Thinly sliced zucchini rolled with a creamy filling, seasoned with herbs and spices. A colorful, low-carb snack or appetizer that’s perfect for spring and summer.
Ingredients (Serves 4–6)
For the Rolls
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2 medium zucchini
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½ cup cream cheese or dairy-free alternative
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2 tbsp Greek yogurt (optional)
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1 clove garlic, minced
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2 tbsp fresh herbs (parsley, dill, or basil), chopped
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Salt & black pepper to taste
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¼ cup grated Parmesan (optional)
Optional Filling Add-ins
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Sun-dried tomatoes, finely chopped
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Roasted red peppers
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Olives, chopped
Instructions
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Prepare Zucchini
Slice zucchini lengthwise into thin strips using a mandoline or vegetable peeler.
Sprinkle lightly with salt and let sit 10 minutes to draw out moisture. Pat dry. -
Make Filling
In a small bowl, mix cream cheese, Greek yogurt, garlic, herbs, and Parmesan. Add any optional fillings if desired. -
Assemble Rolls
Spread a thin layer of filling onto each zucchini slice.
Roll up tightly and secure with a toothpick if needed. -
Serve
Arrange on a plate and optionally drizzle with olive oil or balsamic glaze.
Serve immediately or chill 15–20 minutes before serving.
Tips
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For a low-carb, vegan version, use dairy-free cream cheese.
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Add smoked paprika or chili flakes for a spicy twist.
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Can be made ahead and stored in the fridge for 1 day.
Q & A
Q: Can I bake these?
A: Yes! Bake at 375°F (190°C) for 10–12 min to slightly warm the rolls.
Q: Are these gluten-free?
A: Yes! Perfect for gluten-free diets.
Q: Are they kid-friendly?
A: Absolutely — creamy, flavorful, and bite-sized!
