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