Summer Squash: Herbed Ricotta Cheese Zucchini Rolls

There is just something about the combination of fresh herbs intertwined with warm and creamy ricotta cheese. It’s comforting and hearty but not overly filling and I think I could eat copious amounts of it –– especially in these Herbed Ricotta Cheese Zucchini Rolls. Zucchini, on the other hand, has not always been a favorite “thing” of mine. As a kid, I thought it gave me the willies. No, really, I felt like I got the chills every time I consumed even the tiniest morsel of zucchini and I would immediately come out with a “Blech!”  after doing so.

Now? Well, now … I adore zucchini and think summer just might not be complete without at least a few meals consisting of zucchini in some form or another and it delights me that such a summer-y squash can even grow in Texas. These rolls are a perfect excuse to pile on some herbaceous cheese, slice those green goddesses thinly and perhaps even have a few of your zucchini-lovin’ friends over if your willing to share.

Um … Yes, please!

Print Recipe

Herbed Ricotta Cheese Zucchini Rolls

Course

appetizers, Entree, Main

Prep Time

10-15 Minutes

Cook Time

20-25 Minutes

Servings

Servings

Ingredients

• 3-4 Large zucchini
• 1 16 Ounce ricotta cheese
• 1/2 Cup Parmesan cheese grated
• 2 Tablespoons olive oil
• 2 Tablespoons fresh basil chopped
• 1 Tablespoon fresh oregano chopped
• 1 Tablespoon fresh thyme chopped
• 1 Teaspoon green onion chopped
• 1 Teaspoon garlic powder
• 1/2 Teaspoon kosher salt
• 1/2 Teaspoon ground black pepper

Course appetizers, Entree, Main Prep Time 10-15 Minutes Cook Time 20-25 Minutes Servings Servings Ingredients 3-4 Large zucchini 1 16 Ounce ricotta cheese 1/2 Cup Parmesan cheese grated 2 Tablespoons olive oil 2 Tablespoons fresh basil chopped 1 Tablespoon fresh oregano chopped 1 Tablespoon fresh thyme chopped 1 Teaspoon green onion chopped 1 Teaspoon garlic powder 1/2 Teaspoon kosher salt 1/2 Teaspoon ground black pepper

Instructions

1. Cut zucchini into long even strips about 1/4 inch thick using either a very sharp knife or a mandolin to create 16-20 long pieces. Preheat oven to 350 degrees.
2. In a large bowl combine ricotta cheese, parmesan cheese, olive oil, basil, oregano, thyme, green onion, garlic powder, salt and pepper, then mix together until well combined. Layout one strip of zucchini and top with 2 Tablespoons of the ricotta mixture. Spread mixture out onto the zucchini evenly. Roll zucchini up starting at the end closest to you and finish by placing the seem side down into a baking dish. Continue process until all of the zucchini strips and ricotta cheese are used.
3. Place into the oven for 20-25 minutes or until tender and slightly golden. Remove from the oven and serve.