his Zucchini Roll with Ricotta and Roasted Vegetables is the kind of dish that turns a simple vegetable medley into something spectacular. Imagine tender grilled zucchini slices rolled up with creamy ricotta and a colorful filling of roasted bell peppers, carrots, and onions—all baked to golden perfection. It’s light yet satisfying, elegant enough for a dinner party but easy enough to whip up for lunch. The balance of textures—the softness of the ricotta, the slight crunch of the vegetables, and the delicate zucchini wrapping—makes this dish a star on any table. It’s the perfect option when you’re craving something hearty but not heavy, comforting yet beautifully wholesome.

Full Recipe

Ingredients

• 3 medium zucchinis

• 200 g (7 oz) ricotta cheese

• 1 red bell pepper

• 1 yellow bell pepper

• 1 carrot

• 1 small red onion

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 tsp dried oregano

• 1 tsp dried thyme

• 50 g (1.7 oz) grated Parmesan cheese

• 1 egg, lightly beaten

• 1 tbsp breadcrumbs (optional, for binding)

• Fresh basil leaves for garnish

Cooking Directions

1. Prepare the zucchini: Slice the zucchinis lengthwise into thin, even strips using a mandoline or sharp knife. Lightly salt them and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.

2. Roast the vegetables: Preheat the oven to 200°C (400°F). Cut the bell peppers, carrot, and red onion into thin slices. Toss them in olive oil, garlic, salt, pepper, oregano, and thyme. Spread evenly on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.

3. Make the filling: In a bowl, combine the ricotta cheese, roasted vegetables, Parmesan, and beaten egg. If the mixture feels too wet, add breadcrumbs for stability. Adjust seasoning with salt and pepper.

4. Assemble the roll: On a parchment-lined baking sheet, lay out the zucchini slices slightly overlapping to form a rectangular base. Spread the ricotta and roasted vegetable mixture evenly over the zucchini layer, leaving a little space at the edges.

5. Roll and bake: Gently roll up the zucchini and filling into a log shape, using the parchment paper to help you lift and roll it tightly. Brush the top with a little olive oil and sprinkle extra Parmesan on top.

6. Bake: Bake at 180°C (350°F) for 25–30 minutes, or until golden and firm. Let it cool slightly before slicing.

7. Serve: Garnish with fresh basil leaves and serve warm or at room temperature with a side of light salad or yogurt sauce.

Nutrients

• Calories: Approximately 220 kcal per serving

• Protein: 11 g

• Fat: 14 g

• Carbohydrates: 10 g

• Fiber: 3 g

• Calcium: 15% of daily value

• Vitamin C: 60% of daily value

Why You’ll Love This Recipe

You’ll fall in love with this Zucchini Roll for so many reasons—it’s light, creamy, and bursting with flavor from roasted vegetables. It’s also beautifully customizable and naturally gluten-free, making it an excellent choice for health-conscious eaters or anyone trying to add more vegetables to their diet. The balance of smoky, sweet roasted peppers with tangy ricotta creates a deliciously satisfying experience without feeling heavy. It’s also visually stunning when sliced, revealing the colorful swirl of veggies wrapped in delicate green zucchini ribbons.

The Origins and Inspiration Behind the Dish

This dish draws inspiration from Mediterranean cuisine, where vegetables, cheese, and olive oil are staples. The idea of rolling thinly sliced vegetables into a log form came from Italian antipasto traditions and French roulades, both known for layering flavors in simple yet elegant ways. The use of ricotta and roasted vegetables celebrates the rustic charm of summer kitchens across Italy and southern France, where seasonal produce and simplicity reign supreme. It’s a recipe that bridges tradition and modern health-conscious cooking beautifully.

Ingredient Spotlight

Zucchini: Mild and versatile, zucchini serves as the perfect low-carb alternative to pasta or pastry. It softens beautifully when baked but retains just enough bite for structure.

Ricotta Cheese: Creamy, slightly tangy, and light, ricotta adds richness without overpowering the other flavors. You can use cottage cheese as a lighter substitute.

Roasted Bell Peppers: These bring smoky sweetness and vibrant color to the filling. Roasting intensifies their flavor and adds a touch of natural caramelization.

Garlic and Herbs: Garlic, oregano, and thyme give depth and an earthy Mediterranean aroma that ties the dish together perfectly.

Parmesan: Adds savory saltiness and helps the roll develop that irresistible golden crust when baked.

Storage and Reheating Tips

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 160°C (320°F) for about 10 minutes or until warmed through. Avoid microwaving if possible—it can make the zucchini soggy. If you want to make it ahead, assemble the roll and keep it in the fridge unbaked for up to 24 hours. When ready to serve, just bake it fresh for the best texture and flavor.

Common Variations to Try

Add protein: Mix shredded chicken, cooked quinoa, or flaked tuna into the ricotta for a heartier roll.

Go vegan: Replace ricotta with vegan cashew cheese and Parmesan with nutritional yeast for a plant-based twist.

Add greens: Spinach, kale, or arugula blend beautifully with the filling and add a nutrition boost.

Make it spicy: Add chopped chili or a pinch of red pepper flakes to the filling for a little heat.

Cheese lovers’ version: Try mixing ricotta with mozzarella or feta for a richer, more indulgent flavor.

Pairing Recommendations

This zucchini roll pairs beautifully with a light side salad dressed in lemon and olive oil or a simple tomato-basil salad. It’s also fantastic with roasted potatoes or quinoa on the side for a more filling meal. For drinks, pair it with a crisp white wine like Sauvignon Blanc or a sparkling lemonade for a refreshing contrast. If serving it as an appetizer, a yogurt-garlic dip or fresh pesto makes a perfect companion.

Health Benefits

This dish is a powerhouse of nutrients and flavor. Zucchini is low in calories but rich in vitamins A and C, while the roasted vegetables bring antioxidants and fiber. Ricotta provides protein and calcium, making this meal nourishing without being heavy. Using olive oil instead of butter keeps the fats healthy and heart-friendly. It’s an excellent choice for those following a low-carb, gluten-free, or Mediterranean diet. Eating more dishes like this can support digestion, improve skin health, and boost energy levels naturally.

Conclusion

The Zucchini Roll with Ricotta and Roasted Vegetables is a celebration of simple ingredients transformed into something truly elegant. It’s the kind of dish that shows how healthy eating doesn’t mean sacrificing taste or satisfaction. Every slice delivers a burst of freshness, color, and comfort. Whether you’re preparing it for family brunch, a festive gathering, or a quiet dinner, it never fails to impress. This recipe is proof that vegetables can be the star of the show—light, flavorful, and full of goodness from the first bite to the last.