09/10/2026
Roasted Tomato & Ricotta Zucchini Roll-Ups
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Servings: 4
Ingredients
3 large zucchini, sliced lengthwise into thin strips
1½ cups ricotta cheese
½ cup crumbled feta
2 cloves garlic, minced
½ tsp dried oregano
½ tsp Italian seasoning
2 tbsp extra-virgin olive oil, divided
1½ cups cherry tomatoes, halved
¼ cup sun-dried tomatoes, chopped
Salt, to taste
Freshly ground black pepper, to taste
¼ cup fresh basil, chopped
1 tbsp balsamic glaze, for serving
Instructions
1. Roast the tomatoes: Heat oven to 425°F (220°C). Toss cherry tomatoes and sun-dried tomatoes with 1 tbsp olive oil, salt, pepper, and oregano. Roast for 15–20 minutes, until the tomatoes soften and caramelize.
2. Prepare zucchini: Brush zucchini slices lightly with the remaining olive oil and season with salt and pepper. Grill or pan-sear for 1–2 minutes per side, until tender and flexible.
3. Make the filling: Mix ricotta, feta, garlic, Italian seasoning, a pinch of salt, and black pepper until well combined.
4. Roll: Spread about 1–2 tbsp of the cheese mixture over each zucchini slice. Roll tightly and place seam-side down on a serving plate.
5. Finish: Spoon the roasted tomatoes and their juices over the zucchini rolls. Scatter fresh basil on top and drizzle with balsamic glaze.
6. Serve: Serve warm or at room temperature.
Tip: Don't overcook the zucchini—the slices should be tender enough to roll but still firm enough to hold their shape.
