Print Recipe

Italian Zucchini Roll-Ups

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 servings


  • 2 large zucchini
  • 1/4 yellow onion minced
  • 1/2 red bell pepper minced
  • 2 cloves garlic minced
  • 1 c ricotta cheese
  • 1/2 c shredded mozzarella cheese plus 1/2 c for topping
  • 1 t crushed red pepper flakes
  • 1/2 t black pepper
  • 1 t salt
  • 1/4 c fresh basil chopped, plus 1/4 c for garnish
  • 2 c marinara
  • crushed red pepper flakes and dried oregano for garnish


  • Preheat oven to 375F.
  • Bring a medium pot of water to a boil.
  • Slice zucchini into long thin strips on a mandolin. (You want them to be thin enough to roll, but not so thin they break).
  • Blanch the zucchini in the boiling water for a couple of minutes, until they begin to soften.
  • Shock the zucchini in cold water to stop it from cooking further.
  • In a medium bowl, combine the ricotta, mozzarella, onion, red pepper, garlic, red pepper, black pepper, salt and 1/4 c basil.
  • To assemble, scoop a heaping tablespoon of filling onto a strip of zucchini. Roll up the zucchini and place seam-side down in oiled baking dish. Repeat until all the zucchini and filling are used.
  • Pour marinara over the roll-ups, top with remaining 1/2 c mozzarella, crushed red pepper flakes and dried oregano (optional).
  • Bake at 375F until zucchini is cooked and cheese is bubbly, about 20 minutes. Garnish with fresh basil before serving.