Tender zucchini slices grilled until lightly charred, filled with a creamy, cheesy herb mixture, then rolled into delicious little bites. These are perfect as a Mediterranean-inspired appetizer, side dish, or light vegetarian meal.
Servings: 4
Makes: 12–16 rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Zucchini
3 medium zucchini
1½ tbsp olive oil
½ tsp garlic powder
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
Cheesy Filling
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan cheese
2 tbsp cream cheese, softened
1 garlic clove, finely minced
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
½ tsp Italian seasoning
¼ tsp black pepper
Pinch of red pepper flakes, optional
1 tsp lemon zest
Optional Finishing
Extra Parmesan
Fresh basil or parsley
Lemon wedges
Balsamic glaze
Crushed red pepper flakes
Instructions
- Slice the Zucchini
Wash and dry the zucchini.
Trim the ends.
Using a sharp knife or mandoline, slice zucchini lengthwise into thin strips, approximately ⅛ inch thick.
Try to keep the slices evenly sized so they grill and roll easily. - Season
Place zucchini slices on a tray.
Brush both sides lightly with olive oil.
Sprinkle with garlic powder, Italian seasoning, salt, and black pepper. - Grill the Zucchini
Preheat a grill or grill pan to medium-high heat.
Grill zucchini slices for about 2–3 minutes per side.
You want them tender with visible grill marks but not overly soft.
Transfer to a plate and let them cool for a few minutes.
Important: Don’t overcook the zucchini. If it becomes too soft, it can tear when you roll it.
- Make the Cheesy Filling
In a bowl, combine:
Ricotta
Mozzarella
Parmesan
Cream cheese
Garlic
Parsley
Basil
Italian seasoning
Black pepper
Lemon zest
Red pepper flakes, if using
Mix until creamy and well combined.
Taste and adjust the seasoning if needed.
- Make the Rolls
Place each grilled zucchini slice flat on a cutting board.
Spoon about 1 tablespoon of the cheese mixture onto one end.
Carefully roll the zucchini around the filling.
Place each roll seam-side down on a serving platter or baking dish.
Repeat with the remaining zucchini. - Optional Cheesy Finish
For extra melty cheese:
Arrange the rolls in a lightly greased baking dish.
Sprinkle with a little extra mozzarella and Parmesan.
Bake at 400°F (200°C) for about 8–10 minutes, until the cheese melts.
Broil for 1–2 minutes if you want a golden top.
7. Garnish & Serve
Finish with fresh basil or parsley, a little Parmesan, and a drizzle of balsamic glaze if desired.
Serve warm or at room temperature.
Serving Suggestions
These zucchini rolls pair beautifully with:
Fresh Greek salad
Tomato basil salad
Marinara sauce
Tzatziki
Hummus
Grilled chicken
Grilled fish
Roasted potatoes
Quinoa or couscous
They also make a lovely appetizer for a Mediterranean-style dinner.
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: 280–320
Protein: 16–19 g
Carbohydrates: 9–12 g
Fat: 19–22 g
Fiber: 2–3 g
Nutrition will vary depending on the cheeses and amount of olive oil used.
Nut & Allergen Information
Nuts
No peanuts or tree nuts are used in this recipe.
Other Allergens
Dairy: Ricotta, mozzarella, Parmesan, cream cheese
Gluten: None in the ingredients listed
Egg: None
Soy: None typically, but check packaged cheeses if necessary
Gluten-Free
Yes, naturally gluten-free as written.
Nut-Free
Yes, as written. For severe allergies, check labels on packaged cheese and seasonings for cross-contact information.
Vegetarian
Yes.
Egg-Free
Yes.
Easy Substitutions
Ricotta: Cottage cheese can be blended until smooth and used instead.
Mozzarella: Provolone or Monterey Jack can be substituted.
Parmesan: Pecorino Romano works well.
Cream cheese: Use extra ricotta or Greek yogurt for a lighter filling.
Fresh herbs: Use 1–2 teaspoons dried herbs if fresh herbs aren’t available.
Dairy-free: Use dairy-free ricotta, mozzarella, and Parmesan alternatives.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Warm in a 375°F (190°C) oven for 8–10 minutes or microwave gently.
Make ahead: Prepare the rolls several hours ahead, cover, and refrigerate. Add the final cheese topping just before baking.
Freezing: Not recommended for the best texture because zucchini and ricotta can release water after freezing.
Recipe Q&A
Q: Can I make these without a grill?
Yes. Use a grill pan, skillet, or roast the zucchini slices at 425°F (220°C) for about 8–10 minutes.
Q: How thin should the zucchini be?
About ⅛ inch is ideal. Thin enough to roll but thick enough that it doesn’t fall apart.
Q: How do I stop the zucchini from becoming watery?
Don’t overcook it, and let grilled slices cool slightly before adding the filling. You can also pat them gently with paper towels before rolling.
Q: Can I use cottage cheese?
Absolutely. Blend cottage cheese until smooth for a higher-protein filling.
Q: Can I add spinach?
Yes. Finely chop about ½ cup cooked spinach, squeeze out excess moisture, and mix it into the cheese filling.
Q: Can I add mushrooms?
Yes. Finely chopped sautéed mushrooms make a delicious addition. Cook them first so excess moisture evaporates.
Q: Can I add meat?
For a non-vegetarian version, add finely chopped cooked chicken, turkey, or beef to the filling.
Q: Can I make them spicy?
Yes. Add red pepper flakes, chopped jalapeño, or a pinch of cayenne to the filling.
Q: Can I serve them cold?
Yes. They are delicious warm, at room temperature, or chilled.
Q: Can I use yellow squash?
Yes. Yellow summer squash works very similarly to zucchini.
Q: Can I prepare these ahead?
Yes. Assemble them several hours in advance and refrigerate. Bake just before serving if you want them hot and cheesy.
Q: What sauce goes best with zucchini rolls?
Warm marinara, tzatziki, garlic yogurt sauce, or a light balsamic glaze all work beautifully.
Q: Are these low-carb?
Yes. They are relatively low in carbohydrates and contain no bread or pasta. For the lowest-carb version, use a low-carb cheese filling and skip sweet sauces.
Q: How can I increase the protein?
Use blended cottage cheese or high-protein ricotta and add a little extra Parmesan. You can also mix shredded cooked chicken into the filling.
Q: Can I make mini zucchini rolls?
Yes. Cut the grilled zucchini strips in half and use about 1–2 teaspoons of filling per piece. They make excellent party appetizers.
Leave a Reply