It is zucchini season and we have to take advantage of this amazing vegetable. Zucchini dishes are surprisingly varied. We will offer you some zucchini roll up recipes for appetizers and main courses that not only look good, but are exceptionally delicious.
There are zucchini recipes for every taste: they can be fried, grilled or stewed. Spicy appetizers, soups, pancakes, stews, salads – this is just a short and incomplete list of what can be made from zucchini. Cooking zucchini is also convenient because they easily absorb various flavors.
There is another advantage that zucchini dishes have. Zucchini recipes are suitable for those who want to lose weight, because this vegetable is low in calories. Diet zucchini dishes are prepared without meat and with a minimum of fat. You can combine them with many other ingredients – meat and poultry, cheese, eggplants, mushrooms, etc.
How to Make Zucchini Roll-Ups?
It is wise to use seasonal products not only because they are cheaper, but because they taste way better. The zucchini season is between June and October and is therefore the perfect ingredient for delicious summer recipes. If you are looking for a delicious starter or finger food for your summer party, zucchini roll up recipes will surely impress your guests. The filling is up to you – with meat, vegetarian or vegan – there is something for every taste.
Zucchini roll ups are very easy to make. You can choose different cooking methods, and here is a quick guide:
Wash the zucchini under cold water and pat dry. Cut off the ends of the zucchini and slice them lengthways into thin slices. You can use a vegetable slicer or simply the peeler It is important that the slices are equally thin, ideally about 3-4 mm/ 1/8 Inch.
Grill, fry, roast or marinate the zucchini slices. Brush both sides of the zucchini slices with olive oil and season with salt and pepper. You can then either sear the zucchini briefly on each side, roast them in the oven or grill them. Alternatively, you can leave the zucchini raw or just marinate briefly. This way, the rolls stay crisp and have a fresher taste.
Prepare the filling and roll up the zucchini. Make sure that the filling is not too runny, otherwise the rolls will fall apart. Let the zucchini slices cool completely (if necessary) and put a tablespoon of the filling on each slice. Roll up and secure with a toothpick if necessary. Arrange the rolls on a nice plate and you’re done.
Zucchini Rolls with Feta and Spinach
Zucchini rolls with feta and spinach is a popular recipe and is a typical appetizer in the Greek cuisine.
4 zucchini, sliced thinly lengthwise
9 oz/250 g spinach, washed and roughly chopped
1 clove of garlic, crushed
8 oz/220 g feta cheese, crumbled
8 oz/220 g cream cheese, at room temperature
1 teaspoon dill (dry or freshly chopped)
3-4 tbsp olive oil
Salt and pepper to taste
1 pinch of ground chili flakes (optional)
Heat the olive oil in a pan and add the garlic. Sautee for a few seconds. Add the spinach and cook, stirring frequently for 2-3 minutes. Season with salt and pepper, remove from heat and add the dill. Add the cream cheese and stir until it softens and melts with the spinach. Crumble the feta cheese over it and mix well.
Place 1 zucchini slice on work surface. Spread 1 heaping tablespoon cheese mixture evenly over slice. Roll zucchini up and repeat with remaining slices.
Grilled Zucchini Roll Ups with Salmon and Cream Cheese – the Perfect Party Food
8 slices of smoked salmon
8 oz/220 g natural cream cheese
2 tbsp. olive oil
A few sprigs of dill or chives
Salt and pepper
Preheat your grill.
Wash the zucchini and cut off the ends. Cut the zucchini into thin slices lengthwise using a mandolin or peeler.
Brush the zucchini slices with olive oil and grill them. Set aside and let them cool completely.
In a bowl, mix the cream cheese with the dill or chopped chives, season with salt and pepper.
Spread 1 tbsp of cream cheese on each slice.
Cut the smoked salmon slices into strips the same width as the zucchini. Place the strips of smoked salmon on the slices of grilled zucchini with cream cheese.
Roll the zucchini slices and hold them with a toothpick or a wooden skewer.
Place the rolls in the refrigerator for 1 hour before serving.
Zucchini Roll Ups with Fresh Vegetables
4 oz./120 g cream cheese
2 tbsp Caesar Dressing
1 medium zucchini
Assortment of fresh vegetables, cut into matchsticks
Combine softened cream cheese and Caesar dressing in a small bowl.
Slice zucchini lengthwise into thin strips. Use a mandolin or a sharp vegetable peeler. Lay out on paper towel and press dry to remove excess moisture.
Slice fresh vegetables into thin matchsticks.
Spread the cream cheese mixture evenly on each strip. Lay the cut vegetables on top. Roll tightly, adding an extra dab of mix to secure the end.
Serve immediately, or chill in refrigerator until serving time.
Vegan Zucchini Roll Ups with Fresh Tomato Sauce
2 sundried tomatoes
4-5 pitted kalamata olives
1 small garlic clove
2 tomatoes, seeded
1/8 teaspoon dried oregano
1/8 teaspoon fine sea salt
Pinch of freshly ground black pepper
½ Tablespoonextra virgin olive oil
For the zucchini roll ups:
2 medium zucchini cut lengthwise into thin slices
4 oz./220g almond or cashew cream cheese spread
1 tbsp fresh parsley
1 tbsp fresh basil leaves
1 tbsp fresh chives
¼ teaspoon fine sea salt
Place the sundried tomatoes, olive and garlic in the bowl of a small food processor and pulse until finely chopped. Add tomatoes, dried oregano, salt and pepper and pulse again until well blended. Stir in olive oil and set aside in the fridge for at least an hour to chill.
In a small bowl combine the cream cheese, parsley, basil, chives, and salt.
Spread 1 – 2 teaspoons of the cream cheese on each zucchini slice. Roll up and place seam down on a platter.
Serve with tomato sauce.
Zucchini Rolls with Prosciutto and Grana Padano
2 large zucchini, washed
1 tbsp olive oil
6 slices Prosciutto
2 tbsp pine nuts
6 basil leaves, finely chopped plus more for garnish
2 tbsp Grana Padano cheese, finely grated
Slice the zucchini lengthwise in thin strips.
Brush the strips lightly with olive oil and grill on a high heat for two minutes on each side. Place the cooked strips on paper towel to drain excess oil and let it cool down.
Mix the ricotta, pine nuts and basil in a bowl.
Cut each slice of ham in half lengthways. Place half a slice on each zucchini slice.
Gently spread a thin layer of the ricotta mixture and carefully roll.
Arrange the rolls on a serving platter and sprinkle with basil leaves and Grana Padano cheese.
Serve immediately or refrigerate until serving time.
Zucchini Rolls Ups with Tzatziki
1 cup Greek tzatziki
alfalfa sprouts, for decoration
thyme, basil, and parsley for garnish
Discard the top and bottom bits of the zucchini and slice the zucchini in strips, lengthwise.
Cover it with a thin layer of tzatziki, the whole way across.
Place a small amount of sprouts a few inches from the top.
Roll the zucchini strip, carefully yet tightly enough to secure the filling inside.
Sprinkle with thyme, basil, and parsley for garnish.
Arrange zucchini roll ups on a platter and serve immediately.
Zucchini Roll Up Recipes for Main Courses
You can serve zucchini rolls both as finger food at a party or as a main course. Casseroles or lasagna taste great and you will serve a wonderful meal for dinner.
Zucchini Lasagna Rolls
Prepare an alternative to the classic lasagna by using zucchini rolls instead of pasta. You can prepare a classic filling way with minced meat or vegetarian, for example with ricotta and spinach.
2 large zucchini, trimmed
2 teaspoons extra-virgin olive oil
Salt and black pepper
8 tablespoons shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese, divided
1 large egg, lightly beaten
1 ⅓ cups ricotta cheese
10 oz/280g frozen spinach, thawed
1 clove garlic, minced
¾ cup marinara sauce, divided
2 tablespoons chopped fresh basil
Preheat oven to 425 degrees F/220C. Coat 2 rimmed baking sheets with cooking spray.
Slice zucchini lengthwise to get 24 total strips.
Toss the zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.
Bake the zucchini, turning once, until tender, about 10 minutes total.
Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. In another bowl, mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan. Season with salt and pepper.
Spread 1/4 cup marinara in an 8-inch/20cm-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.
Bake until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes.
Sprinkle with basil before serving.
Zucchini Enchilada Roll-Ups
2 cups shredded chicken, cooked
1 teaspoon salt
1 onion, diced
1 red bell pepper, diced
1 jalapeño, diced
2 cups shredded monterey jack cheese, divided
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
1 lime, juiced
1 cup enchilada sauce
fresh cilantro, chopped, for garnish
In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack cheese, enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
Slice zucchini lengthwise into thin strips.
Preheat the oven to 400˚F/200˚C.
Spread chicken mixture on to a slice of zucchini and roll tightly.
Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
Transfer to a plate and sprinkle with cilantro.
Baked Zucchini Rolls with Cheese
8 oz/220 g. feta cheese
1 tablespoon cream cheese
2 tablespoons sour cream
1 sprig dill
salt and black pepper
Wash the zucchinis and cut them into thin slices. Put them in a tray, sprinkle them with a little salt and let them soften so that they can be handled.
Grate the cheese and mix with 1 egg and half of the chopped dill.
Put 1 tablespoon of the cheese mixture at the end of each slice, roll and place the roll in a tray or round shape lined with baking paper or greased with oil.
Mix the sour cream with the cream cheese, dill and the remaining eggs and pour over the zucchini rolls.
Bake for 30-35 minutes at 360F/180C.
Chicken Zucchini Roll Bites
20 oz/560g chicken breasts
2 oz/56g unsalted pistachios
1 egg white
15 oz/425g Parmesan cheese
Slat and pepper
Slice the zucchini lengthwise, 1/8 inch thick.
In a small food processor, blend together the pistachios, Parmesan cheese, rosemary, olive oil, salt and the egg white.
With a sharp knife slice the chicken in thin long slices. Place the slices in between two plastic foils and pound them delicately with a kitchen millet.
Spread the pistachio mix on top of the chicken slices.
Roll the chicken slices and wrap the zucchini around them. Fix with a toothpick.
Place 2 tbsp of extra virgin oil of olive in a medium pan at medium heat. Place the zucchini chicken rolls in the pan and cook them for 8-10 minutes. Keep turning them while they cook so that the chicken will cook evenly on every side.