Baked Zucchini Rolls

Name: Baked Zucchini Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Ingredients: Zucchini 1 lb; Sun-dried tomatoes in oil 3 ½ tbsp; Capers in vinegar 5; Caciocavallo cheese 4.5 oz; Red onions ½; Breadcrumbs 0.3 cup; Lemon peel 1; Thyme to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it es de fr br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 20 pieces
Cost: Average

PRESENTATION

Baked zucchini rolls are, honestly, a real summer hit in Southern Italy. You know how zucchine just finds its way into everything there—from savory tarts to moist risottos? These baked zucchini rolls are all about thin slices of zucchini rolled up around a rich, melty filling. And you get these little golden bites that are fresh and kinda cheesy. Perfect for backyard get-togethers or those relaxed evenings with friends.

In places like Campania or Sicily, folks use whatever’s in season. And look, zucchini is always a big player when the weather warms up. And sometimes you’ll find a seafood twist with shrimp inside the rolls. Gives a tender and savory kick—feels right at home on an Italian table. Thing is, these zucchini roll-ups can be packed with anything good: cheese, herbs, or even a bit of leftover pesto. So... Never boring—always packed with flavor.

Pretty common to see these stuffed zucchini rolls alongside other summer favorites like grilled veggies or a light pasta. I mean, they’re one of those healthy zucchini appetizers that just vanish fast. And, the thing is, folks in southern regions like to keep it simple. Let the sweet and golden flavors of baked zucchini do most of the talking. Compared to heavy lasagna or eggplant parm, these are way lighter, so you can snack away without feeling weighed down. And here's the thing, they work great as low-carb zucchini recipes for anyone trying to keep it healthy.

Regional cooks sometimes swap out the cheese for seafood. So, don’t be surprised if you spot a shrimp version at a summer party. There’s always room to get creative. Maybe add some tangy tomato sauce or sprinkle fresh herbs—keeps it interesting. No matter how you fill them, cheesy zucchini rolls have that Italian vibe of sharing good food and laughter. Really, with people you like. Makes them a top pick for easy baked zucchini snacks that feel special without being fussy. Seriously good.

How to prepare Baked Zucchini Rolls

To make the baked zucchini rolls, first wash and dry the zucchini, then trim them and slice them lengthwise 1, they should be about 1/8 inch thick. Cut the leftover edges into small cubes 2. Place a grill pan on the heat, and when it's very hot, lay the zucchini on it 3.

Grill them on both sides just enough to create the typical grill marks 4. As they are ready, set them aside to cool. Drain the sun-dried tomatoes and capers and chop them with a knife 5. Clean and chop the red onion as well 6.

Grate the cheese with a wide-mesh grater 7. Heat a pan with a little oil, add the chopped onion 8. Sauté over low heat for 6-7 minutes. When the onion is well softened, add the zucchini cubes 9 and the thyme leaves. Continue cooking over moderate heat for a few minutes.

Now add the capers and sun-dried tomatoes in oil. Adjust with salt and pepper, then turn off the heat and incorporate the grated cheese 11. Mix and scent the filling with lemon zest 12.

Finally, add the breadcrumbs 13, mix one last time 14 and set aside the filling. Everything is ready to assemble your rolls: take a grilled zucchini and lay it on a cutting board 15.

Spread the filling along the zucchini 16 and roll it up on itself 17 to form the roll. Skewer the roll with a toothpick to prevent it from unrolling 18.

Line a baking sheet with parchment paper, place the rolls on top 19, cover the surface with the remaining filling 20, and drizzle with a little olive oil. Bake in a preheated oven at 392°F for 10 minutes. Once cooked, take the rolls out of the oven and let them cool slightly 21 before serving.

Storage

Baked zucchini rolls can be stored in the fridge for a couple of days; reheat them in the oven for a few minutes before serving. Freezing is not recommended.