Weight Watchers Delicious Zucchini Rolls

By: Rabia

Light, fresh, and cheesy zucchini rolls — perfect as a healthy appetizer, snack, or side dish.

📝 Recipe Card

Hook

Zucchini Rolls – Thinly sliced zucchini wrapped around a creamy ricotta-parmesan filling with fresh basil. Serve with a drizzle of marinara for an easy seasonal snack.

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes (if baking or grilling zucchini slices)

  • Total Time: ~25 minutes

  • Yield: 12–16 rolls

Dietary Badges

🥒 Low-Carb | 🌾 Gluten-Free | 🌱 Vegetarian

Ingredients

  • 2 medium zucchinis, sliced lengthwise into thin strips

  • ½ cup ricotta cheese

  • ¼ cup grated Parmesan cheese

  • 1 tbsp fresh basil, chopped

  • 1 tbsp olive oil

  • Salt and pepper, to taste

  • ½ cup marinara sauce (optional, for dipping or drizzling)

Instructions

  1. Prep Zucchini: Slice zucchini lengthwise into thin strips using a mandoline or sharp knife. Lightly brush with olive oil and season with salt and pepper.

  2. Soften Zucchini: Grill or bake slices at 375°F (190°C) for 5–7 minutes until pliable (but not mushy). Cool slightly.

  3. Make Filling: In a small bowl, combine ricotta, Parmesan, and basil. Mix until creamy.

  4. Assemble Rolls: Place 1 tsp filling at one end of each zucchini strip, then roll tightly.

  5. Serve: Arrange on a platter. Drizzle with marinara sauce or serve sauce on the side for dipping.

Brief Introduction

These Delicious Zucchini Rolls are the kind of recipe that makes summer eating fun. Fresh zucchini slices act as “wrappers” for a cheesy basil filling, making them light yet satisfying. They’re perfect for parties, picnics, or as a healthy snack when zucchini season is in full swing.

Step-by-Step Guide

Step 1 – Slice Zucchini

Use a mandoline for uniform slices — this helps them roll easily.

Recommended  Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Step 2 – Soften Strips

Bake or grill just until flexible. Overcooking will make them tear.

Step 3 – Fill & Roll

Spread a spoonful of ricotta-parmesan mixture and roll up snugly.

Step 4 – Garnish

Top with basil leaves or drizzle with marinara for extra flavor.

Ingredient Details & Substitution Tips

  • Zucchini: Choose medium zucchinis (smaller ones are too narrow). Yellow squash works too.

  • Ricotta Cheese: Can sub with cottage cheese for a lighter filling.

  • Parmesan: Pecorino Romano gives a sharper bite.

  • Herbs: Basil is classic, but parsley, dill, or chives all work.

  • Sauce: Swap marinara for pesto for a fresh summer twist.

Variations & Serving Suggestions

  • Keto-Friendly: Use full-fat ricotta and pair with sugar-free marinara.

  • Mediterranean Rolls: Add sun-dried tomatoes or olives to the filling.

  • Party Platter: Alternate zucchini rolls with cherry tomatoes and mozzarella balls on skewers.

  • Serving Ideas:

    • As a light appetizer with wine.

    • Over pasta or grain bowls as a topping.

    • Chilled as a picnic snack.

Storage & Make-Ahead Info

  • Fridge: Store in airtight container up to 2 days.

  • Make-Ahead: Prep zucchini strips and filling separately; assemble rolls right before serving.

  • Not Freezer-Friendly: Fresh zucchini texture doesn’t hold up after freezing.

Nutrition (per roll, approx., based on 12 rolls)

  • Calories: 40 kcal

  • Protein: 2 g

  • Fat: 3 g

  • Carbohydrates: 2 g

  • Fiber: 1 g

  • Allergens: Dairy

FAQs

Q: Do I have to cook the zucchini first?
A: Light baking or grilling makes the strips pliable and easier to roll, but you can use raw zucchini for a crispier bite.

Q: Can I serve these warm?
A: Yes — drizzle with marinara and bake for 5 minutes for a warm appetizer.

Recommended  Baked Potato Balls

Q: What can I use instead of ricotta?
A: Cream cheese or goat cheese makes a delicious swap.

Personal Note

This recipe was born out of “too many zucchinis” in my summer garden — and now it’s a staple! I love how versatile it is: snack, side dish, or party finger food.

Call to Action

If you make these Zucchini Rolls, I’d love to see your twist! ⭐ Did you keep it classic with ricotta, or try pesto, sun-dried tomatoes, or even goat cheese? Share your version to inspire more zucchini magic!

Rabia
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