These Zucchini Roll-Ups make an easy, cozy dinner that comes out beautifully baked every time! They’re filled with tender zucchini ribbons that won’t turn mushy, creamy spinach ricotta and a flavorful tomato basil marinara.
I love summer because simple meals like this are finally back on the table. Comfort food is even better when it tastes great and still feels healthy and nourishing.
For another bright and colorful dinner, try our Chicken Fajita Bowl.
Ingredients
Here’s what I use for this recipe and you can always make substitutions if you prefer.
- medium green zucchini: Trimmed and sliced lengthwise into 12 ribbons about 1/8 inch thick.
- kosher salt: Used to draw excess water from the zucchini ribbons.
- extra-virgin olive oil: Brushed lightly over the ribbons before roasting.
- whole-milk ricotta: Drained for 10 minutes if visibly wet so the filling stays thick.
- large egg: Binds the ricotta filling as it bakes.
- baby spinach: Wilted, squeezed very dry and finely chopped.
- low-moisture whole-milk mozzarella: Shredded and divided between the filling and the topping.
- Parmigiano-Reggiano: Finely grated and divided between the filling and the final plate.
- garlic cloves: Finely grated so the flavor spreads evenly through the filling.
- fresh basil leaves: Chopped for the filling with several small leaves reserved for serving.
- dried Italian seasoning: Adds oregano, thyme and rosemary notes to the ricotta.
- ground black pepper: Seasons the filling with mild heat.
- crushed red pepper flakes: Adds gentle warmth without overpowering the zucchini.
- tomato basil marinara sauce: Choose a thick sauce that clings to a spoon instead of running.
Tools You’ll Need
- Mandoline slicer: A guarded mandoline makes consistent 1/8-inch zucchini ribbons, while a dull handheld slicer creates wedges that roast unevenly.
- Rimmed half-sheet pan: A sturdy 18×13-inch aluminum pan spreads 12 ribbons in one layer, while a small dark pan crowds and overbrowns their edges.
- Large mixing bowl: A 3-quart glass or stainless bowl gives enough room to fold the filling, while a narrow bowl encourages overmixing and spills.
- Oval ceramic baking dish: A 9×13-inch ceramic dish holds 12 spirals snugly and heats gently, while a shallow metal pan can scorch the sauce.
- Flexible rubber spatula: A broad flexible spatula folds ricotta without crushing it, while a stiff spoon can leave unmixed egg pockets near the bottom.
Instructions
Step 1: Slice and soften the zucchini
Set the oven to 400°F. Slice 4 medium zucchini lengthwise into 12 ribbons about 1/8 inch thick. Sprinkle them with 1 teaspoon kosher salt and wait 10 minutes.
Then blot firmly and brush with 1 tablespoon extra-virgin olive oil. Roast for 8 to 10 minutes and turn the pan once at minute 5. The 12 softened zucchini ribbons should look flexible with translucent edges and a light olive-oil sheen.
They’ll bend around your finger without splitting and they’ll smell faintly sweet. Go past 10 minutes and the ribbons become too soft to roll cleanly. Roast at 400°F briefly because fast heat softens the ribbons without collapsing them.
Tip: Choose zucchini at least 7 inches long and nearly straight, since curved squash produces short ribbons that won’t wrap evenly.
Step 2: Fold the spinach ricotta filling
Keep the filling ingredients near 70°F. Combine whole-milk ricotta, 1 large egg and chopped baby spinach in a large bowl. Fold in 3/4 cup low-moisture whole-milk mozzarella and 1/2 cup Parmigiano-Reggiano.
Add grated garlic, chopped basil, Italian seasoning, black pepper and crushed red pepper. Stir for 2 minutes and scrape the bowl twice. The mixture should become a thick speckled filling that holds a soft mound for 5 seconds.
You’ll see green spinach flecks and fine white cheese strands throughout. Stop once no egg streaks remain because overmixing loosens the ricotta. Mix gently for 2 minutes because a cohesive filling stays inside each spiral.
Tip: Squeeze the wilted spinach in a clean towel until it measures about 1/3 cup, or the filling will seep.
Step 3: Roll and arrange the zucchini spirals
Reduce the oven to 375°F. Spread 1 cup tomato basil marinara across a 9×13-inch oval turquoise ceramic baking dish. Place 2 heaping tablespoons filling near one short end of each ribbon.
Roll the 12 ribbons snugly and set them seam-side down. Assembly should take 12 to 15 minutes at room temperature. The dish should hold 12 compact raw zucchini spirals with green rims visible and creamy centers exposed.
Spoon 1 1/2 cups marinara around their bases and scatter 3/4 cup mozzarella unevenly across the tops. (I overfilled my first batch, half the ricotta escaped into the sauce. ) Use 2 tablespoons because tighter rolls keep their shape.
Tip: Leave 1/2 inch bare at the far end of each ribbon so the seam seals against the sauce.
Step 4: Bake until bubbling and blistered
Cover the dish and bake at 375°F for 20 minutes. Rotate it 180 degrees at minute 15 so the sauce redistributes. Then uncover and bake for 8 to 10 minutes.
The 12 spirals should stay upright while the cheese melts across uneven peaks. Don’t extend the bake past 32 minutes. Look for 12 baked zucchini spirals with softened dark-green rims and set creamy centers.
The brick-red marinara should bubble at the edges and the mozzarella should show amber blistered spots. You’ll smell toasted cheese and basil when the dish reaches its best point. Bake at 375°F because moderate heat sets the filling before zucchini turns mushy.
Tip: Set the baking dish on a rimmed sheet pan to catch any sauce that bubbles over during the final 10 minutes.
Step 5: Rest and plate a spiral portion
Rest the baking dish for 10 minutes until active bubbling stops and the centers cool near 160°F. Transfer 3 baked zucchini spirals to a small white plate and cut one spiral in half. Spoon 2 tablespoons glossy brick-red marinara around them and finish with fresh basil and 1 tablespoon Parmigiano-Reggiano.
Plate within 3 minutes. The halved spiral should reveal distinct zucchini layers around a set creamy spinach center. The three pieces should sit unevenly with slight overlap and patchy melted mozzarella showing amber spots.
Skip the rest and the filling slides out with the first cut. Rest 10 minutes because cooling firms the egg and ricotta structure.
Tip: Warm the serving plates at 170°F for 5 minutes so the marinara stays glossy during plating.
Pro Tips
- Choose zucchini that measure 7 to 8 inches long, since oversized squash has watery centers and tougher seeds.
- Keep every ribbon close to 1/8 inch thick. Thinner slices tear after 8 minutes and thicker slices resist rolling.
- Drain whole-milk ricotta for 10 minutes when liquid collects in the tub, or the filling can loosen during baking.
- Squeeze wilted spinach until 5 ounces shrink to about 1/3 cup. Any extra water dilutes the egg binder.
- Use no more than 2 heaping tablespoons filling per ribbon, since larger portions force the seams open.
- Rotate the baking dish at minute 15 because most home ovens run hotter near the back wall.
- Add fresh basil during the final 3 minutes before serving, since prolonged heat darkens its color and dulls its aroma.
- Fold 1 cup finely chopped sautéed cremini mushrooms into the ricotta for an earthy version with a meatier bite.
- Stir 1 tablespoon Calabrian chile paste into the marinara for a bright spicy version with deeper tomato flavor.
- Add 1 cup cooked crumbled mild Italian turkey sausage to the filling for a higher-protein dinner.
- Swirl 1/4 cup basil pesto into the marinara before baking for a greener herbal finish.
Storage Instructions
Refrigerate cooled Zucchini Roll-Ups within 2 hours. Store them in a shallow airtight container for up to 4 days, and keep extra marinara with the rolls so the edges don’t dry out. To freeze, place cooled portions in freezer-safe containers and press parchment directly onto the surface. Seal well and freeze for up to 2 months.
Let them thaw overnight in the refrigerator before reheating. For refrigerated portions, cover and bake at 350°F for 15 to 18 minutes. Then uncover and bake for 3 more minutes. Add 2 tablespoons of fresh tomato basil marinara if the edges look dry.
You can also microwave them at 70 percent power for 2 to 3 minutes, but the zucchini will soften more. Throw away leftovers if they smell sour or have slimy zucchini, gray cheese or bubbling sauce after refrigeration.
Print
Zucchini Roll-ups
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
These Zucchini Roll-Ups are an easy and healthy answer to quick weeknight dinner ideas. Thin zucchini ribbons wrap a simple spinach ricotta filling and bake under tomato basil marinara with bubbly mozzarella. The smell of toasted cheese and basil fills the kitchen while each roll stays tender but structured. The trick is salting and roasting the zucchini first, which makes this the best version for meal prep, a holiday potluck or a relaxed brunch.
Ingredients
- 4 medium medium green zucchini
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 15 ounces whole-milk ricotta
- 1 large egg
- 5 ounces baby spinach
- 1 1/2 cups low-moisture whole-milk mozzarella
- 1/2 cup plus 1 tablespoon Parmigiano-Reggiano
- 2 garlic cloves
- 1/4 cup fresh basil leaves
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 cups tomato basil marinara sauce
Instructions
- Set the oven to 400°F. Slice 4 medium zucchini lengthwise into 12 ribbons about 1/8 inch thick. Sprinkle them with 1 teaspoon kosher salt and wait 10 minutes. Then blot firmly and brush with 1 tablespoon extra-virgin olive oil. Roast for 8 to 10 minutes and turn the pan once at minute 5. The 12 softened zucchini ribbons should look flexible with translucent edges and a light olive-oil sheen. They’ll bend around your finger without splitting and they’ll smell faintly sweet. Go past 10 minutes and the ribbons become too soft to roll cleanly. Roast at 400°F briefly because fast heat softens the ribbons without collapsing them.
- Keep the filling ingredients near 70°F. Combine whole-milk ricotta, 1 large egg and chopped baby spinach in a large bowl. Fold in 3/4 cup low-moisture whole-milk mozzarella and 1/2 cup Parmigiano-Reggiano. Add grated garlic, chopped basil, Italian seasoning, black pepper and crushed red pepper. Stir for 2 minutes and scrape the bowl twice. The mixture should become a thick speckled filling that holds a soft mound for 5 seconds. You’ll see green spinach flecks and fine white cheese strands throughout. Stop once no egg streaks remain because overmixing loosens the ricotta. Mix gently for 2 minutes because a cohesive filling stays inside each spiral.
- Reduce the oven to 375°F. Spread 1 cup tomato basil marinara across a 9×13-inch oval turquoise ceramic baking dish. Place 2 heaping tablespoons filling near one short end of each ribbon. Roll the 12 ribbons snugly and set them seam-side down. Assembly should take 12 to 15 minutes at room temperature. The dish should hold 12 compact raw zucchini spirals with green rims visible and creamy centers exposed. Spoon 1 1/2 cups marinara around their bases and scatter 3/4 cup mozzarella unevenly across the tops. (I overfilled my first batch, half the ricotta escaped into the sauce.) Use 2 tablespoons because tighter rolls keep their shape.
- Cover the dish and bake at 375°F for 20 minutes. Rotate it 180 degrees at minute 15 so the sauce redistributes. Then uncover and bake for 8 to 10 minutes. The 12 spirals should stay upright while the cheese melts across uneven peaks. Don’t extend the bake past 32 minutes. Look for 12 baked zucchini spirals with softened dark-green rims and set creamy centers. The brick-red marinara should bubble at the edges and the mozzarella should show amber blistered spots. You’ll smell toasted cheese and basil when the dish reaches its best point. Bake at 375°F because moderate heat sets the filling before zucchini turns mushy.
- Rest the baking dish for 10 minutes until active bubbling stops and the centers cool near 160°F. Transfer 3 baked zucchini spirals to a small white plate and cut one spiral in half. Spoon 2 tablespoons glossy brick-red marinara around them and finish with fresh basil and 1 tablespoon Parmigiano-Reggiano. Plate within 3 minutes. The halved spiral should reveal distinct zucchini layers around a set creamy spinach center. The three pieces should sit unevenly with slight overlap and patchy melted mozzarella showing amber spots. Skip the rest and the filling slides out with the first cut. Rest 10 minutes because cooling firms the egg and ricotta structure.
Notes
Pro Tips:
- Choose zucchini that measure 7 to 8 inches long, since oversized squash has watery centers and tougher seeds.
- Keep every ribbon close to 1/8 inch thick. Thinner slices tear after 8 minutes and thicker slices resist rolling.
- Drain whole-milk ricotta for 10 minutes when liquid collects in the tub, or the filling can loosen during baking.
- Squeeze wilted spinach until 5 ounces shrink to about 1/3 cup. Any extra water dilutes the egg binder.
- Use no more than 2 heaping tablespoons filling per ribbon, since larger portions force the seams open.
- Rotate the baking dish at minute 15 because most home ovens run hotter near the back wall.
- Add fresh basil during the final 3 minutes before serving, since prolonged heat darkens its color and dulls its aroma.
Storage: Refrigerate cooled Zucchini Roll-Ups within 2 hours. Store them in a shallow airtight container for up to 4 days, and keep extra marinara with the rolls so the edges don’t dry out. To freeze, place cooled portions in freezer-safe containers and press parchment directly onto the surface. Seal well and freeze for up to 2 months. Let them thaw overnight in the refrigerator before reheating. For refrigerated portions, cover and bake at 350°F for 15 to 18 minutes. Then uncover and bake for 3 more minutes. Add 2 tablespoons of fresh tomato basil marinara if the edges look dry. You can also microwave them at 70 percent power for 2 to 3 minutes, but the zucchini will soften more. Throw away leftovers if they smell sour or have slimy zucchini, gray cheese or bubbling sauce after refrigeration.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 450
- Sugar: 13g
- Sodium: 1433mg
- Fat: 37g
- Carbohydrates: 30g
- Fiber: 9g
- Cholesterol: 155mg
Frequently Asked Questions
Yes. Assemble the roll-ups in the sauce, cover the dish and refrigerate for up to 24 hours before baking. Let the cold dish sit at room temperature for 20 minutes, then bake at 375°F for 5 extra minutes so the centers heat fully.
Watery roll-ups usually come from unsalted zucchini or spinach that still holds liquid. Salt the ribbons for 10 minutes and squeeze cooked spinach until it measures about 1/3 cup. Also use a thick marinara that doesn’t run off a spoon.
Freeze fully baked and cooled roll-ups in a tightly covered freezer-safe dish for up to 2 months. Thaw them overnight in the refrigerator, then reheat covered at 350°F for 20 minutes. The zucchini softens slightly, but the filling should stay intact.
Use 2 large globe eggplants sliced lengthwise to 1/8 inch. Brush them with 1 tablespoon olive oil and roast at 400°F for 12 to 14 minutes before rolling. Eggplant tastes richer and absorbs more sauce, so add another 1/2 cup marinara.
Divide a double batch between two 9×13-inch dishes instead of crowding one deeper pan. Bake both at 375°F and swap rack positions after 20 minutes. Expect 35 to 40 minutes total because two dishes slow the oven’s heat recovery slightly.
Serve three roll-ups per person with a crisp green salad or toasted garlic bread. For a larger dinner, add roasted chicken or white beans seasoned with lemon. Keep the side simple because the ricotta, marinara and mozzarella already bring plenty of richness.
Final Thoughts
If you try this recipe, I really hope you love it as much as my family does. It has become one of those dishes we just keep coming back to, no matter the season.
Drop a comment below and let me know how yours turned out. And if you’re looking for more easy dinner ideas, make sure to bookmark this page and try Mini Grilled Cheese Sliders or Rotel Pasta with Ground Beef.
I’m always adding new recipes that are simple, satisfying and perfect for busy weeknights.
