Grilled Zucchini Rolls


Grilled Zucchini Rolls

This is a fun appetizer or salad.

  • Author: Chef Shelly



3 large zucchini, sliced into 1/4″-thick strips

3 tbsp. extra-virgin olive oil, divided

Sandwich Sprinkle seasoning from Penzeys Spices

1 cup ricotta cheese

Pinch of crushed red pepper flakes

1/3 cup chopped sun-dried tomatoes

1 tablespoon freshly chopped basil


Fresh arugula

Cherry tomatoes cut in half

Shaved parmesan

Toasted pine nuts


1/4 cup fresh lemon juice

1 teaspoon dijon mustard

salt & pepper to taste

3/4 cup extra virgin olive oil


Heat grill or grill pan to high. Toss zucchini with 2 tbsp olive oil and season with salt and pepper. Grill until charred and tender, 3 minutes per side.                     

Stir together ricotta, remaining tablespoon olive oil, and crushed red peppers and season with Sandwich Sprinkle. Spread a layer of ricotta on zucchini and sprinkle with sun-dried tomatoes and basil.                         

Tightly roll up and serve with arugula salad.

Vinaigrette: Whisk the lemon juice, mustard and salt & pepper. Slowly whisk in the olive oil. Taste and season with salt & pepper if necessary.

Salad: on each plate layer arugula, tomato, parmesan and pine nuts.

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