Creamy Zucchini Ricotta Roll-Ups with Lemon Pesto

There’s something magical about a dish that feels indulgent but still sneaks in a bunch of vegetables and these Zucchini Ricotta Roll-Ups with Lemon Pesto hit that sweet spot. Creamy ricotta, melty burrata, and a zesty homemade pesto swirl together in every bite, all wrapped in delicate ribbons of zucchini. Whether you’re avoiding pasta, craving something light-yet-comforting, or just trying to use up a garden bounty, this recipe delivers big flavor with minimal fuss. It’s weeknight-friendly, dinner-party-pretty, and endlessly customizable. In this guide, you’ll get step-by-step instructions, tips to prevent soggy zucchini, and clever variations to make it your own. Let’s roll into it literally.

Why You’ll Love These Zucchini Ricotta Roll-Ups

• Because they offer the comfort of a baked pasta dish without the heaviness of noodles thin zucchini slices step in as a light, veggie-forward alternative that doesn’t sacrifice that craveable, cheesy satisfaction.
• Because the filling is more than just ricotta it’s a lush blend of creamy burrata, mozzarella, and Parmesan, creating a deeply flavorful, melty center that contrasts beautifully with the fresh bite of zucchini.
• Because the lemon pesto drizzle isn’t just a garnish it brightens every bite with citrusy zing and herbal depth, cutting through the richness in a way that feels intentional, refreshing, and a little bit gourmet.
• Because this dish adapts to almost any occasion it’s elegant enough for dinner parties, quick enough for weeknights, light enough for summer, and cozy enough for fall, making it one of those rare recipes that never goes out of season.
• Because even picky eaters and veggie skeptics can get on board it’s the kind of dish that makes vegetables feel indulgent, transforming a humble zucchini into something you’ll actually crave.
• Because you can make it your own – from switching up the cheeses to layering in a thin swipe of marinara or adding your favorite herbs, these roll-ups are endlessly customizable without ever feeling like work.

Ingredients You’ll Need for Zucchini Ricotta Roll-Ups

To create these rich, cheesy, and lemon-bright roll-ups, you’ll need a mix of fresh vegetables, creamy cheeses, and a few pantry staples. Here’s everything broken down for ease:

For the Zucchini Roll-Ups:

• 2 medium zucchinis, thinly sliced lengthwise (using a mandoline makes this easier and more even)
• 1 cup ricotta cheese, for that classic, fluffy Italian filling
• ½ cup shredded mozzarella, to add stretch and structure
• ½ cup burrata cheese, torn for creamy pockets that melt luxuriously
• ¼ cup grated Parmesan, for that sharp, salty bite that ties everything together
• 1 egg, to help bind the cheese mixture and create that fluffy baked texture
• Salt and freshly cracked black pepper, to season everything just right
• Olive oil, for brushing the zucchini slices to keep them pliable and golden
• ½ cup marinara sauce (optional), as a base layer if you want extra moisture and a classic Italian twist

For the Lemony Pesto Drizzle:

• 1 cup fresh basil leaves, packed for vibrant, herbaceous flavor
• ¼ cup pine nuts (or walnuts), which give the pesto a creamy, nutty body
• ¼ cup grated Parmesan, because yes, more cheese is always a good idea
• Juice of ½ lemon, to lift everything with a clean, citrusy edge
• 1 small garlic clove, for a gentle punch of aromatic depth
• ⅓ cup olive oil, to bring it all together into a smooth, glossy drizzle
• Salt and pepper, to balance and fine-tune the final taste

These ingredients work together to create a dish that’s rich yet fresh, indulgent yet light and completely satisfying.

How to Make Zucchini Ricotta Roll-Ups (Step-by-Step)

These roll-ups may look impressive, but they’re surprisingly easy to put together especially if you prep your ingredients and pesto ahead of time. Here’s exactly how to make them:

1. Preheat and Prep

• Preheat your oven to 375°F (190°C) and lightly oil a baking dish to prevent sticking.
• Slice your zucchinis lengthwise into thin ribbons using a mandoline or sharp knife. Aim for slices around ⅛ inch thick — thin enough to roll, thick enough to hold shape.
• Lay slices on paper towels, sprinkle with a little salt, and let them sit for about 10 minutes. This helps draw out moisture so your roll-ups aren’t watery.
• Pat dry and brush each slice lightly with olive oil on both sides.

2. Mix the Cheese Filling

• In a large bowl, combine the ricotta, shredded mozzarella, torn burrata, Parmesan, and egg.
• Season generously with salt and freshly ground black pepper, then mix until smooth and creamy.

3. Assemble the Roll-Ups

• Lay each zucchini slice flat and spoon a small amount of filling (about 1 tablespoon) onto one end.
• Gently roll it up, starting from the filled side, and place seam-side down in the baking dish.
• If you’re using marinara, spread it across the bottom of the dish before placing the roll-ups it adds moisture and a pop of acidity.

4. Bake

• Cover the dish loosely with foil and bake for 25 minutes, until the roll-ups are hot, slightly golden, and the cheese is bubbling.

5. Make the Lemon Pesto

• In a blender or food processor, combine the basil, pine nuts, Parmesan, garlic, and lemon juice.
• With the motor running, stream in the olive oil and blend until smooth.
• Taste and season with salt and pepper — you want a punchy, lemony balance that wakes up the dish.

6. Finish and Serve

• Once baked, remove the roll-ups from the oven and drizzle generously with lemon pesto.
• Top with extra burrata or lemon zest if you like, and serve warm.

Tips & Tricks for Perfect Zucchini Ricotta Roll-Ups

Even though this recipe is pretty forgiving, a few small adjustments can take your zucchini roll-ups from good to ridiculously good. These tried-and-true tips will help you avoid soggy bottoms, bland bites, or cheese overload (yes, it’s possible).

• Salt your zucchini before rolling – It’s tempting to skip this step, but it makes all the difference. Zucchini naturally holds a lot of water, and salting draws that moisture out so your roll-ups bake up firm, not soggy.
• Don’t overfill the slices – A heaping tablespoon of filling is plenty; too much and it’ll ooze out the sides, making rolling trickier and baking messier.
• Use burrata sparingly inside, more on top – Burrata melts like a dream, but it’s soft and moist. Use a light touch in the filling, and save extra for draping on top after baking for the creamiest finish.
• Brush your zucchini slices with oil before baking – This helps them brown slightly and softens them just enough so they roll without tearing.
• Skip the mandoline? Use a vegetable peeler or knife – If you don’t have fancy tools, a sharp knife works fine. Just aim for even slices — too thick and they won’t roll, too thin and they’ll fall apart.
• Let them cool for 5 minutes before serving – It helps everything firm up a bit so you get clean rolls and concentrated flavors instead of hot cheese lava.

Substitutions and Variations

One of the best things about these zucchini roll-ups is how flexible they are. Whether you’re cooking for a dietary restriction, switching up flavors, or just using what’s in the fridge, these variations let you keep the soul of the dish while making it truly yours.

• Go vegan with ease – Swap out ricotta for a vegan almond or cashew-based alternative, use dairy-free mozzarella shreds, and skip the egg (or use a flax egg if you want a bit of binding). For the pesto, leave out the Parmesan or use a vegan version — it’s still deliciously bright and nutty.
• Make it keto or low-carb friendly – The base recipe already avoids pasta, but if you’re watching carbs even more closely, skip the marinara layer entirely and go light on the nuts in the pesto. You could even blend in a little spinach or kale for more fiber and greens.
• Add-ins for extra flavor – Fold in chopped sun-dried tomatoes, caramelized onions, or sautéed spinach to the cheese mixture for added depth. A pinch of chili flakes or a drizzle of hot honey on top gives a little heat-sweet kick that’s unexpectedly perfect.
• Try different herbs in the pesto – If basil’s not your thing (or it’s not in season), swap in arugula, parsley, or even mint for a twist. Each herb gives the pesto a different character, from peppery to cooling.
• Cheese swaps for bold or mellow flavor – Try goat cheese instead of ricotta for tang, or provolone in place of mozzarella for a sharper bite. Parmesan can be swapped with Pecorino Romano for a saltier, more intense edge.
• Make it heartier – Add cooked lentils, shredded rotisserie chicken, or chopped mushrooms into the filling if you’re feeding bigger appetites or looking for more protein.

Frequently Asked Questions (FAQ)

Conclusion

Zucchini Ricotta Roll-Ups with Lemon Pesto aren’t just another veggie-based dinner they’re a reminder that healthy and indulgent don’t have to be opposites. This dish brings comfort without heaviness, flavor without fuss, and elegance without needing a dozen fancy ingredients. Whether you’re serving them to impress guests or just treating yourself on a quiet night in, these roll-ups have a way of surprising people in the best way.

So go ahead: slice, fill, roll, and drizzle. And if you find yourself sneaking one straight from the pan before dinner is even served… trust us, we’ve all been there.

Tried it? Loved it? Leave a comment, print it for later, or share it with someone who could use a little veggie magic this week.