Description
A quick and flavorful vegetarian dish featuring tender zucchini slices rolled with a creamy herb cheese filling. Perfect as an appetizer, snack, or light meal.
Ingredients
3 medium zucchini (about 600 g total)
1 cup (240 g) ricotta cheese
1/2 cup (120 g) cream cheese, softened
1/2 cup (50 g) shredded mozzarella cheese
1/4 cup (25 g) grated Parmesan cheese
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 tablespoon olive oil
1/2 cup (120 ml) marinara sauce
Instructions
Preheat oven to 400°F (200°C).
Slice zucchini lengthwise into 1/8 inch (3 mm) thick strips.
Sprinkle slices lightly with salt and let sit for 10–15 minutes. Pat dry.
Brush slices with olive oil and bake for 8–10 minutes until tender. Let cool slightly.
In a bowl, mix ricotta, cream cheese, mozzarella, Parmesan, garlic, parsley, basil, salt, pepper, and Italian seasoning until smooth.
Spread 1 tablespoon of filling over each zucchini slice and roll tightly.
Spread marinara sauce in a baking dish and arrange rolls seam-side down.
Bake at 375°F (190°C) for 15–20 minutes until heated through.
Serve warm or chilled.
Notes
For best results, use medium-sized zucchini to avoid excess moisture. Rolls can be assembled up to 24 hours in advance and stored in the refrigerator before baking. Add sautéed spinach or sun-dried tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes