rolls an irresistible addition to any table.