Zucchini Roll Ups Spinach Ricotta: A Delicious & Healthy Recipe

Honey Garlic Roasted Carrots: Prepare to be amazed by a side dish that will steal the show! Forget everything you thought you knew about carrots because this recipe transforms humble root vegetables into a sweet, savory, and utterly irresistible culinary experience. These aren’t your grandma’s boiled carrots; we’re talking about caramelized perfection, bursting with flavor in every single bite.

While roasted carrots have been a staple in many cultures for centuries, the addition of honey and garlic elevates them to a whole new level. The combination of sweet honey and pungent garlic is a classic pairing found in cuisines around the world, from Asian stir-fries to Mediterranean glazes. It’s a testament to how well these flavors complement each other, creating a symphony of taste that tantalizes the palate.

People adore Honey Garlic Roasted Carrots for several reasons. First, they are incredibly easy to make, requiring minimal prep time and effort. Second, the taste is simply divine! The roasting process brings out the natural sweetness of the carrots, which is then enhanced by the honey and balanced by the savory garlic. The result is a delightful combination of textures – tender on the inside and slightly crispy on the outside. Finally, this dish is incredibly versatile, pairing perfectly with everything from roasted chicken and grilled steak to vegetarian entrees. So, are you ready to discover your new favorite way to enjoy carrots? Let’s get started!

this Recipe

Ingredients:

• For the Zucchini:
• 4 medium zucchini, about 8 inches long
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Spinach Ricotta Filling:
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• For Topping (Optional):
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Preparing the Zucchini:

1. Wash and Trim the Zucchini: Start by thoroughly washing the zucchini. Trim off the ends.
2. Slice the Zucchini: Using a mandoline slicer or a sharp knife, carefully slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Aim for even slices so they cook uniformly. If you’re using a knife, take your time and be precise. Thick slices won’t roll easily.
3. Prepare the Zucchini for Cooking: Lay the zucchini slices on a large baking sheet lined with paper towels. Sprinkle with a little salt. This will help draw out excess moisture. Let them sit for about 15-20 minutes. Pat the zucchini slices dry with more paper towels. Removing excess moisture will prevent them from becoming soggy during baking.
4. Season the Zucchini: In a large bowl, toss the zucchini slices with olive oil, garlic powder, salt, and pepper. Make sure each slice is coated evenly.
5. Cook the Zucchini: There are a few ways to cook the zucchini. You can grill them, bake them, or sauté them. I prefer grilling or baking for the best texture.
   • Grilling: Preheat your grill to medium heat. Grill the zucchini slices for about 1-2 minutes per side, or until they are slightly softened and have grill marks. Be careful not to overcook them, as they will become too soft to roll.
   • Baking: Preheat your oven to 375°F (190°C). Arrange the zucchini slices in a single layer on a baking sheet. Bake for about 8-10 minutes, or until they are slightly softened but still pliable.
   • Sautéing: Heat a large skillet over medium heat. Add the zucchini slices in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, or until they are slightly softened.
6. Cool the Zucchini: Once cooked, transfer the zucchini slices to a plate lined with paper towels to cool slightly. This will make them easier to handle.

Preparing the Spinach Ricotta Filling:

1. Prepare the Spinach: If you’re using frozen spinach, make sure it’s completely thawed. The most important step is to squeeze out as much excess water as possible. I usually do this by wrapping the thawed spinach in a clean kitchen towel and squeezing until no more water comes out. You can also use your hands to squeeze it.
2. Combine the Ingredients: In a large bowl, combine the squeezed spinach, ricotta cheese, Parmesan cheese, egg, chopped basil, minced garlic, salt, pepper, and nutmeg (if using).
3. Mix Well: Mix all the ingredients together until they are well combined. The filling should be smooth and creamy. Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or Parmesan cheese to your liking.

Making the Tomato Sauce:

1. Sauté Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Add Tomatoes and Seasonings: Pour in the crushed tomatoes, dried oregano, dried basil, salt, pepper, and sugar (if using). Stir to combine.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, stirring occasionally. This will allow the flavors to meld together. The longer it simmers, the richer the flavor will be.
4. Taste and Adjust: Taste the sauce and adjust the seasonings as needed. You might want to add a little more salt, pepper, or sugar to balance the acidity.

Assembling the Zucchini Roll-Ups:

1. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. This will prevent the zucchini roll-ups from sticking and add flavor.
2. Fill the Zucchini Slices: Take a zucchini slice and place a spoonful of the spinach ricotta filling at one end.
3. Roll Up the Zucchini: Carefully roll up the zucchini slice, starting from the end with the filling. Secure the roll with a toothpick if needed, although usually they stay rolled on their own.
4. Arrange in Baking Dish: Place the zucchini roll-up seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices and filling, arranging them snugly in the dish.
5. Top with Sauce: Pour the remaining tomato sauce over the zucchini roll-ups, making sure they are evenly coated.
6. Add Cheese (Optional): If desired, sprinkle the shredded mozzarella cheese over the top of the zucchini roll-ups.

Baking the Zucchini Roll-Ups:

1. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the zucchini roll-ups are heated through.
3. Broil (Optional): For a more golden-brown top, you can broil the zucchini roll-ups for a minute or two, keeping a close eye on them to prevent burning.
4. Rest: Let the zucchini roll-ups rest for a few minutes before serving.

Serving:

1. Garnish: Garnish with fresh basil leaves before serving.
2. Serve: Serve the zucchini roll-ups warm. They are delicious on their own or as a side dish. They also pair well with pasta, salad, or grilled chicken or fish.

Conclusion:

This recipe for Zucchini Roll Ups with Spinach and Ricotta is more than just a dish; it’s an experience! The vibrant green of the zucchini, the creamy richness of the ricotta, and the earthy notes of spinach all come together in a symphony of flavors that will tantalize your taste buds. It’s a dish that’s both elegant enough for a dinner party and simple enough for a weeknight meal. Trust me, once you try these, you’ll be adding them to your regular rotation.

But why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile. It’s a fantastic way to sneak in some extra vegetables, even for the pickiest eaters. The zucchini provides a light and refreshing base, while the spinach and ricotta filling is packed with nutrients and protein. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

And the best part? It’s so easy to customize! Feel free to experiment with different cheeses. A sprinkle of Parmesan or Pecorino Romano on top before baking adds a salty, nutty dimension. You could also incorporate other vegetables into the filling, like finely diced bell peppers or mushrooms. For a spicier kick, add a pinch of red pepper flakes to the ricotta mixture.

Serving suggestions are endless! These zucchini roll ups are delicious served as an appetizer, a light lunch, or a satisfying side dish. For a complete meal, pair them with a simple salad and some crusty bread. They’re also fantastic reheated, making them perfect for meal prepping. You can even get creative with the presentation. Arrange them artfully on a platter, drizzle them with balsamic glaze, or garnish them with fresh herbs.

Looking for variations? Consider using different types of squash, like yellow squash or even eggplant, in place of the zucchini. You could also swap out the spinach for other leafy greens, like kale or chard. For a heartier filling, add some cooked ground meat or sausage to the ricotta mixture. And if you’re feeling adventurous, try adding a layer of marinara sauce to the bottom of the baking dish before arranging the roll ups.

I truly believe that this recipe for Zucchini Roll Ups with Spinach and Ricotta is a winner. It’s healthy, delicious, versatile, and easy to make. It’s a dish that’s sure to impress your family and friends, and it’s a great way to add some variety to your meals.

So, what are you waiting for? Grab some zucchini, spinach, and ricotta, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do try it, please share your experience! I’d love to hear your feedback, your variations, and your serving suggestions. Leave a comment below and let me know what you think. Happy cooking! I can’t wait to see your culinary creations! Don’t forget to take a picture and tag me on social media – I’m always inspired by your cooking adventures. Let’s spread the zucchini roll up love!