Stuffed Zucchini Rolls, ghostly sunflowers

I first made these rolls a few years (6) ago. We loved them. I try to make them a few times every summer and just made them last week.

I decided it was time to re-post the recipe in Google-friendly format.

I like to share…..

I use a mandolin to slice the squash very thinly, the long way. Discard the first few slices (or use for something else) until you get a nice size and shape. I do 4 from one ‘side’ then 4 from the other. Zucchini is so plentiful, I don’t feel guilty about wasting a bit to get nice slices. And you can always make soup with the trimmings.

I used pesto rosso for this but regular pesto would work. If you don’t have the basil (or the time / inclination) to make your won, use a good commercial brand.

The cherry tomatoes cook down into the pesto rosso making a thick, flavorful sauce.

Stuffed Zucchini Rolls

Total time: 45 minutes


  • 1 medium – large zucchini or yellow squash (courgette)
  • 1/2 cup ricotta cheese
  • 10 pimiento-stuffed green olives, roughly chopped
  • 1 good handful fresh basil, snipped
  • 15 – 20 cherry tomatoes, cut in half
  • 2 tbs pesto rosso (red pesto sauce)
  • 2 tbs red wine
  • 2 tbs olive oil

zucchini rolls


  • Using a mandolin, slice the zucchini the long way into 8 slices app.1/16th” thick… thin enough to roll easily.
  • Mix the ricotta, olives and basil.
  • Divide the mixture evenly between the 8 slices of zucchini and roll up.
  • Drizzle 1 tbs olive oil in the bottom of a baking dish.
  • Lay the rolls, seam side down in the dish, keeping separate.
  • Distribute the cherry tomatoes around the rolls, tucking into the oil.
  • Combine the remaining 1 tbs olive oil with the pesto rosso and red wine.  Spoon over rolls.
  • Bake, covered, 375C (190C) for 30 minutes.
  • Remove and serve, spooning sauce over the top.

Print Recipe

It was hot here last week.

Really hot. Temperatures were close to 100F (37C).

On two of the hottest days the mornings were shrouded in mist.

It was very bizarre – hot, misty mornings are not the norm.

While I was walking with the dogs down by the sunflower field I was intrigued by their ghostly appearance.

sunflowers_mist.I realized that though I have taken a lot of photos of bright, blooming sunflowers I’ve never taken any of dying sunflowers.


They just look so bedraggled and sad, facing downward with the last few petals clinging to their heads.


Beauty is where you find it….. It’s not always sunny and bright.

Last update on August 31, 2016

5 thoughts on “Stuffed Zucchini Rolls, ghostly sunflowers”

  1. Love this stuffed zucchini roll recipe….I must get a mandolin! There are so many versatile recipes that require a mandolin…it is definitely time to get this new kitchen toy.

  2. Tanna, sucks being without a proper kitchen – soon? I hope….

    Kate, I really liked their ghostly appearance. It was even better earlier but I had to have coffee after walking the girls lol

    Zoomie, kind of eerie….

    Ina, a mandoline really is handy and new kitchen toys are always needed!

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