Delicate zucchini ribbons rolled around creamy ricotta, fragrant basil, and crunchy pine nuts—an elegant, veggie-forward appetizer or side.

Why You’ll Love This Recipe

These roll-ups offer freshness, texture, and flavor in every bite. Thinly sliced zucchini provides a light, crisp base for a rich, herby filling, while toasted pine nuts add satisfying crunch. Refreshing, make-ahead, and visually appealing—they elevate any gathering or simple meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Zucchini (medium-sized)
Ricotta cheese
Fresh basil leaves, finely chopped
Pine nuts, toasted
Lemon zest
Salt
Ground black pepper
Olive oil or cooking spray (for zucchini)
Optional: garlic powder or minced garlic

directions

Prep zucchini: Using a mandoline or sharp knife, slice zucchini lengthwise into 1/8‑inch thick ribbons. Lightly brush or spray both sides with olive oil and season with salt and pepper. Grill or roast at 400 °F (200 °C) until tender but still pliable (about 2–3 minutes per side). Let cool on a tray.
Make filling: In a bowl, mix ricotta, chopped basil, lemon zest, toasted pine nuts (reserving some for topping), and garlic (if using). Season to taste.
Assemble roll-ups: Place a spoonful of ricotta mixture near the end of each ribbon and roll tightly. Set seam-side down on a serving plate.
Finish & serve: Drizzle rolls with olive oil or light lemon vinaigrette. Sprinkle remaining pine nuts and fresh basil over top. Serve chilled or at room temperature.

Servings and timing

Yield: 12–16 roll-ups (serves 4–6 as an appetizer)
Prep time: 15 minutes
Cook time: 8–10 minutes
Total time: Approximately 25 minutes

Variations

Prosciutto wrap: Add a thin slice of prosciutto inside the roll for salty depth.
Cheese switch: Substitute goat cheese or mascarpone for ricotta for a creamier interior.
Herb mix: Include finely chopped mint, parsley, or chives alongside basil.
Spicy toast: Add a pinch of red pepper flakes to the filling or drizzle.

storage/reheating

Refrigeration: Store in an airtight container for up to 2 days—best enjoyed chilled or slightly warmed.
Freezing: Not recommended due to soft texture.
Reheating: Bring to room temperature before serving; can briefly warm in a low oven (325 °F) for 3–4 minutes if preferred warm.

FAQs

What’s the best way to slice zucchini uniformly?

Use a mandoline set to 1/8‑inch thickness for even ribbons. If using a knife, ensure consistent slicing to make rolling easier.

Can I use pre-grilled zucchini?

Yes—pre-grilled or roasted works well, just ensure slices are pliable and not overly soft.

Is it necessary to grill the zucchini?

If you prefer, use raw ribbons—ensure they’re thin, tender, and seasoned nicely before rolling.

Can I make these vegan?

Yes—use a plant-based ricotta substitute and skip the pine nuts or replace with seeds.

How far ahead can I prepare them?

Assemble up to 4 hours ahead and refrigerate. Bring to room temperature before serving.

Can I serve these warm?

Absolutely—allow to sit at room temperature or briefly warm before serving.

How do I prevent the zucchini from unrolling?

Chill seam-side down briefly to help them set, or secure with a decorative toothpick.

Are these gluten-free?

Yes—this recipe contains no gluten provided all ingredients are certified gluten-free.

What wine pairs nicely?

A crisp Pinot Grigio or Sauvignon Blanc complements the fresh, herby flavors beautifully.

Can I add protein?

Yes—include cooked shrimp, smoked salmon, or chicken strips inside the roll for a heartier bite.

Conclusion

Zucchini Ricotta Roll‑Ups with Basil & Pine Nuts are a light, elegant dish showcasing fresh, seasonal ingredients with ease. They’re visually appealing, customizable, and perfect for gatherings or simple meals. With options to add protein or change herbs and cheeses, they adapt beautifully to any occasion—enjoy each flavorful roll!