Grilled Zucchini Roll-Ups

The first time I made these Grilled Zucchini Roll-Ups, I wasn’t sure what to expect. Zucchini is a staple in our house, especially during the summer grilling season, but transforming it into elegant little rolls filled with creamy cheese seemed like it might be fussy. I was pleasantly surprised – not only were they incredibly delicious, but they were also much easier to assemble than they looked! The smoky char from the grill paired perfectly with the tangy, herby ricotta filling. They disappeared off the platter in minutes at our family barbecue, with even the picky eaters asking for seconds. They’ve since become a go-to recipe, fantastic as an appetizer for guests, a light lunch, or even a healthy side dish. They look impressive, taste fresh and vibrant, and truly capture the essence of summer cooking. Whether you’re a seasoned grill master or just looking for a creative way to use up summer squash, these Grilled Zucchini Roll-Ups are a guaranteed crowd-pleaser that feels both wholesome and indulgent.

Ingredients

• 3 medium-large Zucchini: Choose firm, straight zucchini, about 8-10 inches long, for easier slicing and rolling. This ensures you get nice long planks.
• 3 tablespoons Olive Oil: Extra virgin olive oil is preferred for flavour, used for brushing the zucchini before grilling.
• Salt: Kosher or sea salt, for seasoning the zucchini and the filling.
• Black Pepper: Freshly ground black pepper offers the best flavour.
• 15 ounces Whole Milk Ricotta Cheese: Provides a creamy, rich base for the filling. Drain any excess liquid for a thicker consistency.
• 1/2 cup Grated Parmesan Cheese: Adds a salty, nutty depth to the filling. Use freshly grated for better melt and flavour.
• 1 large Egg: Acts as a binder for the ricotta filling, helping it hold its shape.
• 2 cloves Garlic: Minced finely, adding aromatic flavour to the cheese mixture.
• 1/4 cup Fresh Basil: Chopped finely, lending a fresh, slightly sweet, peppery taste.
• 2 tablespoons Fresh Parsley: Chopped finely, adding brightness and herbaceous notes.
• 1 teaspoon Lemon Zest (optional): Adds a vibrant citrusy lift to the filling, complementing the zucchini and cheese.
• Pinch of Red Pepper Flakes (optional): For a subtle touch of heat in the filling.
• Marinara Sauce (for serving, optional): Your favourite store-bought or homemade sauce can be used for dipping or baking.

Instructions

1. Prepare the Zucchini: Wash the zucchini thoroughly and pat them dry. Trim off both ends. Using a sharp knife or a mandoline slicer (highly recommended for uniform thickness), carefully slice the zucchini lengthwise into planks about 1/8 to 1/4 inch thick. Aim for consistency; if they are too thin, they might fall apart, and if too thick, they won’t roll easily. You should get about 6-8 usable planks per medium zucchini.
2. Season the Zucchini: Lay the zucchini planks flat on a baking sheet or large platter. Brush both sides lightly with olive oil. Season generously with salt and freshly ground black pepper. Let them sit for about 5-10 minutes; the salt will help draw out some excess moisture, making them more pliable after grilling. Pat away any visible moisture beads with a paper towel before grilling.
3. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates well and lightly oil them to prevent sticking.
4. Grill the Zucchini: Place the zucchini planks on the hot grill in a single layer (you may need to do this in batches). Grill for about 2-4 minutes per side. You want them to be tender and flexible, with nice grill marks, but not mushy or falling apart. They should bend easily without breaking. Watch them closely as they cook quickly.
5. Cool the Zucchini: As the zucchini planks finish grilling, carefully transfer them back to the baking sheet or platter in a single layer to cool slightly. This makes them easier to handle when assembling the roll-ups.
6. Prepare the Filling: While the zucchini cools, prepare the ricotta filling. In a medium bowl, combine the whole milk ricotta cheese (make sure to drain any excess whey), grated Parmesan cheese, the large egg, minced garlic, chopped fresh basil, chopped fresh parsley, optional lemon zest, and optional red pepper flakes. Mix everything together thoroughly until well combined. Season with salt and pepper to taste. Remember the Parmesan adds saltiness, so taste before adding too much extra salt.
7. Assemble the Roll-Ups: Lay a grilled zucchini plank flat on your work surface. Spoon about 1-2 tablespoons of the ricotta mixture onto one end of the plank (usually the wider end if applicable). Spread the filling slightly, leaving a small border. Carefully roll the zucchini plank up from the filling end, snugly but not so tight that the filling squeezes out. Place the roll-up seam-side down on a serving platter or in a baking dish (if you plan to bake them).
8. Repeat: Continue this process with the remaining grilled zucchini planks and ricotta filling until all components are used. Arrange the finished roll-ups closely together if baking, or with a little space if serving immediately as appetizers.
9. Serving Options:
   • Serve Fresh: The Grilled Zucchini Roll-Ups can be served immediately at room temperature as an appetizer or light dish. Garnish with extra fresh basil or parsley.
   • Bake with Sauce (Optional): If you prefer them warm and incorporated into a saucier dish, preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of an oven-safe baking dish. Arrange the roll-ups seam-side down in the dish. Top with more marinara sauce and an extra sprinkle of Parmesan cheese, or even some shredded mozzarella. Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let them rest for a few minutes before serving.

Nutrition Facts

• Servings: This recipe typically yields about 18-24 roll-ups, serving approximately 6 people as an appetizer (3-4 roll-ups per person) or 3-4 people as a main component.
• Calories per Serving (approx. 4 roll-ups): ~220-280 calories (This is an estimate and can vary based on zucchini size, amount of oil used, and specific cheese fat content).
• Protein: Primarily from the ricotta and Parmesan cheese, offering a decent amount per serving, contributing to satiety.
• Fat: Contains healthy fats from olive oil and fats from the whole milk ricotta and Parmesan. Using part-skim ricotta can lower the fat content if desired.
• Carbohydrates: Relatively low in carbohydrates, mainly coming from the zucchini itself, making it a good option for lower-carb eating plans.
• Fiber: Zucchini provides dietary fiber, which is beneficial for digestion.
• Sodium: Primarily from added salt and Parmesan cheese. Adjust salt according to dietary needs.

(Note: These nutritional values are estimates. For precise information, use a nutritional calculator with your specific ingredient brands and quantities.)

Preparation Time

• Prep Time: Approximately 20-25 minutes (includes washing, slicing zucchini, and mixing the filling).
• Cook Time: Approximately 10-15 minutes for grilling the zucchini (may vary depending on grill heat and batches) + optional 15-20 minutes baking time.
• Assembly Time: Approximately 10-15 minutes.
• Total Time: Approximately 45-55 minutes (if served fresh) or 60-75 minutes (if baked). This timing assumes efficient workflow and doesn’t include grill preheating time. It’s a relatively quick recipe perfect for weeknights or easy entertaining.

How to Serve

Grilled Zucchini Roll-Ups are wonderfully versatile. Here are several ways to serve them:

• As an Appetizer:
  • Arrange them neatly on a platter, seam-side down.
  • Serve at room temperature or slightly warm.
  • Garnish with fresh basil leaves, a sprinkle of extra Parmesan, or a drizzle of balsamic glaze for visual appeal and extra flavour.
  • Provide small forks or toothpicks for easy grabbing at parties.
  • Offer a small bowl of warm marinara sauce on the side for dipping.
• As a Light Main Course:
  • Serve 4-6 roll-ups per person.
  • Pair with a fresh green salad tossed in a light vinaigrette.
  • Accompany with a side of crusty bread or garlic bread to soak up any delicious juices or optional sauce.
  • Consider baking them in marinara sauce (as described in instructions) for a more substantial, saucy main dish.
• As a Side Dish:
  • Serve 2-3 roll-ups alongside grilled proteins like chicken breast, salmon, shrimp skewers, or steak.
  • They complement pasta dishes beautifully, offering a vegetable component.
  • Include them as part of a larger vegetarian or Mediterranean-style spread with other grilled vegetables, hummus, pita, and olives.
• Enhancements and Variations:
  • Sauce Options: Besides marinara, try serving with pesto sauce, a creamy Alfredo sauce (if baking), or a simple lemon-butter sauce.
  • Toppings: Sprinkle with toasted pine nuts or chopped walnuts for texture before serving. A scattering of sun-dried tomatoes (chopped) can add tang.
  • Presentation: For a more formal look, create a bed of marinara or pesto on the plate and place the roll-ups on top.

Additional Tips

1. Perfect Zucchini Slicing: Consistency is key. A mandoline slicer is your best friend here, ensuring planks are uniformly 1/8 to 1/4 inch thick. If using a knife, slice slowly and carefully. Planks that are too thick won’t roll, and those too thin will tear easily. Don’t worry if the first and last slices (mostly skin) aren’t perfect; focus on the centre planks.
2. Master the Grill: Don’t overcook the zucchini! The goal is pliability, not mushiness. Grill just long enough to get nice marks and soften the planks so they bend without snapping (usually 2-4 minutes per side on medium-high heat). Overcooked zucchini becomes watery and difficult to roll. If you don’t have an outdoor grill, a stovetop grill pan works great, or you can even roast the planks in a hot oven (around 425°F/220°C) for 8-10 minutes, flipping once, until tender.
3. Manage Moisture: Zucchini holds a lot of water. Salting the planks before grilling helps draw some out. Also, patting them dry with paper towels after salting and potentially after grilling (if they seem wet) prevents a watery filling. Additionally, ensure your ricotta cheese is well-drained; let it sit in a fine-mesh sieve over a bowl for 15-30 minutes if it seems particularly wet.
4. Filling Finesse: Taste and adjust the filling seasoning before assembling. Remember Parmesan is salty. Don’t overfill the rolls – about 1-2 tablespoons per plank is usually sufficient. Spreading it slightly thinner at the edges helps prevent it from squeezing out excessively when rolled. If the filling seems too loose, add a tablespoon more Parmesan or even a tablespoon of plain breadcrumbs to help bind it.
5. Flavor Variations: Get creative with the filling! Substitute goat cheese or feta for some of the ricotta for a tangier flavour. Add finely chopped cooked spinach (squeezed very dry), sun-dried tomatoes, roasted red peppers, or Kalamata olives to the mix. Different herbs like mint or oregano can also change the profile. For a non-vegetarian version, add finely crumbled cooked Italian sausage or prosciutto to the ricotta mixture.
6. Make-Ahead Strategy: You can prepare components in advance. Grill the zucchini planks up to a day ahead; store them flat in an airtight container in the refrigerator, separated by parchment paper. The ricotta filling can also be made a day ahead and stored covered in the fridge. Assemble the roll-ups just before serving or baking for the best texture, although they can be assembled a few hours ahead and kept refrigerated (bring to room temp slightly before serving if not baking).
7. Secure the Rolls: Usually, placing the roll-ups seam-side down is enough to keep them together, especially if packed snugly in a baking dish. If serving as individual appetizers and they seem prone to unravelling, you can secure each roll-up with a plain wooden toothpick (just warn your guests!). Remove toothpicks before baking if adding sauce.
8. Prevent Sticking: Ensure your grill grates (or grill pan) are clean and well-oiled before placing the zucchini planks down. This helps achieve those beautiful grill marks without tearing the delicate zucchini. Brushing the zucchini itself with oil also helps prevent sticking.

FAQ

1. Can I make Grilled Zucchini Roll-Ups ahead of time?
Yes, you can prepare parts ahead. The zucchini planks can be grilled, cooled, and stored in an airtight container (separated by parchment paper) in the refrigerator for up to 24 hours. The ricotta filling can also be mixed and stored separately in the fridge for a day. For best results, assemble the roll-ups closer to serving time (within a few hours). If baking, you can assemble them completely, cover, refrigerate, and then bake just before serving (you might need to add a few extra minutes to the baking time if they are cold from the fridge).

2. How do I store and reheat leftovers?
Store leftover Grilled Zucchini Roll-Ups in an airtight container in the refrigerator for up to 2-3 days. If they were baked with sauce, they reheat well in the microwave (covered, on medium power) or in a preheated oven (350°F/175°C) for about 10-15 minutes, until warmed through. If they were served fresh without sauce, they are best enjoyed cold or at room temperature, but can be gently warmed in the microwave if desired, though the texture might soften slightly.

3. Can I use an oven broiler instead of a grill?
Yes, if you don’t have a grill or grill pan. Place the oiled and seasoned zucchini planks on a baking sheet lined with parchment paper. Broil on high heat, about 4-6 inches from the heat source, for 3-5 minutes per side. Watch them very carefully as broilers work fast and can burn the zucchini quickly. You want them tender and slightly charred, but still pliable. Roasting in a hot oven (425°F/220°C) is another alternative.

4. Are Grilled Zucchini Roll-Ups gluten-free?
Yes, this recipe as written is naturally gluten-free! Zucchini, cheese, herbs, egg, and olive oil do not contain gluten. Just ensure your Parmesan cheese doesn’t have anti-caking agents containing gluten (most don’t, but check labels if highly sensitive) and if serving with marinara sauce, verify it’s gluten-free.

5. How can I make this recipe vegan?
Easily! Substitute the ricotta cheese with a good quality store-bought vegan ricotta alternative (often cashew or tofu-based). Replace the Parmesan cheese with a vegan Parmesan sprinkle or nutritional yeast (adjust amount to taste, nutritional yeast adds a cheesy, nutty flavour). Omit the egg; the vegan ricotta usually holds together well enough, or you can add a tablespoon of cornstarch or breadcrumbs (vegan) if needed for binding. Ensure all other ingredients like olive oil and herbs fit your vegan standards.

6. My zucchini planks keep breaking when I try to roll them. What went wrong?
There are a few common culprits:

• Sliced too thick: Thick planks aren’t flexible enough. Aim for 1/8-1/4 inch maximum.
• Undercooked: The zucchini wasn’t grilled long enough to become pliable. It needs to be tender.
• Overcooked: Paradoxically, if grilled until mushy, it can become fragile and tear easily.
• Rolled too tightly: Be gentle when rolling; don’t force it.
• Zucchini type: Very large, seedy zucchini might be less flexible than younger, firmer ones.
  Ensure consistent slicing and grill just until flexible.

7. The ricotta filling seems watery. How can I fix it?
This usually happens if the ricotta has excess whey or the grilled zucchini releases moisture.

• Drain Ricotta: Before mixing, let the ricotta sit in a fine-mesh sieve for 15-30 minutes to drain excess liquid. Whole milk ricotta tends to be less watery than part-skim.
• Pat Zucchini Dry: Make sure to pat the zucchini planks dry after salting and potentially lightly after grilling if they look wet.
• Thicken Filling: If the mixed filling still seems too loose, stir in an extra tablespoon or two of Parmesan cheese, or 1-2 tablespoons of plain breadcrumbs (use gluten-free if needed) to absorb moisture.

8. What are some other filling ideas besides ricotta?
The possibilities are vast!

• Mediterranean: Use crumbled feta cheese, chopped Kalamata olives, sun-dried tomatoes, and oregano.
• Hummus: Fill with your favourite hummus flavour and perhaps some chopped roasted red peppers.
• Pesto & Mozzarella: Spread a layer of pesto and add small cubes of fresh mozzarella or shredded low-moisture mozzarella.
• Caprese: Use small diced fresh mozzarella, chopped fresh tomatoes (seeds removed), and basil.
• Smoked Salmon: Blend cream cheese with dill, lemon zest, and capers, then add flakes of smoked salmon.
• Meat: Mix ricotta with finely crumbled cooked Italian sausage, ground beef, or chopped prosciutto.

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