Name: Zucchini and Ricotta Vegetable Roll Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: Mediterranean
Ingredients: 3 medium zucchini; 1 teaspoon salt (for draining zucchini); 3 large eggs; ½ teaspoon salt (for batter); 1 teaspoon dried oregano; ½ teaspoon garlic powder; ¼ teaspoon black pepper; 5 tablespoons all-purpose flour; 1 sprig fresh parsley, finely chopped; Olive oil or vegetable oil, for greasing; 1 medium onion, finely diced; 1 medium carrot, grated or finely diced; 1 bell pepper, diced (red or yellow for color); 8–10 cherry tomatoes, halved; 1–2 tablespoons olive oil; Salt and pepper, to taste; 150 g (5.3 oz) ricotta cheese

Introduction

This Zucchini and Ricotta Vegetable Roll is a light and elegant way to enjoy fresh vegetables. With a tender zucchini base rolled around a creamy ricotta and sautéed vegetable filling, it’s perfect as an appetizer, side dish, or light lunch. It’s simple to prepare yet impressive to serve, making it ideal for any occasion.

A rolled zucchini omelette sliced into thick pieces, placed on a wooden board with a sprig of rosemary beside it. The roll has multiple layers including a thin, golden-yellow omelette layer on the outside, bright green zucchini slices inside, and a creamy white cheese filling dotted with red and yellow roasted bell pepper chunks. The top of the roll is garnished with small green herb sprigs and browned spots, showing a roasted texture. Around the board are scattered fresh red cherry tomatoes and green herbs, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium zucchini

1 teaspoon salt (for draining zucchini)

3 large eggs

½ teaspoon salt (for batter)

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon black pepper

5 tablespoons all-purpose flour

1 sprig fresh parsley, finely chopped

Olive oil or vegetable oil, for greasing

1 medium onion, finely diced

1 medium carrot, grated or finely diced

1 bell pepper, diced (red or yellow)

8–10 cherry tomatoes, halved

1–2 tablespoons olive oil

Salt and pepper, to taste

150 g (5.3 oz) ricotta cheese

Instructions

Step 1: Grate the zucchini and place it in a bowl. Sprinkle with 1 teaspoon salt, stir, and let sit for 15 minutes to draw out moisture.

Step 2: In a separate bowl, whisk the eggs with ½ teaspoon salt, oregano, garlic powder, and black pepper. Add the flour and mix until smooth.

Step 3: Using a clean kitchen towel or cheesecloth, squeeze the zucchini to remove as much liquid as possible for a firm base.

Step 4: Fold the drained zucchini and chopped parsley into the egg mixture until combined.

Step 5: Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and grease lightly with oil. Spread the zucchini batter evenly in a rectangle about 1 cm thick.

Step 6: Bake for 25–30 minutes until firm and lightly golden. Let cool slightly after baking.

Step 7: While the base bakes, heat olive oil in a pan. Sauté diced onion for 2 minutes, then add grated carrot and bell pepper, cooking for 2–3 more minutes.

Step 8: Add halved cherry tomatoes, season with salt and pepper, and cook for an additional 2 minutes. Remove from heat and cool completely.

Step 9: Place plastic wrap or parchment paper on a flat surface. Carefully transfer the baked zucchini layer on top.

Step 10: Spread ricotta cheese evenly over the zucchini base.

Step 11: Spoon the cooled sautéed vegetables over the ricotta and press lightly to adhere.

Step 12: Starting from a short side, roll the zucchini layer tightly using the plastic wrap to guide it, avoiding squeezing out the filling.

Step 13: Wrap tightly with plastic wrap and refrigerate for at least 2 hours to firm up.

Step 14: Remove plastic wrap and slice into thick rounds with a sharp knife. Serve chilled or at room temperature.

Tips & Variations

Be sure to squeeze out all excess moisture from the zucchini to avoid a soggy base.

Substitute or add vegetables such as mushrooms, spinach, or sun-dried tomatoes for different flavors.

Try mixing crumbled feta or goat cheese into the filling for extra richness.

Add grated Parmesan to the batter for a sharper flavor.

Use whole-milk ricotta for a creamier taste.

FAQs

Can I use a different cheese instead of ricotta?

Yes, you can substitute ricotta with cream cheese, goat cheese, or a dairy-free cashew-based cheese for a different taste and texture.

How do I prevent the zucchini base from becoming soggy?

Removing as much moisture as possible by salting, resting, and thoroughly squeezing the grated zucchini is essential to ensure a firm, sliceable base.