Cheesy Grilled Zucchini Rolls

Golden, tender zucchini wrapped around creamy, melty cheese and finished with a savory herb seasoning. These make a delicious low-carb appetizer, snack, or vegetable side dish.

Ingredients

For the Zucchini Rolls

• 3 medium zucchini
• 6 oz (170 g) cream cheese, softened
• ¾ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 tablespoon olive oil

Optional Topping

• 1–2 tablespoons grated Parmesan
• Fresh thyme or parsley
• Balsamic glaze for drizzling

Instructions

1. Prepare the zucchini:
   Wash and dry the zucchini. Using a sharp knife or vegetable peeler, slice each zucchini lengthwise into thin strips, about ⅛ inch (3 mm) thick.
2. Soften the slices:
   Lightly brush both sides with olive oil. Grill the zucchini slices over medium heat for about 1–2 minutes per side, just until flexible and lightly marked. Don’t overcook them.
3. Make the filling:
   In a bowl, combine the softened cream cheese, mozzarella, Parmesan, garlic, parsley, Italian seasoning, black pepper, and salt.
4. Fill the zucchini:
   Place a small spoonful of the cheese mixture near one end of each zucchini strip. Spread it into a thin layer.
5. Roll:
   Carefully roll each zucchini strip tightly around the filling. Place each roll seam-side down.
6. Grill again:
   Return the rolls to the grill and cook for about 1–2 minutes per side, turning gently, until the cheese is hot and melted and the outside is lightly golden.
7. Finish:
   Sprinkle with Parmesan and fresh herbs. Drizzle with a small amount of balsamic glaze if desired.
8. Serve:
   Serve warm while the cheese is soft and melty.

Oven Method

Place the assembled rolls seam-side down in a lightly greased baking dish. Bake at 400°F (200°C) for 12–15 minutes, until the cheese is melted and the zucchini is tender. Broil for 1–2 minutes at the end for a more golden top.

Tips

• Choose medium-sized, firm zucchini for easier rolling.
• Slice the zucchini as evenly as possible.
• If the slices are too stiff to roll, grill them for another 30–60 seconds.
• Don’t overfill—the cheese can escape while grilling.
• For extra protein, mix 2–3 tablespoons of cottage cheese into the filling.
• For a spicy version, add red pepper flakes or a pinch of cayenne.
• Chicken, turkey, or cooked spinach can also be added to the filling.

Nut Information

This recipe contains no peanuts or tree nuts as written. Check packaged cheeses and seasonings for allergen or cross-contact information if preparing for someone with a nut allergy.

Q&A

Can I make these without cream cheese?
Yes. Ricotta, cottage cheese, or a mixture of mozzarella and Parmesan can be used instead.

Can I use an air fryer?
Yes. Air fry at 375°F (190°C) for about 7–10 minutes, checking toward the end so the cheese doesn’t over-brown.

Can I prepare them ahead?
Yes. Assemble the rolls, cover, and refrigerate for up to 24 hours. Grill or bake just before serving.

Why are my zucchini rolls watery?
Zucchini naturally contains a lot of water. Grilling the slices briefly before filling helps remove some moisture. Avoid overfilling the rolls.

Can I freeze them?
Freezing isn’t recommended for the best texture because zucchini becomes softer and releases water after thawing.

Are these low-carb?
Yes, they are relatively low in carbohydrates compared with zucchini rolls made with breadcrumbs or flour. The exact amount depends on the cheeses and toppings used.