Zucchini rolls: an easy recipe for a delicious dinner

Looking for a delicious dinner idea that will leave your taste buds satisfied and your stomach happy? Look no further than these zucchini rolls! These delectable bites are made by filling zucchini slices with smoked chicken and cheese (or using any other protein), covering them with breadcrumbs and parmesan before baking until they turn golden and crispy. With their irresistible combination of flavors and textures, zucchini rolls are sure to be a hit with your family and friends (and yes, even those picky eaters!). It’s easy to make but looks fancy enough to make for guests too. Get ready to indulge in a meal that is both healthy and scrumptious!

Zucchini Roll Ingredients

• Zucchini – use large zucchini
• Breadcrumbs – use storebought or homemade breadcrumbs
• Olive oil – use high-quality extra virgin olive oil
• Parmesan – grate fresh parmesan (don’t use Parmesan mixes from the store)
• Cheese – use mozzarella or Swiss cheese for stretch or Cheddar for flavor
• Herbs – use a combination of parsley, rosemary, and basil (or use a storebought Italian herb blend)
• Chicken – use roasted or fresh chicken

How to Make Zucchini Rolls

Prepare the herb oil. Mix together the extra virgin olive oil, salt, pepper, garlic, basil, rosemary, and parsley.

Cut the zucchini lengthwise into thick slices, then brush with the olive oil mixture.

Grill the zucchini slices until they are soft and golden brown.

To assemble the zucchini rolls, transfer them to a cutting board, then top with a piece of roasted chicken and a slice of cheese. Roll each one.

Prepare a baking dish by drizzling oil inside and sprinkling it with breadcrumbs. Place the rolls on top.

Top with cheese cubes, then sprinkle with parmesan and breadcrumbs. Drizzle with more olive oil.

Transfer to the oven and bake at 190°C/375°F for 15 minutes, or until they are golden brown.

Tips

Make it richer by adding a bechamel or alfredo sauce.

For a vegetarian option, add cooked mushrooms instead of smoked chicken.

If you want to add other vegetables, make sure you cook all the vegetables before assembly. All the moisture will cook out beforehand, meaning you won’t be left with a soggy mess after it comes out of the oven. Try any of the following additions: wilted spinach, steamed and chopped broccoli, roasted red peppers, sweetcorn, roasted and sliced mushrooms.

Feel free to use ricotta cheese: it’s creamy and high in protein.

For extra crispiness, use Panko-style breadcrumbs.

How to Store Zucchini Rolls

Store leftovers in the fridge for up to 3 days. Make sure to store it in an airtight container. Because of the high moisture content of zucchini, it’s not suitable for freezing.

Can I Make It Ahead of Time?

The unbaked and assembled zucchini rolls can be stored in the refrigerator for up to 2 days. Simply cover tightly with a layer of parchment paper and then with foil.

More Recipes You’ll Like

Zucchini Meatballs: the tasty main dish recipe for zucchini balls in tomato sauce

Zucchini Cordon Bleu: the light main dish with zucchini

Beef Stuffed Zucchini: the tasty zucchini recipe for your summer

Zucchini Panzerotti: the original and delicious recipe

Baked zucchini spinach feta

Instructions

In a small bowl add the extra virgin olive oil, salt, pepper, garlic, basil, rosemary, and parsley, and mix.

Cut the zucchini lengthwise into thick slices. Brush the zucchini slices with olive oil.

Transfer the zucchini slices to the pan over medium heat.

Cook them until they are soft and golden brown on both sides.

Transfer the zucchini slices to the cutting board and top with a piece of roasted chicken and a slice of cheese.

Roll each one.

Pour a drizzle of olive oil into the baking dish and sprinkle with breadcrumbs.

Place the rolls in an oven-safe baking dish.

Place the cheese cubes on top, then sprinkle with parmesan and breadcrumbs. Drizzle with more olive oil.

Transfer to the oven and bake at 190°C/375°F for 15 minutes, or until they are golden brown.

Enjoy!