Zucchini Ricotta Roll-Ups with Roasted Cherry Tomatoes

Zucchini Ricotta Roll-Ups with Roasted Cherry Tomatoes

What this dish is

Thin zucchini slices, grilled or roasted until tender, then rolled around a creamy ricotta filling, set over jammy roasted cherry tomatoes, and finished with balsamic glaze, olive oil, basil, and parmesan. Light, savory, and a little fancy without being hard.

---

Ingredients (serves 4)

Zucchini Rolls

• 3 medium zucchini

• 1 tbsp olive oil

• Salt & black pepper

Ricotta Filling

• 1 cup whole-milk ricotta (very important for creaminess)

• ¼ cup grated Parmesan (plus more for garnish)

• 1 small garlic clove, finely grated

• 2 tbsp fresh basil, finely chopped

• 1 tbsp fresh parsley (optional)

• Zest of ½ lemon

• Salt & pepper to taste

Roasted Tomatoes

• 2 cups cherry tomatoes (red & yellow if possible)

• 1½ tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried oregano or Italian seasoning

Finishing Touches

• Balsamic glaze (store-bought or homemade)

• Fresh basil leaves, torn

• Extra virgin olive oil

• Red pepper flakes (optional)

---

Step-by-Step Instructions

1. Prep & Roast the Tomatoes

1. Preheat oven to 400°F (205°C).

2. Toss cherry tomatoes with olive oil, salt, pepper, and oregano.

3. Spread on a baking sheet (cut-side up if sliced).

4. Roast 20–25 minutes until blistered, soft, and slightly caramelized.

5. Set aside — don’t discard the juices.

💡 You want them jammy, not dried.

---

2. Slice & Cook the Zucchini

1. Slice zucchini lengthwise into thin strips (⅛–¼ inch thick). A mandoline works best.

2. Lightly brush with olive oil and sprinkle with salt.

Cook option A – Grill (best flavor):

• Grill over medium heat 1–2 minutes per side until pliable with grill marks.

Cook option B – Oven:

• Roast at 400°F for 8–10 minutes, flipping once.

Let cool slightly so they’re easy to handle.

---

3. Make the Ricotta Filling

In a bowl, mix:

• Ricotta

• Parmesan

• Garlic

• Basil & parsley

• Lemon zest

• Salt & pepper

Taste and adjust — it should be bright, herby, and savory.

---

4. Assemble the Roll-Ups

1. Lay a zucchini strip flat.

2. Spread 1–2 tablespoons ricotta filling along one end.

3. Roll gently but snugly.

4. Repeat with remaining zucchini.

---

5. Plate Like the Photo

1. Spoon roasted tomatoes (and their juices) onto a serving platter.

2. Arrange zucchini roll-ups on top.

3. Drizzle generously with balsamic glaze.

4. Finish with:

   • Extra olive oil

   • Fresh basil

   • Grated Parmesan

   • Cracked black pepper

---

Optional Enhancements

• 🔥 Add crispy pancetta or prosciutto bits

• 🌶️ A pinch of red pepper flakes

• 🧀 Swap ricotta for whipped ricotta or goat cheese

• 🍋 Finish with a squeeze of fresh lemon juice

---

Make-Ahead Tips

• Ricotta filling: up to 24 hours ahead

• Zucchini & tomatoes: best fresh, but can be prepped earlier the same day

• Assemble right before serving for best texture