Ricotta Stuffed Zucchini Roll Ups

Ricotta Stuffed Zucchini Roll Ups are an easy to make zucchini recipe that can be served as a light appetizer or side dish.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 254kcal

Author Tristin Rieken

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.