Lemon Ricotta Stuffed Zucchini Rollups
Fresh zucchini filled with creamy lemon ricotta, these rollups are a delightful and versatile dish perfect for any occasion.
Ingredients
Main Ingredients
- 4 medium Zucchini Rounded for ease
- 1.5 cups Ricotta cheese Can mix with cottage cheese for lower fat
- 2 pieces Lemon zest Don't skimp on this!
- 2-3 cloves Garlic, minced Fresh adds a nice touch, substitute with dried garlic if necessary
- ½ cup Parmesan cheese For added savory depth
- to taste Salt and pepper
- for drizzling Olive oil
- optional Sautéed mushrooms or spinach For extra flavor and nutrition
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis and cut off the ends. Slice them in half lengthwise. Using a spoon, carefully scoop out the seeds to create a hollow pocket, leaving enough flesh on the sides for support.
Make the Filling
- In a medium bowl, combine the ricotta cheese, lemon zest, minced garlic, chopped herbs, salt, and pepper. Mix until smooth and creamy. For a richer flavor, fold in sautéed mushrooms or spinach at this stage.
Stuff the Zucchini
- Generously fill each zucchini half with the ricotta mixture, packing it in well.
Bake
- Place the stuffed zucchini on a baking dish. Drizzle with olive oil and sprinkle Parmesan cheese over the top. Cover with foil and bake for about 20 minutes. Remove the foil, and bake for an additional 5-10 minutes, or until the zucchini is tender and golden.
Serve and Enjoy
- Allow to cool for a few minutes before serving. Drizzle with extra olive oil or a squeeze of fresh lemon juice right before serving for an extra kick.
Notes
Use skewers to hold together the zucchini if they’re stubbornly refusing to stay rolled up! Prepare the filling ahead and keep it in the fridge for a day. These rollups taste even better the next day, making them perfect for meal prep!