Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

Zucchini & Mushroom Ricotta Rolls in Tomato Sauce are an easy, tasty dish that uses zucchini slices, sautéed mushrooms, and creamy ricotta for a light yet satisfying meal.

Introduction to Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

This Zucchini & Mushroom Ricotta Rolls in Tomato Sauce recipe is simple and uses few ingredients.
It makes a good weeknight dinner or a light dinner for guests.

If you like mushroom recipes, try this mushroom and spinach pasta for another easy meal idea.

Why make Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

Make Zucchini & Mushroom Ricotta Rolls in Tomato Sauce because it is:

• Low-carb and vegetable-forward.
• Quick to prepare and bakes in under 30 minutes.
• Gentle on the stomach and good for picky eaters.

Serve with a refreshing drink or a light side like one of these 10 healthy and balanced hydrating summer season smoothies after a hot day.

How to make Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

Follow these simple steps to make Zucchini & Mushroom Ricotta Rolls in Tomato Sauce.
Work in a warm kitchen so the zucchini rolls are easy to roll and bake evenly.

You can pair the rolls with a protein like shrimp in garlic and guajillo sauce for a fuller meal.

Ingredients for Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

• 2 large zucchinis
• 8 oz mushrooms, chopped
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Directions for Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

1. Preheat the oven to 375°F (190°C).
2. Using a vegetable peeler, slice the zucchinis lengthwise into thin strips.
3. In a skillet, sauté the mushrooms until soft. Add salt, pepper, and garlic powder.
4. In a bowl, mix the sautéed mushrooms with ricotta cheese and half of the Parmesan cheese.
5. Lay out zucchini strips and place a spoonful of the filling on one end. Roll them up and place in a baking dish seam side down.
6. Pour marinara sauce over the zucchini rolls and sprinkle with the remaining Parmesan cheese.
7. Bake for 25-30 minutes until bubbly and golden.
8. Garnish with fresh basil before serving.

How to serve Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

Serve Zucchini & Mushroom Ricotta Rolls in Tomato Sauce hot from the oven.
Garnish with extra basil or a light drizzle of olive oil.

Pair with a simple salad or a small side of crusty bread for those who want more carbs.

How to store Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

Cool the rolls to room temperature before storing.

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheat in the oven at 350°F (175°C) until warmed through to keep texture.

Tips to make Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

• Use a thin vegetable peeler so the zucchini strips bend without breaking.
• Squeeze excess moisture from cooked mushrooms if they seem watery.
• Use room-temperature ricotta for easier mixing and smoother rolls.
• For quick meal prep, assemble rolls and cover in the baking dish, then refrigerate until ready to bake.
  For quick topping ideas and extras, check 10 ideal healthy smoothie dish toppings for simple garnishes that can double as salad add-ins.

Variation for Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

• Add spinach: Mix chopped cooked spinach into the ricotta for more greens.
• Use eggplant: Thin slices of eggplant work as an alternative to zucchini.
• Make it cheesy: Swap some ricotta for shredded mozzarella for a stretchier filling.

FAQs about Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

Q: Can I make Zucchini & Mushroom Ricotta Rolls in Tomato Sauce ahead of time?
A: Yes. Assemble rolls and keep covered in the fridge for up to 24 hours before baking.

Q: Is this Zucchini & Mushroom Ricotta Rolls in Tomato Sauce recipe vegetarian?
A: Yes, it is vegetarian. To make vegan, use a plant-based ricotta and vegan Parmesan.

Q: What pan works best for Zucchini & Mushroom Ricotta Rolls in Tomato Sauce?
A: A small baking dish or casserole works well. If you need a baking dish, Buy it here.

Q: Can I add meat to Zucchini & Mushroom Ricotta Rolls in Tomato Sauce?
A: Yes. Adding cooked ground turkey or chicken to the ricotta mix makes it heartier.

Q: How do I keep zucchini from getting soggy in Zucchini & Mushroom Ricotta Rolls in Tomato Sauce?
A: Slice thin, avoid over-sautéing mushrooms, and bake just until bubbly to keep the zucchini firm.

Zucchini & Mushroom Ricotta Rolls in Tomato Sauce

An easy and tasty dish featuring zucchini, sautéed mushrooms, and creamy ricotta, baked in tomato sauce for a light yet satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main ingredients

• 2 large zucchinis Use thinly sliced for rolling.
• 8 oz mushrooms, chopped Sauté until soft.
• 1 cup ricotta cheese Use room temperature for easier mixing.
• 1 cup marinara sauce For topping.
• 1/2 cup grated Parmesan cheese Divided for filling and topping.
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• Using a vegetable peeler, slice the zucchinis lengthwise into thin strips.
• In a skillet, sauté the mushrooms until soft. Add salt, pepper, and garlic powder.
• In a bowl, mix the sautéed mushrooms with ricotta cheese and half of the Parmesan cheese.

Assembly

• Lay out zucchini strips and place a spoonful of the filling on one end.
• Roll them up and place in a baking dish seam side down.
• Pour marinara sauce over the zucchini rolls and sprinkle with the remaining Parmesan cheese.

Baking

• Bake for 25-30 minutes until bubbly and golden.
• Garnish with fresh basil before serving.

Notes

Cool the rolls to room temperature before storing. Store in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) to maintain texture.

Keyword Baked Dish, Light Dinner, Mushroom Ricotta, Vegetarian Recipe, Zucchini Rolls