Best Zucchini Roll Ups Recipes

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

ZUCCHINI ROLL-UPS

Steps:

• Preheat a grill or grill pan to medium heat.
• Brush both sides of the zucchini slices with olive oil and place them on the grill. Sprinkle with salt and pepper. Grill, turning occasionally, until very soft but not falling apart, 8 to 10 minutes. Remove the slices to paper towels to absorb the excess moisture. Let them cool completely.
• Spread about 2 teaspoons of the herbed cheese onto each of the zucchini slices. Place a basil leaf on top. Starting at one end, roll each zucchini slice up until it's a nice neat roll.
• Serve the roll-ups on a platter garnished with small basil leaves. These can be assembled and chilled up to 3 hours before serving.

CHEESY ZUCCHINI LASAGNA ROLL-UPS

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
• Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
• Spread pasta sauce in baking dish; set aside.
• In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
• In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
• Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
• Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
• Let stand 10 minutes before serving.

EGGPLANT AND ZUCCHINI ROLL UPS

Steps:

• Preheat the oven to 450 degrees F.
• Slice the zucchini and eggplant into thin planks lengthwise. Spray the eggplant and zucchini evenly on both sides with the cooking spray, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Cool to handle.
• Lower the oven temperature to 375 degrees F.
• In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper. Spoon the stuffing onto each plank of eggplant or zucchini and roll up. Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce.
• Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm and remaining parsley and mint. For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer. Scatter the topping over the top of the dish. Bake from room temperature at 375 degrees F, until golden and bubbly.

ZUCCHINI ENCHILADA ROLL-UPS RECIPE BY TASTY

Steps:

• In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
• With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
• Preheat the oven to 400˚F (200˚C).
• Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
• Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
• Transfer to a plate and sprinkle with cilantro.
• Serve immediately.
• Enjoy!

GRILLED ZUCCHINI RIBBON ROLL-UPS

Steps:

• Cut zucchini into long thin ribbons. Drizzle with oil; sprinkle with salt and pepper.
• Heat grill pan over medium heat. Add zucchini ribbons. Cook until golden-brown grill marks form on both sides. Remove from pan; cool completely.
• Spoon about 1 teaspoon cheese on top of each cherry tomato. Wrap zucchini ribbon around tomato and cheese; secure with toothpick.

ZUCCHINI, PESTO AND GOAT CHEESE ROLL-UPS

Steps:

• Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper.
• Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened. Turn, and cook 2 minutes longer. Transfer zucchini to pan. Cool 5 minutes.
• Place 1 teaspoon cheese onto end of each zucchini strip. Top cheese with 1/2 teaspoon of the pesto and 1 basil leaf. Roll up, and secure with toothpick. Refrigerate at least 30 minutes until completely chilled.

ZUCCHINI AND RICOTTA ROLL-UPS

Steps:

• Pour about 1/2 tablespoon olive oil in a large, shallow dish and season with salt and a dash of lemon juice. Layer zucchini slices closely together in the dish and brush with more olive oil. Sprinkle with additional salt and lemon juice. Repeat with remaining zucchini, olive oil, salt, and lemon juice. Set aside to marinate for 10 to 15 minutes.
• Combine ricotta cheese, Parmesan cheese, and parsley in a bowl; mix well. Season with salt and pepper.
• Drain zucchini from marinade, using your fingers to remove excess oil and salt. Transfer 1 zucchini slice to a cutting board. Spoon 1 teaspoon of ricotta mixture onto the top edge and roll up. Arrange on a serving plate, stuffed side down. Repeat with remaining zucchini and filling; sprinkle with sesame seeds.

ZUCCHINI RIBBON ROLL-UPS

Steps:

• Use vegetable peeler to cut each zucchini into 16 lengthwise slices. Cut peppers into 32 strips, each about 1/2 inch wide.
• Top each zucchini strip with 1 each pepper strip and cheese cube; roll up tightly.
• Secure with toothpicks.

EASY ZUCCHINI ROLL-UPS

Steps:

• Heat oven to 400°F.
• Place zucchini slices in single layer on baking sheet sprayed with cooking spray. Bake 10 to 12 min. or until tender. Meanwhile, cook turkey in medium skillet on medium heat until done, stirring occasionally. Cool zucchini and turkey 5 min.
• Mix egg, ricotta, Parmesan and 1/2 cup mozzarella in medium bowl until blended. Add turkey; mix lightly.
• Spread 1/2 cup pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
• Spread turkey mixture onto zucchini slices, adding about 2 Tbsp. turkey mixture to each zucchini slice; roll up. Place over sauce in baking dish; cover with remaining pasta sauce. Sprinkle with remaining mozzarella.
• Bake 25 min. or until zucchini roll-ups are heated through and mozzarella is melted.

GRILLED ZUCCHINI ROLL-UPS

Steps:

• Heat grill to medium-high heat.
• Mix cream cheese, feta and herbs until blended.
• Trim ends of zucchini; discard. Cut each zucchini into 4 lengthwise slices; place in medium bowl. Add dressing; toss to evenly coat.
• Grill zucchini 5 min. or until tender, turning after 3 min. Cool 5 min.
• Spread each zucchini slice with about 2 Tbsp. cream cheese mixture; roll up.

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place zucchini directly on oven rack near the bottom. Cook until slightly softened, 5 to 10 minutes.
• Place bacon slices on paper towels. Heat in microwave on High until cooked but not crisp, about 3 minutes.
• Place a layer of bacon on each zucchini slice; top with a slice of fontina cheese.
• Tightly roll each layered zucchini strip and secure with a toothpick or skewer. Place on baking sheet.
• Bake zucchini rolls in the preheated oven until cheese is melted, about 10 minutes.