Zucchini Ricotta Roll‑Ups with Basil & Pine Nuts
Delicate zucchini ribbons rolled around creamy ricotta, fragrant basil, and crunchy pine nuts—an elegant, veggie-forward appetizer or side.
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Total Time: 25 minutes
- Yield: 12–16 roll-ups (serves 4–6 as an appetizer) 1x
- Category: Appetizer
- Method: Grilled or Roasted
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 medium zucchini
- 1 cup ricotta cheese
- 2 tablespoons fresh basil leaves, finely chopped
- 2 tablespoons pine nuts, toasted (reserve some for topping)
- 1 teaspoon lemon zest
- Salt, to taste
- Ground black pepper, to taste
- Olive oil or cooking spray (for zucchini)
- Optional: 1 clove garlic, minced or 1/4 teaspoon garlic powder
Instructions
- Slice zucchini lengthwise into 1/8‑inch ribbons using a mandoline or sharp knife. Brush or spray with olive oil and season with salt and pepper.
- Grill or roast zucchini at 400 °F (200 °C) for 2–3 minutes per side until tender and pliable. Let cool.
- In a bowl, mix ricotta, chopped basil, lemon zest, toasted pine nuts (reserving some for topping), and garlic (if using). Season with salt and pepper.
- Place a spoonful of ricotta mixture near one end of each zucchini ribbon and roll tightly. Set seam-side down on a plate.
- Drizzle rolls with olive oil or lemon vinaigrette. Sprinkle remaining pine nuts and fresh basil over top. Serve chilled or at room temperature.
Notes
- Use a mandoline for even zucchini slices.
- Chill seam-side down to help rolls set.
- Can be made up to 4 hours in advance and refrigerated.
- Serve slightly warmed or chilled.
Nutrition
- Serving Size: 3–4 roll-ups
- Calories: 130
- Sugar: 2g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg