Zucchini and Shrimp Rolls

Name: Zucchini and Shrimp Rolls
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12
Ingredients: Zucchini 1 cup; Shrimps 12; Breadcrumbs 0.7 cup; Parsley 1 tuft; Lemon peel (untreated) 1; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste

it br es de fr

156

Calories per serving

Lactose Free

Energy Kcal 156
Carbohydrates g 18.3
of which sugars g 3.4
Protein g 10
Fats g 4.8
of which saturated fat g 1.12
Fiber g 1.9
Cholesterol mg 75
Sodium mg 520

Difficulty: Easy
Prep time: 30 min
Cook time: 12 min
Makes: 12 pieces
Cost: Average

PRESENTATION

Recipe by
Leyla Farella

Zucchini shrimp rolls are super popular all over Italy, especially when summer hits and folks crave something light and tasty. Really, who does not love that? These rolls totally show off how Italians mix flavors. Picture this: fresh zucchini slices wrapped around moist shrimp—sometimes with an aromatic breadcrumb crust for that crispy bite. From north to south, you’ll see different versions—some with robiola or fontina cheese for a melty center. This combo of zucchini roll-ups with shrimp and Italian cheese gives you something fresh but also special. A quick bake in the oven makes them a light antipasto that totally wows at the table—figurone assicurato, as they say.

And here's the thing, these rolls fit any occasion. They are a perfect easy seafood starter or something fancier for the weekend. People really really love these shrimp stuffed zucchini rolls because they’re quick to prepare—no fuss at all. Plus, they can be part of a healthy zucchini recipe lineup if you're going for lighter options. A short time under the broiler gets that breadcrumb coating golden and a bit crunchy, while the shrimp inside stays juicy and sweet. So so good, right?

The way the flavors of seafood and zucchini come together is fantastic. And look, the real win is how well these rolls fit into a spread of easy shrimp appetizers or as a part of various seafood appetizers for a summer party. Whether you're into low-carb snacks or just want something that looks and tastes awesome, these rolls hit all the right notes. They come together quickly, have that Italian touch everyone loves, and really make everyone at the table happy. For real. Next time you are planning a get-together, think about these rolls for a dish that’s both easy and impressive.

How to prepare Zucchini and Shrimp Rolls

To prepare the zucchini and shrimp rolls, first clean the crustaceans: remove the head 1 and take off the shell with the legs, leaving only the tail 2. Cut along the back and extract the black vein with a toothpick 3.

Move on to the zucchini: wash it and cut off the ends, then cut 12 very thin slices using a mandoline 4 5. Finally, chop the parsley which will be used both for the flavored oil and the breading 6.

Pour the oil into a small bowl, add a teaspoon of chopped parsley and mix 7, then brush the shrimp with the flavored oil 8, salt 9, and pepper.

To make the breading, pour the breadcrumbs into a bowl, add 2 tablespoons of chopped parsley 10 and the grated lemon zest 11, salt and mix 12.

Now you can assemble the rolls: lay a slice of zucchini on a plate, place a shrimp at the lower end 13 and roll everything up to the other end 14, then coat the obtained roll with the aromatic breadcrumbs 15 and place it on a baking tray lined with parchment paper. Continue in the same way with the rest of the ingredients.

When all the rolls are ready, drizzle with a little oil 16 and bake in a preheated static oven at 392°F for 12 minutes. Once ready 17, serve your zucchini and shrimp rolls immediately 18!

Storage

It is advisable to consume the zucchini and shrimp rolls immediately; alternatively, you can store them in the refrigerator for a maximum of one day. Freezing is not recommended.