Name: Grilled Zucchini Roll Ups with Ricotta & Tomato
Prep time: 15 min
Cook time: PT-488784H18M43S
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 medium zucchini, sliced lengthwise into 1/8-inch ribbons; Neutral oil (avocado or canola), for grilling; 1 ½ cups ricotta cheese (whole milk for creamiest texture); ¼ cup grated Parmigiano Reggiano; 2 teaspoons lemon zest; 2 tablespoons fresh basil, finely chopped; Salt and black pepper, to taste; ~24 fresh basil leaves; ~24 slow-roasted tomato halves; Optional: 2 teaspoons fresh mint, finely chopped

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These Grilled Zucchini Roll Ups are the kind of dish I love making when I want something simple, elegant, and packed with seasonal flavor. Thin ribbons of smoky, grilled zucchini are wrapped around a creamy lemon-basil ricotta filling and sweet, slow-roasted tomatoes. It’s the perfect bite-sized appetizer that brings summer straight to the table.

Grilled Zucchini Roll Ups with Ricotta & Tomato

Why You’ll Love This Recipe

I reach for this recipe again and again during zucchini season because it checks all the right boxes: fresh, flavorful, and easy to prep ahead. These roll ups are light but satisfying, and they look beautiful on a platter—perfect for entertaining. I can serve them at room temperature or chilled, and every bite gives that perfect combination of creamy, smoky, sweet, and herbaceous.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Zucchini:

3 medium zucchini, sliced lengthwise into 1/8-inch ribbons
Neutral oil (like avocado or canola), for grilling

For the Lemon-Basil Ricotta Filling:

1 ½ cups ricotta cheese (whole milk, for creamiest texture)
¼ cup grated Parmigiano Reggiano
2 teaspoons lemon zest
2 tablespoons fresh basil, finely chopped
Salt and black pepper, to taste

For Assembly:

~24 fresh basil leaves
~24 slow-roasted tomato halves

Optional Twist:

2 teaspoons fresh mint, finely chopped (for a refreshing variation in the ricotta)

Directions

1. Slice and grill the zucchini
I start by slicing my zucchini lengthwise into thin ribbons—about 1/8-inch thick. A mandoline works best, but a vegetable peeler or sharp knife does the trick too. I brush each ribbon lightly with oil, then grill them over medium-high heat for about 1–2 minutes per side until they get nice grill marks and turn soft and flexible. Then I let them cool on a plate.

2. Make the ricotta filling
While the zucchini cools, I mix the ricotta, grated Parmigiano Reggiano, lemon zest, and chopped basil in a bowl. I season with salt and pepper until the mixture is smooth, creamy, and flavorful.

3. Assemble the roll ups
I lay a grilled zucchini ribbon flat, spread a thin layer of ricotta filling, then add a fresh basil leaf and a half of a slow-roasted tomato on one end.

4. Roll and serve
Starting from the end with the tomato and basil, I gently roll it up into a tight spiral and place it seam-side down on the serving platter. I repeat this with all the ribbons. These can be served right away or chilled for up to an hour before serving.

Servings and timing

Servings: About 24 rollups
Prep Time: 15 minutes
Grill Time: 5–10 minutes
Assembly Time: 10 minutes
Total Time: Approximately 30 minutes

Variations

Add Mint: I sometimes add a bit of finely chopped mint to the ricotta for a cool, herbal pop.
Vegan Version: Swapping in vegan ricotta (cashew- or tofu-based) makes these dairy-free and still delicious.
Part-Skim Ricotta: For a lighter version, I use part-skim ricotta instead of full-fat.
Sun-dried Tomatoes Substitute: If I don’t have slow-roasted tomatoes, I use sun-dried tomatoes packed in oil—just make sure to pat them dry.
Nut-Free with Crunch: Though naturally nut-free, adding pumpkin or sunflower seeds into the filling adds a fun texture.

storage/reheating

Storing: I keep leftovers in an airtight container in the fridge for up to 2 days. The flavors deepen as they sit.
Make-Ahead Tips: I like to grill the zucchini and prepare the ricotta mixture a day in advance, storing each separately. Then I assemble the roll ups an hour or two before serving.
Reheating: These are best served cold or at room temperature. I don’t recommend reheating as the zucchini can turn mushy.

FAQs

How do I slice zucchini thin enough without a mandoline?

I use a wide Y-shaped vegetable peeler or a sharp knife if a mandoline isn’t available. It takes a steady hand, but it works well with patience.

Can I make these roll ups without grilling?

Yes, I can roast the zucchini instead. I place the slices on a baking sheet, brush with oil, and roast at 400°F (200°C) for 5–7 minutes until pliable.

What if I can’t find slow-roasted tomatoes?

When I’m short on time or ingredients, I use oil-packed sun-dried tomatoes (patted dry). They give that same concentrated, sweet-savory hit.

Can I prep the ricotta filling ahead?

Absolutely. I make it up to two days in advance and keep it in an airtight container in the fridge. It gets even better as the flavors meld.

Can I serve this as more than an appetizer?

Definitely. I often serve 4–5 rollups with a fresh salad for a light lunch or pair them with grilled proteins as a flavorful side.

Conclusion

These Grilled Zucchini Roll Ups with Ricotta and Tomato are a fresh, elegant way to use up summer’s most prolific vegetable. I love how they balance creamy, smoky, and sweet in one beautiful bite. Whether I’m hosting a gathering or just making myself something light and satisfying, these roll ups always impress. Give them a try—I promise they’ll become one of your summer favorites too.