Zucchini rolls with ragù
- Gluten Free
- Energy Kcal 791
- Carbohydrates g 137.5
- of which sugars g 16.8
- Protein g 20.4
- Fats g 17.7
- of which saturated fat g 2.79
- Fiber g 27.4
- Sodium mg 1259
- Difficulty: Average
- Prep time: 15 min
- Cook time: 55 min
- Serving: 4
- Cost: Average
PRESENTATION
Zucchini rolls with ragu bring together the best parts of Southern Italian cooking, mixing homemade flavors with that tender comfort you get at a big family table. These zucchini rolls are inspired by those classic Sunday dishes from regions like Campania and Calabria, where long-simmered sauces just make everything taste a bit like home. Seriously good stuff. Think about the way lasagna or eggplant parmigiana gets all melty and rich—this dish has that same vibe. But, you know, it swaps out pasta for fresh, golden zucchini.
The ragu recipe inside is hearty, giving you that familiar, savory kick that pairs perfectly with a little "scarpetta"—dipping bread in the leftover sauce. Can't go wrong. The whole thing ends up bubbling and soft, with the zucchini rolling up around the filling, holding onto every drop of that moist, cheesy goodness.
And look, during the summer, when zucchini is everywhere, this is the kind of food people want to make again and again. Across Southern Italy, families come together over these kinds of stuffed zucchini dishes, and everyone’s got their own little twist. Some folks call them zucchini involtini or even zucchini cannelloni, but the idea stays the same—rolling up thin slices of zucchini around a rich, comforting filling.
What makes this version different is how it feels both familiar and new, with a healthy, light spin that still tastes hearty. For sure. Sharing these zucchini roll-ups at the table always gets people excited, especially when the sauce is thick enough for that last bit of bread to mop it all up. So... The mix of tender zucchini and savory ragu means you get a dish that’s not just for special occasions—it totally fits into any weeknight dinner or summer get-together.
Whether it's for a casual family meal or a festive summer gathering, these rolls capture the core of Italian cuisine. And honestly, for anyone into delicious, low-carb recipes, these rolls check all the boxes for a dish that’s simple, satisfying and a little bit special. Really really good.
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- INGREDIENTS
- Zucchini 5 ¼ cups (650 g)
- Beef 0.5 lb (250 g) - ground
- Tomato purée 2.1 cups (500 g)
- Water ¼ cup (50 g)
- Shallot 1
- White wine 4 tbsp (60 g)
- Marjoram 6 leaves
- Emmentaler cheese 3.5 oz (100 g)
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Zucchini rolls with ragù
To prepare the zucchini rolls, first clean the shallot and finely chop it 1, then place it in a pot with a bit of olive oil 2 and let it stew over low heat for 2 minutes. When the mixture is soft and translucent, add the ground beef 3 and brown it for a few minutes
and then deglaze with white wine 4. Once the alcohol has evaporated, add the tomato sauce 5. Rinse the container with 50 g of water and add this to the ragù as well 6.
Salt, stir, and let it cook 7 for about 40 minutes with the lid slightly open. Meanwhile, prepare the zucchinis: wash them, trim the ends, and slice them into strips with a mandoline 8; you should get slices about 0.28 inches thick. Transfer them to a bowl and season with 2 tablespoons of olive oil 9.
Heat a grill, place the zucchini slices on it, and cook for 1 minute on each side 10. As they are cooked, place them on a plate and salt them 11. Meanwhile, the ragù will be done; perfume it with marjoram leaves 12, finally adjust the salt and pepper.
Now you can assemble the rolls: cut the cheese into slices the same width as your zucchini 13, then stuff the zucchini with a slice of cheese and a teaspoon of ragù 14. Finally, roll up the zucchinis 15.
Take small individual baking dishes and spread the ragù on the bottom 16, then place the rolls inside 17 and grill them at 464°F for about 8 minutes, just enough time for the cheese to melt. Serve your zucchini rolls while still warm 18.