Mediterranean Grilled Zucchini Rollups with Lemon-Basil Ricotta

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🥒 Mediterranean Grilled Zucchini Rollups with Lemon-Basil Ricotta

Description

Mediterranean Grilled Zucchini Rollups with Lemon-Basil Ricotta are a light yet indulgent appetizer or side dish inspired by coastal Mediterranean flavors. Thin slices of zucchini are grilled until tender and smoky, then rolled around a creamy ricotta filling infused with fresh basil, lemon zest, and garlic. Finished with a drizzle of olive oil and optional sun-dried tomatoes or olives, these rollups are elegant, fresh, and perfect for warm-weather meals or entertaining.

⏱ Time & Yield

  • Prep Time: 20 minutes

  • Cook Time: 10 minutes

  • Total Time: 30 minutes

  • Servings: 4 (about 12 rollups)

🛒 Ingredients

For the Zucchini

  • 3 medium zucchini, sliced lengthwise into ¼-inch strips

  • 2 tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

For the Lemon-Basil Ricotta Filling

  • 1 cup whole-milk ricotta cheese

  • ¼ cup fresh basil leaves, finely chopped

  • 1 teaspoon lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 small garlic clove, minced

  • ¼ teaspoon salt

  • ⅛ teaspoon black pepper

Optional Garnishes

  • Chopped sun-dried tomatoes

  • Kalamata olives, finely chopped

  • Toasted pine nuts

  • Extra basil leaves

  • Balsamic glaze drizzle

👩‍🍳 Instructions

  1. Prepare the Zucchini
    Brush zucchini slices lightly with olive oil and season with salt and pepper.

  2. Grill
    Heat a grill pan or outdoor grill over medium heat. Grill zucchini for 2–3 minutes per side until tender with visible grill marks. Remove and let cool slightly.

  3. Make the Ricotta Filling
    In a bowl, mix ricotta, basil, lemon zest, lemon juice, garlic, salt, and pepper until smooth and well combined.

  4. Assemble the Rollups
    Spread about 1 tablespoon of ricotta mixture onto one end of each zucchini slice. Roll up gently and place seam-side down on a serving plate.

  5. Finish & Serve
    Drizzle with olive oil and add optional garnishes. Serve immediately or chill for up to 1 hour before serving.

💡 Chef’s Notes & Tips

  • Zucchini slicing: Use a mandoline for evenly thin slices that roll easily.

  • Avoid soggy rollups: Don’t over-grill the zucchini; they should be flexible, not mushy.

  • Extra flavor: Add a pinch of red pepper flakes or smoked paprika to the ricotta.

  • Make ahead: Prepare up to 24 hours in advance and store covered in the fridge.

  • Vegan option: Substitute ricotta with almond or cashew-based vegan ricotta.

🍽 Serving Suggestions

  • Serve as a Mediterranean mezze platter item

  • Pair with grilled fish, chicken, or lamb

  • Add to a brunch spread with fresh bread and olives

  • Enjoy as a light low-carb lunch

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 180 kcal

  • Protein: 7 g

  • Fat: 14 g

  • Carbohydrates: 7 g

  • Fiber: 2 g

  • Sugar: 4 g

  • Calcium: ~15% DV

  • Vitamin C: ~35% DV

🌿 Health Benefits

  • Low-carb & gluten-free: Ideal for keto-friendly or Mediterranean diets

  • Heart-healthy fats: Olive oil and ricotta support cardiovascular health

  • Rich in antioxidants: Zucchini, basil, and lemon help fight inflammation

  • Protein boost: Ricotta provides satiating protein and calcium

❓ Q & A

Q: Can I bake the zucchini instead of grilling?
A: Yes. Bake at 425°F (220°C) for 10–12 minutes, flipping halfway.

Q: Can I use part-skim ricotta?
A: You can, but whole-milk ricotta gives a creamier, richer texture.

Q: How long do these keep in the fridge?
A: Up to 2 days in an airtight container.

Q: Can I add protein?
A: Absolutely—try prosciutto, smoked salmon, or chickpeas mixed into the ricotta.

Q: Are these served hot or cold?
A: Best served slightly warm or chilled, depending on preference.

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