- Why I Love This Recipe
- How to Make Lasagna Roll Ups
- Tips for Making the Best Zucchini Rolls
- Filling Alternatives
- What to Serve with Lasagna Roll Ups
- Common Questions
- Ready, Set, Roll (Up)
Mediterranean Zucchini Roll Ups are a total lifesaver whenever I’m craving something fresh, healthy, and honestly kind of impressive to look at, but I’ve got, like, ten minutes and zero fancy ingredients in the fridge. You know those nights you stare at a sad zucchini and wonder how it ends up tasting like cardboard soup? Yeah, not tonight. These little roll ups are crazy simple, but there’s something about the Mediterranean flavors that just feels like you’re cheating at making a five-star restaurant dish, right at your own kitchen table. Plus! Your picky eaters probably won’t even realize they’re eating something this good for them. Wild.
Why I Love This Recipe
Maybe I’m just biased, but there’s something magical about zucchini. Okay, spaghetti squash gets all the IG hype, but zucchini just quietly does everything. With Mediterranean Zucchini Roll Ups, you’ve got an unbearably easy canvas for, well, pretty much whatever you like. Sometimes I stand there, halfway through slicing, and think, wow, why isn’t everyone doing this?
Here’s one big love letter to this recipe. You get that satisfying bite with every roll. A little creamy cheese, a hit of herbs, and zingy tomato sauce make every mouthful pop. It’s simple food magic. Also, it’s the kind of thing that looks harder than it is, which is honestly my favorite category of recipe ever. These roll ups are perfect for solo dinners, showing off at a family potluck, or even bringing to your in-laws (try it, seriously). I can’t count how many times this recipe saved my dinner plans from “instant noodles again”.
Texture’s big too. The zucchini’s soft but never mushy, and when you get a golden edge after baking, you’ll want to eat the pan. I’ve run out of filling and still baked the rest just drizzled with olive oil — still a hit.
How to Make Lasagna Roll Ups
Alright, so Mediterranean Zucchini Roll Ups aren’t rocket science, but a few tips seriously save you some headaches. Here’s my not-so-perfect, but always tasty process. Start with nice plump zucchinis. Slice them thin, I usually use a vegetable peeler because knives scare me for this sort of thin work. Too thick? They don’t roll. Too thin? They rip. Been there.
Next comes the filling. Ricotta mixed with a little feta brings it alllll home. Stir in parsley, black pepper, whatever fresh herbs you have, and a squeeze of lemon juice. Stuffing is the fun part. Dollop filling along one end, then roll up tightly but not so tight the filling shoots out the sides (ask me how I know).
Lay them seam-side down, snug as a bug, in a shallow baking dish ladled with your favorite tomato sauce. I cheat with store bought sometimes — sue me. Sprinkle with a little extra cheese on top and bake until everything’s bubbly, and you start drooling. By the time it’s golden, you’ll want to eat them right out of the oven (but maybe wait a minute so your tongue survives).
Tips for Making the Best Zucchini Rolls
If you’ve ever ended up with a mess that more closely resembles a zucchini accident than Mediterranean Zucchini Roll Ups, you’re not alone. I used to pile in so much filling, my rolls exploded like little veggie volcanoes. Now, restraint is my friend. A couple spoonfuls of filling per slice keeps things neat.
Try to salt your zucchini slices a bit and let them sweat (sounds weird, but it softens them and stops watery disasters later). Pat ‘em dry with a towel. Also, don’t forget — overbaking leads to sad, floppy rolls with the consistency of limp spaghetti. Which, trust me, is a vibe nobody wants. If you’re in a hurry, a quick zap in the microwave makes the slices more pliable too.
Filling, oh filling! Think herbs, lemon zest, and just a tiny bit of garlic. Don’t go nuts or every roll will taste like an entire bulb. Oh, and speaking of cheese, don’t panic if you don’t have ricotta. Cottage cheese works, or even goat cheese if you’re feeling like you want a little tang.
Filling Alternatives
Don’t get stuck in a rut. Mediterranean Zucchini Roll Ups are like kitchen blanks you can fill with whatever’s good this week. I’ve swapped the classic ricotta-feta for all kinds of things and usually nobody complains (or even notices). Once, I threw leftover roasted chicken into the mix, and folks swore I was doing Greek fusion.
Honestly, you can go vegan too. Nut cheese with sun dried tomatoes? Check. Leftover grilled veggies chopped up and mixed with pesto? 100 percent yes. One of my best discoveries? Chopping olives and tossing them into the cheese for a salty, briny kick. My cousin can’t have dairy, but whips up cashew cheese with lemon and basil for a shockingly creamy substitute.
Not feeling tomato sauce? Try roasted red pepper sauce or a swirl of hummus. Dab pesto along the roll, or sneak in caramelized onions. The real goldmine? Clean out your fridge and make every roll a little different — it’s literally impossible to get bored.
I made these for a picnic last summer and my friends seriously wouldn’t stop talking about them. Even my brother who ‘hates vegetables’ asked for seconds. Total winner!
| Filling Option Flavor Profile Dietary Note My Rating | |||
| Ricotta + Feta | Creamy, Tangy | Vegetarian | 10/10 |
| Nut Cheese + Pesto | Herby, Fresh | Vegan | 9/10 |
| Chicken + Spinach | Heartier, Savory | Gluten Free | 8/10 |
| Olives + Goat Cheese | Briny, Tangy | Vegetarian | 9/10 |
What to Serve with Lasagna Roll Ups
I love throwing together a tableful, but if you’re keeping it simple, these are my favorites to go with Mediterranean Zucchini Roll Ups:
- Crusty bread. (There’s always leftover sauce, you’ll want something to swipe it up.)
- Simple Greek-style salad: cucumbers, tomato, olives, a big chunk of feta.
- Lemon orzo with fresh herbs brings out the Mediterranean vibe, no question.
- Roasted potatoes tossed in olive oil are a crowd pleaser every time.
If you’re going full Mediterranean feast, try some marinated artichokes, or even a dish of olives and pickled veggies as a side. Even white beans or chickpea salad gives the meal a little extra boost. These roll ups can totally be the main dish (I always pile my plate high) or a showoffy side for a potluck. Sometimes I even serve them cold the next day and call it lunch. Zero shame.
Common Questions
How do you slice the zucchini thin enough?
I seriously recommend a cheap vegetable peeler or a mandoline. A sharp knife works if you’re brave/patient, but even then things get weird and uneven. Safety first!
Can you freeze Mediterranean Zucchini Roll Ups?
Honestly? The texture can get a bit mushy, but they’re fine for a quick lunch from the freezer if you’re not picky. I usually eat them fresh, though.
How long do they keep in the fridge?
Three days, maybe four, tops if you hide them in the back where nobody else finds them.
Do you peel the zucchini?
Nope, skin stays on for oomph and stability. Plus, more nutrients, less effort.
Can you make them ahead of time?
Totally. Roll them up and stash ‘em in the fridge unbaked. Pull them out and bake when you’re ready. Dinner = sorted!
Ready, Set, Roll (Up)
If you ever stare blankly at a zucchini and sigh, trust me, Mediterranean Zucchini Roll Ups are the way to jazz up your meal. They’re easy, they dress up like a fancy dish, and you can mess around with flavors without getting bored. Give this recipe a try, and I guarantee you’ll surprise yourself (in a super good way). And hey, if you want to explore more veggie-forward ideas, this vegetarian recipes guide is honestly a gold mine. Go get rolling!
Print
Mediterranean Zucchini Roll Ups
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy Mediterranean Zucchini Roll Ups filled with ricotta, feta, and fresh herbs, baked in tomato sauce for a healthy, impressive dish.
Ingredients
- 2 large zucchinis
- 1 cup ricotta cheese
- 1/2 cup feta cheese
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice
- 2 cups tomato sauce
- 1/2 cup shredded mozzarella cheese
- Olive oil, for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis thin using a vegetable peeler.
- In a bowl, mix together ricotta, feta, parsley, salt, black pepper, and lemon juice.
- Dollop the filling onto the zucchini slices and roll them up tightly.
- Place the rolls seam-side down in a baking dish with tomato sauce at the bottom.
- Sprinkle mozzarella cheese on top and drizzle with olive oil.
- Bake for 20-25 minutes until bubbly and golden.
- Let cool for a minute before serving.
Notes
Zucchini roll ups can be customized with different fillings like cooked chicken or vegetable mixtures. Consider letting the zucchini sweat to reduce moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg