Can I make these ahead of time?

Absolutely! You can assemble the rolls a day in advance and store them in the refrigerator. Just add a few extra minutes to the baking time if you're cooking them straight from the fridge.

Can I freeze Zucchini Rolls?

Yes, you can freeze them either before or after baking. If freezing before baking, wrap the assembled dish tightly in plastic wrap and foil. If freezing after baking, let them cool completely before wrapping. Reheat in the oven for best results.

What can I serve with Zucchini Rolls?

These rolls are quite filling on their own, but they pair wonderfully with a simple green salad or a side of roasted vegetables. A slice of crusty bread is also a great addition if you're not strictly low-carb.

Zucchini Rolls: A Healthier Alternative to Traditional Rollatini

Ingredients

— The Zucchini —

2 large zucchini (choose straight ones for easier slicing)

1 tablespoon olive oil

Salt and freshly ground black pepper

— The Herbed Cheese Filling —

8 oz (225g) cream cheese or goat cheese, softened to room temperature

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 clove garlic, minced

2 tablespoons fresh basil, finely chopped

1 tablespoon fresh dill or parsley, chopped

Optional: A handful of baby spinach or arugula leaves (to roll inside)

Optional: Toasted pine nuts or walnuts for crunch

Instructions

1. **Prep the Zucchini:** Wash the zucchini and trim off the ends. Using a mandoline slicer or a very sharp knife, slice the zucchini lengthwise into strips about 1/4-inch thick. (Discard the outermost slices that are mostly skin).

2. **Season:** Lay the slices out on a baking sheet or tray. Brush both sides lightly with olive oil and sprinkle with salt and pepper.

3. **Grill:** Preheat a grill or a grill pan over medium-high heat. Place the zucchini strips on the grill. Cook for 2–3 minutes per side, or until the zucchini is tender, pliable, and has nice grill marks. (Do not overcook to mush!).

4. **Cool:** Remove the zucchini from the grill and place them on a paper towel-lined plate to cool completely. Gently blot away any excess moisture or oil.

5. **Make the Filling:** While the zucchini cools, combine the softened cream cheese (or goat cheese), lemon juice, lemon zest, minced garlic, chopped basil, and dill in a small bowl. Mix until smooth and creamy.

6. **Assemble:** Lay a cooled zucchini strip flat on your work surface.

7. Spread about 1 tablespoon of the cheese mixture evenly over the strip.

8. *(Optional: Place a few leaves of baby spinach or arugula on top of the cheese).*

9. Starting from one end, roll the zucchini up tightly.

10. **Serve:** Place the rolls seam-side down on a platter. Serve immediately, or refrigerate for up to 2 hours before serving to let them firm up.

Notes

Slicing: A mandoline is highly recommended to get even slices. If the slices are too thick, they will snap when you try to roll them. If they are too thin, they might burn on the grill.

Moisture Control: Zucchini contains a lot of water. Blotting them with paper towels after grilling is crucial to prevent a watery filling.

Cheese Variations: You can swap the cream cheese for ricotta (drain it well first!) or a Boursin garlic & herb cheese spread.

Storage: These are best eaten the day they are made, but they can be stored in an airtight container in the fridge for up to 24 hours.

Author: Anna Lovae
Prep Time: 20
Cook Time: 10
Category: Appetizer
Method: Grill
Cuisine: Mediterranean
Diet: Gluten Free