Zucchini Ricotta Vegetable Roll (Print-Friendly Format)
Zucchini and ricotta layered with sautéed vegetables for a light, wholesome and flavor-packed meal or appetizer.
# Ingredients You’ll Need:
→ Zucchini Base
01 -
3 medium zucchini, grated
02 -
1 teaspoon salt, for draining zucchini
03 -
3 large eggs
04 -
0.5 teaspoon salt, for batter
05 -
1 teaspoon dried oregano
06 -
0.5 teaspoon garlic powder
07 -
0.25 teaspoon black pepper
08 -
5 tablespoons all-purpose flour
09 -
1 sprig fresh parsley, finely chopped
10 -
Olive oil or vegetable oil, for greasing
→ Filling
11 -
1 medium onion, finely diced
12 -
1 medium carrot, grated or finely diced
13 -
1 bell pepper, diced
14 -
8 to 10 cherry tomatoes, halved
15 -
1 to 2 tablespoons olive oil
16 -
Salt and black pepper, to taste
17 -
150 grams ricotta cheese
# How to Make It:
01 -
Grate the zucchini and place it in a bowl. Sprinkle with 1 teaspoon salt, stir, and let it rest for 15 minutes to extract moisture.
02 -
In a separate bowl, whisk eggs with 0.5 teaspoon salt, dried oregano, garlic powder, and black pepper. Add flour and whisk until smooth.
03 -
Transfer salted zucchini to a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.
04 -
Add drained zucchini and chopped parsley to the egg mixture. Fold gently until homogenous.
05 -
Line a baking tray with parchment paper and lightly grease with oil.
06 -
Spread zucchini mixture evenly on prepared tray to form a rectangle about 1 cm thick. Smooth with a spatula. Bake in a preheated oven at 180°C for 25 to 30 minutes, until set and lightly golden. Allow to cool slightly.
07 -
While the base bakes, heat olive oil in a pan. Cook diced onion for 2 minutes, then add carrot and bell pepper. Sauté for 2 to 3 minutes until softened.
08 -
Add cherry tomatoes, season with salt and black pepper, and cook for 2 more minutes until just softened. Remove from heat and allow to cool completely.
09 -
Place plastic wrap or parchment paper on a flat surface. Carefully transfer baked zucchini base onto it.
10 -
Spread ricotta cheese evenly over the entire zucchini base.
11 -
Spoon cooled vegetable mixture evenly over ricotta. Press lightly to adhere.
12 -
Using the plastic wrap as a guide, roll the zucchini layer tightly from the short edge without compressing the filling. Wrap securely in the plastic wrap and refrigerate for at least 2 hours to firm.
13 -
Remove the wrap and slice roll into thick rounds with a sharp knife. Serve chilled or at room temperature.
# Extra Tips:
01 -
For neater slices, ensure the roll is thoroughly chilled before cutting.
02 -
Select firm zucchini to avoid excess moisture.