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Zucchini and Ricotta Roll-Ups

Rated as 3.5 out of 5 Stars

"This is a delicious and pretty Italian summer appetizer. Raw zucchini are marinated in oil and lemon, then stuffed with a savory ricotta cheese mixture and rolled up. Sprinkle with sesame or poppy seeds before serving."
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50 m servings 223
Original recipe yields 4 servings


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  1. Pour about 1/2 tablespoon olive oil in a large, shallow dish and season with salt and a dash of lemon juice. Layer zucchini slices closely together in the dish and brush with more olive oil. Sprinkle with additional salt and lemon juice. Repeat with remaining zucchini, olive oil, salt, and lemon juice. Set aside to marinate for 10 to 15 minutes.
  2. Combine ricotta cheese, Parmesan cheese, and parsley in a bowl; mix well. Season with salt and pepper.
  3. Drain zucchini from marinade, using your fingers to remove excess oil and salt. Transfer 1 zucchini slice to a cutting board. Spoon 1 teaspoon of ricotta mixture onto the top edge and roll up. Arrange on a serving plate, stuffed side down. Repeat with remaining zucchini and filling; sprinkle with sesame seeds.

Nutrition Facts

Per Serving: 223 calories; 17.6 8.9 10.2 23 183 Full nutrition

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It was a very bland appetizer. Definitely needed more spice for my liking. Also the appetizers looked runny on the serving platter. Maybe the zucchini was oil logged from the lemon and oil th...

keep on rollin