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An overhead shot of a plate of ricotta zucchini pesto rolls arranged in a row, showcasing the vibrant green and yellow colors of the dish. Each roll is thinly sliced and neatly rolled up, filled with a mixture of ricotta cheese and pesto, and baked until lightly golden. The dish is garnished with a sprinkle of fresh herbs, adding a pop of color and flavor to the plate.

Ricotta Pesto Zucchini Rolls

Thinly sliced zucchini ribbons rolled up with a mixture of creamy ricotta cheese and flavorful pesto, baked until lightly golden.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 4 servings
Calories 238 kcal

Ingredients
  

  • 1 large zucchini thinly sliced sheets
  • ½ cup ricotta or plant based alternative
  • 2 tsp sea salt

For the pesto:

  • ⅓ cup olive oil
  • 1 cup basil
  • ½ cup sunflower seeds
  • ½ poblano pepper
  • 1 clove garlic
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Lay the sheets of zucchini onto a paper towel and sprinkle generously with salt. This will draw out some of the moisture as well as enhance the flavor.
    1 large zucchini , 2 tsp sea salt
  • In a food processor, add the 1 cup basil, ½ cup sunflower seeds, ½ poblano pepper, 1 clove garlic, and 1 tsp salt. Blend for about 1 minute until a paste forms. Slowly stream in the ⅓ cup olive oil while blending on low speed.
    1 cup basil, ½ cup sunflower seeds, ½ poblano pepper, 1 clove garlic, 1 tsp salt, ⅓ cup olive oil
  • Use another paper towel to dab the excess moisture off of the zucchini sheets.
  • Lay three sheets of zucchini on a flat work surface. Overlap them about 1 inch horizontally to form one long sheet.
  • Use a spatula to spread about 1 tbsp of ricotta in a thin layer on the surface of the zucchini sheet. Spoon about 1 tbsp of pesto in an even layer on top of the ricotta.
    ½ cup ricotta
  • Tightly roll the zucchini into a pinwheel shape. Repeat this process until the zucchini sheets run out.
  • Add the zucchini rolls to a baking dish. For the best results, use a dish that is small enough for the rolls to be touching each other.
  • Drizzle with olive oil.
  • Bake for 25 minutes until bubbly.
Keyword Pesto, Spring, Spring Appetizers, Summer, Vegetarian, Zucchini