Description
This Zucchini and Ricotta Vegetable Roll is a light, savory, and elegant dish that transforms fresh vegetables into a beautiful spiral of flavor and color. Featuring a tender, herb-infused zucchini base baked to perfection, filled with creamy ricotta cheese and vibrant sautéed vegetables, this recipe is perfect as an appetizer, side dish, or a light lunch. Its fresh, clean flavors and make-ahead convenience make it ideal for casual gatherings and formal occasions alike.
Ingredients
Scale
For the Zucchini Base:
- 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
For the Filling:
- 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
Instructions
- Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place it in a bowl, sprinkle with 1 teaspoon of salt, and stir. Let it sit for 15 minutes to draw out moisture.
- Mix the batter: In a separate bowl, whisk 3 eggs with ½ teaspoon salt, oregano, garlic powder, and black pepper. Add the flour and whisk until smooth.
- Squeeze the zucchini: After resting, place the zucchini in a clean kitchen towel or cheesecloth. Squeeze as much liquid out as possible. This is essential for a firm, non-soggy base.
- Combine and fold in herbs: Add the well-drained zucchini and chopped parsley to the egg mixture. Stir until well combined.
- Bake the zucchini base: Line a baking tray with parchment paper and lightly grease it with oil. Spread the zucchini mixture evenly over the surface in a rectangle about 1 cm thick. Smooth with a spatula.
- Bake: Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until firm and lightly golden. Let it cool slightly after baking.
- Prepare the vegetable filling: While the base bakes, heat 1–2 tablespoons olive oil in a pan. Add diced onion and cook for 2 minutes. Then add grated carrot and bell pepper, sautéing for another 2–3 minutes until softened.
- Add cherry tomatoes: Toss in the halved cherry tomatoes, season with salt and black pepper, and cook for 2 minutes more until slightly softened. Remove from heat and cool completely.
- Assemble the roll: Place a piece of plastic wrap or parchment paper on a flat surface. Carefully place the baked zucchini layer on top.
- Spread the ricotta: Spread the ricotta cheese evenly across the entire surface of the zucchini base.
- Add the vegetables: Spoon the cooled sautéed vegetables evenly over the ricotta. Press lightly to help them stick.
- Roll tightly: Starting from the short side, carefully roll the zucchini layer using the plastic wrap to guide you. Roll as tightly as possible without squeezing out the filling.
- Chill: Wrap the roll tightly in the plastic wrap and refrigerate for at least 2 hours. This step helps it firm up for clean slicing.
- Slice and serve: Remove the plastic wrap and slice into thick rounds using a sharp knife. Serve chilled or at room temperature.
Notes
- Removing as much moisture as possible from the grated zucchini is essential to prevent sogginess.
- Use high-quality whole-milk ricotta for creamier texture and better flavor.
- This recipe can be prepared ahead and stored in the refrigerator for up to 3 days.
- The roll is best served chilled or at room temperature; reheating is not recommended as it may soften the base.
- This dish can be customized by adding feta cheese, cooked chicken, or different vegetables like mushrooms or spinach to the filling.
- For a tangier flavor, consider adding Parmesan cheese to the zucchini batter before baking.
- For transporting, keep it cool with ice packs to maintain texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Keywords: Zucchini roll, ricotta filling, vegetable roll, baked vegetable dish, Mediterranean vegetable roll, healthy appetizer, savory roll, zucchini recipe
