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Grilled Zucchini Rolls with Ricotta Recipe
Ash Tyrrell

Grilled Zucchini Rolls with Ricotta

I recently made these Grilled Zucchini Rolls with Ricotta, and they instantly became one of my favorite summer appetizers. The combination of lightly charred zucchini, creamy ricotta cheese, and fresh herbs creates a dish that feels elegant while being surprisingly simple to prepare. I love how fresh and light these rolls taste, yet they still feel satisfying enough for parties or family gatherings
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Total Time 28 minutes
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini sliced lengthwise into 1/4-inch strips – Choose firm, fresh zucchini for the best texture and easy rolling.
  • 2 tablespoons olive oil – Helps the zucchini grill evenly and prevents sticking.
  • 1 1/3 cups whole-milk ricotta cheese – Whole-milk ricotta provides a richer and creamier filling.
  • 2 tablespoons fresh mint finely chopped – Adds a refreshing flavor that complements the zucchini.
  • 1/4 cup fresh basil finely chopped – Fresh basil brings bright, aromatic notes.
  • 24 whole basil leaves – Used inside each roll for extra freshness and presentation.
  • 1/4 teaspoon salt plus more to taste – Enhances all the flavors.
  • Freshly ground black pepper – Adds mild heat and depth.
  • Optional tomato sauce or balsamic glaze for serving – Great for dipping and presentation.

Method
 

  1. Trim both ends of the zucchini and slice them lengthwise into thin, even strips. Aim for about 1/4-inch thickness so the slices are sturdy but still easy to roll.
  2. Brush both sides lightly with olive oil. Season with a little salt and pepper just before grilling for the best flavor.
  3. Preheat a grill or grill pan over medium-high heat. Place the zucchini slices in a single layer and avoid overcrowding.
  4. Cook for about 2 minutes per side until tender and lightly charred. The zucchini should bend easily without breaking when rolled.
  5. Transfer the grilled zucchini to a baking sheet or plate. Allow them to cool completely before assembling.
  6. Cooling prevents the ricotta filling from becoming too soft and makes rolling much easier.
  7. In a mixing bowl, combine the ricotta cheese, chopped basil, chopped mint, salt, and black pepper.
  8. Stir until the mixture is creamy and evenly blended. Taste and adjust the seasoning if needed.
  9. Spread a thin layer of the ricotta mixture over each zucchini strip. Place a whole basil leaf at one end of the slice.
  10. Starting from the basil leaf end, gently roll the zucchini into a neat spiral. Continue until all slices are filled and rolled.
  11. Place the finished rolls seam-side down on a serving platter. This helps them hold their shape beautifully.
  12. Serve immediately, at room temperature, or chilled depending on your preference. Add tomato sauce or a balsamic drizzle if desired.

Notes

  • I always use whole-milk ricotta because it creates a creamier and richer filling.
  • I prefer slicing zucchini with a mandoline for perfectly even strips.
  • I make sure not to overcook the zucchini, or the rolls can become too soft.
  • I chill the ricotta mixture for 15 minutes before assembling for cleaner rolling.
  • I like adding a small amount of lemon zest when I want extra freshness.
  • I always use fresh herbs instead of dried ones because the flavor difference is noticeable.
  • I arrange the rolls tightly on the serving platter so they stay upright and look attractive.