Go Back
In the ever-evolving world of culinary delights, pizza remains a beloved staple that transcends generations. However, for those looking to add a unique twist to this classic dish, Mini Zucchini Ricotta Pizza Rolls offer an innovative and delicious solution. These bite-sized treats are perfect for various occasions, whether you're hosting a gathering, seeking a quick snack, or wanting a light meal option. The combination of fresh zucchini, creamy ricotta, and gooey mozzarella cheese, all wrapped in a golden, flaky crust, creates a mouthwatering experience that is sure to impress.

Mini Zucchini Ricotta Pizza Rolls

Discover a new way to enjoy pizza with Mini Zucchini Ricotta Pizza Rolls. These tasty, bite-sized treats combine fresh zucchini, creamy ricotta, and gooey mozzarella wrapped in a flaky crust. Perfect for parties, snacks, or light meals, they offer a healthy twist on classic pizza. Packed with flavor and nutrients, these rolls are fun to share and easy to make. Elevate your appetizer game and impress your guests with this delicious, nutritious recipe that fits any occasion!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

Salt and pepper, to taste

1 packet of store-bought pizza dough (or your favorite homemade recipe)

1/2 cup marinara sauce (for dipping)

Olive oil, for brushing

Instructions
 

Prepare the Zucchini: Preheat your oven to 400°F (200°C). Slice the zucchinis lengthwise into thin planks, about 1/4 inch thick. Lay them flat on a towel, sprinkle with salt, and let them sit for about 10 minutes to draw out moisture. Pat them dry with another towel.

    Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, chopped basil, garlic powder, onion powder, oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined.

      Roll the Pizza Rolls: On a clean surface, roll out the pizza dough until it is about 1/4 inch thick. Cut the dough into rectangles, measuring approximately 4 inches by 5 inches. Place a few zucchini planks on each piece of dough, slightly overlapping them. Spoon a generous amount of the ricotta mixture on top of the zucchini; be careful not to overfill.

        Form the Rolls: Starting from one end, carefully roll the dough over the zucchini and ricotta filling, creating a tight roll. Pinch the edges to seal and avoid any filling leakage.

          Bake the Rolls: Place the rolled pizza logs seam-side down on a baking sheet lined with parchment paper. Brush the top of each roll with olive oil for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the rolls are puffed and golden-brown.

            Serve and Enjoy: Remove the rolls from the oven and let them cool for a few minutes. Slice each roll into bite-sized pieces and serve warm with marinara sauce for dipping.

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings