Grilled Zucchini Rolls

Grilled Zucchini RollsZucchini is such a versatile veggie. This recipe turns zucchini into a perfect little bite of magic. With this recipe, the grill marks are key to the presentation so try to lay your zucchini down accordingly.

  • Total Time: 25 min.
  • Makes 2 dozen


  • 1 cup part-skim ricotta cheese*
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped Greek olives (opt.)
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 medium zucchinis


  1. In a small bowl, mix the first nine ingredients.
  2. Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.
  3. Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick. If you have a piping bag with a wide enough tip to pass the capers, you can always make your rolls and fill them with after they’re rolled.


*You can swap the ricotta for feta if you are craving more of a Greek flair or perhaps your favorite vegan cheese if you so choose.

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