I’ve gotta say, these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes have become a serious obsession in my house lately. It all started a few weeks ago when I had an abundance of zucchini from my garden and needed to use it up fast. I started brainstorming creative ways to transform it, and that’s when the idea for these flavor-packed, summery rollups hit me. For more recipes like this, check out roasted sweet potato rounds with herbed ricotta walnuts and cranberries. For more recipes like this, check out baked zucchini with tomatoes and gouda cheese. For more recipes like this, check out roasted sweet potato rounds with herbed ricotta walnuts and cranberries. For another great variation, check out sliced tomatoes salad with basil. For more inspiration, I recommend checking out soft and chewy zucchini cookies recipe. I was inspired by chicken and dumplings with a homemade dumpling recipe when creating this recipe. For more inspiration, I recommend checking out slow cooker garlic lemon chicken. For another great variation, check out lemon garlic cream sauce.
I’m telling you, this recipe for grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes is an absolute game-changer. It’s got all the elements you want in a memorable dish – smoky grilled zucchini, bright lemon-basil ricotta, and the sweetness of slow roasted cherry tomatoes. Plus, it’s vegetarian-friendly and surprisingly easy to pull together.
(I mean, don’t get me wrong, there are a few steps involved, but it’s totally doable even on a weeknight.)
Why You’ll Love This Recipe
First off, let me just say that these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes are a total crowd-pleaser. I’ve made them for my family, served them at summer BBQs, and even brought them as an app to a potluck. Every single time, people go crazy for them!
I think it’s the combination of flavors and textures that really makes this recipe special. You’ve got tender grilled zucchini wrapped around creamy, citrusy ricotta that’s studded with fresh basil.
Then those sweet slow roasted tomatoes get rolled up in the mix, and man oh man – it’s a party in your mouth. Trust me, you’re gonna want to make these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes again and again.
Ingredients List
Alright, let’s talk ingredients. To make these insanely delicious grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes, you’ll need:
- 4 medium zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 pint cherry tomatoes (I prefer using super sweet ones, like Sun Golds, if you can find them)
- 15 oz (425g) whole milk ricotta (don’t use skim – you want that creamy richness)
- 1 cup (30g) basil leaves, finely chopped (plus more for garnish)
- 2 cloves garlic, minced
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (50g) grated Parmesan cheese, plus more for serving
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
I usually have most of these ingredients on hand, especially during the summer when my garden is overflowing with zucchini and basil. And I always keep a tub of ricotta in my fridge for last-minute lasagnas or stuffed shells. The only thing I sometimes need to grab is the cherry tomatoes, but those are easy to find year-round.
Variations
One of the things I love about this recipe for grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes is how adaptable it is. Here are a few variations I’ve tried that work really well:
- Herby: Not a big basil fan? Swap in an equal amount of fresh oregano, thyme, parsley or mint.
- Cheesy: I’ve used goat cheese and mascarpone in place of the ricotta, and both are super delicious. Feta would probably be awesome too.
- Roasted Garlic: For a richer flavor, roast a head of garlic and mix the soft cloves into the ricotta. Yum!
- Spicy: Add a pinch of red pepper flakes to the ricotta mixture for a little kick.
- Kid-Friendly: My kids prefer these without the tomatoes, so I often make a batch of plain ricotta ones just for them.
- Bite-Sized: For a party-ready app, use a vegetable peeler to make thin zucchini ribbons and roll smaller portions.
Honestly, you really can’t go wrong with this recipe for grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes. It’s pretty forgiving and adaptable to whatever you’ve got on hand or whatever flavors you’re craving.
Servings and Timing
Alright, let’s talk logistics. Here’s what you need to know about making these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes:
- Servings: This recipe makes about 24 rollups, which I find serves 6-8 as an appetizer or side dish.
- Prep Time: Rolling the zucchini takes a bit of time, so I’d budget about 25 minutes for prep.
- Cook Time: Between roasting the tomatoes and grilling the zucchini, you’re looking at around 25 minutes of cook time.
- Total Time: All in, this recipe for grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes takes about 50 minutes start to finish.
In my experience, this is a great recipe to make when you have a little extra time to prep but still want something that feels special and impressive. I like to roast the tomatoes and mix up the ricotta ahead of time, then just grill the zucchini and assemble right before serving.
Step-by-Step Instructions
Step 1: Roast the Tomatoes
First things first, let’s get those tomatoes in the oven. Preheat your oven to 425°F (220°C). Toss the cherry tomatoes with 1 tablespoon of olive oil and a generous pinch of salt and pepper. Spread them out on a baking sheet and pop them in the oven for about 20 minutes, until they’re soft and lightly caramelized.
Pro tip: I like to line my baking sheet with parchment paper for easy cleanup. Also, don’t skimp on the olive oil – it helps the tomatoes get nice and jammy.
Step 2: Make the Ricotta Filling
While the tomatoes are doing their thing, mix up that heavenly ricotta filling. In a medium bowl, combine the ricotta, chopped basil, minced garlic, lemon zest, Parmesan, remaining tablespoon of olive oil, salt, and pepper. Mix it all together really well – I usually just use a fork.
Here’s a little trick I’ve learned: If your ricotta is watery, place it in a fine mesh strainer lined with cheesecloth or paper towels and let it drain for about 10 minutes before mixing in the other ingredients. This will help keep your filling nice and thick.
Step 3: Grill the Zucchini
Time to fire up the grill! You want it at medium-high heat, around 400-450°F. Brush the zucchini slices with a little olive oil and sprinkle with salt and pepper. Place them on the grill and cook for about 2-3 minutes per side, until they’re tender and have some nice grill marks.
I’ve found it’s important not to overcook the zucchini – you want it to be pliable enough to roll but not totally mushy. Also, try to keep the slices in a single layer so they cook evenly. You may need to work in batches depending on the size of your grill.
Step 4: Assemble and Serve
Alright, it’s go time! Lay a grilled zucchini slice on a cutting board and spread a spoonful of the ricotta mixture on one end. Top with a couple roasted tomatoes, then carefully roll the zucchini up around the filling. Place the roll seam-side down on a serving platter.
Repeat with remaining zucchini, ricotta, and tomatoes until you’ve used everything up.
Garnish the platter with a few extra basil leaves, a sprinkle of Parmesan, and a drizzle of your best olive oil. Voila – you’ve got a stunning plate of grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes! Trust me, your guests will be impressed.
Nutritional Information
I’m gonna be real with you – these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes aren’t exactly health food. But hey, they’ve got veggies and protein, so that counts for something, right? Here’s the nutritional breakdown per rollup:
- Calories: 50
- Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 10mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Protein: 3g
So yeah, they’re a little indulgent, but I’m a firm believer in enjoying what you eat. And trust me, these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes are 100% worth it.
Healthier Alternatives
If you’re looking to lighten things up a bit, there are definitely some tweaks you can make to these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes. Here are a few ideas:
- Low-Fat Ricotta: Swap in part-skim ricotta to cut down on fat and calories. It won’t be quite as creamy, but it’ll still get the job done.
- More Veg: Add some finely chopped spinach or kale to the ricotta mixture for an extra dose of greens.
- Whole Grain: Serve the rollups over a bed of quinoa or brown rice to make them more of a main dish.
- Lighter App: Make mini rollups with thinly sliced zucchini (almost like pinwheels) to keep portions in check.
Personally, I’m of the mindset that since zucchini and tomatoes are already pretty darn healthy, I’m cool with the ricotta being a little more indulgent. But you do you!
Serving Suggestions
Part of the reason I love this recipe for grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes is because they’re so versatile. You can serve them in a bunch of different ways:
- As an Appetizer: These are a great vegetarian app option for summer gatherings. I like to serve them at room temperature so the cheese is nice and soft.
- With Pasta: Chop up any leftover rollups and toss with your favorite pasta, olive oil, and a little reserved pasta water. Boom – easy peasy pasta sauce.
- On a Salad: Slice the rollups into bite-sized pieces and scatter over a big green salad for a fun, unexpected addition.
- Alongside Protein: These would be awesome served next to some simply grilled chicken, shrimp, or steak.
However you choose to serve these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes, I guarantee they’ll be a hit. I mean, what’s not to love about smoky zucchini, creamy ricotta, and sweet tomatoes? Yum.
Common Mistakes to Avoid
Okay, real talk – I’ve messed these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes up a few times. Learn from my mistakes, folks:
- Slicing the Zucchini Too Thin: If your slices are too skinny, they’ll fall apart on the grill. Aim for about 1/4-inch thickness for the best results.
- Overcooking the Zucchini: Keep an eye on those slices – you want them just tender enough to roll, not total mush. I’ve found 2-3 minutes per side is the sweet spot.
- Skimping on the Seasoning: Don’t be shy with the salt, pepper, and lemon zest – they really make the flavors pop.
- Using Cold Ricotta: Let your ricotta come to room temperature before mixing in the other ingredients. It’ll be way easier to stir and will taste better too.
Trust me, I’ve been there with the too-thin, overcooked, under-seasoned zucchini. It’s not pretty. But with a little practice (and maybe a beer in hand while you’re grilling), you’ll nail these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes.
Storing Tips
I’ll be honest, these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes are definitely best enjoyed fresh. But if you find yourself with leftovers, here’s what I recommend:
- In the Fridge: Place any leftover rollups in an airtight container and store in the fridge for up to 2 days.
- To Reheat: Pop them in a 350°F oven for about 5-7 minutes, until warmed through. You can also microwave them, but the zucchini will get a bit soggy.
- Freezer: I wouldn’t recommend freezing these – the texture of the ricotta and zucchini will be off once thawed.
Honestly, though, I doubt you’ll have much in the way of leftovers. Every time I make these grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes, they get absolutely devoured. And I can’t say I’m mad about it.
Frequently Asked Questions
Can I make these ahead of time?
You can definitely prep parts of this recipe in advance. Roast the tomatoes and mix up the ricotta a day or two ahead, then just grill the zucchini and assemble right before serving. I wouldn’t recommend assembling the rollups more than an hour or so in advance, as the zucchini can start to get soggy.
What can I substitute for ricotta?
If you’re not a fan of ricotta or don’t have any on hand, you can swap in an equal amount of softened cream cheese, goat cheese, or even cottage cheese (just blend it up in the food processor first to smooth it out).
How do I keep the zucchini from sticking to the grill?
Make sure your grill grates are clean and well-oiled before adding the zucchini. You can also brush the zucchini slices with a bit of olive oil to help prevent sticking. If you’re really worried, you can use a grill basket or place the slices on a sheet of foil.
Can I make these vegetarian?
These grilled zucchini rollups stuffed with lemon-basil ricotta and slow roasted tomatoes are already vegetarian! Just be sure to use a vegetarian-friendly Parmesan cheese (look for one made without rennet).
What should I serve with these rollups?
These are pretty versatile, so you’ve got options. Serve them as an appetizer alongside some crusty bread and a crisp white wine. As a main, they’d be great with some grilled chicken or shrimp an