Zucchini Rolls Stuffed with Ricotta & Pesto Sauce
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Easy Zucchini Rolls with Ricotta & Pesto Sauce

Super easy zucchini rolls stuffed with ricotta and pesto sauce - serve it as a salad or appetizer.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Salad
Cuisine: Italian
Servings: 4


  • 3-4 zucchini , medium size
  • 1 cup ricotta cheese
  • 2 tbsp basil pesto
  • 2 tbsp Parmesan cheese
  • Handful cherry tomatoes
  • 2-3 cups arugula leaves
  • Salt , pepper to taste
  • Extra virgin olive oil


  • Wash and dry zucchini with a paper towel.
  • Cut off tops and bottoms.
  • Using a mandoline slicer slice zucchini into 3-4 mm (⅛ of an inch) thick slices.
  • Sprinkle or brush with extra virgin olive oil (optional).
  • Arrange slices in one layer on a baking sheet lined with parchment paper.
  • Bake in a preheated to 375 oven for 5 minutes.
  • Repeat the process with remaining zucchini.

Prepare the filling

  • Drain ricotta to remove excess liquid (if any). Mix in grated Parmesan cheese, basil pesto. Adjust for salt and pepper.
  • Spread ricotta filling over zucchini slices and roll.
  • Serve on a bed of arugula leaves topped with cherry tomatoes and more pesto sauce if needed.