Why Make This Recipe
If you’re looking for a light and delicious dish, these zucchini rolls are perfect. They are fresh and packed with flavor, making them a great appetizer or main dish. Plus, they are easy to prepare and look beautiful on the plate. With simple ingredients, you can impress your family and friends without spending all day in the kitchen.
How to Make Fresh and Flavorful Zucchini Rolls with Spinach and Basil
Ingredients:
- 2 medium zucchini, sliced lengthwise into thin ribbons
- 1 tablespoon olive oil
- 1 cup fresh spinach, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- 1 cup marinara sauce (homemade or store-bought)
- Red pepper flakes, optional
- Extra basil leaves, for garnish
Directions:
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Slice the zucchini into thin ribbons using a mandoline or vegetable peeler. Lightly salt the slices and let them rest for 10 minutes. After that, pat them dry with a paper towel.
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In a skillet, add the olive oil and heat it over medium heat. Sauté the minced garlic until it becomes fragrant. Next, add the chopped spinach and cook it until it wilts.
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Stir in the chopped basil, ricotta cheese, and Parmesan cheese (if using). Season the mixture with salt and pepper to taste.
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Take a spoonful of the filling and place it on one end of each zucchini slice. Roll the slice tightly to encase the filling.
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Spread marinara sauce over the bottom of a baking dish. Arrange the zucchini rolls seam-side down in the sauce.
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Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the rolls are bubbly and slightly golden. Allow the rolls to cool for 5 minutes before serving.
How to Serve Fresh and Flavorful Zucchini Rolls with Spinach and Basil
These zucchini rolls are best served warm. You can serve them straight from the baking dish with extra marinara sauce on the side. Garnish with fresh basil leaves for a pop of color and added flavor. They make a great starter or can be paired with a side salad for a light meal.
How to Store Fresh and Flavorful Zucchini Rolls with Spinach and Basil
If you have leftovers, store the zucchini rolls in an airtight container in the refrigerator. They will keep well for up to 3 days. When you’re ready to enjoy them, simply reheat them in the oven or microwave until warmed through.
Tips to Make Fresh and Flavorful Zucchini Rolls with Spinach and Basil
- Make sure to pat the zucchini dry after salting to prevent them from getting soggy.
- Feel free to customize the filling with other herbs or cheeses you like.
- To save time, prepare the filling ahead of time and assemble the rolls when you’re ready to bake.
Variation
You can add cooked sausage or shredded chicken to the filling for a heartier dish. For a vegan version, use tofu or a dairy-free cheese substitute instead of ricotta.
FAQs
Can I use other vegetables instead of zucchini?
Yes! You can try using eggplant or bell peppers, but keep in mind they may need different cooking times.
What if I don’t have fresh basil?
Dried basil could work in a pinch, but it’s best to use fresh for the best flavor.
Can I freeze these zucchini rolls?
Yes, you can freeze them before or after baking. Just make sure to wrap them well, and they can be stored for up to 2 months.
Fresh and Flavorful Zucchini Rolls with Spinach and Basil
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Light and delicious zucchini rolls filled with spinach, basil, and ricotta cheese, perfect as an appetizer or main dish.
Ingredients
- 2 medium zucchini, sliced lengthwise into thin ribbons
- 1 tablespoon olive oil
- 1 cup fresh spinach, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- 1 cup marinara sauce (homemade or store-bought)
- Red pepper flakes, optional
- Extra basil leaves, for garnish
Instructions
- Slice the zucchini into thin ribbons using a mandoline or vegetable peeler. Lightly salt the slices and let them rest for 10 minutes. Pat them dry with a paper towel.
- In a skillet, add the olive oil and heat over medium heat. Sauté the minced garlic until fragrant. Add chopped spinach and cook until it wilts.
- Stir in chopped basil, ricotta cheese, and Parmesan cheese (if using). Season with salt and pepper to taste.
- Take a spoonful of the filling and place it on one end of each zucchini slice. Roll the slice tightly to encase the filling.
- Spread marinara sauce over the bottom of a baking dish. Arrange zucchini rolls seam-side down in the sauce.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and slightly golden. Allow to cool for 5 minutes before serving.
Notes
Pat the zucchini dry after salting to prevent sogginess. Customize the filling with other herbs or cheeses. Prepare the filling ahead of time for easier assembly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian