Light Lush Lemonherb Ricotta Zucchini Pinwheels

Confession Time: The Comfort Food Without the Carb Hangover

Are you totally fed up with heavy pasta dishes, but still crave that deep, baked Italian comfort? Oh my gosh, me too! That is why I am currently obsessed with these incredible Zucchini Rollups with Ricotta .

They are honestly the answer to those huge food cravings without the afternoon nap requirement. This is comfort food, but made lighter and bursting with fresh flavour.

Why These Baked Zucchini Pinwheels are a Lifesaver

If you’ve ever desperately searched for a proper gluten-free lasagna substitute , stop scrolling right now. These little beauties are often known as Courgette involtini recipe across the Channel, and they are absolutely brilliant.

We are swapping those heavy sheets of pasta for light, elegant ribbons of courgette. It’s a genius move for anyone following a Keto zucchini roll ups plan or just trying to eat healthier.

You get all the satisfying texture of baked pasta but in a brilliant Low carb zucchini lasagna alternative.

The Crucial Secret to Avoiding Soggy Disaster

Now, let’s be real for a sec. My very first go at making these was a soggy, watery mess. I nearly threw in the towel! The single most important element to master is preparation.

You absolutely must know how to dry zucchini for rollups properly. Seriously, skip that step and you’ve got soup, not involtini .

We use salt to draw out that pesky water, and it’s a non-negotiable step that takes about 30 minutes.

For perfect, bendable ribbons, I also highly recommend using a Mandoline slicer vegetable ribbons to get those super uniform cuts.

It takes all the faff out of the slicing! The recipe itself is surprisingly easy once that prep is done, needing about 20 minutes of active work and 30 35 minutes of bake time.

They yield four generous servings, making them ideal for a classy weeknight meal.

Flavour Focus: Baked Ricotta and Zucchini Magic

The flavour profile here is pure Mediterranean sunshine. The filling is creamy, savoury, and lifted by the vibrant Lemon and basil ricotta filling .

It’s this incredible mixture of Baked ricotta and zucchini that makes the dish taste so rich, even without the carbs.

Once rolled and baked in that bubbling Italian zucchini roll ups marinara , they transform into stunning little Baked zucchini pinwheels .

Not only are these high in protein thanks to the dairy, but they are also packed with Vitamin C and fiber.

Did you know that one standard courgette contains about 95% water? That statistic alone should tell you why draining them is so vital! Trust me, these rollups are worth the minor effort.

They truly hit that comfort food spot, but leave you feeling light and energized. Let's get rolling!

Getting Started: The Secret to Perfect Keto Zucchini Roll Ups

Right, let’s get down to brass tacks. Making these incredible Zucchini Rollups with Ricotta is a total lifesaver. It’s the perfect compromise when you are craving comfort food but want a lighter, low carb zucchini lasagna feel.

Honestly, the ingredients list is shockingly simple. But beware: moisture control is the villain here. My first attempt at this Courgette involtini recipe was a watery disaster.

I learned fast that draining is everything.

The Stars of the Show and How to Dry Zucchini for Rollups

First up, the zucchini. You need about three large ones, roughly 750g (1.6 lbs) total. Quality matters here look for firm, bright green courgettes. They must be sliced thin.

Then comes the game changer: the salt cure. This step is non-negotiable if you want firm Baked ricotta and zucchini and not soup.

We use 1 tbsp Fine Sea Salt sprinkled over the slices. Leave them for 30 minutes, then rinse and pat, pat, pat them dry.

This is How to dry zucchini for rollups successfully.

For the creamy core, we use 450g (16 oz) of whole milk ricotta. Pro Tip: Put that ricotta in a sieve lined with cheesecloth for at least 30 minutes before you even start slicing the courgettes.

It needs to be dry! You also need 1 large egg to bind the filling and 60g (½ cup) of grated Parmesan.

Flavor Bombs and Substitutions

Ricotta, bless its heart, is a bit bland. It needs zing! This is where the Lemon and basil ricotta filling comes in.

Fresh basil is non-negotiable for that vibrant, Mediterranean flavour. If you run out, please don't use dried parsley it just isn't the same, you know?

We punch it up with the zest of 1 medium lemon and 2 minced garlic cloves . Seasoning should be bold, using about ½ tsp of salt and pepper each.

Remember, the flavours mellow in the oven, so taste the mix before you roll!

For the base, grab a good jar of marinara about 700g (24 oz) . Using a quality sauce makes this Italian zucchini roll ups marinara incredibly easy.

This recipe truly acts as a fantastic gluten-free lasagna substitute .

Essential Kit for Perfect Baked Zucchini Pinwheels

Now, tools. You don't need a lot of gear for these stunning Baked zucchini pinwheels , but one item makes a monumental difference.

To get those beautiful, uniform slices needed for rolling, you absolutely need a good Mandoline slicer . I tried the vegetable peeler method once, and my wrist nearly snapped trying to slice 45 pieces! The mandoline makes achieving thin mandoline slicer vegetable ribbons quick and safe.

Aim for about 1/8 inch (2mm) thickness.

You will need a sturdy 9x13 inch (23x33 cm) baking dish for the final assembly. That’s it! Zero fancy equipment, just good prep and a knack for precision slicing.

Bob’s your uncle, we are ready to roll!

Right, let’s get these Zucchini Rollups with Ricotta baked! The actual rolling part is easy peasy, but honestly, the real magic and the difference between dinner perfection and a watery disaster happens right now in the prep.

Seriously, this meticulous prep work is non-negotiable for a perfect gluten-free lasagna substitute .

Your Essential Prep Work: No Water Allowed!

First up, the slicing. If you’re serious about making uniform, thin sheets for your baked zucchini pinwheels , your best mate is a mandoline slicer.

Achieving those perfect mandoline slicer vegetable ribbons (about 1/8 inch thick) is essential. If you slice them too thick, they won't bend.

Once sliced, lay your courgette involtini recipe strips out. This is how to dry zucchini for rollups properly: sprinkle them generously with fine salt and let them weep for 30 minutes .

Oh my gosh, you will see how much water comes out! Rinse them quickly, then pat them bone dry with paper towels.

I mean bone dry ! That retained moisture is the absolute enemy of the final low carb zucchini lasagna .

Rolling Up the Mediterranean Sunshine

1. Mix the Filling: Grab that beautiful, already drained ricotta. Fold in the egg, Parmesan, fresh herbs, and that crucial zest for the vibrant lemon and basil ricotta filling . Give it a taste. Remember, the filling needs to be punchy!
2. Sauce the Base: Spoon half of your rich Italian zucchini roll ups marinara sauce into your baking dish. You need a lovely red carpet for the rolls.
3. Roll and Tuck: Take a dry zucchini ribbon. Place 1 2 tablespoons of the filling near one end. Gently but firmly roll it up, creating a tight cylinder. You're building your ideal keto zucchini roll ups base here.
4. Arrange: Place the finished rolls seam side down, packed closely together in the dish. Snug is good.
5. Top It Off: Pour the remaining marinara sauce over the tops. Then crown the lot with the shredded mozzarella.
6. Bake Time: Pop them in the oven preheated to a blistering 200° C / 400° F (Gas Mark 6) . Cover loosely with foil and bake for 20 minutes .
7. Golden Finish: Remove the foil and bake for a final 10 to 15 minutes . You want the sauce bubbling vigorously and the cheese gorgeously golden brown.

My Top Blunders (So You Don't Make Them!)

Honestly, my first go at this baked ricotta and zucchini dish was a disaster. I skipped the drying step, and I had zucchini soup. Never again!

Pro Tip 1: The Double Drain. Seriously, this is the rule for perfection. Drain both the zucchini and the ricotta.

Use a sieve and cheesecloth for the ricotta to get rid of that excess liquid.

Pro Tip 2: Don't Rush the Rest. Once they come out of the oven, don’t dive straight in. Let your Zucchini Rollups with Ricotta rest for 5 10 minutes .

This allows the filling to set up nicely. If you cut it too soon, it will fall apart, and that’s just rubbish! You nailed the prep, now enjoy this smashing low carb zucchini lasagna .

Making the Most of Your Glorious Zucchini Rollups with Ricotta

Right, you’ve aced the main dish. Those little baked zucchini pinwheels should be looking golden and bubbling. Honestly, the smell alone is enough to make you feel like you've moved to Tuscany.

But what about the after party? We need to talk logistics serving them up, keeping them fresh, and messing around with the recipe next time you whip up this gluten-free lasagna substitute .

Serving Up the Sunshine

Presentation is key, but don't overthink it. Since this Italian zucchini roll ups marinara dish is already gorgeous, you don't need much fuss.

I love setting the dish down in the centre of the table, letting everyone grab their own portion.

I always pair these Courgette involtini recipe rollups with a sharp, peppery rocket (arugula) salad. The dressing should be minimal: just olive oil and lemon.

That bright citrusy zing cuts through the richness of the lemon and basil ricotta filling perfectly. Oh, and if you aren't strictly low-carb, you absolutely need some crusty bread for mopping up that lush tomato sauce.

It’s non-negotiable!

Keeping Your Rollups Fresh (The Leftover Lowdown)

The biggest challenge with any courgette dish is water. If you followed my tip on how to dry zucchini for rollups properly bless the mandoline slicer vegetable ribbons! you’ll have fewer issues.

Store any leftovers straight in an airtight container, refrigerated. They are usually great for up to three days . When reheating, skip the microwave if you can.

It turns them sad and mushy. Instead, pop them back in a baking dish, maybe splash a little extra sauce on top, and warm them gently in the oven at 160° C ( 320° F) until piping hot.

This helps them keep their structure.

Quick Swaps and Adaptations

One of the best things about this recipe is how flexible it is. It's already a fantastic low carb zucchini lasagna option.

If you are aiming for true keto zucchini roll ups , just make sure your marinara sauce has zero added sugar.

Simple.

If you want a seasonal swap, try using thin ribbons of butternut squash instead of zucchini in autumn. You’ll need to roast those ribbons briefly first, just to soften them up enough to bend.

For a richer flavour, I sometimes toss a bit of sun-dried tomato and pine nuts into the baked ricotta and zucchini mixture.

It gives it proper Mediterranean heft.

A Speedy Nutrition Check

This dish is a winner because it’s basically sneaky vegetables wrapped around protein. It’s high in protein thanks to the ricotta and Parmesan, and it gives you a hefty dose of Vitamin C from the tomato sauce.

Honestly, swapping out heavy pasta sheets for thin zucchini ribbons saves a shocking amount of carbs and calories, without ever sacrificing that cozy, cheesy satisfaction.

These rollups prove that eating healthy doesn’t mean eating boring. Get them baked, rest them up, and dig in. You’ve earned it!