Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Thin slices of zucchini wrap around a creamy filling of ricotta and Parmesan cheese and are nestled in a creamy pesto sauce in this light and summery vegetarian casserole.

EatingWell.com, July 2021


Credit: Brie Passano

Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in middle and upper thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.

  • Slice zucchini lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 16 strips. Place on the prepared baking sheets. Lightly coat with cooking spray and sprinkle with salt and pepper. Bake until softened, 10 to 15 minutes. Set aside to cool slightly.

  • Reduce oven temperature to 350°F.

  • Whisk cream, pesto and cornstarch together in an 8-by-8-inch baking dish. Sprinkle tomatoes over the mixture.

  • Combine ricotta, Parmesan, Italian seasoning and garlic in a medium bowl. Spread a generous 1 tablespoon of the ricotta mixture on each zucchini slice. Roll up the slices and place them in the baking dish, seam-side down. Bake until hot and bubbling, 20 to 25 minutes. Sprinkle with basil before serving.

Nutrition Facts

4 rolls
308 calories; fat 24g; cholesterol 56mg; sodium 424mg; carbohydrates 14g; dietary fiber 2g; protein 12g; sugars 6g; niacin equivalents 1mg; saturated fat 12g; vitamin a iu 1695IU; potassium 673mg.