Zucchini Ricotta Rolls in Marinara
Light, delicate, and full of flavor — soft zucchini wrapped around a creamy, herby filling, baked in rich marinara and finished with golden cheese.
Ingredients
- 1 zucchini
- 2 tbsp ricotta
- 1 tbsp chopped fresh basil
- 1 egg
- 1 tbsp grated parmesan
- Salt
- 1 jar marinara sauce
- 1 mozzarella ball, shredded
- 2 tbsp parmesan (for topping)
- Fresh basil leaves (for garnish)
Method
Preheat the oven to 200°C.
Using a mandolin, thinly slice the zucchini lengthwise. Lay the slices out, sprinkle generously with salt, and let them sit for 10 minutes to release excess moisture.
In a small bowl, mix together ricotta, chopped basil, egg, grated parmesan, and a pinch of salt until smooth and creamy.
Rinse the zucchini slices and pat them dry with paper towels.
Place a small spoonful of the filling at one end of each slice, then gently roll them up.
Spread marinara sauce evenly across a baking dish. Arrange the zucchini rolls on top.
Sprinkle generously with shredded mozzarella.
Bake for 30–40 minutes, until the cheese is melted and lightly golden.
Finish with extra parmesan and fresh basil leaves before serving.