Short Description

These Zucchini Rolls feature thin zucchini slices wrapped around a rich, creamy filling of cheeses and fresh herbs, baked to golden perfection—an elegant appetizer or light main course.

Why You’ll Love This Recipe

Low-carb and colorful: Perfect for a healthy snack or dinner starter.
Make-ahead friendly: Prep and assemble in advance, then bake when needed.
Flavor-packed: Cream cheese, Parmesan, basil, and parsley make a savory, balanced filling.
Elegant presentation: Beautiful rolled-up bites ideal for entertaining or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis
8 oz cream cheese, softened
½ cup grated Parmesan cheese
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
1 tsp garlic powder
Salt and pepper, to taste

Directions

Preheat oven to 375 °F (190 °C).
Using a vegetable peeler or mandoline, slice zucchinis lengthwise into 1/8‑inch strips.
Lay strips on a tray, sprinkle with salt, and let rest 15 minutes to remove moisture.
While zucchini drains, whisk together in a bowl: softened cream cheese, grated Parmesan, chopped basil, parsley, garlic powder, salt, and pepper until smooth.
Pat zucchini strips dry with paper towels. Spread ~1 Tbsp of filling along each strip and gently roll up, sealing the edges.
Arrange rolls seam-side down in a baking dish.
Bake for 20–25 minutes, until edges are golden and cheese is slightly bubbly.
Allow to cool briefly before serving, optionally drizzling with a touch of olive oil.

Servings and timing

Servings: 6–8 appetizer rolls (approx. 8–10 rolls)
Prep time: 15 minutes (plus 15-minute draining)
Cook time: 20–25 minutes
Total time: ~50 minutes

Variations

Cheesy twist: Substitute half the cream cheese with ricotta or goat cheese.
Spice it up: Add a pinch of red pepper flakes or smoked paprika to the filling.
Italian flavors: Mix in 2 Tbsp pesto or a sprinkle of sun‑dried tomatoes.
Protein boost: Add a little finely diced cooked chicken or prosciutto inside the roll.
Crispier finish: Top with breadcrumbs before baking for extra crunch.

Storage/reheating

Refrigerator: Store cooled rolls in an airtight container for up to 3 days.
Freezer: Freeze assembled (but unbaked) rolls on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake as directed, adding a few extra minutes.
Reheating:
- Oven: Reheat at 350 °F for 8–10 minutes until warmed.
- Microwave: Heat 30 seconds to 1 minute, though texture will be softer.

FAQs

1. Can I skip salting the zucchini?

Skipping it may result in watery rolls. Salting helps draw out moisture and improves texture.

2. Can I use a mandoline instead of a peeler?

Yes—use a mandoline for uniform, even slices.

3. Is it okay to use dried herbs?

Fresh herbs are preferred, but you can use 2 tsp dried basil and 2 tsp dried parsley instead.

4. Can I assemble ahead of baking?

Yes—rolls can be assembled and refrigerated (or frozen) before baking.

5. What if I don’t have Parmesan?

Use Pecorino Romano or shredded sharp cheddar as substitutes.

6. Are these gluten-free?

Yes—ingredients are naturally gluten-free. If adding toppings, use gluten-free breadcrumbs.

7. Can I make them vegan?

Use dairy-free cream cheese and a vegan Parmesan alternative.

8. How do I prevent the rolls from unrolling?

Press seam-side down firmly in the baking dish and bake seam-side down to help keep shape.

9. Can I add garlic?

Yes—stir in a small clove of minced fresh garlic for more flavor.

10. Can I serve them cold?

Yes—slightly cold rolls make a tasty appetizer, especially at room temperature.

Conclusion

Zucchini Rolls with Creamy Filling make an elegant, healthy, and versatile addition to any meal. With simple ingredients, easy prep, and beautiful presentation, they’re perfect for parties, snacks, or a light dinner. Customize the flavors to your liking, make ahead, and enjoy these tender, savory bites!