Zucchini and Cheese Roll-Ups

Of all the recipes that have graced my family’s dinner table, few have received the universal, enthusiastic approval of these Zucchini and Cheese Roll-Ups. I first made them on a whim, looking for a healthier, low-carb alternative to our beloved lasagna, a dish my kids could eat mountains of. I was skeptical. Would they miss the pasta? Would the zucchini turn into a watery mess? To my absolute delight, the opposite happened. The moment I pulled the bubbling, golden-brown casserole from the oven, fragrant with garlic, basil, and toasted cheese, everyone was intrigued. My husband, a notorious carb-lover, took his first bite and his eyes widened. My kids, usually suspicious of anything green, devoured their portions and asked for seconds. It was a certified hit. These roll-ups have since become a staple in our home, celebrated for their incredible flavor and versatility. They are elegant enough for a dinner party appetizer yet hearty and comforting enough for a weeknight family meal. They manage to be both luxuriously cheesy and refreshingly light, a brilliant culinary magic trick that transforms the humble zucchini into the star of the show. This recipe isn’t just about creating a delicious meal; it’s about discovering a healthier way to indulge in the comforting flavors of Italian-American cuisine, proving that you don’t need pasta to create a dish that is deeply satisfying and utterly delicious.

Ingredients

• Large Zucchini (4 medium-large): The foundation of our roll-ups. Look for zucchini that are relatively straight and uniform in width (about 2-3 inches in diameter) to ensure you get long, even strips for rolling. Their mild, slightly sweet flavor is the perfect canvas for the savory cheese filling.
• Whole Milk Ricotta Cheese (15 ounces): This provides the creamy, luscious texture for the filling. Whole milk ricotta is recommended for its richer flavor and consistency, but part-skim will also work. Draining any excess whey is key for a thick filling.
• Shredded Low-Moisture Mozzarella Cheese (1.5 cups, divided): The ultimate melting cheese. We use it in the filling for gooeyness and on top for that classic, stretchy, golden-brown crust. Low-moisture mozzarella is crucial as fresh mozzarella would release too much water during baking.
• Grated Parmesan Cheese (1 cup, divided): This brings a sharp, salty, and nutty flavor that cuts through the richness of the other cheeses. Using freshly grated Parmesan will provide a much more robust flavor and better melting quality than pre-shredded varieties.
• Large Egg (1): This acts as a binder for the cheese filling, helping it to set during baking and preventing it from oozing out of the zucchini rolls.
• Minced Garlic (3 cloves): Provides a pungent, aromatic base for the filling. Freshly minced garlic offers the best flavor, but garlic powder can be substituted in a pinch (use about ¾ teaspoon).
• Fresh Basil (¼ cup, chopped): Lends a sweet, peppery, and slightly minty note that is classic in Italian cooking. It brightens the entire dish. You can substitute with 1 tablespoon of dried basil if fresh is unavailable.
• Salt (1.5 teaspoons, divided): Essential for flavor, but more importantly, for drawing excess moisture out of the zucchini slices to prevent a watery final product.
• Black Pepper (½ teaspoon): Adds a mild, earthy heat to the filling. Freshly ground black pepper is always preferred for its superior flavor.
• Red Pepper Flakes (¼ teaspoon, optional): For those who enjoy a little kick of heat, a pinch of red pepper flakes in the filling adds a wonderful warmth that complements the cheese.
• Your Favorite Marinara Sauce (2 cups): This forms the flavorful base in the baking dish and is spooned over the top. Use a high-quality store-bought sauce or your favorite homemade recipe to elevate the dish.

Instructions

1. Prepare the Zucchini Planks: Wash and dry the zucchini thoroughly. Trim off the stem and blossom ends. Using a mandoline slicer (highly recommended for uniform thickness) or a very sharp vegetable peeler or knife, slice the zucchini lengthwise into planks about ⅛-inch thick. You’ll need approximately 24-30 good planks. Don’t worry if the first couple of slices are mostly skin; they can be discarded.
2. Sweat the Zucchini: Arrange the zucchini planks in a single layer on baking sheets lined with paper towels. Sprinkle them evenly with 1 teaspoon of salt. This process, called “sweating,” is crucial as it draws out a significant amount of water from the zucchini. Let them sit for 20-30 minutes. You will see beads of moisture forming on the surface.
3. Dry the Zucchini: After sweating, use more paper towels to firmly pat both sides of each zucchini plank completely dry. You’ll be amazed at how much water you remove. This step is the secret to preventing watery, soggy roll-ups. Preheat your oven to 400°F (200°C) while the zucchini rests.
4. Create the Cheese Filling: In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, ½ cup of the grated Parmesan, the beaten egg, minced garlic, chopped fresh basil, the remaining ½ teaspoon of salt, black pepper, and optional red pepper flakes. Mix thoroughly until everything is well-incorporated. The filling should be thick and fragrant.
5. Prepare the Baking Dish: Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish. This creates a bed for the roll-ups and prevents them from sticking while infusing them with flavor from the bottom up.
6. Assemble the Roll-Ups: Take one dry zucchini plank. Spread about 1 to 1.5 tablespoons of the cheese filling evenly over the surface, leaving a small border around the edges. Starting from one of the short ends, carefully roll the zucchini up into a tight spiral.
7. Arrange in Baking Dish: Place the completed roll-up seam-side down into the prepared baking dish, nestled into the sauce. Continue this process with the remaining zucchini planks and filling, arranging them snugly in the dish.
8. Top and Bake: Spoon the remaining 1 cup of marinara sauce over the tops of the zucchini rolls. Sprinkle the remaining ½ cup of mozzarella and ½ cup of Parmesan cheese evenly over the sauce.
9. Bake to Perfection: Place the baking dish in the preheated 400°F (200°C) oven. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese on top is fully melted and beginning to turn golden brown. For a more browned, crusty top, you can switch the oven to broil for the last 1-2 minutes, but watch it very carefully to prevent burning.
10. Rest Before Serving: Remove the dish from the oven and let it rest for at least 10 minutes before serving. This crucial step allows the roll-ups and the sauce to set, making them easier to serve and ensuring they hold their shape. Garnish with additional fresh basil, if desired.

Nutrition Facts

• Servings: 6-8 servings
• Calories per Serving: Approximately 280-350 kcal

1. Low in Carbohydrates: By replacing traditional pasta with zucchini, this dish becomes significantly lower in carbs, making it an excellent choice for those following a low-carb, keto, or gluten-free diet.
2. High in Protein: The generous amount of ricotta, mozzarella, and Parmesan cheese, along with the egg binder, provides a substantial serving of protein, which is essential for muscle repair and keeping you feeling full and satisfied.
3. Rich in Calcium: Dairy products are the star of this recipe, making it a fantastic source of calcium, a vital mineral for maintaining strong bones and teeth.
4. Source of Vitamins A and C: Zucchini itself is a good source of essential vitamins, particularly Vitamin A and Vitamin C, which are powerful antioxidants that support immune function and skin health.
5. Gluten-Free: This recipe is naturally gluten-free, providing a safe and delicious Italian-inspired meal for individuals with celiac disease or gluten sensitivity.

Preparation Time

This recipe requires a bit of upfront work, primarily for preparing the zucchini, but the active assembly and baking time is quite manageable. The “sweating” time for the zucchini is passive, allowing you to prepare the filling in the interim.

• Prep Time: 35 minutes (includes slicing and salting the zucchini)
• Cook Time: 25 minutes
• Total Time: 60 minutes

How to Serve

These Zucchini and Cheese Roll-Ups are incredibly versatile and can be presented in several appealing ways depending on the occasion.

• As a Hearty Main Course:
  • Serve 3-4 roll-ups per person.
  • Pair with a side of crusty garlic bread for soaking up the delicious marinara sauce.
  • Accompany with a simple, crisp green salad dressed in a light vinaigrette to provide a fresh contrast to the rich cheese.
• As an Elegant Side Dish:
  • Serve 1-2 roll-ups alongside a main protein.
  • They are a fantastic accompaniment to grilled chicken breast, a perfectly cooked steak, or flaky baked salmon.
  • The roll-ups can replace heavier sides like potatoes or pasta for a lighter, more vegetable-forward meal.
• As a Crowd-Pleasing Appetizer:
  • Serve individual roll-ups on a large platter for parties or gatherings.
  • You can insert a decorative toothpick into each roll-up for easy, mess-free handling.
  • Garnish the platter with fresh basil leaves and a sprinkle of extra Parmesan cheese for a beautiful presentation.
• Finishing Touches and Garnishes:
  • Fresh Herbs: A sprinkle of freshly chopped basil or parsley right before serving adds a pop of color and fresh flavor.
  • Extra Cheese: Offer a bowl of extra grated Parmesan on the side for guests to add as they please.
  • Quality Olive Oil: A final, light drizzle of a high-quality extra virgin olive oil over the top can enhance the flavors and add a luxurious sheen.

Additional Tips

1. The Mandoline is Your Best Friend: For perfectly uniform, thin zucchini planks, a mandoline slicer is an invaluable tool. It ensures every slice is the same thickness, which helps them cook evenly and roll up easily. If using one, always use the hand guard for safety.
2. Don’t Skimp on the Sweating Time: The most common pitfall with zucchini recipes is excess water. The 20-30 minute salting and resting period is non-negotiable. It draws out a surprising amount of liquid, which is the key to firm, flavorful roll-ups rather than a soupy casserole. Pat them thoroughly dry afterward.
3. Get Creative with Your Cheese Filling: The ricotta base is a blank canvas. Elevate your filling by adding a cup of finely chopped, well-drained cooked spinach, sautéed mushrooms, or even some artichoke hearts. You can also experiment with different cheeses like fontina or provolone for a different flavor profile.
4. Low-Moisture Mozzarella is a Must: Avoid using fresh mozzarella balls (the kind packed in water) for this recipe. While delicious in other contexts, they will release far too much moisture during baking and contribute to a watery result. Stick to the low-moisture, firm block or pre-shredded kind.
5. Make-Ahead Instructions for Easy Entertaining: This dish is perfect for preparing in advance. You can assemble the entire casserole up to 24 hours ahead of time. Simply prepare as directed, cover the dish tightly with plastic wrap or foil, and refrigerate. When ready to eat, remove it from the fridge 30 minutes before baking to come to room temperature, then bake as directed, possibly adding 5-10 minutes to the cook time.
6. Sauce Selection Matters: The quality of your marinara sauce will have a big impact on the final flavor. Choose a brand you love or make your own. For a different twist, you could even try using a spicy arrabbiata sauce, a creamy vodka sauce, or even a layer of pesto on the zucchini before adding the cheese filling.
7. Freezing for Future Meals: These roll-ups freeze beautifully. You can freeze them either baked or unbaked. For best results, assemble in a freezer-safe dish, wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil, and freeze for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for 45-55 minutes, then uncover and bake for another 10-15 minutes until bubbly and golden.
8. The Importance of Resting: Just like a lasagna, these Zucchini and Cheese Roll-Ups need time to rest after coming out of the hot oven. This 10-minute period allows the cheese and sauce to set, so the rolls hold their shape when you serve them instead of falling apart on the plate.

Frequently Asked Questions (FAQ)

1. Why did my zucchini roll-ups turn out watery?
This is the most common issue and it almost always stems from not removing enough moisture from the zucchini. The two critical steps to prevent this are: 1) Slicing the zucchini to the correct ⅛-inch thickness (too thick and it holds more water), and 2) The salting (“sweating”) and patting dry process. You must let the salt sit on the planks for at least 20 minutes and then be very thorough in patting them dry with paper towels. Following this procedure will result in perfect, non-watery roll-ups.

2. Can I make this recipe vegan?
Absolutely! You can make a delicious vegan version with a few simple swaps. For the cheese filling, use a high-quality vegan ricotta (kite hill is a popular brand) or make your own from tofu or cashews. Use a plant-based shredded mozzarella and vegan Parmesan. Finally, omit the egg; the vegan ricotta is often firm enough to act as a binder on its own, or you can add a tablespoon of cornstarch to the filling to help it set.

3. What’s the best way to slice zucchini without a mandoline?
If you don’t have a mandoline, you can still get great results with a sharp tool and a steady hand. The best alternative is a wide Y-shaped vegetable peeler, which can produce long, thin, uniform ribbons perfect for rolling. Alternatively, use your sharpest chef’s knife. Lay the zucchini flat on a cutting board to stabilize it and carefully slice long, thin planks. It takes more practice to get them even, but it is definitely achievable.

4. Can I add meat to the filling?
Yes, this recipe is very adaptable for meat-lovers. You can add ½ pound of cooked and drained ground meat like Italian sausage, ground beef, or ground turkey to the cheese filling. Simply brown the meat with some onion, drain off any excess fat, let it cool, and then mix it into the ricotta mixture before assembling the rolls.

5. How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, you can either microwave individual portions until hot or place the baking dish back in a 350°F (175°C) oven, covered with foil, for 15-20 minutes or until warmed through. Reheating in the oven will yield the best texture.

6. Are these Zucchini and Cheese Roll-Ups keto-friendly?
Yes, this recipe is inherently very keto-friendly. Zucchini is a low-carb vegetable, and cheese is high in fat and protein with minimal carbs. The main thing to check is your marinara sauce. Many store-bought sauces have added sugars. To ensure the dish is strictly keto, choose a marinara sauce with no added sugar or a very low carb count (under 5g net carbs per serving).

7. My roll-ups are falling apart. What did I do wrong?
There are a few reasons this might happen. The most likely culprits are: 1) The zucchini slices were too thick, making them stiff and difficult to roll tightly. 2) The slices were too thin, causing them to tear during assembly. 3) You overfilled the rolls, causing the filling to spill out. 4) You didn’t place them seam-side down in the baking dish, allowing them to un-furl during baking. Aim for that ⅛-inch thickness and about 1-1.5 tablespoons of filling for the best structural integrity.

8. Can I use other vegetables besides zucchini?
Yes, this roll-up technique works well with other pliable vegetables. The best substitute is eggplant. You would prepare it in the same way: slice it lengthwise, salt it to draw out moisture and bitterness, pat it dry, and then proceed with the recipe. Large summer squash would also work well. You could even try it with blanched lasagna-sized cabbage leaves for a different kind of low-carb roll-up.

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