Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe

Ricotta Stuffed Zucchini Rolls with Olive Oil and Balsamic Vinegar

At the risk of getting called a donkey, this Italian antipasto recipe from Gordon Ramsay is hereby dubbed rolls of zucchini instead of courgettes. Slivered almonds are folded into a creamy mixture of ricotta cheese, basil, and lemon juice to create the filling. Nestled in paper-thin strips of zucchini and drizzled with olive oil and balsamic vinegar, these bite-sized rolls are an excellent starter to any meal, Italian or not.

Using the best of seasonal summer produce in zucchini and basil, it also needs no heat to prepare — perfect for days when the thermostat can barely keep up with the heat.

Beat The Heat - Ricotta Stuffed Zucchini Rolls
Beat the Heat hosted by A Southern Grace

recipe adapted from Gordon Ramsay

Ricotta-Stuffed Zucchini Rolls

makes approximately 24 zucchini rolls

4 small zucchini
salt and pepper
extra virgin olive oil
balsamic vinegar

For the ricotta filling:

ricotta cheese, about a cup
splash of lemon juice
basil leaves, about a handful
slivered almonds, about a handful


  • This is one of those recipes where exact measurements simply do not matter. Consult the original recipe for a general idea of the ingredient proportions and adjust to your taste.

Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.

Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.

Sliced and Seasoned Zucchini Strips with Olive Oil

Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated.

Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.

Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.

Ricotta Stuffed Zucchini Pre Roll

Roll the zucchini strip over the filling and plate.

Ricotta Stuffed Zucchini Rolled

To Serve:

Top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar.

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42 Responses to “Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe”

  1. arundathi says:

    quite brilliant! :)

    last blog post: English Muffin Loaf

  2. grace says:

    this really is amazing. i think the crunch provided by the almonds and the creaminess of the cheese would just make the perfect bite. thanks again for sending it to me!

    last blog post: my secret weapon

  3. kat says:

    oh those look delicious. I’m loving all the wonderful zucchini recipes popping up everywhere as they ripen on my vine

    last blog post: What’s in CSA box #7

  4. Pooh says:

    It doesn’t get simpler than this. Wonderful!

  5. Meera says:

    Amazing! I love your photos. :-)

  6. RebeccaC says:

    Well, for goodness sake…those look incredible. My CSA share is supposed to have zucchini tonight, and now I know what I’m going to do with it. I hope mine look half as gorgeous! Thanks!

    last blog post: Farm Fresh…forget it. Lets talk Margaritas

  7. Nicisme says:

    Great photo and great entry too. Looks so delicious!

    last blog post: Little Pecan Frangipane Tarts

  8. _ts of [eatingclub] vancouver says:

    Pretty pretty pretty.
    (Or, in Larry David’s way: “PreTT-TY good!”)

    Haven’t tried eating raw zucchini… Hmm, will try it “marinated” like that.

  9. nina says:

    this looks like fun to make and eat. I will have to remember this for our Alfresco Lunches in summer.

  10. My Sweet & Saucy says:

    Definitely going to try these for my next catering party! Thanks!

    last blog post: Anniversary Trip to Jin Patisserie!!!

  11. Kevin says:

    Zucchini stuffed with cheese sound really good!

    last blog post: Kimchi Jun (Kimchi Pancake)

  12. holler says:

    Mmmmmm, these looks gorgeous!

  13. Jescel says:

    how do you come up with such elegant dishes? and I’m sure they’re so yummy too.. i just wish i can sample them. :o )

    by the way, i tagged you… pls. see my blog.

    last blog post: Brilliante Blog Award

  14. Paula says:

    Perfect timing now that our zucchini are rolling in. The almonds kind of took me by surprise as an ingredient. These look delicious and I bet they taste terrific, too!

    last blog post: Gold Medal Carnitas

  15. Zita says:

    those are real beauties :)

    last blog post: Yogurt Honey Lemon Cake with Wild Berries Glazed

  16. Gills 'n Thrills says:

    These look great! I’m going to try these out this week.

    last blog post: Pescetarian Grilling Adventures: Part 1

  17. mindy says:

    Wow–these sound amazing. I think this was my favorite from Grace’s event. (Don’t tell!) Bookmarking this for an upcoming dinner party!

    last blog post: tuscan cannellini and tuna salad

  18. Fearless Kitchen says:

    This looks great. I’ve been meaning to try something similar with eggplant, but I haven’t gotten around to it and I’m not sure that I’d have thought of adding in the almonds.

  19. kellypea says:

    Hmmm…made some of these last year for a party and remember them being quite time consuming — but not a Gordon Ramsay recipe. I do remember they were excellent, though, and yours are making me want to try them all over again. YUM!

    last blog post: Toasted Brioche with Lemon Cream and Raspberries

  20. maybelles mom (feeding maybelle) says:
  21. arundathi – thanks!

    grace – it’s a really nice balance of textures

    kat – wish I had zucchinis growing in my backyard

    pooh – it’s so easy to make it that I always have all the ingredients on hand

    meera – thanks!

    rebecca – hope you like it! nothing like fresh produce from a CSA

    nicisme – it was quite a fun event

    ts – haha. thanks!

    nina – it’s really fun to make and everyone seems to like it

    my sweet – hope your guests like it!

    kevin – always a winning combination if you ask me

    holler – thanks!

    jescel – thanks for the tag!

    paula – it’s a nice little seasonal recipe. so appropriate for summer considering that it needs no heat to make.

    zita – thanks!

    gills – hope you like it!

    mindy – i won’t tell.

    fearless – interesting idea with eggplants. will look up recipes and see what’s out there

    kellypea – I’m really interested in your recipe. it’s always fun to make variations of this recipe.

    maybelle’s mom – I’m gonna have to agree :)

  22. Archana says:

    Looks so delicious. I did the same with eggplant. The variation was grilled eggplant with sundried tomatoes, lettuce and feta cheese. This looks so amazing and healthy, another recipe keeper. BTW, I am hosting a ONE DISH MEAL- Salad event, I would like to invite you to send a recipe to the event. The rules for which are in my site and will be glad to receive a recipe for the same. Thanks

    last blog post: Moong Dal Paratha (Stuffed Lentil Indian Bread)

  23. Mrs. L says:

    These look absolutely amazing!

    last blog post: Small Plates – August 12, 2008

  24. Lynne says:

    Your mandolin skills look perfect. I’ll have to make this recipe. It looks really good.

    last blog post: Click:August 2008 (Citrus)

  25. Christine says:
  26. cookin' joe says:

    these were so easy to make and so delicious AND beautiful. i chopped up some salted, roasted pistachios in place of the almonds and added some lemon zest to the ricotta mixture. i’ve made something similar in the past with grilled zucchini (sliced a little thicker) and a goat cheese/basil/mint/lemon mixture. try that one too y’all!

  27. TBC says:

    Thanks for stopping by my blog. Your comment there helped me discover this fabulous space! :D
    The rolls look gorgeous. They would be a great hit at any party….so easy to make too…
    I’m bookmarking this one. Thanks.

    last blog post: Raspberry Brownie Cups

  28. Nicole says:

    These look great! (And super easy, always a bonus.) Just discovered your blog today via the Foodie Blogroll – I’m sure I’ll be back!

  29. Riz says:

    Many thanks for this recipe. Just whipped up a batch. It was a little fiddly for me as I had to perform triage on several ripped slithers of courgette. Still, it came together at the end though and tasted delicious, with almonds added the perfect touch.

  30. Megan says:

    I was looking for a zucchini + ricotta recipe that did not require me to turn on my oven and this looks like just the thing! I can’t wait to make these guys. And they are cute like sushi. Thanks for sharing!

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  33. Pesto al Genovese says:

    Wow, that is a really good idea, I love it. You know, when I see this it should not be that hard! I am going to make it and report back! ;)

  34. 9 Creative Recipes for Surplus Summer Zucchini says:

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    Real great info can be found on blog.

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