Crispy Stuffed Zucchini Rolls -

Crispy Stuffed Zucchini Rolls

🛒 Ingredients

For the zucchini:

2–3 medium zucchini

1–2 tbsp olive oil

Salt & pepper

For the filling:

1 cup ricotta cheese

½ cup cream cheese (softened)

½ cup grated mozzarella

¼ cup grated parmesan

2 cloves garlic (minced)

2 tbsp fresh parsley (chopped)

1 tsp Italian seasoning

Salt & pepper to taste

For coating (crispy outside):

1 cup breadcrumbs (panko works best)

¼ cup grated parmesan

1 tsp paprika (optional)

1 egg (beaten)

🔪 Instructions

1. Prep the zucchini

Slice zucchini lengthwise into thin strips (use a mandoline if possible).

Lightly salt them and let sit for 10 minutes (removes moisture).

Pat dry with paper towels.

2. Make the filling

In a bowl, mix:

Ricotta

Cream cheese

Mozzarella

Parmesan

Garlic

Parsley

Italian seasoning

Season with salt & pepper.

3. Assemble the rolls

Lay out a zucchini strip.

Spread 1–2 tbsp filling along one end.

Roll tightly like a mini wrap.

4. Coat for crispiness

Dip each roll in beaten egg.

Roll in breadcrumb + parmesan mixture.

5. Cook

Option A: Pan-fry (like in the image)

Heat olive oil in a pan over medium heat.

Cook rolls seam-side down first.

Turn until all sides are golden and crispy (about 5–7 minutes).

Option B: Bake (healthier)

Preheat oven to 400°F (200°C).

Place on lined tray, spray with oil.

Bake 20–25 minutes until golden.

Option C: Air fryer

375°F (190°C) for 10–12 minutes

Flip halfway

🌿 Garnish & Serve

Sprinkle fresh parsley or rosemary

Extra parmesan on top

Serve with marinara sauce or garlic dip

💡 Tips

Slice zucchini thin but not too thin (so they don’t break).

Don’t overfill or they’ll burst while cooking.

For extra flavor, add spinach or sun-dried tomatoes to filling.