Name: Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes : 5 Irresistible Fresh Summer Bites
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Mediterranean
Ingredients: 2 large zucchinis, sliced lengthwise into thin strips; Olive oil, for brushing; Salt & pepper, to taste; 1 cup ricotta cheese; Zest of 1 lemon; 1 tablespoon lemon juice; 2 tablespoons fresh basil, chopped; Salt & pepper, to taste; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; ½ teaspoon balsamic vinegar; Pinch of salt

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There’s something magical about Grilled Zucchini Rollups—they’re light yet deeply flavorful, simple yet elegant enough to serve at your next gathering. Imagine smoky-sweet zucchini slices wrapped around creamy lemon-basil ricotta and jammy slow roasted tomatoes. This isn’t just a recipe; it’s a little slice of summer sunshine you can hold in your hand.

The first time I made these, it was on one of those lazy August afternoons when you’re not in a rush to do anything except savor what’s in season. The scent of basil hit me first, then the tang of lemon, and finally the warm, slightly caramelized aroma of roasted tomatoes. By the time they were ready, I didn’t even bother with a plate—just popped one in my mouth right there by the counter. And wow… buttery, herby, tangy perfection.

Whether you’re serving them as an appetizer, a side, or part of a garden party spread, these rollups check all the boxes: fresh, flavorful, make-ahead friendly, and honestly—anything but boring. Let’s get into it.

Why Grilled Zucchini Rollups Shine in Summer Kitchens

What makes Grilled Zucchini Rollups special

Fresh zucchini is everywhere in summer, and if you’ve ever grown it yourself, you know it practically multiplies overnight. Grilled Zucchini Rollups are one of my favorite ways to use them up because they look fancy without requiring fancy skills. You don’t have to be a chef—just a fan of really good flavors.

The grilling gives zucchini a soft, almost buttery texture, with just enough char to keep things interesting. That smoky edge plays perfectly against the cool, creamy ricotta and the sweet acidity of roasted tomatoes. And the lemon-basil combo? It’s basically the taste of summer in one bite.

Flavor profile and summer gathering appeal

If you’ve ever stood at a summer buffet trying to decide between something indulgent and something light, this is your answer. Grilled Zucchini Rollups are rich enough to feel like a treat but fresh enough to not weigh you down. They’re colorful, portable, and just the right size for mingling with a drink in hand (iced tea for me, please).

They also hold up well at room temperature, so you can make them ahead and serve them later without worrying about them losing their magic. That’s a win for any host.

Looking for more veggie-packed favorites? Try these:

How to Make Grilled Zucchini Rollups Perfectly Every Time

Grilling the zucchini just right for Grilled Zucchini Rollups

Thin slices are key. Too thick, and they won’t roll nicely; too thin, and they might tear. Aim for about 1/8-inch thick slices. A mandoline makes this easy, but a steady hand and a sharp knife work too.

Brush the slices lightly with olive oil—don’t drench them. Grill over medium-high heat for just 1–2 minutes per side, until tender and marked with golden grill lines. The trick is to soften them enough to roll without turning them mushy. Let them cool slightly before filling; warm zucchini will melt the ricotta too quickly.

Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes

Crafting the lemon-basil ricotta and slow roasted tomatoes filling

The ricotta filling is the heart of these Grilled Zucchini Rollups. Fresh lemon zest adds brightness, while lemon juice gives a subtle tang. Chopped basil brings that unmistakable garden-fresh flavor.

As for the tomatoes, low and slow roasting at 275°F concentrates their sweetness. Toss them with olive oil, balsamic, and a pinch of salt before roasting cut-side up for 1.5–2 hours. They’ll become little flavor bombs that burst when you bite into them. Pair one with a spoonful of ricotta, roll it in a zucchini strip, and you’re done.

Variations and Ingredient Swaps for Grilled Zucchini Rollups

Creative twists on lemon-basil ricotta in Grilled Zucchini Rollups

Not a fan of basil? Swap it for fresh mint or parsley. Want more depth? Stir in a spoonful of pesto to your ricotta. For a little heat, add a pinch of crushed red pepper flakes.

You could even blend part of the roasted tomatoes into the ricotta for a pink-hued filling with extra tomato sweetness. The beauty of Grilled Zucchini Rollups is how easily they adapt to whatever’s in your fridge or garden.

Seasonal add-ins, vegan versions, and other ingredient ideas

For a vegan twist, replace ricotta with a cashew-based cheese spread or whipped tofu seasoned with lemon and herbs. In fall, try swapping the tomatoes for roasted red peppers. In spring, fold in sautéed spinach or asparagus tips.

If you want to turn these into a main course, make double-wide zucchini slices, add a heartier filling (like quinoa or chickpeas), and serve with a side salad. Grilled Zucchini Rollups can be as light or as hearty as you want them to be.

Serving, Storage Solutions & FAQs for Grilled Zucchini Rollups

Serving suggestions and pairing ideas with Grilled Zucchini Rollups

These shine on a platter with other finger foods—think marinated olives, crusty bread, and fresh fruit. They’re also great alongside grilled fish or chicken. I’ve even served Grilled Zucchini Rollups at brunch next to frittata slices, and they disappeared in minutes.

A drizzle of extra-virgin olive oil and a sprinkle of flaky salt right before serving takes them from “yum” to “wow.” If you really want to impress, add a few edible flowers to the platter for a pop of color.

Storing, reheating, and frequently asked questions

How long will they last in the fridge?
Stored in an airtight container, Grilled Zucchini Rollups keep for up to 3 days.

Can you freeze them?
Not recommended—the zucchini can turn watery when thawed.

Can they be made ahead?
Yes! Grill the zucchini and roast the tomatoes the day before. Assemble the rollups a few hours before serving.

Do they work without a grill?
Absolutely. Use a grill pan or even broil the zucchini slices until tender and lightly browned.

Ingredients for Grilled Zucchini Rollups

For the rollups:

2 large zucchinis, sliced lengthwise into thin strips
Olive oil, for brushing
Salt & pepper, to taste

For the filling:

1 cup ricotta cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons fresh basil, chopped
Salt & pepper, to taste

For the roasted tomatoes:

1 cup cherry tomatoes, halved
1 tablespoon olive oil
½ teaspoon balsamic vinegar
Pinch of salt

Necessary Tools

Grill or grill pan
Baking sheet
Mixing bowls
Sharp knife or mandoline
Small spoon for filling

Instructions

Preheat oven to 275°F (135°C). Toss tomatoes with olive oil, balsamic vinegar, and salt. Spread cut-side up on baking sheet. Roast 1.5–2 hours until shriveled and concentrated.
In a bowl, mix ricotta with lemon zest, juice, basil, salt, and pepper. Chill until ready.
Brush zucchini slices with olive oil. Grill 1–2 minutes per side until tender and marked. Let cool slightly.
Place a spoonful of ricotta at one end of a zucchini slice, add a roasted tomato, and roll up tightly. Secure with toothpick if needed.
Arrange on platter, drizzle with olive oil if desired, and serve warm or at room temp.

Storage Instructions

Keep Grilled Zucchini Rollups in an airtight container in the fridge for up to 3 days. Best served fresh for peak texture and flavor.

Nutritional Information (per rollup)

Calories	Protein	Carbs	Fat
95	4g	5g	6g

Conclusion

If you’re craving something that’s as beautiful as it is delicious, Grilled Zucchini Rollups are it. They’re proof that simple ingredients, treated with care, can turn into something truly memorable.

Next time zucchini season rolls around, skip the zucchini bread for a day and give these a try. You’ll thank yourself when your guests ask for the recipe.

And hey—if you make these, snap a photo and tag me on Pinterest. I love seeing your creations!