These herb stuffed zucchini rolls are much like a cheese stuffed ravioli but without the pasta. It’s a delicious gluten free, vegetarian meatless meal!
Last week I made Zucchini Lasagna Cups and they were quite tasty because let’s face it…the meat sauce and cheese and ricotta all covered up the fact that you were using zucchini for noodles. In other words you could barely taste the zucchini and didn’t miss the noodles at all because of all the tasty fillings and toppings. Well this recipe is very similar, but instead of tasting like lasagna, these taste like ravioli. Yes they do. The herbed cheese goes perfectly with the marinara sauce and best of all this recipe only take a few minutes to prepare, is gluten free and will definitely fulfill your craving for Italian food.
I just bought a new mandolin from a Tupperware party. It is fabulous and all I made so far were these beautiful zucchini noodles (slices). I used a huge zucchini and got so many slices out of it that I had lots leftover and made a Mexican lasagna with them. There are so many things you can do with zucchini noodles.
Next you want to make your herbed ricotta mixture. I made homemade ricotta once and it was unbelievably delicious. Since I don’t have much time this summer due to family constraints, I just used store bought but if you are into that kind of thing it would be delicious in this meal. I used some herbs from my garden, mostly basil and parsley.
Mix in a few egg yolks until everything is well combined. Take a spoonful of the ricotta mixture and lay it on the end of the zucchini noodle and roll it up. Place it in a sprayed baking dish, seam side down.
Top it off with some marinara sauce (I love Trader Joe’s Tuscan Marinara sauce) and sprinkle some grated cheese on top.
Bake, serve and eat.
Herb Stuffed Zucchini Rolls
My family loved these and unfortunately there were no leftovers to freeze, but you know I wanted to because I love to freeze food. Next time I’ll make a much bigger batch and there will definitely be a next time. Hope you get a chance to try this yummy recipe and drop me a line if you do!
Herb Stuffed Zucchini Rolls (gluten free, vegetarian)
- 1 large zucchini thinly sliced longways
- 1 15 oz container of ricotta
- 1/4 cup of chopped herbs I used basil and parsley
- 2 egg yolks
- 1/4 cup Parmesan cheese
- 14 oz tomato sauce I like Trader Joe's Tuscan sauce
- 2 Tablespoons grated Parmesan cheese
Preheat your oven to 350 degrees.
Spray your baking dish with cooking spray.
Slice your zucchini using a mandolin lengthwise. Then cut each slice in half.
Mix your ricotta, herbs, egg yolks and 1/4 cup of grated cheese.
Lay your zucchini slices flat and add a heaping Tablespoon of ricotta mixture in the middle. Roll zucchini up to make a small ravioli type piece.
Place rolls seam side down.
Top rolls with pasta sauce and add your remaining grated cheese on top.
Bake for for 25-30 minutes until the zucchini is tender.
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