Crispy Ricotta Stuffed Zucchini Rolls (Easy Low-Carb Recipe)
Golden zucchini slices filled with creamy herbed ricotta, rolled and pan-seared until crispy. A simple, elegant low-carb dish perfect for any occasion.
Ingredients
- 3 medium zucchini
- 1 cup ricotta cheese whole milk preferred
- ¼ cup grated parmesan cheese
- 1 egg optional, for a firmer filling
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon fresh parsley or basil finely chopped
- Salt and black pepper to taste
- Optional: red pepper flakes or lemon zest
Instructions
- Slice the zucchini lengthwise into thin strips using a sharp knife or mandoline.
- Lightly salt the zucchini slices and let them rest for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
- In a mixing bowl, combine ricotta, parmesan, garlic, herbs, salt, pepper, and egg if using. Mix until smooth.
- Spoon a small amount of ricotta mixture onto each zucchini slice and roll tightly.
- Heat olive oil in a skillet over medium heat.
- Place rolls seam-side down and cook until golden and crispy, turning gently to brown all sides.
- Serve warm, garnished with fresh herbs if desired.
- Oven Method: Bake at 400°F (200°C) for 15–18 minutes, flipping once for even browning.
Notes
Tips & Variations
- Use whipped ricotta for an extra light and creamy texture
- Add finely chopped spinach or sun-dried tomatoes to the filling
- Swap ricotta for blended cottage cheese for higher protein
- Finish under the broiler for 1–2 minutes for extra crisp edges
- Add lemon zest for a bright, fresh flavor twist
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or oven to maintain crispness.
- Freezing is not recommended, as zucchini tends to release water once thawed.