These grilled zucchini rollups with lemon-basil ricotta transform simple summer squash into elegant appetizers that taste like they came from a fancy Italian restaurant. I love making these grilled zucchini rollups with lemon-basil ricotta when I want to impress guests without spending hours in the kitchen.
SERVES: 4 | PREP: 20 MIN | COOK: 15 MIN | TOTAL: 35 MIN
Ingredients
For the Zucchini
| Ingredient | Amount |
|---|---|
| Medium zucchini | 4 large |
| Olive oil | 3 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
For the Lemon-Basil Ricotta Filling
| Ingredient | Amount |
|---|---|
| Whole milk ricotta cheese | 1½ cups |
| Fresh basil leaves | ¼ cup, finely chopped |
| Lemon zest | 1 tablespoon |
| Fresh lemon juice | 2 tablespoons |
| Garlic cloves | 2, minced |
| Parmesan cheese | ¼ cup, grated |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
For Serving
| Ingredient | Amount |
|---|---|
| Balsamic glaze | 2 tablespoons |
| Fresh basil leaves | For garnish |
| Pine nuts | 2 tablespoons, toasted |
Instructions
Phase 1: Preparing the Zucchini (8 minutes)
Step 1: Wash your zucchini under cold running water and pat them completely dry with paper towels. Any moisture left on the surface will cause steam instead of grill marks, which means soggy rollups instead of the beautiful char we’re looking for.
Step 2: Trim off both ends of each zucchini using a sharp knife. Cut about ½ inch from each end to remove the tough stem and blossom ends that don’t grill well.
Step 3: Using a mandoline slicer or sharp knife, slice each zucchini lengthwise into strips about ⅛ inch thick. You want them thin enough to roll without cracking, but thick enough to hold the filling. Each zucchini should give you 5-6 usable strips.
Step 4: Lay all your zucchini strips on a large baking sheet in a single layer. Sprinkle ½ teaspoon salt evenly over both sides and let them sit for 5 minutes. This draws out excess moisture that would otherwise make your rollups watery.
Step 5: After 5 minutes, you’ll see beads of moisture on the zucchini surface. Pat each strip dry with paper towels on both sides. This step is crucial for getting good grill marks.
Phase 2: Making the Lemon-Basil Ricotta (5 minutes)
Step 6: In a medium mixing bowl, add 1½ cups ricotta cheese. If your ricotta looks watery, drain it through a fine-mesh strainer for 2-3 minutes first. Watery ricotta will leak out of your rollups.
Step 7: Add ¼ cup finely chopped fresh basil to the ricotta. I stack the basil leaves, roll them tightly, and slice them into thin ribbons (called chiffonade) before chopping. This releases more flavor than rough chopping.
Step 8: Zest one lemon directly into the bowl using a microplane or fine grater. Only zest the yellow part – the white pith underneath tastes bitter. Add 2 tablespoons fresh lemon juice for brightness.
Step 9: Stir in 2 minced garlic cloves, ¼ cup grated Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix everything together until completely combined and creamy. Taste and adjust seasoning if needed.
Step 10: Cover the bowl with plastic wrap and refrigerate while you grill the zucchini. Cold filling is easier to spread and won’t melt on warm zucchini.
Phase 3: Grilling the Zucchini (10 minutes)
Step 11: Preheat your grill to medium-high heat (about 400°F). If using a grill pan on the stove, heat it over medium-high for 3 minutes until a drop of water sizzles immediately.
Step 12: Brush both sides of each zucchini strip with olive oil using a pastry brush. Sprinkle with ½ teaspoon garlic powder and ½ teaspoon black pepper. The oil prevents sticking and helps create those gorgeous grill marks.
Step 13: Place zucchini strips on the grill perpendicular to the grates (this prevents them from falling through). Don’t overlap them or they’ll steam instead of grill. Work in batches if needed.
Step 14: Grill for 2-3 minutes without moving them. You’ll see the edges start to turn golden and grill marks form underneath. Resist the urge to flip early – those marks add flavor.
Step 15: Using tongs, carefully flip each strip and grill the second side for another 2-3 minutes. The zucchini should be tender but still hold its shape when you lift it. If it tears easily, it’s overcooked.
Step 16: Transfer grilled zucchini to a clean plate and let them cool for 3-4 minutes. They need to cool enough to handle comfortably, but still be slightly warm for rolling.
Phase 4: Assembling the Rollups (7 minutes)
Step 17: Lay one grilled zucchini strip on a clean cutting board with the prettier grilled side facing down. Spoon about 1½ tablespoons of the lemon-basil ricotta filling onto the wider end of the strip.
Step 18: Gently spread the filling across the width of the strip, leaving about ¼ inch bare on each side. This prevents the filling from squeezing out when you roll.
Step 19: Starting from the filled end, carefully roll the zucchini strip away from you, keeping it snug but not too tight. Too tight and the filling squeezes out; too loose and it falls apart.
Step 20: Place the rollup seam-side down on a serving platter. Repeat with remaining strips. If you’re serving these at a party later, similar to how I prepare grilled shrimp and chorizo skewers ahead of time, you can refrigerate these covered for up to 4 hours.
Phase 5: Finishing Touches (2 minutes)
Step 21: Drizzle 2 tablespoons balsamic glaze over the plated rollups using a spoon in a zigzag pattern. The sweet-tart glaze balances the creamy ricotta beautifully.
Step 22: Sprinkle 2 tablespoons toasted pine nuts over the top for crunch. Tear some fresh basil leaves and scatter them across the platter for a pop of color and fresh flavor.
Chef’s Notes
Choosing Zucchini: Look for medium-sized zucchini about 8 inches long. Giant zucchini have too many seeds and taste watery, while tiny ones don’t give you enough surface area to roll properly.
Ricotta Quality Matters: I always use whole milk ricotta for these grilled zucchini rollups with lemon-basil ricotta because it’s creamier and richer than part-skim versions. If you can find fresh ricotta from an Italian market, grab it – the texture is incredible.
Grill Temperature: If your zucchini is burning on the outside but still raw inside, your grill is too hot. Drop to medium heat (350°F) and cook a bit longer. If there are no grill marks after 3 minutes, increase the heat.
Make-Ahead Tip: You can grill the zucchini strips and make the ricotta filling the day before. Store them separately in the fridge, then assemble the rollups 30 minutes before serving. This works perfectly for dinner parties when you want impressive appetizers without last-minute stress.
Nutrition Information (Per Serving)
- Calories: 215
- Protein: 11g
- Carbohydrates: 12g
- Fat: 14g
- Fiber: 3g
- Sugar: 6g
Creative Variations
Sun-Dried Tomato Version: Mix 3 tablespoons chopped sun-dried tomatoes and 1 tablespoon of their oil into the ricotta filling. Skip the lemon juice and add 1 teaspoon dried oregano instead. This gives you a more robust Italian flavor.
Herbed Goat Cheese Rollups: Replace the ricotta with 8 ounces softened goat cheese mixed with 2 tablespoons heavy cream, 1 tablespoon fresh thyme, and 1 tablespoon fresh chives. This tangy version pairs wonderfully with white wine, much like my blue cheese stuffed pears do.
Mediterranean Style: Add 2 tablespoons chopped kalamata olives, 2 tablespoons chopped roasted red peppers, and 1 teaspoon dried oregano to your ricotta base. Top with crumbled feta instead of pine nuts.
Vegan Alternative: Use 1½ cups cashew cream (soaked cashews blended with lemon juice and nutritional yeast) instead of ricotta. Add extra garlic and fresh herbs for flavor. These are just as delicious and creamy.
Storage & Reheating
Refrigerator: Store assembled grilled zucchini rollups with lemon-basil ricotta in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
Freezing: I don’t recommend freezing these because the ricotta gets grainy and the zucchini releases too much water when thawed, making them mushy and unappetizing.
Reheating: If you must serve them warm, place rollups on a baking sheet and warm in a 300°F oven for 8-10 minutes. Don’t microwave them – the zucchini gets rubbery and the ricotta can split.
Room Temperature: These actually taste best at room temperature. Take them out of the fridge 20 minutes before serving to let the flavors bloom.
Troubleshooting Common Problems
Problem: My zucchini strips keep breaking when I try to roll them.
Solution: Your zucchini is either sliced too thin (needs to be at least ⅛ inch thick) or overcooked on the grill. Cut thicker strips and reduce grill time by 1 minute per side. The zucchini should be tender but still have some structural integrity.
Problem: The ricotta filling is leaking out everywhere and making a mess.
Solution: Your ricotta is too wet. Next time, drain it in a fine-mesh strainer lined with cheesecloth for 15 minutes before mixing. Also, don’t overfill – stick to 1½ tablespoons per strip and leave those edges bare.
Problem: My rollups are falling apart and won’t stay closed.
Solution: You’re either rolling them too loosely or the zucchini wasn’t patted dry before grilling. Make sure each strip is completely dry before oiling and grilling, then roll them snugly (but not too tight) with the seam side facing down on the platter.
Problem: The zucchini has no grill marks and tastes steamed instead of grilled.
Solution: Your grill isn’t hot enough, or you’re overcrowding the grill surface. Preheat to at least 400°F and leave space between strips. Also, don’t salt the zucchini and then grill it immediately – let it sit for 5 minutes and pat dry first.
Problem: The filling tastes bland even though I followed the recipe exactly.
Solution: Ricotta needs proper seasoning. Taste your filling before assembling and don’t be shy with the salt – you need more than you think for cheese-based fillings. Also, make sure you’re using fresh basil and real lemon zest, not the dried stuff. Fresh herbs make a huge difference.
Equipment Essentials
- Mandoline slicer or sharp chef’s knife
- Outdoor grill or grill pan
- Pastry brush for oiling zucchini
- Microplane grater for lemon zest
- Mixing bowls (medium size)
- Tongs for flipping zucchini
- Cutting board
- Paper towels for drying
- Serving platter
Shopping List
Produce Section
- 4 large zucchini
- 1 lemon
- 1 bunch fresh basil
- 2 garlic cloves
Dairy Section
- 1½ cups whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
Pantry Items
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Balsamic glaze
Nuts/Specialty
- Pine nuts (2 tablespoons)
Success Secrets
1. Salt and Drain: Don’t skip salting the raw zucchini strips and patting them dry. This single step prevents watery, soggy rollups and helps create those beautiful grill marks everyone loves.
2. Room Temperature Ricotta: Take your ricotta out of the fridge 15 minutes before mixing. Cold ricotta is stiff and hard to spread smoothly, while room temperature ricotta blends beautifully with the herbs and lemon.
3. Uniform Thickness: Keep your zucchini slices consistently ⅛ inch thick. Uneven strips cook at different rates, meaning some will be mushy while others are still raw. A mandoline slicer is worth the investment.
4. Fresh Herbs Only: Dried basil doesn’t work in these grilled zucchini rollups with lemon-basil ricotta. Fresh basil provides the bright, aromatic flavor that makes this recipe special. If you must substitute, use fresh parsley or chives instead.
5. Serve at the Right Temperature: These taste best at room temperature, not straight from the fridge. The flavors meld together better and the ricotta becomes creamier when not ice cold. Plan accordingly when timing your meal.
