Zucchini Rolls with Cheese in Rosé Sauce
- Medium square baking pan
- Vegetable peeler
INGREDIENTS
- 3 medium zucchini
- 1.8 ounces/50 grams unsalted butter
- 5 garlic cloves, minced
- ⅓ cup/100 grams tomato paste
- 1 tablespoon sweet paprika
- 1½ teaspoons salt
- ½ cup/50 grams Parmesan cheese, finely grated
- 1 cup/240 milliliters boiling water
- 5 basil leaves, chopped
Filling:
- 1 cup/250 grams feta cheese, grated
- 1 cup/100 grams mozzarella cheese, grated
- 2 tablespoons cream cheese
- 1 large egg white
- 3 tablespoons breadcrumbs
- 10 basil leaves, finely chopped
- ½ teaspoon salt
INSTRUCTIONS
- Preheat the oven to 350°F/180°C.
- Melt the butter in a medium skillet over medium heat. Add garlic and sauté for 1 to 2 minutes until fragrant. Stir in tomato paste, paprika, salt, and basil. Pour in the boiling water, cover, and simmer for 3 minutes. Add Parmesan and cook for 1 minute more. Pour the sauce into a 9×5-inch/23×12 cm loaf pan.
- Mix the feta cheese, mozzarella, cream cheese, egg white, breadcrumbs, basil, and salt in a bowl until smooth.
- Using a vegetable peeler, slice the zucchinis lengthwise into thin ribbons. Place 1 teaspoon of cheese filling at the end of each slice and roll tightly. Arrange the rolls upright in the prepared pan with the sauce.
- Bake uncovered for 45 minutes, until the zucchini is tender but still holds its shape. Let rest for 15 minutes before serving to allow the sauce to thicken. Serve warm.
FAQ
What can I use instead of feta in zucchini rolls?
Ricotta cheese provides a mild, smooth texture that pairs beautifully with zucchini’s natural sweetness, while goat cheese adds tang and depth. Cottage cheese blended until creamy offers a lighter alternative, especially when combined with a small amount of Parmesan for saltiness. For a dairy-free version, almond-based or cashew-based cheese works wonderfully, offering a velvety consistency similar to feta. If you use a mild substitute like ricotta, consider seasoning the mixture with lemon zest, black pepper, or a touch of garlic powder to balance the flavors.
How can I make the rolls more flavorful?
Focus on adding layers of seasoning and texture. Start by using well-drained, salted zucchini ribbons to ensure concentrated flavor. In the filling, include minced garlic, lemon zest, or finely chopped sun-dried tomatoes for depth. Fresh herbs such as basil, oregano, or thyme bring brightness and aroma. You can also mix in roasted red peppers or caramelized onions for a sweet-savory balance. For the rosé sauce, a splash of white wine or a pinch of chili flakes adds richness and gentle heat. Finishing the baked rolls with a drizzle of good-quality olive oil and a sprinkle of extra Parmesan just before serving enhances both aroma and taste.
Can I use yellow squash instead of zucchini?
Choose medium-sized yellow squash, as smaller ones tend to be too delicate, and slice them into thin, even ribbons using a peeler or mandoline. Because yellow squash can be slightly softer than zucchini, avoid overbaking to prevent it from collapsing. Mixing yellow squash and zucchini together adds visual appeal, creating alternating stripes of green and gold that make the dish more colorful and appetizing. The mild flavor of yellow squash blends seamlessly with the creamy filling and rosé sauce, resulting in zucchini rolls that look striking and taste just as satisfying.
How can I make the zucchini rolls gluten-free?
Replace regular breadcrumbs with certified gluten-free breadcrumbs, or use crushed rice crackers, almond flour, or ground oats for binding. Almond flour adds a slightly nutty flavor that complements the cheese mixture well. To ensure complete gluten safety, check that all other ingredients—particularly cheese, tomato paste, and spices—are labeled gluten-free, since cross-contamination can occur in processing. Because the zucchini itself is naturally gluten-free, this dish is easy to adapt without losing flavor or structure.
Can the rolls be made ahead of time?
Zucchini rolls are an ideal make-ahead dish for entertaining or weekly meal prep. You can assemble them fully—complete with the sauce—and refrigerate for up to 24 hours before baking. Cover the pan tightly with plastic wrap or foil to prevent drying. When ready to cook, simply remove from the refrigerator, uncover, and bake as directed, adding 5 to 10 extra minutes to compensate for the chilled filling. Alternatively, you can freeze the uncooked rolls for up to one month. To bake from frozen, thaw overnight in the refrigerator and then bake until hot and bubbly. For best results, don’t freeze already baked zucchini rolls, as reheating can cause the zucchini to become too soft.
How do I prevent the zucchini rolls from becoming soggy?
Moisture control is key. Begin by slicing the zucchini into thin ribbons with a peeler or mandoline, then lay them on paper towels, sprinkle lightly with salt, and let sit for 10 to 15 minutes. This process draws out excess water from the vegetable. Before rolling, gently blot the slices dry. Make sure the sauce has been cooked long enough to reduce and thicken, as watery sauce will also contribute to sogginess. Avoid overbaking, which can release more liquid from the zucchini and cause the filling to soften too much. If desired, you can even roast the zucchini slices briefly before assembling to dry them further and enhance flavor.
What should I serve with zucchini rolls?
A crisp arugula salad with lemon vinaigrette or shaved fennel and citrus balances the richness of the cheese. For a heartier meal, serve the rolls alongside herbed couscous, quinoa, or a slice of warm garlic focaccia. If you prefer an Italian-style dinner, complement zucchini rolls with a simple spaghetti aglio e olio or a bowl of tomato soup. For presentation, garnish the dish with freshly grated Parmesan and extra basil leaves.
How can I air-fry the rolls instead of baking them?
Preheat the air fryer to 375°F/190°C, then arrange the rolls seam-side down in a greased basket or on parchment paper. Air-fry for 12 to 15 minutes, turning once halfway through. The air fryer’s circulating heat helps achieve a golden, slightly caramelized finish on the zucchini without drying out the filling. However, since air fryers cook without a sauce base, the texture will differ from the oven-baked version—it will be less saucy and more roasted in flavor. For a hybrid approach, you can bake the zucchini rolls in the sauce for half the time, then finish them in the air fryer for a lightly crisped exterior.
How can I freeze the baked zucchini rolls?
Allow the rolls to cool completely, then arrange them in a single layer in an airtight, freezer-safe dish. To prevent freezer burn, pour a thin layer of extra sauce over the top before sealing. Store for up to three months. When ready to eat, thaw overnight in the refrigerator, cover with foil, and reheat in a 350°F/180°C oven for 20 to 25 minutes, or until fully warmed through. While freezing may slightly soften the zucchini, the flavors remain rich and comforting. For best results, underbake the rolls slightly before freezing so they finish perfectly when reheated.
