Eggplant and Zucchini Roll Ups Recipe

Name: Eggplant and Zucchini Roll Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium firm zucchini; 1 medium firm eggplant; All natural olive oil cooking spray; Sea salt or kosher salt and freshly ground black pepper; 2 cups ricotta cheese; 1 1/2 cups grated Parmigiano-Reggiano; 1/2 cup fresh mint leaves, loosely packed, finely chopped; 1/2 cup fresh flat-leaf parsley tops, chopped; 2 egg yolks, lightly beaten; 2 cloves garlic, pasted or grated; 1 fresh chile, such as Fresno, seeded and finely chopped; A few grates whole nutmeg; A handful fresh basil leaves, torn or shredded; 3 cups passata or tomato sauce; 4 tablespoons butter; 1 cup panko

Servings: persons

2 medium firm zucchini
1 medium firm eggplant
All natural olive oil cooking spray
Sea salt or kosher salt and freshly ground black pepper
2 cups ricotta cheese
1 1/2 cups grated Parmigiano-Reggiano
1/2 cup fresh mint leaves, loosely packed, finely chopped
1/2 cup fresh flat-leaf parsley tops, chopped
2 egg yolks, lightly beaten
2 cloves garlic, pasted or grated
1 fresh chile, such as Fresno, seeded and finely chopped
A few grates whole nutmeg
A handful fresh basil leaves, torn or shredded
3 cups passata or tomato sauce
4 tablespoons butter
1 cup panko

1
Preheat the oven to 450 degrees F.
2
Slice the zucchini and eggplant into thin planks lengthwise.
3
Spray the eggplant and zucchini evenly on both sides with the cooking spray, and season with salt and pepper.
4
Roast until tender and brown, about 20 minutes.
5
Cool to handle.
6
Lower the oven temperature to 375 degrees F.
7
In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper.
8
Spoon the stuffing onto each plank of eggplant or zucchini and roll up.
9
Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce.
10
Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm and remaining parsley and mint.
11
For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer.
12
Scatter the topping over the top of the dish.
13
Bake from room temperature at 375 degrees F, until golden and bubbly.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium firm zucchini, 1 medium firm eggplant, All natural olive oil cooking spray, Sea salt or kosher salt and freshly ground black pepper, and more.

Yes, Eggplant and Zucchini Roll Ups falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Zucchini Roll Ups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions