Zucchini Roll Ups

These ricotta and beef zucchini roll ups are a to-die-for summer dinner recipe that you'll want to make on repeat and may just compete with your favorite lasagna recipe.

It's comfort food, but light and refreshing, if you will.

How to make zucchini roll ups

Featured Ingredients

• Ground beef: A pound of ground beef that'll get sauteed with garlic and seasonings before being stuffed into the zucchini rolls.
• Spinach: I add a handful of greens wherever I can. It's incredibly delicious and easy to saute into almost any recipe.
• Garlic: Several cloves of fresh garlic will do.
• Ricotta: Low-fat or whole milk ricotta will work - you choose!
• Parmesan: Freshly grated is best for this recipe.
• Eggs: The eggs will get stirred into the meat and ricotta mixture to hold everything together.
• Marinara: Grab your favorite jar of marinara or make your own.
• Italian seasoning: You can use dried Italian seasoning or mix together dried oregano, basil and thyme.
• Red pepper flakes: Make it as mild or as spicy as you like.
• Zucchini: These zucchinis will be the wraps for your ricotta and beef mixture. I love pasta, trust me, but using zucchini is refreshing and yummy!
• Mozzarella: Part-skim or whole milk shredded mozzarella will work.
• Basil: Fresh basil chiffonade to use as a garnish!

Step-by-Step Instructions

1. Preheat the oven to 400 degrees.
2. Heat the olive oil in a large oven-safe skillet or shallow Dutch oven to medium. Add the onion and sauté 3-4 minutes, then add the ground beef and spinach and cook an additional 6-7 minutes, breaking the beef using a wooden spoon, until browned. Stir in the garlic, 1 teaspoon salt and ¼ teaspoon black pepper.
3. Drain any excess fat from the beef mixture, then transfer to a large mixing bowl. Add the ricotta, ¼ cup Parmesan, egg, Italian seasoning, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper and crushed red pepper flakes to the bowl and stir to thoroughly combine.
4. Pour the marinara into the same large oven-safe skillet or shallow Dutch oven and set aside.
5. Stack two slices of zucchini on top of each other, then dollop a tablespoon of the ricotta mixture onto the middle of the top slice. Tightly roll the zucchini around the ricotta mixture, then place into skillet or Dutch oven. Repeat with the remaining zucchini slices and ricotta mixture, lining them all in the pan until filled.
6. Top with shredded mozzarella cheese and the remaining ¼ cup Parmesan cheese. Bake for 25-30 minutes or until cheese is lightly browned and bubbly. Top with fresh basil and serve.

Recipe Substitutions and Alterations

• Instead of ground beef: Try this recipe with ground turkey or chicken.
• Instead of spinach: Use any dark leafy green, like kale or chard.
• If you want to make your own marinara: Use this delicious recipe!
• Instead of zucchini: Try this recipe with summer squash.

Nutrition Considerations

• To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
• To make this vegetarian: Skip the beef and use an additional 4-8 ounces of ricotta.
• To make this nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
• To make this egg free: Try using an egg replacer, such as Bob's Red Mill brand.

Summer zucchini recipes to make:

• Cinnamon Crunch Zucchini Bread
• Crispy Zucchini Fritters
• Lemon Poppy Seed Zucchini Muffins
• Spicy Zucchini Soup
• Double Chocolate Zucchini Bread
• Sweet Corn and Zucchini Gnocchi Skillet
• Savory Zucchini Bread

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