Zucchini Roll-Ups with Ricotta and Basil (Easy Low-Carb Appetizer)
I’m rolling out the red carpet for these gems. They look glamorous, super fancy, and impressive BUT are silly-easy to make.
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.
Notes
Slicing zucchini: Cutting the ribbons is the trickiest part! If you’re using a sharp chef’s knife (shameless plug!), trim both ends and you can slice the zucchini either lying flat on its side or standing upright and carefully cutting downward. Go slowly so the slices stay even (about ¼-inch thick). A mandolin slicer makes the job much easier and ensures perfectly uniform strips—just watch your fingers and use the safety guard.
Flavor boosts: Stir chopped sun-dried tomatoes or roasted red peppers into the cheese filling for extra oomph. Or mix lemon zest, minced garlic (or garlic powder), or a spoonful of pesto into the ricotta blend for an herby, zesty upgrade. Or spread a thin layer of pesto right on the zucchini before rolling.
Toasting nuts: Pine nuts bring a rich, buttery crunch, while pistachios offer bright color and a more budget-friendly option. To toast, place in a dry skillet over medium heat for 2 to 3 minutes, tossing often, until golden and fragrant.
Cooking in the oven: No grill? No problem. Arrange the seasoned zucchini slices on a parchment-lined baking sheet and roast at 400°F for 8 to 10 minutes, flipping halfway through. They’ll soften and become flexible enough to roll. Delicious, even without grill marks!
Make–ahead—grilled zucchini: If you want to grill the zucchini in advance, let the slices cool completely, then layer them between sheets of parchment or wax paper in an airtight container. Store in the refrigerator for up to 24 hours. Before assembling, blot gently with a paper towel to remove excess moisture.
Nutrition Information per serving
Serving Size: 1 roll-upCalories: 50Carbohydrates: 3gProtein: 3gTotal Fat: 3g— Unsaturated Fat: 1.5g— Saturated Fat: 1.5gCholesterol: 5mgSodium: 125mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.