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The starter, Light and fresh

Zucchini and ricotta rolls

Zucchini and ricotta rolls are a cold appetizer for 6, made of grilled zucchini strips rolled around a lemon and herb ricotta filling. They take 40 minutes of active work and can be fully made the same morning for an evening dinner. The recipe is easy, costs about €2.00 per person, and the key is slicing the zucchini thin and searing it rather than stewing it.

Little zucchini and ricotta rolls with lemon, made in the morning, all you have to do is set them on the table.

Zucchini and ricotta rolls
For
6 people
Work
40 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.00
Calories per person
200 kcalcalculated by Kiloach, your weight coach

The grilled zucchini strips bring a light smoky edge that plays against the bright, lemony ricotta inside. Basil and chives add color and freshness, while parmesan keeps the filling from tasting flat. It is a starter with enough structure to hold its own before a heartier main course.

This is the kind of bite that fits a dinner party on the patio or a family lunch in spring and summer, whenever zucchini is at its best and you want something light. It pairs easily with a braised main or something off the grill, and since it eats with your fingers, it loosens up the table right away.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, slice and grill the zucchini, make the filling, and roll all the rolls, then keep them chilled under plastic wrap. Right before guests arrive, take them out of the fridge for half an hour so they come back to room temperature. At serving time, arrange them on a platter with a drizzle of olive oil and a little lemon zest.

The ingredients

6 people

Fruits and vegetables

  • Long zucchini 3
  • Lemon 1
  • Basil 1 bunch
  • Chives 1 bunch

Dairy

  • Ricotta 300 g
  • Grated parmesan 30 g

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Slice the zucchini into long 3mm strips using a mandoline or a vegetable peeler.

    Choose firm, straight zucchini, they give nicer, more even strips.

  2. Grill the strips for 1 minute per side in a hot, oiled pan, then spread them on paper towels. 15 min

    Don't crowd the pan, the strips need to sear, not steam.

  3. Mix the ricotta with the parmesan, lemon zest, chopped basil and chives, a drizzle of oil, salt, and pepper.

    Taste the filling on its own, it should be a bit punchy since the zucchini is mild.

  4. Spoon some ricotta onto the end of each strip, roll it up tight, secure with a wooden pick, and chill covered with plastic wrap.

    Set each roll down on its seam so it doesn't come undone.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the rolls out of the fridge half an hour before guests sit down.

    At room temperature, the ricotta tastes richer and creamier.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the rolls on a platter, drizzle with olive oil, and add a little lemon zest.

    A few edible flower petals on top look great for almost no effort.

Our tips to get it right

  • Lightly salt the grilled zucchini strips while they cool, this keeps them from releasing water once rolled.
  • Pipe the ricotta filling with a piping bag or a zip bag with the corner snipped off, the rolls come out neater that way.
  • Use one wooden pick per roll and remove it right before plating if you want a cleaner presentation on the platter.

The variations

  • Swap the ricotta for fresh goat cheese loosened with a little cream for a sharper flavor.
  • For a dairy free version, use seasoned silken tofu, it keeps the same smooth texture.
  • To save time, skip the grilling step and use very thin raw zucchini ribbons instead, the result is crunchier but just as fresh.

What to serve it with

  • A glass of dry, fruity white wine
  • Crisp toasts on the side
  • Sparkling water with lemon

Storage

The rolls keep for 2 days in the refrigerator in a sealed container or under plastic wrap. They do not freeze well, the zucchini and ricotta texture would not hold up. Always serve them cold or at room temperature, never reheated.

Questions about this recipe

Can I use a vegetable peeler instead of a mandoline to slice the zucchini?

Yes, a peeler works well and gives slightly thinner strips. Aim for an even thickness of about 3mm so they roll without tearing.

How do I keep the rolls from unrolling on the plate?

Always set the roll down on its seam, the weight naturally keeps the fold closed. A wooden pick added while they chill also locks the shape until serving.

How many people does this recipe serve, and can I double it?

It is sized for 6 people as a starter, with two or three rolls each. It doubles easily, just grill the zucchini in batches so each strip sears properly.

What cheese can I use instead of parmesan?

Grated pecorino or a well aged comté bring the same salty, sharp edge to the filling. Avoid mild cheeses, the ricotta needs that contrast.

Can zucchini and ricotta rolls with lemon and herbs be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make zucchini and ricotta rolls with lemon and herbs?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in zucchini and ricotta rolls with lemon and herbs?

About 200 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does zucchini and ricotta rolls with lemon and herbs cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Strawberry basil soup The dessert

Light and fresh

Strawberry basil soup

  • 20 min of work
  • Prepared the same day
  • Very easy, €2.40 per person

110 kcalcalculated by Kiloach

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