Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

For the Zucchini

• 3 large zucchini
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Cheese Filling

• 1 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

For the Tomato Sauce

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 (14 oz) can crushed tomatoes
• 1 teaspoon Italian seasoning
• ½ teaspoon oregano
• ½ teaspoon paprika
• Salt and pepper to taste
• 6–8 fresh basil leaves, chopped

Garnish

• Fresh basil ribbons
• Extra Parmesan cheese
• Drizzle of olive oil

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Instructions

Step 1: Prepare the Zucchini

1. Slice zucchini lengthwise into thin strips using a mandoline or vegetable peeler.
2. Sprinkle lightly with salt and let sit for 10 minutes.
3. Pat dry with paper towels.
4. Brush with olive oil.
5. Grill or pan-sear for 1 minute per side until flexible.

Step 2: Make the Filling

1. In a bowl combine:
   • Ricotta
   • Mozzarella
   • Parmesan
   • Egg
   • Garlic
   • Parsley
   • Italian seasoning
   • Salt
   • Pepper
2. Mix until creamy.

Step 3: Assemble

1. Lay one zucchini strip flat.
2. Add about 1 tablespoon of filling at one end.
3. Roll tightly.
4. Repeat with remaining strips.

Step 4: Prepare the Sauce

1. Heat olive oil.
2. Sauté garlic for 30 seconds.
3. Add cherry tomatoes.
4. Cook 4–5 minutes.
5. Stir in crushed tomatoes.
6. Add Italian seasoning, oregano, paprika, salt and pepper.
7. Simmer 10–12 minutes.
8. Stir in fresh basil.

Step 5: Bake

1. Preheat oven to 375°F (190°C).
2. Spread some sauce in a baking dish.
3. Arrange zucchini roll-ups.
4. Spoon remaining sauce over the top.
5. Sprinkle with extra mozzarella and Parmesan if desired.
6. Bake for 20–25 minutes until bubbly.

Step 6: Serve

Garnish with fresh basil, Parmesan, and a drizzle of olive oil. Serve with garlic bread, roasted vegetables, or a fresh salad.

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Nutrition Information (Per Serving)

• Calories: 340
• Protein: 19g
• Carbohydrates: 13g
• Fiber: 3g
• Sugar: 8g
• Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 620mg

Nutrition values are approximate.

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Nut Information

Contains:

• Dairy (ricotta, mozzarella, Parmesan)
• Egg

Does NOT Contain:

• Peanuts
• Tree nuts
• Soy (unless present in packaged cheese)
• Fish
• Shellfish

Gluten-Free: Yes (check packaged cheese labels if needed.)

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Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Thaw overnight before reheating.
• Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave until hot.

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Tips

• Use a mandoline for evenly thin zucchini slices.
• Salting the zucchini removes excess moisture and prevents watery roll-ups.
• Add chopped spinach to the filling for extra nutrition.
• Mix in cooked Italian sausage or shredded chicken for a heartier meal.
• Fresh basil added at the end provides the best flavor.

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Frequently Asked Questions (Q&S)

Q1: Can I make this ahead of time?
Yes. Assemble the roll-ups up to 24 hours in advance, refrigerate, and bake when ready.

Q2: Can I freeze it?
Yes. Freeze before or after baking for up to 2 months.

Q3: Can I use cottage cheese instead of ricotta?
Yes. Blend cottage cheese for a smoother texture before using.

Q4: How do I keep the zucchini from getting watery?
Salt the slices, let them rest for 10 minutes, then pat them completely dry before cooking.

Q5: What protein can I add?
Cooked ground beef, Italian sausage, shredded chicken, or turkey work well.

Q6: Is this keto-friendly?
Yes. It’s naturally low in carbohydrates and suitable for most keto diets.

Q7: Can I make it vegetarian?
Yes. The recipe is already vegetarian.

Q8: What side dishes pair well with it?
Caesar salad, garlic bread, roasted asparagus, sautéed green beans, or a simple mixed green salad.

Q9: Can I use yellow squash instead of zucchini?
Yes. Yellow squash is an excellent substitute and cooks similarly.

Q10: Can I add more cheese on top?
Absolutely. Extra mozzarella and Parmesan create a golden, bubbly crust.