Iām guessing you meant cheesy baked zucchini rolls š ā and ohhh yes, these are melty, savory, and way fancier than the effort required.
Cheesy Baked Zucchini Rolls
Ingredients
- 2ā3 medium zucchini, sliced lengthwise (1/8ā1/4 inch thick)
- 1 tbsp olive oil
- Salt & pepper, to taste
Filling
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
Sauce & Topping
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella
- Optional: fresh basil or parsley
Instructions
- Prep Zucchini
- Preheat oven to 375Ā°F (190Ā°C).
- Brush zucchini slices lightly with olive oil, season with salt and pepper.
- Bake on a sheet pan for 8ā10 minutes until just flexible (not fully cooked).
- Make Filling
In a bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, and garlic powder. - Assemble Rolls
- Spread a spoonful of filling on each zucchini slice.
- Roll up and place seam-side down in a baking dish with marinara spread on the bottom.
- Top & Bake
- Spoon remaining marinara over rolls.
- Sprinkle with extra mozzarella.
- Bake uncovered 25ā30 minutes until bubbly and lightly golden.
- Serve
- Let rest 5 minutes. Garnish with fresh herbs.
Tips for Best Results
- Salt zucchini lightly and pat dry to avoid watery rolls
- For extra flavor, add spinach or cooked Italian sausage to the filling
- Want crispier edges? Broil for 2ā3 minutes at the end
Variations
- š„© Add ground beef or sausage for a hearty main
- š± Low-carb + keto friendly
- š§ Swap ricotta for cream cheese for extra richness
If you want, I can also give you a one-pan zucchini roll-up skillet version or an air-fryer method š
