Zucchini strips are easier to fill than manicotti or cannelloni noodles. And healthier! They’re plentiful and inexpensive when in season and best of all, when prepared properly, your “kids” might not even notice they’re not eating pasta.
This recipe was developed for a project I worked on with a local CSA program. Sometimes members struggle with what to do with all the fresh veggies in their box. And lots of people don’t like zucchini. Or don’t have a spiralizer to make “zoodles.” Zucchini rolls are very easy to make and if you don’t like the watery puddle on your plate that sometimes happens with zucchini noodles, this recipe has tips to help prevent that.
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So how do you get these thin strips? With a veggie peeler, as long as it’s nice and sharp. If you have narrow zucchinis you can use the regular every day peeler we all have for carrots and potatoes. Got larger zucchinis? Use a wider peeler if you have one or a mandoline. Here’s a few tips to making successful zucchini strips:
- Choose smaller zucchinis. The larger they get, the larger the seeds get. Smaller zucchinis have seeds so small you won’t need to worry about them. You might need 2 zucchinis to get enough strips that are similar width.
- Peel 2 or 3 strips off your zucchini which will be too thin for rolls. You can toss them in the compost or chop them up and use in a pasta sauce or other recipe.
- Flip the zucchini over. This way you have a flat bottom so it’s more stable for peeling. Peel 2 or 3 strips off this side too before you get to an area wide enough for rolls.
- Don’t remove the stem before peeling. You’ll have something to hold on to. But cut a small slice off the bottom end.
- If your zucchini is hard to hang on to, even with the stem, stick a small sharp knife into the stem and hang onto the knife with one hand while peeling with your dominant hand.
- If you have a zucchini with larger seeds, take peels only until you reach the middle. Flip over and repeat on the other side, tossing the inside part which would make your dish watery.
Once your strips are ready, lay them on paper towel to absorb any moisture and make the filling. You just need to mix everything together. Chop the fresh herbs and spinach quite small so you get lots of flavour in every roll. And don’t forget to season well with salt and pepper. Ricotta is not as salty as some other cheeses. If your ricotta has some liquid on top, drain it off. Normally I recommend freshly grated Parmesan, but for the filling you can use the dry type of Parm which won’t add extra moisture to the filling. But only use about half of the amount indicated in the recipe. The egg helps hold everything together. And adds some protein.
Be generous when spreading the cheese mixture on the zucchini strips. About 2 tablespoons is just about right for each strip depending on how wide they are. Then spread the filling along the strip almost to the end. Leave a little part uncovered because the filling tends to slide down as you roll up the strips. You should have enough for a 9 x 9 inch baking dish or similar sized oval dish. I prefer to arrange the rolls seam side down. You can stand them up if you prefer but since your strips aren’t all the same width, the heights will be uneven.
When it comes to pasta sauce, I wouldn’t recommend a sauce with a lot going on, like a heavy meaty sauce. Instead choose a lighter sauce which won’t overpower the delicate flavours. My preference? A homemade tomato sauce with just a bit of basil and oregano with a few pinches of hot pepper flakes. If you prefer, a store bought marinara works well. Your choice. Homemade sauces can be a little more watery so keep that in mind.
Top the rolls with the rest of the pasta sauce. Make sure you get sauce between rolls and around the edge of the dish. Then cover with some freshly grated Parmesan cheese. Lots of it. The real stuff melts better than the dried type.
You need to bake the Zucchini Rolls long enough to have all the flavours incorporate and to soften the zucchini strips. And long enough to allow time for extra moisture to evaporate. That’s why they’re baked uncovered. Like any baked pasta dish, rest for about 10 minutes before serving. You’ll have time to make a salad and cut some slices of French Baguette.
If you make Zucchini Rolls with Spinach and Ricotta, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
Zucchini Rolls
- 1 - 2 smaller zucchinis
- 1 ½ cups pasta sauce a light and simple sauce is best
- pinch hot pepper flakes if desired
- ½ cup freshly grated Parmesan cheese
Spinach and Ricotta Filling
- 454 g container ricotta cheese about 2 cups
- 1 large egg
- 2 cups loosely packed baby spinach, chopped remove any long stems
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- ¼ cup freshly grated Parmesan cheese
- 1 clove garlic, finely minced
- ¾ tsp salt
- generous grinds of black pepper
Instructions
- Using a wide peeler, slice very thin strips of zucchini, lengthwise. Peel a few strips first, turn over to create a flat surface, then peel strips until desired width is reached. If using larger zucchini, do not use middle strips where seeds are large. Make 12 - 15 similar width strips. Lay strips on paper towel.
- Combine filling ingredients and mix well.
- Spread ½ cup pasta sauce in bottom of 9 x 9 inch or similar sized baking dish. Add a pinch of hot pepper flakes if desired for a little heat.
- Spread about 2 tablespoons of filling along the length of each zucchini strip, leaving about an inch at the end uncovered. Roll up and lay in a baking dish, seam side down. Continue with each strip, covering generously with filling and arrange in baking dish.
- Top rolls with remaining 1 cup of pasta sauce and more hot pepper flakes if desired. Spread evenly to edges and ensure all rolls are covered. Sprinkle ½ cup fresh Parmesan cheese over top.
- Bake uncovered in a preheated oven at 350° for about 45 minutes until sauce is hot and bubbling and cheese is melted. Rest for 10 minutes before serving.