Zucchini Rolls

A delicious low-carb appetizer or light meal made with tender zucchini slices rolled around a creamy, cheesy filling. They’re easy to prepare, naturally gluten-free, and perfect for a keto-friendly table.

Ingredients

For the zucchini:

• 3 medium zucchini
• 1½ tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder

For the filling:

• 8 oz (225 g) cream cheese, softened
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• ¼ tsp black pepper
• ¼ tsp salt

Optional additions:

• ¼ cup finely chopped sun-dried tomatoes
• ¼ cup chopped spinach
• 2 tbsp chopped basil
• Red pepper flakes to taste

Instructions

1. Prepare the zucchini:
   Wash and dry the zucchini. Trim the ends and slice lengthwise into thin strips, approximately ⅛ inch thick. A mandoline makes this easier.
2. Season:
   Arrange the zucchini slices on a baking sheet. Brush lightly with olive oil and season with salt, pepper, and garlic powder.
3. Soften the zucchini:
   Bake at 400°F (200°C) for about 8–10 minutes, just until the slices become flexible. Do not overcook them. Let them cool slightly.
4. Make the filling:
   In a bowl, combine softened cream cheese, mozzarella, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
5. Fill the zucchini:
   Spread approximately 1 tablespoon of filling over each zucchini strip, leaving a small border around the edges.
6. Roll:
   Starting from one end, carefully roll each zucchini strip into a tight spiral.
7. Bake:
   Place the rolls seam-side down in a lightly greased baking dish. Sprinkle a little extra mozzarella or Parmesan on top if desired.
8. Finish baking:
   Bake at 375°F (190°C) for 15–18 minutes, until the cheese is melted and lightly golden.
9. Serve:
   Allow the rolls to rest for 5 minutes, then garnish with fresh parsley or basil and serve warm.

Nutrition Information

Approximate per serving, assuming 4 servings:

• Calories: 285 kcal
• Protein: 11 g
• Total Fat: 23 g
• Saturated Fat: 12 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Net Carbs: 6 g
• Sugars: 5 g
• Sodium: 480 mg

Nutrition will vary depending on the exact brands and quantities used.

Allergen Information

Contains:

• Milk/dairy — cream cheese, mozzarella, Parmesan

Naturally:

• Gluten-free
• Egg-free
• Nut-free, unless optional toppings or ingredients containing nuts are added

Helpful Tips

• Choose medium, firm zucchini for easier rolling.
• Slice the zucchini evenly so the rolls cook at the same rate.
• Don’t make the filling layer too thick or the rolls may open.
• For extra flavor, add chopped spinach, basil, sun-dried tomatoes, or red pepper flakes.
• To make them lighter, use reduced-fat cream cheese and mozzarella.
• For a crispier top, broil for 1–2 minutes at the end while watching carefully.

Q&A

Can I make Zucchini Rolls ahead of time?
Yes. Assemble them up to 24 hours ahead, cover, refrigerate, and bake when ready.

Can I use an air fryer?
Yes. Air fry at 375°F (190°C) for about 8–10 minutes, checking near the end.

How do I prevent watery zucchini?
After slicing, lightly salt the zucchini and let it sit for 10 minutes. Pat it very dry with paper towels before filling.

Can I freeze them?
They are best fresh. Freezing can make the zucchini watery and soft after thawing.

What can I serve with them?
They pair beautifully with marinara sauce, tomato basil sauce, grilled chicken, salad, or roasted vegetables.

Are they keto-friendly?
Yes. With approximately 6 g net carbs per serving, they can fit into many low-carb and keto meal plans.