Recipes

(Recipe) Basil-Parmesan Zucchini Roll-ups Casserole

06
sep

End-of-Summer Basil-Parmesan Zucchini Roll-Ups Casserole

As the end of summer approaches in the Netherlands, there’s no better way to savor the season’s final harvest than with fresh, flavorful zucchini. This Basil-Parmesan Zucchini Roll-Ups Casserole is a light and delicious way to celebrate those warm, sunny days while they last. Creamy ricotta and Parmesan cheese are wrapped in tender zucchini slices and baked in a rich, pesto-infused sauce, making it a perfect vegetarian dish that’s both satisfying and refreshing. Enjoy it as a main course or a delightful side — either way, it’s a wonderful way to say goodbye to summer’s bounty.

(Recipe) Basil-Parmesan Zucchini Roll-Ups Casserole

Servings: 4
Total Time: 50 mins
Nutrition Profile: Low-Carb, Nut-Free, Soy-Free, Vegetarian, Egg-Free, Gluten-Free

Ingredients

2 large zucchini, trimmed (1 3/4 – 2 pounds)
¼ teaspoon kosher salt
¼ teaspoon ground pepper
½ cup heavy cream
¼ cup pesto
1 ½ teaspoons cornstarch
1 cup chopped cherry tomatoes
1 cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1 clove garlic, grated
2 tablespoons chopped fresh basil

Directions

Prepare the Oven and Baking Sheets:
Position racks in the middle and upper thirds of the oven; preheat to 425°F (220°C). Coat 2 large rimmed baking sheets with cooking spray.
Slice and Season the Zucchini:
Slice the zucchini lengthwise into 1/4-inch-thick strips. Discard any small or irregular pieces. You should have about 16 strips. Arrange the slices on the prepared baking sheets, lightly coat them with cooking spray, and sprinkle with salt and pepper. Bake until softened, about 10 to 15 minutes. Set aside to cool slightly.
Prepare the Baking Dish:
Reduce the oven temperature to 350°F (175°C). In an 8-by-8-inch baking dish, whisk together the heavy cream, pesto, and cornstarch. Evenly distribute the chopped cherry tomatoes over the cream mixture.
Make the Filling and Assemble the Roll-Ups:
In a medium bowl, mix the ricotta, Parmesan, Italian seasoning, and grated garlic. Spread a generous tablespoon of the ricotta mixture onto each zucchini slice. Roll up the slices and place them seam-side down in the baking dish.
Bake and Garnish:
Bake until the casserole is hot and bubbling, about 20 to 25 minutes. Before serving, sprinkle with freshly chopped basil.