Zucchini Ricotta Vegetable Roll

Tucking fresh zucchini and creamy ricotta into a colorful roll has become my favorite way to welcome summer veggies with open arms. This dish catches attention at any gathering—its tender base, vibrant filling, and tangy cheese inside every slice. Whether you serve it as an appetizer or light lunch, it is the perfect answer when you want something satisfying but not heavy.

The first time I rolled a batch after a farmer’s market haul, it vanished before I had a chance to sit down. Now I always double up because everyone in the family asks for seconds.

Ingredients

• Zucchini: For the base delivers the tender texture and sneaky greens boost. Look for firm glossy squash with no soft spots.
• Ricotta cheese: Lends creamy richness to the roll. Choose whole milk ricotta for the best flavor and spreadability.
• Cherry tomatoes: Add juicy bursts of color. Select ripe and glossy tomatoes—rainbow varieties look beautiful.
• Eggs: Help bind the zucchini into a sturdy layer that will not fall apart when rolling. Farm fresh eggs have brighter yolks and a richer taste.
• Bell pepper: Gives color and gentle sweetness. Red or yellow bring more vibrancy to the filling.
• Onion and carrot: Create a flavorful aromatic base. Dice onions finely and grate carrot for an even mix.
• Parsley: Adds a fresh herbal lift. Use flat leaf and chop finely for the most flavor.
• Dried oregano and garlic powder: Create subtle background warmth and savoriness.
• All-purpose flour: Anchors the base so it is sliceable but still tender.
• Olive oil: Contributes extra richness and helps the filling caramelize.

Instructions

Grate and Drain Zucchini:

Use a box grater or food processor to shred zucchini then sprinkle with salt and toss. Set aside for fifteen minutes to let it release moisture. After resting place the zucchini in a clean towel and squeeze out as much liquid as possible for a non soggy result.

Mix the Batter:

In a large bowl, whisk eggs with salt, oregano, garlic powder, and black pepper. Gradually incorporate flour until smooth and lump free.

Combine and Fold in Zucchini and Herbs:

Add the well drained zucchini and parsley to the egg mixture. Work it in, folding gently so the base stays light.

Bake the Zucchini Base:

Line a baking sheet with parchment and grease it with oil. Spread the zucchini mixture in an even rectangle about one centimeter thick using a spatula to smooth the surface. Bake at one eighty degrees Celsius or three fifty Fahrenheit for about twenty five to thirty minutes until firm and lightly golden at the edges. Let cool briefly.

Cook the Vegetable Filling:

Heat olive oil in a nonstick pan over medium heat. Add finely diced onion and stir for two minutes until it starts to soften. Toss in grated carrot and diced bell pepper and cook for a few minutes until everything is tender and vibrant. Stir in halved cherry tomatoes with a pinch of salt and pepper. Cook another two minutes then set aside to cool.

Assemble the Roll:

Place cooled zucchini base on a large sheet of plastic wrap or parchment. Spread ricotta cheese in an even layer using a spatula to cover every corner. Distribute cooled vegetables over the ricotta pressing gently so they stick.

Roll and Chill:

Starting at the short end use the plastic wrap to guide and roll the zucchini up tightly into a log. Wrap in plastic and chill in the fridge for at least two hours so it firms up and slices cleanly.

Slice and Serve:

Unwrap the chilled roll. With a sharp knife cut thick slices and place on a serving platter. Serve the roll cold or at room temperature and enjoy the pretty spirals.

Ricotta cheese is always the showstopper for me in this roll. Its creamy smoothness balances the roasted vegetables and tender zucchini so well. Once I made this for my cousin’s birthday picnic and no one believed it was homemade.

Storage and Leftover Tips

Keep leftover slices covered in the refrigerator for up to three days. This roll does not get soggy and actually tastes even better when chilled overnight as the flavors meld. If packing for a picnic or trip, place parchment between layers so slices do not stick together.

Easy Ingredient Swaps

Try cottage cheese or cream cheese if you do not have ricotta. Both offer a creamy finish with slightly different tang. You can swap out the vegetables with grated sweet potato, spinach, or even roasted mushrooms for variety each time you make it.

Perfect Ways to Serve This

Serve on a platter with fresh herbs sprinkled on top for a gorgeous appetizer. It also pairs well with a simple green salad or cold pasta for a summery lunch. Slices make an ideal side alongside grilled chicken or fish.

This roll is always a hit at gatherings, even for people who do not usually love zucchini. Make a double batch and enjoy all week — you will be glad you did!

Recipe Q&A

→ How do you prevent the zucchini base from being soggy?

Grate and salt the zucchini first, then squeeze out as much liquid as possible to achieve a firm, non-soggy base.

→ Which vegetables work best for the filling?

Onion, carrot, bell pepper, and cherry tomatoes add color and flavor. Any favorite sauté-friendly vegetables can be added.

→ Can this dish be prepared in advance?

Yes, the roll benefits from chilling, so it's perfect to make ahead and slice just before serving.

→ Is this roll served warm or cold?

It's best chilled for clean slices and a refreshing taste, but also enjoyable at room temperature.

→ What pairs well as a side?

Fresh salads, crusty bread, or a light soup make excellent accompaniments for a well-rounded meal.