Crispy Garlic Herb Cheese-Stuffed Zucchini Roll-Ups

Crispy Garlic Herb Cheese-Stuffed Zucchini Roll-ups

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

Ingredients 

• 3 medium zucchini
• 1 cup ricotta cheese
• ¾ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• 2 garlic cloves, minced
• 1 large egg
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup Italian-seasoned breadcrumbs
• 2 tablespoons olive oil
• Fresh rosemary or parsley, for garnish

Instructions 

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush or spray it with oil.
2. Trim the ends from the zucchini. Slice each zucchini lengthwise into thin strips, approximately ⅛ inch thick. A mandoline works well for creating even slices.
3. Arrange the zucchini slices on paper towels and lightly sprinkle them with salt. Let them sit for about 10 minutes, then pat away the released moisture. This helps the roll-ups become crisp rather than watery.
4. In a medium bowl, combine the ricotta, mozzarella, ¼ cup Parmesan, minced garlic, egg, parsley, basil, Italian seasoning, garlic powder, black pepper, and a small pinch of salt. Mix until creamy and evenly combined.
5. In a separate shallow dish, combine the breadcrumbs with the remaining ¼ cup Parmesan.
6. Lightly brush both sides of each zucchini strip with olive oil, then gently coat them with the Parmesan breadcrumb mixture.
7. Place the coated zucchini slices on the prepared baking sheet. Bake for 7–8 minutes, just until they soften enough to roll without breaking. Remove from the oven and allow them to cool for a few minutes.
8. Place about 1–2 tablespoons of the cheese filling near one end of each zucchini strip. Don’t overfill them, or the cheese may spill out while baking.
9. Carefully roll each zucchini strip around the creamy filling. Place the roll seam-side down on the baking sheet or in a lightly greased baking dish.
10. Sprinkle a little additional mozzarella or Parmesan over the roll-ups for an extra golden, cheesy crust.
11. Return to the oven and bake for 12–15 minutes, until the zucchini is tender, the filling is hot, and the outside is beautifully golden.
12. For an extra-crispy finish like the pictured dish, broil for 1–2 minutes at the end. Watch closely so the Parmesan crust doesn’t burn.
13. Let the zucchini roll-ups rest for about 5 minutes before serving. Garnish with chopped parsley, basil, or fresh rosemary.

Tips

Use medium or large zucchini because they produce wider strips that are easier to fill and roll. Removing excess moisture is especially important because zucchini naturally contains a lot of water.

For a richer filling, add a little cream cheese to the ricotta mixture. If you want more protein, finely shredded cooked chicken can also be mixed into the cheese filling.

Serve these roll-ups with marinara sauce, garlic yogurt dip, or creamy Parmesan sauce on the side.

Storage 

Store leftover zucchini roll-ups in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375°F (190°C) oven or air fryer until warmed through and crisp again.