Crispy Parmesan Zucchini Roll-Ups

Crispy Parmesan Zucchini Roll-ups

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Servings: 4–6

Ingredients 

• 3 medium zucchini
• 1½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• 1 large egg
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley or basil, chopped
• ½ teaspoon red pepper flakes, optional

Instructions 

1. Preheat the oven to 400°F (200°C). Line a baking dish or baking sheet with parchment paper and lightly grease it with olive oil or cooking spray.
2. Wash and dry the zucchini. Slice each zucchini lengthwise into thin strips, about ⅛ inch thick. A mandoline slicer is helpful for creating thin, even slices.
3. Spread the zucchini strips over paper towels. Sprinkle them very lightly with salt and let them rest for about 10 minutes. Pat them thoroughly dry with additional paper towels to remove the moisture released from the zucchini.
4. Prepare the filling by combining the ricotta cheese, mozzarella, ¼ cup Parmesan, egg, minced garlic, Italian seasoning, garlic powder, salt, black pepper, and half of the chopped parsley or basil in a medium bowl. Stir until evenly combined.
5. In a separate shallow bowl, combine the panko breadcrumbs with the remaining ¼ cup Parmesan cheese. Drizzle with olive oil and toss until the breadcrumbs are evenly and lightly coated.
6. Place one zucchini strip on a clean work surface. Spoon approximately 1–1½ tablespoons of the ricotta mixture near one end of the strip.
7. Starting at the filled end, gently roll the zucchini around the cheese mixture to form a neat spiral. Continue filling and rolling the remaining zucchini strips.
8. Arrange the zucchini roll-ups snugly in the prepared baking dish with the spiral sides facing upward.
9. Sprinkle the Parmesan-panko mixture generously over the tops. For an even cheesier finish, add a small amount of extra mozzarella or Parmesan.
10. Bake uncovered for 20–25 minutes, or until the zucchini is tender and the cheese filling is completely heated through and melted.
11. For a crisp, deeply golden topping, switch the oven to broil for 2–3 minutes at the end of cooking. Keep a close eye on the roll-ups because the breadcrumbs can brown quickly.
12. Remove the dish from the oven and allow the zucchini roll-ups to rest for approximately 5 minutes before serving.
13. Garnish with the remaining fresh parsley or basil, a sprinkle of Parmesan, freshly cracked black pepper, and red pepper flakes if desired.

Tips

•Choose medium-sized zucchini that are firm and relatively straight. They are easier to cut into uniform strips and roll without tearing.

•Removing excess moisture is important. Zucchini naturally contains a significant amount of water, so salting and thoroughly drying the slices helps prevent watery roll-ups and keeps the Parmesan-panko topping crisp.

•If your zucchini strips feel too stiff and begin breaking when rolled, place them in the oven for 3–5 minutes to soften slightly. Let them cool before adding the filling.

•For an even richer and crunchier topping, add 1 tablespoon melted butter to the Parmesan-panko mixture before sprinkling it over the zucchini.

Storage 

•Place leftover Crispy Parmesan Zucchini Roll-Ups in an airtight container and refrigerate for up to 3 days.

•For the best texture, reheat them in a 375°F (190°C) oven for 8–10 minutes, or warm them in an air fryer until heated through and crispy on top.

•Avoid reheating them in the microwave when possible because it can make the zucchini watery and soften the crispy Parmesan breadcrumb topping.