Grilled Zucchini Roll-Ups with Herbed Ricotta

These look like something you'd order at a restaurant with the word "bistro" in the name, and they take about 25 minutes to make on a Tuesday. Thin strips of zucchini, grilled until they're soft enough to roll without cracking, filled with herbed ricotta that smells like a lemon garden, and secured with a toothpick. They work as an appetizer, a light lunch, or a side dish next to something simple like grilled chicken.

The zucchini has to be cut thin enough to be pliable but thick enough to hold up to the grill. About 1/8 inch is the target. Too thick and it won't bend without breaking. Too thin and it goes translucent and loses its structure. A mandoline makes this faster and more consistent, but a sharp knife and a steady hand works fine.

The ricotta filling is where most of the flavor lives. Lemon zest, garlic, and fresh basil turn plain ricotta into something bright and aromatic. The fat in the ricotta makes it rich enough to feel satisfying, and it pairs with the slightly charred, savory zucchini in a way that makes the whole thing feel complete. Not like a sad vegetable roll-up, but like something you'd actually want to eat.

Ingredients

• 3 medium zucchini (you want long, evenly-shaped ones)
• 1 tablespoon olive oil
• Salt and pepper
• 1 cup whole milk ricotta
• 1 teaspoon lemon zest (from about half a lemon)
• 1 small garlic clove, minced or pressed through a garlic press
• 2 tablespoons fresh basil, thinly sliced or torn small
• 1 tablespoon fresh parsley, chopped (optional)
• 1/4 teaspoon salt
• Pinch of black pepper
• Toothpicks for securing

Instructions

1. Trim the ends off the zucchini. Using a sharp knife or mandoline, slice each zucchini lengthwise into strips about 1/8 inch thick. You want long, flat planks, not rounds. Aim for at least 12 strips total.

2. Brush both sides of each strip lightly with olive oil and season with a pinch of salt and pepper.

3. Heat a grill pan or outdoor grill over medium-high heat. Grill the zucchini strips for 2 to 3 minutes per side until they have grill marks and are pliable enough to bend without snapping. They should be cooked through but not falling apart. Work in batches if needed and lay them flat on a plate to cool slightly.

4. While the zucchini cooks, make the filling. Combine the ricotta, lemon zest, minced garlic, basil, parsley if using, salt, and pepper in a bowl. Stir until well combined. Taste it. It should be bright and herbaceous with a clear lemon presence.

5. Lay a grilled zucchini strip flat on your work surface. Spread about 1 1/2 tablespoons of the ricotta filling across the strip, stopping about an inch from the end.

6. Starting from the wider end, roll the strip up firmly but gently. Secure the end with a toothpick. Repeat with the remaining strips and filling.

7. Arrange on a platter. Serve warm or at room temperature.

Tips

These hold well at room temperature for up to 2 hours, which makes them a good choice for a spread or appetizer table. If you want to serve them warm, finish them under the broiler for 2 to 3 minutes on a baking sheet before plating. The ricotta will get slightly golden on top and the edges of the zucchini will crisp.

Swap the basil for mint if you want a different flavor profile. Mint and lemon zest in ricotta works particularly well in summer. You can also tuck a small piece of sun-dried tomato inside each roll before securing with the toothpick.

For a higher-protein filling, blend in 2 tablespoons of finely grated Parmesan with the ricotta. It adds salt, umami, and extra protein without changing the texture significantly. The rolls get a little more savory and a little less delicate, which is a good thing if you're serving this as a main instead of an appetizer.