Name: Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3-4 medium zucchini, sliced lengthwise into 1/8–1/4 inch planks; kosher salt, for salting zucchini; 1 1/2 cups whole milk ricotta cheese; 1/2 cup finely grated Parmesan cheese; 1 large lemon, zested; 1-2 tablespoons fresh lemon juice, to taste; 1/2 cup finely chopped fresh basil leaves; 1 small garlic clove, very finely minced or grated; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2-3 tablespoons olive oil, plus more for drizzling; extra salt and pepper, for seasoning zucchini; toothpicks or small skewers, for securing rollups; extra chopped basil, for garnish; extra lemon zest, for garnish

Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta taste bright, creamy, and smoky, with just enough tang to keep each bite interesting. They work perfectly for anyone who wants a light but satisfying appetizer or meatless main that comes together in about 45 minutes. I started making these when my garden exploded with zucchini one summer, and my family still requests them on repeat.

Why Make This Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta at Home

You control everything at home, from how thin you slice the zucchini to how much lemon and basil you pack into the ricotta. That means you get tender zucchini, not soggy, and a filling that tastes fresh instead of bland.

This recipe also uses simple ingredients that you probably keep around already. You can serve these rollups to vegetarians, low carb friends, or anyone who just loves good food, and nobody feels like they eat “diet” food.

“These Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta taste like summer on a plate and disappear from the platter in minutes.” ★★★★★

Ingredients You Need

Zucchini

3 to 4 medium zucchini
- Look for straight, firm zucchini with shiny skin.
- Medium size slices more evenly than giant ones and holds its shape better on the grill.

Ricotta filling

1 ½ cups whole milk ricotta cheese
- Whole milk ricotta gives a richer, creamier texture than part skim.
- If the ricotta looks very wet, drain it in a fine mesh strainer for 15 to 20 minutes.
½ cup finely grated Parmesan cheese
- Use real Parmigiano Reggiano or a good quality domestic parmesan, not the green can.
- Pecorino Romano works if you like a saltier, sharper flavor.
Zest of 1 large lemon
1 to 2 tablespoons fresh lemon juice, to taste
½ cup finely chopped fresh basil leaves
- Stack the leaves, roll them, and slice thin so they blend nicely into the filling.
1 small garlic clove, very finely minced or grated
¼ teaspoon crushed red pepper flakes
- Optional, but they add a gentle kick that balances the creamy filling.
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For grilling and assembly

2 to 3 tablespoons olive oil
- Any good extra virgin olive oil works here.
Extra salt and pepper for the zucchini slices
Toothpicks or small skewers to secure the rollups
Optional garnish:
- Extra chopped basil
- Extra lemon zest
- A drizzle of olive oil

Pantry shortcuts and substitutions

Use store bought pre sliced zucchini planks from the produce section if you find them. They save slicing time and keep thickness consistent.
Swap basil with fresh parsley or a mix of basil and mint if you run low on basil.
Use cottage cheese blended smooth in a food processor in place of ricotta if needed. Add a splash of cream to mimic ricotta richness.
Add a few tablespoons of finely chopped sun dried tomatoes or olives to the filling for a stronger savory note.

Equipment list

Grill pan or outdoor grill
Sharp chef’s knife or mandoline for thin, even zucchini slices
Cutting board
Mixing bowl and spoon or spatula
Small spoon or piping bag for filling the zucchini
Tongs for turning zucchini on the grill
Toothpicks or small skewers
Serving platter

Tips & Mistakes

Slice zucchini lengthwise into thin planks about ⅛ to ¼ inch thick so they roll easily without breaking.
Salt zucchini slices lightly before grilling to draw out a bit of moisture and improve flavor.
Brush zucchini with just enough oil to coat; too much oil causes flare ups and greasy rollups.
Grill zucchini over medium heat so the slices soften and char lightly without burning.
Pull zucchini off the grill while still flexible; if you cook them until very soft, they tear when you roll.
Taste the ricotta filling and adjust lemon, salt, and pepper before you start rolling.
Chill the filling for 10 to 15 minutes so it thickens slightly and stays inside the rollups.
Do not overfill each slice; use about 1 to 1 ½ teaspoons of filling so it stays neat.
Roll from the narrower end of the zucchini slice to keep the roll tight and even.
Use toothpicks to secure each rollup if you plan to move them to a platter or transport them.
Serve the rollups at room temperature or slightly warm; very hot filling can taste flat and lose lemon brightness.
If you grill ahead, store zucchini slices flat between parchment sheets so they do not stick.

How to Make Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta

Step 1: Prep and slice the zucchini

Wash and dry the zucchini well. Trim off both ends.

Slice each zucchini lengthwise into thin planks about ⅛ to ¼ inch thick. Use a mandoline for very even slices or a sharp knife with a steady hand.

Lay the slices on a tray or baking sheet in a single layer. Sprinkle lightly with salt and let them sit while you mix the filling.

Step 2: Mix the lemon basil ricotta filling

Add ricotta, grated Parmesan, lemon zest, 1 tablespoon lemon juice, chopped basil, minced garlic, crushed red pepper flakes, salt, and black pepper to a mixing bowl.

Stir until the mixture looks creamy and evenly combined. Taste and add more lemon juice, salt, or pepper if you want a brighter or bolder flavor.

Place the bowl in the fridge while you grill the zucchini so the filling firms up slightly.

Step 3: Grill the zucchini slices

Pat the zucchini slices dry with a paper towel to remove extra moisture. Brush both sides lightly with olive oil and sprinkle with a bit more pepper.

Heat a grill pan or outdoor grill over medium heat until hot. Lay the zucchini slices across the grates so they do not fall through and leave a little space between slices.

Grill each side for about 2 to 3 minutes until you see grill marks and the slices feel tender but still hold together. Move grilled slices to a plate or tray to cool slightly.

Step 4: Fill and roll

Let the grilled zucchini cool until you can handle them easily. Line them up on a cutting board or tray.

Place about 1 to 1 ½ teaspoons of the lemon basil ricotta mixture near one short end of each slice. Spread it gently into a small strip, leaving a little border on the sides.

Roll the zucchini slice up over the filling, snug but not too tight, so the filling stays inside. Secure with a toothpick if needed and place seam side down on a platter.

Step 5: Finish and serve

Drizzle the rollups lightly with a bit more olive oil if you like. Sprinkle with extra chopped basil, lemon zest, and a pinch of salt.

Serve the Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta slightly warm or at room temperature. Pull out the toothpicks before serving to kids or anyone who tends to eat quickly.

Variations I've Tried

Caprese style
Add a small strip of fresh mozzarella and a tiny piece of tomato inside each rollup. Finish with a drizzle of thick balsamic glaze and extra basil on top.
Spinach and herb boost
Stir a handful of finely chopped sautéed spinach into the ricotta mixture. Add extra herbs like parsley and chives for more green flavor.
Spicy version
Double the crushed red pepper flakes and add a pinch of smoked paprika. Top the finished rollups with a sprinkle of chili flakes for those who like heat.
Pesto twist
Swap half the basil with a couple of tablespoons of prepared basil pesto mixed into the ricotta. This version works great when you want a stronger basil punch with very little extra work.
Protein bump
Add very finely chopped cooked chicken or turkey to the filling for a heartier appetizer. Keep the pieces tiny so the rollups still roll easily.

How to Serve Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta

Serve Grilled Zucchini Rollups Stuffed Lemon Basil Ricotta on a big platter with extra lemon wedges and a shower of fresh basil so they look as good as they taste. Pair them with a simple green salad, garlic bread, or a bowl of tomato soup for a light meal. They also sit nicely next to grilled chicken, fish, or a big bowl of pasta as a fresh side. Offer sparkling water with citrus slices or iced herbal tea to keep the bright lemon and basil flavors front and center.

How to store

Fridge: Place leftover rollups in a single layer in an airtight container and keep them in the fridge for up to 3 days.
Freezer: I do not recommend freezing these, since zucchini and ricotta change texture and turn watery after thawing.
Reheating: Warm gently in a 300°F oven for 8 to 10 minutes until just heated through, or enjoy them straight from the fridge at cool room temperature.
Make ahead: Grill the zucchini and mix the filling up to 1 day ahead, store each separately, then assemble the rollups right before serving for the best texture.