Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes

Why You’ll Love This Recipe

I love this recipe because it’s both simple and impressive. The grilled zucchini adds a smoky note, the ricotta is bright and creamy with lemon and basil, and the slow roasted tomatoes bring a rich sweetness that ties everything together. It’s low-carb, naturally gluten-free, and looks like something from a fancy garden party—but it’s easy enough for a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the rollups:

• Zucchini (medium-sized, sliced lengthwise into thin strips)

• Olive oil

• Salt

• Black pepper

For the lemon-basil ricotta filling:

• Ricotta cheese (whole milk for creaminess)

• Fresh basil (chopped)

• Lemon zest

• Garlic (minced or grated)

• Salt

• Pepper

For the slow roasted tomatoes:

• Cherry or grape tomatoes (halved)

• Olive oil

• Salt

• Fresh thyme or oregano (optional)

Directions

1. I preheat the oven to 275°F. I place the halved tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and herbs, and roast them for about 2 to 2½ hours until shriveled and concentrated in flavor.

2. While the tomatoes roast, I slice the zucchini into long, thin ribbons using a mandoline or sharp knife.

3. I brush the zucchini with olive oil and grill the slices on a grill or grill pan over medium heat for 2–3 minutes per side, just until tender with nice grill marks. I let them cool slightly.

4. I mix the ricotta, lemon zest, basil, garlic, salt, and pepper in a bowl until smooth and well combined.

5. Once everything is ready, I lay out the grilled zucchini slices, spread a spoonful of ricotta filling on each one, add a couple of roasted tomatoes, and gently roll them up.

6. I arrange the rollups on a platter and garnish with extra basil or a drizzle of olive oil before serving.

Servings and timing

This recipe makes about 12–16 rollups, serving 4 to 6 people as an appetizer or side. It takes about 20 minutes to prep and 2½ hours for roasting, but most of that time is hands-off.

Variations

Sometimes I add a pinch of red pepper flakes to the ricotta for a little heat or stir in grated Parmesan for a saltier edge. For extra color, I use both green and yellow zucchini. I’ve also made these with roasted red peppers instead of tomatoes, or topped them with a balsamic glaze before serving.

Storage/Reheating

These rollups are best served fresh or slightly chilled. I store leftovers in the fridge for up to 2 days in a sealed container. They’re not ideal for reheating, but I let them come to room temperature before enjoying again.

FAQs

Do I need to salt the zucchini first?

If the zucchini is very watery, I sometimes salt the slices and let them sit for 10 minutes, then blot with paper towels before grilling. This helps keep them firm for rolling.

Can I use store-bought roasted tomatoes?

Yes, when I’m short on time, I use oil-packed sun-dried tomatoes or store-bought slow-roasted tomatoes. I just drain them well.

Can I make these ahead of time?

Yes, I often prep everything in advance and assemble the rollups just before serving. The components can be made up to a day ahead.

Is there a vegan alternative for the ricotta?

Definitely. I use almond-based or tofu ricotta substitutes when making a dairy-free version. Just mix them with the same lemon, garlic, and basil flavors.

Can I bake these instead of grilling?

Yes, I roast the zucchini slices in a 400°F oven for 10–12 minutes until soft, then cool and proceed as usual.

Conclusion

Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes are a fresh and flavorful way to celebrate summer produce. I love the balance of creamy, sweet, smoky, and herby in every bite. Whether I’m serving them at a dinner party or making a light lunch for myself, these rollups are always a beautiful, satisfying choice.