Zucchini Ricotta Vegetable Roll (Printable Format)
Savory roll with zucchini base, creamy ricotta, and sautéed vegetables in every slice. Enjoy cold or room temperature.
# Needed Ingredients:
→ Zucchini Base
01 -
3 medium zucchini, grated
02 -
1 teaspoon salt, for draining zucchini
03 -
3 large eggs
04 -
1/2 teaspoon salt, for batter
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon black pepper
08 -
5 tablespoons all-purpose flour
09 -
1 sprig fresh parsley, finely chopped
10 -
Olive oil or vegetable oil, for greasing
→ Filling
11 -
1 medium onion, finely diced
12 -
1 medium carrot, grated or finely diced
13 -
1 bell pepper, diced (red or yellow)
14 -
8–10 cherry tomatoes, halved
15 -
1–2 tablespoons olive oil
16 -
Salt and pepper, to taste
17 -
5.3 ounces ricotta cheese
# Preparation Steps:
01 -
Grate the zucchini and place in a bowl. Sprinkle with 1 teaspoon salt and stir. Let stand for 15 minutes to draw out excess moisture.
02 -
In a separate bowl, whisk eggs with 1/2 teaspoon salt, dried oregano, garlic powder, and black pepper. Add all-purpose flour and whisk until you achieve a smooth batter.
03 -
Transfer grated zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Add drained zucchini and chopped parsley to the egg and flour batter. Mix until combined.
04 -
Line a rimmed baking sheet with parchment paper and lightly grease with oil. Evenly spread the zucchini mixture into a rectangular shape about 1/2 inch thick. Smooth the surface with a spatula.
05 -
Bake in a preheated oven at 350°F for 25 to 30 minutes until the base is firm and lightly golden. Remove and let cool slightly.
06 -
While the base bakes, heat olive oil in a skillet over medium heat. Add onion and cook for 2 minutes. Stir in grated carrot and diced bell pepper, sautéeing for 2 to 3 minutes until tender.
07 -
Add halved cherry tomatoes to the pan, season with salt and pepper, and cook for 2 minutes until just softened. Set filling aside to cool completely.
08 -
Place a sheet of plastic wrap or parchment on a flat work surface. Lay the cooled zucchini base on top.
09 -
Use a spatula to evenly spread the ricotta cheese over the entire surface of the zucchini layer.
10 -
Arrange the cooled sautéed vegetables across the ricotta. Press lightly to help them adhere.
11 -
Starting at the short end, carefully roll the zucchini layer, using the plastic wrap to guide a tight roll without squeezing out filling. Wrap tightly and refrigerate for at least 2 hours to firm.
12 -
Remove the roll from plastic wrap. Slice into thick rounds with a sharp knife. Serve chilled or at room temperature.
# Supplementary Details:
01 -
Squeezing out excess water from the zucchini ensures the roll maintains its structure and prevents sogginess.