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Zucchini Rolls

Delightful Italian-inspired zucchini rolls filled with a creamy cheese mixture and baked until golden and bubbly, perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 2 large zucchinis Ensure they are firm and fresh.
  • 1 cup ricotta cheese Ensure halal-compliant.
  • 1 cup shredded mozzarella cheese Ensure halal-compliant.
  • 1/2 cup grated Parmesan cheese Ensure halal-compliant.
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust according to preference.
  • Marinara sauce for serving As desired.
  • Fresh basil for garnish As desired.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to ensure even baking.
  2. Using a mandoline or a sharp knife, slice zucchinis lengthwise into strips about 1/4 inch thick. Lay them flat and sprinkle with a pinch of salt, letting them sit for about 10 minutes to draw out excess water.
  3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, grated Parmesan cheese, egg, garlic powder, Italian seasoning, and a sprinkle of salt and pepper. Mix thoroughly.
Assembly
  1. Pat the zucchini strips dry with a paper towel. Take one strip and place a spoonful of the cheese mixture at one end. Roll it up, tucking in the sides to prevent spilling. Repeat for all strips.
  2. Spread marinara sauce on the bottom of a baking dish and place zucchini rolls seam-side down. Pour additional sauce over the top and sprinkle with extra cheese if desired.
Baking
  1. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Serving
  1. Let the rolls sit for a few minutes after baking. Serve warm, garnished with fresh basil.

Notes

If you're out of ricotta, cottage cheese can be used as an alternative. Salting zucchini is essential to prevent excess moisture. Avoid overfilling the rolls to minimize spills during baking. Store leftovers in an airtight container for up to 3 days, or freeze unbaked rolls for up to 3 months.