🥒 Spinach Zucchini Rolls
These Spinach Zucchini Rolls are dinner in 35 minutes. Thin zucchini ribbons wrap a ricotta-spinach filling, then bake in a simple tomato sauce until the tops brown. Extra-virgin olive oil, garlic, and basil keep the plate Mediterranean.
I love how tidy these look once they are sliced. Salt the zucchini first so it does not water the filling, and that extra basil is not optional. 🌿
Jump to Recipe ↓ 🥒
Why You’ll Love These Rolls 🌿
- 🥒 Dinner in 35 minutes
- 🧀 Creamy spinach-ricotta filling
- 🍅 Simple tomato sauce
- 🔥 Golden browned tops
- 🌿 Fresh basil
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean bake
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Zucchini, spinach, extra-virgin olive oil, tomatoes, garlic, and basil are the pattern. Ricotta and a little Parmesan give you the creamy center from the photo without a heavy cream sauce. There is no pasta sheet — the zucchini is the wrap.
Slice the zucchini long and thin. Thick strips crack when you roll them.
Frequently Asked Questions ❓
How do I cut the zucchini? 🥒
Use a mandoline or a vegetable peeler to make long ribbons. You want pliable strips, not rounds.
Why salt the zucchini first? 🧂
Zucchini holds water. A 5-minute salt and a good pat-dry keep the rolls from sitting in a puddle.
Can I add meat? 🍗
Yes. Fold cooked ground turkey or shredded chicken into the ricotta. The photo version is the spinach-ricotta roll.
Can I make them ahead? 🥡
Assemble earlier in the day and refrigerate. Bake just before dinner so the tops brown.
🥒 Spinach Zucchini Rolls
Ingredients 🛒
For the Rolls
- 3 medium zucchini
- 1 tablespoon extra-virgin olive oil
- 2 cups baby spinach, chopped
- 1 garlic clove, minced
- 1 cup ricotta
- ¼ cup grated Parmesan, plus 2 tablespoons for the top
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Sauce
- 1 cup crushed tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- Pinch of chili flakes
- Fresh basil, to finish
Instructions 👩🍳
- Heat the oven to 400°F (200°C). Slice the zucchini into long thin ribbons. Salt them lightly, rest 5 minutes, then pat dry.
- Heat 1 tablespoon olive oil in a skillet. Cook the garlic 30 seconds, then wilt the spinach. Cool and squeeze dry.
- Stir the spinach into the ricotta with Parmesan, oregano, salt, and pepper.
- Simmer the crushed tomatoes with olive oil, garlic, and chili flakes for 3 minutes. Spread the sauce in a small baking dish.
- Spoon filling onto each zucchini ribbon and roll it up. Set the rolls seam-side down in the sauce. Sprinkle with extra Parmesan. Bake 16–18 minutes, until the tops are golden. Finish with basil and serve.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 210 |
| Protein | 12g |
| Net carbohydrates | 8g |
| Total carbohydrates | 11g |
| Fiber | 3g |
| Total fat | 13g |
| Sodium | 430mg |
Estimates based on zucchini, ricotta, spinach, tomato sauce, and extra-virgin olive oil. Exact numbers vary with zucchini size.
Notes & Tips 💡
- If a ribbon tears, overlap two strips and roll them together.
- Extra-virgin olive oil goes in both the filling pan and the sauce.
- Do not flood the dish with sauce. The rolls should sit in it, not swim.
- A squeeze of lemon over the plate brightens the ricotta.
- These are best eaten warm, while the filling is still soft.
These Spinach Zucchini Rolls are creamy, herby, and done in 35 minutes. A simple bake built on olive oil, zucchini, spinach, and tomatoes. 🥒🍅
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
