This zucchini roll with smoked trout and ricotta is a light, elegant dish that works beautifully as a starter or a low-carb main: a tender baked zucchini sheet, creamy ricotta, delicate smoked trout and fresh tomatoes, all rolled into a pretty spiral. It looks impressive yet comes together with simple steps. For more zucchini ideas, try our Zucchini Roll with Turkey and Cream Cheese or Zucchini Fritters with Pickle-Yogurt Sauce and Trout.
Ingredients
- 2 small zucchini (about 750 g before, 450 g after squeezing)
- 3 eggs
- 60 g (1/2 cup) rice flour
- 100 g (3.5 oz) lightly salted trout
- 70 g (1/4 cup) ricotta
- 150-200 g (5-7 oz) tomatoes
- Salt and spices
Instructions
- Grate the zucchini coarsely, salt and rest 15 minutes to release liquid. Squeeze very dry; add the eggs, flour, spices (a little garlic is nice). Mix, spread evenly on parchment (use a silicone mat or silicone-coated parchment so it doesn’t stick) and bake at 180°C (350°F) for about 30 minutes.
- Cool, spread with ricotta, arrange the filling and roll up.
Tips
- Squeeze the zucchini as dry as possible — this is the key to a roll that holds its shape.
- Let the baked sheet cool slightly before spreading the ricotta so the filling stays creamy.
- For more fish and seafood inspiration, explore Serious Eats recipes and guides.
Nutrition: per 100 g: 126 kcal, protein 8 g, fat 6 g, carbs 11 g