Name: Grilled Zucchini Roll-Ups
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.

Ingredients

Scale

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.

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Instructions

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.
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.
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.
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.
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.
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.
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).
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.
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

Serving Size: one normal portion
Calories: 280