Zucchini Roll-Ups with Ricotta and Basil (Easy Low-Carb Appetizer)
Zucchini never looked so chic! By grilling thin ribbons (about ¼-inch thick) and rolling them around a luscious ricotta-basil filling, this humble veggie instantly transforms into an elegant app.
Picture it: tender zucchini strips, kissed by the grill for smoky flavor wrapped around a dreamy ricotta-Parmesan mixture with fresh, fragrant basil. Add a sprinkle of toasted nuts for crunch, and suddenly… zucchini goes couture.
This just requires some slicing (sometimes I use a mandolin for perfect cuts), a quick grill, and a swirl of cheesy filling. Then, BOOM… you’ve got yourself a light, veggie-packed bite that looks like you spent hours in the kitchen prepping.
Zucchini is the ultimate kitchen chameleon—it can play the part of pasta (aka zucchini linguini), stand in for buns or boats (like my Lentil Sloppy Joes in Zucchini Boats and Low-Carb Zucchini Taco Boats) and transform into a crispy, cheesy side dish (these Zucchini Parm Crisps are a must-try!)
You can also sneak zucchini into sweet treats like Zucchini Walnut Muffins and bake ‘em into Scarpaccia, a rustic Italian zucchini tart that’s as beautiful as it is delicious.
Why we’re rolling out the red carpet for these
- They’re adorbs: These look like little veggie sushi rolls.
- They’re balanced: Creamy ricotta, smoky char, and nutty crunch in every bite.
- They’re versatile: Go classic with basil, or switch it up with dill, thyme, or any fresh herbs you’ve got on hand.
And if you don’t have a grill? No problem—an indoor grill pan or even a quick roast in the oven works beautifully (see Notes below). You can also boost the filling with sun-dried tomatoes, roasted red peppers, lemon zest, a hint of garlic, or pesto. Want to keep it nut-free? Skip the nuts and drizzle with balsamic glaze instead.
This recipe is also featured on TODAY.com!
Serve them as a party appetizer, a side, or stack a few over greens for a light lunch. Either way, these zucchini roll-ups prove that vegetables can absolutely be the star of the show! Make them once, and I bet you’ll be rolling them out (pun intended!) at every gathering.
Try my Smashed Broccoli Parmesan!
Zucchini Roll-Ups with Ricotta and Basil (Easy Low-Carb Appetizer)
Ingredients
- 3 medium zucchini
- 1 cup part-skim ricotta
- ½ cup grated Parmesan
- 2 teaspoons dried basil, or swap in dill or combine herbs
- ½ teaspoon kosher salt, divided
- Ground black pepper to taste
- 2 to 4 tablespoons toasted chopped nuts, pecans, pine nuts and pistachios
- Fresh basil leaves or dill
- Balsamic glaze, optional
Instructions
- Wash and dry zucchini. Cut off top and bottom ends, and slice lengthwise into ¼-inch wide strips (you can use a mandolin slicer, if you have one). You’ll get about 5 slices per zucchini.
- To make filling, combine ricotta cheese, parmesan, dried basil, ¼ teaspoon salt and pepper. You’ll get 1 heaping cup. Set in fridge until ready to use.
- Mist both sides of zucchini slices with olive oil spray (or brush with bottled oil) and sprinkle on ground black pepper and remaining salt.
- Set grill to medium-high and place zucchini slices on top in a single layer. Cook for 2-3 minutes on each side; they should be soft enough to easily roll and have light char marks. Let them completely cool before you add filling.
- Spread a scant tablespoon of filling over the top of one strip and sprinkle on toasted chopped nuts. Lay down a fresh basil leaf and roll it up. Skewer with a toothpick to hold in place. Repeat the same process with remaining zucchini.
- Before serving, garnish tops with a sprinkling of chopped nuts and optional minced herbs or balsamic glaze.
Surely, as, today, so many are endeavouring to eat superior sea salt, Kosher salt, one step up from ‘table’ salt that has known additives, is such an old-fashioned, singular way to describe enhancing your beautiful recipes with a chosen salt. Perhaps a Kosher or Sea salt choice?
Hi Louise! Thanks so much for taking the time to share your thoughts and I totally hear what you’re saying. I tend to use kosher salt in my recipes because most people have it in the house—but any coarse sea salt would work perfectly. If you have a favorite specialty sea salt, feel free to swap it into any recipe. Thanks again for your comments!