Zucchini rolls with ricotta and sun-dried tomatoes

Name: Zucchini rolls with ricotta and sun-dried tomatoes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Zucchini 2 ¾ cups; Type 00 flour 0.8 cup; Mixed seeds 2 tbsp; Powdered turmeric ½ tsp; Fine salt to taste; Extra virgin olive oil to taste; Cow's milk ricotta cheese 1 cup; Sun-dried tomatoes in oil 3.5 oz; Arugula 6 cups; Fine salt to taste; Extra virgin olive oil to taste

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Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Serving: 4
Cost: Low
Note + 10 min. of resting for the grated zucchini

PRESENTATION

Recipe by
Diletta Secco

Zucchini roll-ups? Honestly, they’re a fantastic way to show off how Italian cuisine can be both creative and fun, especially when you're diving into veggie dishes. Instead of the usual grilled slices, you mix grated zucchini with flour and seeds to make something like a light, veggie-packed flatbread. It’s baked until it’s golden and slightly crispy around the edges—super tasty. And the base? Way more interesting than your average pastry, I gotta say. Once it cools, spread a layer of creamy ricotta, toss in some tangy sun-dried tomatoes, and add fresh arugula for a peppery bite. These zucchini roll-ups are a snack that’s tender, tasty, and so so much more exciting than the standard antipasti. Pretty much, folks in many Italian homes love mixing up the filling, so you’ll find versions with prosciutto or other veggies too, depending on what's around or who’s coming to dinner.

Now, these ricotta stuffed zucchini rolls are always a hit at gatherings. The bright colors and popping flavors, especially the mix of sweet ricotta and savory sun-dried tomatoes, really make them stand out. Seriously good. Plus, they work perfectly as quick sun-dried tomato appetizers or as part of a bigger antipasto board with olives, cheeses and crusty bread. And you know what? For those who are into healthy zucchini recipes or are just looking for new, moist, low-carb appetizers, these are a total treat. There are even regional twists: in some parts of Italy, cooks add herbs like basil or mint for extra freshness or swap in a bit of pecorino for more punch. It feels summery, but honestly, it works any time you want something light and veggie-forward. With options to change up the fillings, these zucchini involtini let you play with what you’ve got at home—perfect for anyone who likes to make food their own. Plus, they’re easy to eat, not messy, and always disappear fast at parties. No question. That’s why these little rolls are a favorite for anyone after colorful, creative vegetarian appetizers. Whether you’re serving them as part of a beautiful antipasto platter or enjoying them as a simple snack, they’re sure to please with every bite.

INGREDIENTS

For about 8 rolls: Zucchini 2 ¾ cups (350 g); Type 00 flour 0.8 cup (100 g); Mixed seeds 2 tbsp (30 g); Powdered turmeric ½ tsp; Fine salt to taste; Extra virgin olive oil to taste

For filling: Cow's milk ricotta cheese 1 cup (250 g); Sun-dried tomatoes in oil 3.5 oz (100 g); Arugula 6 cups (120 g); Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Zucchini rolls with ricotta and sun-dried tomatoes

To prepare the zucchini rolls with ricotta and sun-dried tomatoes, first wash and trim the zucchini, then grate them into a bowl 1. Salt 2, mix and let them rest for 10 minutes, covered with plastic wrap. After this time, the zucchini will have released some of their liquid, which will help achieve the right dough consistency. Then add the flour 3.

Add the turmeric 4 and mix well 5, then add the seeds 6.

Mix everything 7 to form a homogeneous mixture. Pour the mixture onto a slightly oiled parchment paper 8, then oil the surface as well 9.

Cover with another sheet of parchment paper 10 and roll out to a thickness of 0.2 inches 11. Gently remove the top layer of parchment paper and transfer the obtained dough with the underlying parchment paper onto a baking tray 12. Bake in a preheated static oven at 392°F (200°C) for 17 minutes. After baking, remove from the oven and let cool.

Meanwhile, cut the sun-dried tomatoes into pieces 13. Once the dough has cooled, spread the ricotta over the entire surface 14, then add the sun-dried tomatoes 15.

Lastly, distribute the previously washed and dried arugula 16. Season with a pinch of salt and a drizzle of oil 17. Gently roll up the dough from the long side using the parchment paper 18.

Once you have a compact roll 19, cut it into slices about 1.2-1.6 inches thick 20. Your zucchini rolls with ricotta and sun-dried tomatoes are ready to be served 21!