Description
Grilled Zucchini Roll Ups with Ricotta & Tomato are light, elegant appetizers made with smoky grilled zucchini ribbons, creamy lemon-basil ricotta filling, and sweet slow-roasted tomatoes. Perfect for entertaining, they’re fresh, flavorful, and beautiful on any summer table.
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
Instructions
- Slice zucchini into thin ribbons (1/8-inch). Brush lightly with oil and grill over medium-high heat for 1–2 minutes per side until tender with grill marks. Cool on a plate.
- In a bowl, combine ricotta, Parmigiano Reggiano, lemon zest, and chopped basil. Season with salt and pepper until smooth and creamy.
- Lay a zucchini ribbon flat. Spread ricotta mixture, add a basil leaf and half a roasted tomato at one end.
- Roll up tightly starting at the tomato end. Place seam-side down on a platter.
- Repeat with all ribbons. Serve immediately or chill for up to 1 hour before serving.
Notes
- Add finely chopped mint to ricotta for a refreshing twist.
- Swap in vegan ricotta for a dairy-free version.
- Use part-skim ricotta for a lighter option.
- Replace roasted tomatoes with sun-dried tomatoes (patted dry).
- Add pumpkin or sunflower seeds to filling for crunch.
- Store leftovers in the fridge up to 2 days; best served cold or room temperature.
- Prep Time: 15 minutes
- Cook Time: 5–10 minutes
- Category: Appetizer
- Method: Grilled and Rolled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 rollups
- Calories: 90
- Sugar: 2g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
