Description
Delicious Mediterranean-style crispy zucchini rolls filled with ricotta and herbs, baked to perfection.
Ingredients
- 2 – 3 medium zucchinis sliced lengthwise into thin ribbons
- 1 – 2 tbsp olive oil for brushing
- 1 cup ricotta cheese (whole milk)
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan plus 2 tbsp for coating
- 1 large egg (optional)
- 2 cloves garlic (minced)
- 2 tbsp fresh basil/parsley (chopped)
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Salt zucchini ribbons for 10 mins, then pat dry thoroughly.
- Brush ribbons with olive oil. Pan-sear for 1 min per side until pliable.
- Mix ricotta, mozzarella, parmesan (1/4 cup), garlic, herbs, and egg.
- Place 1 tbsp filling on one end of a ribbon and roll tightly.
- Mix panko and remaining parmesan. Roll each zucchini cylinder in the mixture.
- Place on parchment paper, seam-side down. Bake for 15–20 minutes until golden.
Notes
- Mandoline Safety: Always use a guard when slicing zucchini ribbons to ensure even thickness and finger safety.
- Make-Ahead Tip: You can prepare the cheese filling up to 48 hours in advance and keep it refrigerated.
- Pro Tip: For the best crunch, serve immediately out of the oven. If you must reheat, use an oven or air fryer at 350°F for 5 minutes to restore the crispiness—avoid the microwave at all costs!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg