Cheesy Zucchini & Ricotta Roll Ups are my go to move for those nights when I want something cozy and cheesy, but I also do not want a heavy pasta situation. You know the feeling, you open the fridge and there is zucchini staring back at you, and you are one tired decision away from ordering takeout. These roll ups solve that problem in a really satisfying way. They feel a little special, but they are honestly pretty simple. Plus, they make your kitchen smell like you totally have your life together. 
Why this recipe works
I fell in love with Cheesy Zucchini & Ricotta Roll Ups because they hit that sweet spot between comfort food and fresh, light dinner. Zucchini gives you that veggie base without making the whole thing taste like you are chewing on a salad. Ricotta makes it creamy, and a little mozzarella brings the stretchy cheese moment everyone wants.
Here is why I think this recipe works so well, even if you are not a confident cook.
- Zucchini cooks fast, so you are not stuck waiting forever.
- Ricotta filling is forgiving. You can tweak herbs and seasoning and it still tastes good.
- It feels like lasagna, but without boiling noodles or dealing with a huge pan.
- Easy to portion. Roll ups are basically pre made servings.
If you are on a zucchini kick, you should also peek at this cheesy zucchini bake. It is another simple dinner that uses up a pile of zucchini before it gets sad in the crisper drawer.
How to Make Zucchini Ricotta Roll Ups
This is the part where people assume it is complicated, but it is really just slice, mix, roll, bake. I make these when I want dinner to look impressive without having to concentrate too hard.
What you will need
- 3 to 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella, plus a little extra for topping
- 1 egg (helps the filling set)
- 1 to 2 teaspoons Italian seasoning or dried basil and oregano
- 1 to 2 cups marinara sauce
- Salt and pepper
- Optional: grated parmesan, chopped spinach, or a pinch of red pepper flakes
Step by step directions
1) Slice the zucchini. I like long strips, about a quarter inch thick. A mandoline helps, but a knife works fine. If your slices are too thick, they do not roll nicely. Too thin and they can tear, so do your best.
2) Soften the zucchini. You can grill them in a grill pan for a minute per side, or bake the strips for about 8 minutes at 400F until they bend easily. I usually bake because it is low effort. Pat them dry with paper towels if they look watery.
3) Mix the filling. In a bowl, stir ricotta, mozzarella, egg, seasoning, salt, and pepper. If you want extra veggies, chopped spinach is great here, just squeeze out water first.
4) Roll them up. Spread a thin layer of marinara in a baking dish. Add a spoon of filling to one end of a zucchini strip and roll it up. Place seam side down in the dish. Repeat until you run out.
5) Sauce and cheese. Spoon more marinara over the tops, then sprinkle with mozzarella and maybe parmesan if you are feeling it.
6) Bake. Bake at 375F for about 20 to 25 minutes, until bubbly and hot. If you want browning on top, broil for 1 to 2 minutes, but watch it closely.
One quick note for success. If your zucchini is super watery, your sauce can get thin. It still tastes good, just a little messy. Drying the strips helps a lot.
And if you are building out a snacky appetizer night, these roll ups are cute next to something like vegetable tortilla roll ups. Totally different vibe, but both disappear fast.
My Recipe Tips
I have made Cheesy Zucchini & Ricotta Roll Ups enough times to learn what actually matters and what does not. These are the small things that keep them from turning into a watery casserole situation.
Salt the zucchini lightly, then blot. If you have 10 extra minutes, sprinkle the slices with a little salt and let them sit. They will sweat. Blot with paper towels before rolling. This helps a ton.
Do not overfill. It is tempting, I know. But too much filling makes them hard to roll and they can pop open. A heaping tablespoon per strip is usually plenty.
Use a thicker marinara. If your sauce is very thin, the dish can feel soupy. A hearty marinara or even a tomato basil sauce works great.
Add protein if you want. I keep these vegetarian most of the time, but you can mix in cooked crumbled sausage or shredded chicken into the sauce. If chicken is your thing, this cozy recipe is also a weeknight winner: cheesy chicken crescent rolls.
“I made these on Sunday and my husband thought it was lasagna. We ate the leftovers for lunch all week and they stayed delicious. Definitely going into our rotation.”
Storage & Meal Prep
This is one of my favorite parts about Cheesy Zucchini & Ricotta Roll Ups. They reheat way better than you would expect, and they are easy to pack up without falling apart.
Fridge: Store in an airtight container for up to 4 days. I like to keep a little extra marinara on the side so they do not dry out when reheating.
Freezer: You can freeze them, but zucchini can get softer after thawing. If you are okay with a softer texture, freeze in a freezer safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Meal prep tip: You can slice and soften the zucchini and mix the filling a day ahead. Then all you do the next night is roll, sauce, and bake. That feels like a gift to your future self.
More Healthy Zucchini Recipes
If you have extra zucchini, I get it. It multiplies the second you stop paying attention. Besides Cheesy Zucchini & Ricotta Roll Ups, I usually rotate a couple of easy options depending on what I am craving.
Here are a few ideas that keep things healthy but still enjoyable.
- Zucchini bake with cheese and herbs for a simple side or lunch
- Zucchini boats stuffed with marinara and a little mozzarella
- Zucchini fritters when you want something crispy in a skillet
- Zucchini noodle bowls with a thicker sauce so it feels hearty
The main trick is to not overthink it. Zucchini is mild, so it takes on flavor really well. Garlic, lemon, marinara, cheese, all of it works.
Common Questions
Do I have to cook the zucchini slices first?
Yes, at least a little. Raw zucchini strips tend to snap when you roll them. Softening them makes rolling easy and helps them bake evenly.
Why are my roll ups watery?
Zucchini holds a lot of water. Blot the slices after baking or grilling, and use a thicker marinara. Also try not to overload the sauce in the bottom of the dish.
Can I make Cheesy Zucchini & Ricotta Roll Ups without egg?
You can. The egg helps the filling set, but it is not the end of the world without it. The filling may be a bit softer, so just handle gently.
What can I serve with them?
A simple salad, garlic bread, or roasted veggies are all great. If you want something extra cozy, a bowl of soup on the side is a nice move too.
How do I know they are done baking?
The sauce should be bubbling at the edges and the centers should look hot and set. Usually 20 to 25 minutes at 375F does it, depending on your dish and how thick your rolls are.
A cozy dinner you will actually want to repeat
If you try Cheesy Zucchini & Ricotta Roll Ups, I really think you will be surprised by how satisfying they are for such a simple recipe. They are cheesy, comforting, and still feel like you ate real vegetables. Keep a jar of marinara around and this becomes one of those dinners you can pull off even on a tired Tuesday. If you want another spin or just want to compare methods, check out Zucchini Ricotta Roll Ups – This Delicious House and the super helpful Easy Cheesy Zucchini Roll-Ups. {Video!} – How Sweet Eats. Now promise me you will not let that zucchini sit in the fridge for another week, go roll it up and make dinner happen.
Cheesy Zucchini & Ricotta Roll Ups
Ingredients
Method
- Slice the zucchini into long strips, about a quarter inch thick.
- Soften the zucchini by grilling for 1 minute on each side or baking at 400F for about 8 minutes. Pat dry with paper towels.
- In a bowl, mix together ricotta, mozzarella, egg, Italian seasoning, salt, and pepper. Optionally, add chopped spinach.
- Spread a thin layer of marinara in a baking dish. Place a spoon of the filling at one end of a zucchini strip and roll it up, seam side down. Repeat until all zucchini strips are rolled.
- Spoon more marinara over the roll ups, then sprinkle with extra mozzarella and parmesan, if using.
- Bake in a preheated oven at 375F for about 20 to 25 minutes, until bubbly. Broil for 1 to 2 minutes for browning, if desired.