It only takes a few humble ingredients like zucchini, ricotta, and cherry tomatoes to create something that feels fresh from a countryside kitchen. These baked zucchini rolls aren’t just light and healthy they’re colorful, fragrant, and addictive in the best way. Whether you serve them as a family snack, a party appetizer, or a meatless dinner option, they will disappear fast. And yes, you’ll want to double the batch.
This recipe is one of those that came from necessity in my kitchen. A few leftover vegetables. Half a tub of ricotta. A couple of eggs. Nothing fancy but it turned into something so good, I started making it weekly. What makes this recipe even better is that it’s baked, not fried, so the texture stays light and moist inside, with golden edges outside.
Why These Zucchini Rolls Are a Must Try
- Healthy and filling – full of veggies, protein, and fiber.
- Family approved – even picky eaters love the cheesy flavor.
- Flexible – use what’s in your fridge, including leftover peppers or carrots.
- Easy to make ahead – perfect for prepping on Sunday for weekday snacking.
Zucchini Rolls Ingredients
Let’s take a closer look at what goes into these simple rolls:
| Ingredient | Amount |
|---|---|
| Zucchini | 3 medium, grated or finely chopped |
| Salt | To taste |
| Eggs | 3 large |
| Oregano | 1 tsp (dried) |
| Garlic powder | ½ tsp |
| Black pepper | ½ tsp |
| All purpose flour | 5 tbsp (or more as needed) |
| Onion | 1 small, grated or finely diced |
| Olive oil | 2 tbsp |
| Carrot | 1 small, peeled and shredded |
| Bell pepper | 1 small (any color), diced finely |
| Cherry tomatoes | 8-10, chopped |
| Ricotta cheese | 150g (about ⅔ cup), full fat preferred |
Step by Step to Make Baked Zucchini Rolls
1: Prep the Vegetables
- Start by washing all your fresh produce zucchini, carrot, onion, bell pepper, and cherry tomatoes.
- Grate the zucchini on the coarse side of a box grater. Place it in a clean towel and squeeze hard to remove excess water. This step is essential to avoid soggy rolls.
- Peel and grate the carrot. Dice the onion and bell pepper finely. Halve or quarter the cherry tomatoes, depending on their size.
2: Mix the Batter
- In a large bowl, combine the squeezed zucchini, carrot, onion, bell pepper, and cherry tomatoes.
- Add the ricotta cheese, eggs, garlic powder, oregano, salt, and black pepper. Stir until smooth and creamy.
- Now add the flour gradually, mixing after each spoonful until you reach a soft but moldable texture.
- If the mixture is still too wet, add 1-2 more tablespoons of flour or a small handful of breadcrumbs.
3: Shape the Rolls
- Line a baking tray with parchment paper and brush or spray it lightly with olive oil.
- Use a large spoon or ice cream scoop to form oval patties or mini logs directly onto the tray.
- You don’t need to be precise a rustic look adds charm to these veggie rolls.
4: Bake Until Golden
- Preheat your oven to 375°F (190°C).
- Bake the rolls on the middle rack for about 22-25 minutes, or until golden and firm to the touch.
- If you want a crispier exterior, turn on the broiler during the last 2 minutes but watch closely!
5: Cool Slightly and Serve
- Let the rolls cool for 5-10 minutes before serving. This helps them firm up and makes them easier to lift.
- Garnish with a pinch of oregano or grated cheese if you like.
Chef’s Notes: The Zucchini Secret
The one thing you need to know about zucchini: it’s full of water. If you don’t squeeze it well, your mixture will be watery, and the rolls won’t hold their shape. So after grating, put the zucchini in a clean kitchen towel and wring out as much moisture as you can. Do the same for the onion if it’s especially juicy.
How to Prepare the Filling
In a large bowl, combine the squeezed zucchini, shredded carrot, chopped pepper, onion, and cherry tomatoes. Add the ricotta, eggs, garlic powder, oregano, salt, and pepper. Stir well until everything is evenly mixed
Sprinkle in the flour gradually and mix until the batter thickens slightly and holds its shape when spooned. It should be soft but not runny. If it’s too loose, you can add 1-2 extra tablespoons of flour or even a tablespoon of breadcrumbs.
Forming the Rolls
These rolls are rustic no need to stress about perfection. Line a baking sheet with parchment paper and lightly grease it with olive oil. Using a large spoon, scoop out portions of the mixture and gently shape them into mini logs or oval patties directly on the tray. They’ll puff up and turn golden in the oven.
Baking Tips
- Temperature: Bake in a preheated oven at 375°F (190°C).
- Time: About 22-25 minutes, or until golden and set. No flipping required.
- Finish: For extra color, broil for 1-2 minutes at the end, but watch carefully.
Serving Ideas
You can serve these zucchini rolls warm with a dollop of Greek yogurt or garlic mayo on the side. They also go great tucked into a pita with lettuce and a drizzle of tahini. For a light dinner, try pairing them with a fresh side like this Cheesy Mashed Potato Puffs.
If you want more veggie forward recipes like this, don’t miss our Mediterranean Spinach and Feta Cheese Crisps they’re another easy favorite that uses up fresh ingredients beautifully.
And yes, if you loved these savory bites, you might also enjoy something sweeter like our soft and chewy Peach Cobbler Cookies or our zesty Lemon Crinkle Cookies.
Serving Suggestions
These zucchini rolls are incredibly versatile. Serve them as:
- A warm appetizer – perfect on a platter with toothpicks and a creamy dip.
- A light lunch – paired with a green salad and lemon vinaigrette.
- A kid friendly snack – sneak in veggies with delicious cheesy flavor.
Pair them with our Iowa Party Bites for the ultimate finger food platter. Or if you’re in a sweet mood afterward, nothing beats these golden Butter Cookies.
How to Store and Reheat
To store: Place cooled rolls in an airtight container in the fridge for up to 4 days.
To reheat:
- In the oven: 350°F for 6-8 minutes.
- In the air fryer: 3-4 minutes at 375°F for crispier texture.
- Avoid the microwave if possible it can make them soft or rubbery.
Freezing Instructions
You can freeze these zucchini rolls after baking. Lay them on a tray to freeze individually, then transfer to a freezer bag. Reheat straight from frozen at 375°F for about 12-15 minutes. Ideal for quick lunches!
Customize It Your Way
- No ricotta? Try cottage cheese, feta, or even mashed white beans for a dairy free version.
- Add protein: Toss in cooked quinoa, shredded chicken, or a handful of chopped walnuts.
- Boost flavor: Stir in fresh dill, basil, or a pinch of red pepper flakes for heat.
Whatever version you choose, make sure to keep the base simple zucchini, egg, cheese, and seasoning and then build on it with whatever you have.
And if this recipe made you hungry for more fresh and wholesome bakes, try our Zucchini Oat Bites. They’re a great variation with oats for extra texture and fiber.
FAQs About Baked Zucchini Rolls with Ricotta
Can I make these zucchini rolls ahead of time?
Yes! You can prepare and bake the rolls in advance, then store them in the fridge for up to 4 days. Just reheat in the oven or air fryer before serving they maintain their texture and flavor beautifully.
How do I prevent soggy zucchini rolls?
The key is squeezing the grated zucchini well before mixing. Use a cheesecloth, clean dish towel, or your hands to wring out as much moisture as possible. This ensures crisp edges and firm texture.
Is it okay to use other cheeses?
Absolutely. While ricotta gives a creamy center, you can swap it with cottage cheese, crumbled feta, or even shredded cheddar depending on your taste. Avoid watery cheeses unless you adjust flour to compensate.
Can I bake these in muffin tins instead?
Yes muffin tins are a great way to create uniform shapes. Grease the tins well and fill them about 3/4 full with the batter. Bake at the same temperature and check after 20 minutes.
What sauces pair well with zucchini rolls?
Try them with a garlic yogurt dip, marinara sauce, or a lemon tahini dressing. You can even serve them with our Cheesy Mashed Potato Puffs for a full plate of comforting snacks.
