Basil Zucchini Roll-Ups
These basil zucchini roll-ups are a delightful healthy twist on traditional zucchini casserole, featuring a creamy ricotta filling and fresh pesto, perfect for a quick and easy meal. Enjoy a nutritious yet indulgent dish that’s lower in carbs and packed with flavor
Ingredients
- 2 large zucchini, trimmed (1 3/4 - 2 pounds)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup heavy cream
- 1/4 cup pesto
- 1 1/2 teaspoons cornstarch
- 1 cup chopped cherry tomatoes
- 1 cup part-skim ricotta cheese
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 clove garlic, grated
- 2 tablespoons chopped fresh basil
Instructions
- Position the racks in the middle and upper thirds of the oven; preheat to 425°F. Coat two large rimmed baking sheets with cooking spray.
- Slice the zucchini lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces—aim for about 16 strips. Lay the zucchini on the prepared sheets, lightly coat with cooking spray, and sprinkle with salt and pepper. Bake for 10-15 minutes or until they’re softened. Set aside to cool slightly.
- Reduce the oven temperature to 350°F.
- In an 8x8-inch baking dish, whisk together the heavy cream, pesto, and cornstarch. Layer the chopped tomatoes over the cream mixture.
- In a medium bowl, combine the ricotta, Parmesan, Italian seasoning, and garlic. Spread about 1 tablespoon of the mixture (generously) across each zucchini strip. Roll up each strip and place it seam-side down in the baking dish.
- Bake the casserole for 20-25 minutes, or until hot and bubbly. Garnish with fresh basil before serving for a fragrant finish.