Baked Zucchini Rolls

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Description

Baked Zucchini Rolls are a light, healthy, and elegant dish made with thinly sliced zucchini rolled up with a cheesy herb filling, baked until golden and bubbly. They’re a delicious low-carb alternative to pasta roll-ups, perfect as an appetizer, side dish, or even a main course.

Ingredients For Baked Zucchini Rolls

  • 3 medium zucchinis (thinly sliced lengthwise)

  • 1 tbsp olive oil

  • Salt & black pepper to taste

For the Filling:

  • 1 cup ricotta cheese (or cottage cheese for lighter version)

  • ½ cup shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • 1 garlic clove, minced

  • 2 tbsp fresh basil or parsley (chopped)

  • ½ tsp Italian seasoning

  • Pinch of red pepper flakes (optional)

For Topping & Sauce:

  • 1 cup marinara sauce (homemade or store-bought)

  • ½ cup shredded mozzarella

  • 2 tbsp grated Parmesan

Instructions

  1. Prepare the Zucchini:

    • Preheat oven to 375°F (190°C).

    • Slice zucchinis lengthwise into thin strips (use a mandolin or sharp knife).

    • Lay slices on a baking sheet, brush lightly with olive oil, sprinkle with salt, and roast for 5–7 minutes to soften.

  2. Make the Filling:

    • In a bowl, mix ricotta, mozzarella, Parmesan, garlic, basil, Italian seasoning, and red pepper flakes.

  3. Assemble the Rolls:

    • Spread about 1 tbsp of filling onto each zucchini slice.

    • Roll up tightly and place seam-side down in a greased baking dish.

  4. Add Sauce & Bake:

    • Spread marinara sauce in the dish, place zucchini rolls on top.

    • Sprinkle with mozzarella and Parmesan.

    • Bake for 20–25 minutes, until cheese is melted and golden.

  5. Serve:

    • Garnish with extra fresh herbs and serve warm.

Notes

  • You can use eggplant or thin lasagna sheets as a substitute.

  • For extra flavor, add cooked spinach or sun-dried tomatoes to the filling.

  • Use part-skim cheeses for a lighter version.

  • Can be made ahead: assemble rolls, refrigerate, then bake before serving.

Tips

  • Thin slices are key: If zucchini is too thick, it will break when rolling.

  • Pat zucchini dry after roasting to avoid watery rolls.

  • If using cottage cheese instead of ricotta, drain excess liquid first.

  • Use a piping bag for neat filling application.

Servings

  • Makes 4 servings (about 4–5 rolls per person).

Nutritional Info (per serving, approx.)

  • Calories: 230

  • Protein: 14g

  • Fat: 14g

  • Carbohydrates: 10g

  • Fiber: 2g

  • Sugar: 5g

Health Benefits

  • Low-carb & gluten-free – great pasta alternative.

  • Rich in protein & calcium from the cheese.

  • Packed with vitamins A & C from zucchini.

  • Heart-healthy thanks to olive oil and fresh herbs.

Q & A

Q1: Can I make this vegan?
Yes! Use vegan ricotta (made from cashews or tofu) and dairy-free cheese.

Q2: Can I freeze zucchini rolls?
Yes, assemble them without baking, freeze in an airtight container, then bake directly from frozen (add ~10 min).

Q3: What can I serve with zucchini rolls?
They pair well with garlic bread, fresh salad, or grilled chicken.

Q4: How do I prevent zucchini from being watery?
Salt slices and let them rest for 10 minutes, then pat dry before roasting.

Q5: Can I make it spicy?
Yes, add chili flakes to the filling or use spicy marinara sauce.

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