Crispy Cheesy Zucchini Roll-Ups
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Italian-inspired
Cooking Method: Oven-Baked
Ingredients
- 3 medium zucchini
- 1 cup shredded low-moisture mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- ½ cup ricotta cheese, drained
- 1 large egg
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
- Cooking spray
Instructions
Step 1: Prepare the Zucchini
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
Wash the zucchini and trim the ends. Using a mandoline or wide vegetable peeler, slice lengthwise into thin, flexible ribbons, approximately â…› inch thick.
Sprinkle the ribbons with salt and leave for 10 minutes while preparing the filling. Blot thoroughly with paper towels to remove released moisture.
Step 2: Mix the Cheese Filling
Combine the drained ricotta, mozzarella, ¼ cup Parmesan, garlic, Italian seasoning, black pepper, and parsley in a bowl.
Stir until evenly mixed. The filling should be thick enough to hold its shape when spooned onto the zucchini.
Step 3: Assemble the Rolls
Lay a zucchini ribbon flat. For very narrow ribbons, overlap two slightly to create a wider strip.
Spread a small spoonful of filling near one end, leaving the edges clear. Roll gently into a compact cylinder without squeezing out the cheese.
Repeat with the remaining zucchini and filling.
Step 4: Add the Breadcrumb Coating
Beat the egg in a shallow bowl. In a separate bowl, mix the panko, remaining ¼ cup Parmesan, and paprika.
Lightly brush the outside of each roll with egg, then gently press the breadcrumb mixture onto the curved zucchini surface. Leave the exposed cheese ends uncovered.
Step 5: Bake Until Crisp
Arrange the rolls seam-side down on the prepared baking sheet, leaving space between them. Lightly drizzle or brush the breadcrumb coating with olive oil.
Bake for 20–25 minutes, until the coating is golden and the filling is hot and melted. A little cheese may escape onto the tray.
For additional browning, broil briefly, watching closely to prevent burning.
Step 6: Rest and Serve
Let the roll-ups rest on the tray for 5 minutes to help the filling settle.
Lift carefully with a thin spatula and serve warm with marinara sauce or your preferred dipping sauce.
Tips
- Choose firm, medium-sized zucchini for ribbons with fewer seeds.
- Keep slices evenly thin so they roll without cracking.
- Drain watery ricotta and dry the zucchini thoroughly for a crisper result.
- Use a small amount of filling in each roll to reduce leaking.
- For a finer coating that sticks more easily, lightly crush the panko before mixing.
- Serve soon after baking for the best texture.
Storage
Refrigerate cooled leftovers in an airtight container within 2 hours and use within 3 days.
Freeze cooled roll-ups in a single layer before transferring to a freezer-safe container. Store for up to 2 months; the zucchini will soften after thawing.
Reheat refrigerated rolls in a 375°F (190°C) oven for approximately 10–15 minutes, until hot throughout and the coating has crisped again.
