Ricotta Stuffed Zucchini Roll Ups are an easy to make zucchini recipe that can be served as a light appetizer or side dish.
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Zucchini roll ups recipe
I originally developed this zucchini roll ups recipe in partnership with Genuine Skagit Valley Farmstand Fresh. Inspired by Samish Bay Cheese award-winning fresh Ladysmith cheese which is a light fluffy fresh farmers cheese. And it’s seasonally flavored with arugula and calendula petals.
It’s a simple zucchini recipe made from grilled, baked or air fried zucchini stuffed with fluffy light cheese, herbs, lemon and peppery arugula. Serve it plain or with a bright homemade vinaigrette these zucchini rolls are like a bite of spring on a plate!
Zucchini rolls are best served chilled and can be refrigerated for up to 24 hours before serving. Making them the perfect make ahead appetizer recipe for entertaining!
Ingredients
- Zucchini – narrow long squash are best for making the long ribbons. But any other small tender squash can be used.
- Ricotta – this recipe is for zucchini rolls with ricotta but you can make zucchini roll ups with cream cheese, cottage cheese, farmers cheese, or whipped feta cheese instead.
- Greek yogurt – Greek yogurt lightens up the filling and adds a bit of tang. But you can use sour creamy, labneh, vache or mascarpone cheese instead.
- Parmesan cheese
- Fresh herbs – basil and dill. Or you can substitute tarragon, parsley or any other fresh herbs that you have.
- Lemon zest
- Salt and black pepper
- Arugula – baby arugula leaves add a nice peppery bite but endive leaves or another tender small green can be used instead.
Step by step instructions
- Start by preparing the zucchini by cutting lengthwise into long even strips. You can make raw zucchini roll ups but baked or air fried zucchini strips are more pliable and easier to roll. Toss strips with olive oil and place in a single layer on baking sheet, grill or air fryer pan. Cook until tender. Then remove and cool completely.
- Then make ricotta filling. Combine ricotta, parmesan, yogurt, herbs and lemon zest. Whip by hand or with a food processor until smooth. Then season to taste with salt and black pepper and store refrigerated until ready to use.
- When ready to assemble place several arugula leaves on on end of each squash ribbon, followed by 1 ½ tablespoons of ricotta filling. Then roll into a tight bundle.
- Serve seam side down or trim ends and serve standing up straight.
- Enjoy!
How to serve
Serve zucchini rolls plain as an appetizer or side dish. Or serve drizzled with a bright homemade toasted hazelnut vinaigrette, or creamy lemon or apricot dressings.
Serving size
Each small to medium squash should yield about 4 zucchini rolls. The serving size is about 2 rolls per person. So this 3 squash recipe should yield about 12 rolls, or enough for 6 servings of zucchini rolls.
How to store
Cover and refrigerate stuffed zucchini rolls for up to 24 hours. Or you can make the ricotta stuffing and the grilled or air fried zucchini strips for up to 5 days in advance before stuffing zucchini with ricotta.
📖 Recipe
Ingredients
zucchini roll ups
- 3 medium zucchini
- 2 tablespoons extra virgin olive oil
- ¾ cup ricotta cheese
- ¾ cup plain Greek yogurt
- ¼ cup finely grated parmesan
- 2 tablespoons fresh basil sliced
- 1 tablespoon fresh dill minced
- 1 ½ teaspoons lemon zest
- 1 bunch arugula
- salt and pepper
Toasted hazelnut vinaigrette
- 2 tablespoon shallots minced
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons hazelnuts chopped
- ¼ cup olive oil
Instructions
- Preheat air fryer or oven to 425 degrees Fahrenheit.
- Trim ends of zucchini and slice lengthwise into ¼” thick ribbons. Toss ribbons with olive oil and place in a single layer in air fryer or in oven. Then cook until tender, about 6-8 minutes. Remove from oven and cool completely.3 medium zucchini, 2 tablespoons extra virgin olive oil
- Then make ricotta filling. Combine cheeses, Greek yogurt, lemon zest and fresh herbs and whip by hand or with a blender or food processor until smooth. Season to taste with salt and pepper.¾ cup ricotta cheese, ¾ cup plain Greek yogurt, ¼ cup finely grated parmesan, 2 tablespoons fresh basil, 1 tablespoon fresh dill, 1 ½ teaspoons lemon zest, salt and pepper
- When ready to assemble place several arugula leaves on the ends of the zucchini ribbons. Top each with a 1 ½ tablespoons cheese filling then roll into a tight bundle. Serve seam side down or trim ends and serve upright.1 bunch arugula
- Meanwhile make hazelnut vinaigrette. Combine chopped garlic with vinegar in a small bowl and allow to infuse for several minutes before whisking in olive oil. Roughly chop toasted hazelnuts and stir into vinaigrette. Cover and refrigerate until ready to use, up to 7 days.2 tablespoon shallots, 2 tablespoons seasoned rice wine vinegar, 2 tablespoons hazelnuts, ¼ cup olive oil
- Drizzle with vinaigrette before serving, if desired. Or enjoy plain.
Nutrition
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