This incredible zucchini roll has become a global sensation for good reason! Transform simple zucchini into an impressive, restaurant-quality dish that combines a golden, crispy exterior with a flavorful vegetable filling. This easy-to-make recipe creates a beautiful spiral presentation that’s perfect for dinner parties, family meals, or whenever you want to elevate humble zucchini into something extraordinary.
Ingredients
For the Zucchini Base:
- 2 medium zucchini (approximately 600g / 1.3 lbs)
- 3 large eggs
- 4 tablespoons (40g / 1.4 oz) all-purpose flour
- 150g (5.3 oz) mozzarella cheese, grated
- Salt to taste
- Black pepper to taste
- Sweet paprika to taste
For the Filling:
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 small onion, diced
- 200g (7 oz) mushrooms, sliced
- 2 medium tomatoes
- 1 small hot pepper, sliced (optional)
- Salt to taste
- Provençal herbs (or mixed Italian herbs)
- Black pepper to taste
- Sweet paprika to taste
For the Cheese Sauce:
- 200g (7 oz) cream cheese or soft butter cheese
- 3 tablespoons sour cream
- Fresh dill, chopped
- Salt and pepper to taste
For Assembly:
- 100g (3.5 oz) additional mozzarella or cheese of choice, grated
Instructions
Prepare the Zucchini Base
- Grate the zucchini using a coarse grater. Place the grated zucchini in a large bowl and sprinkle generously with salt.
- Let the zucchini drain for 10 minutes to allow the excess juice to be released. This step is crucial for preventing a soggy base.
- Squeeze out excess moisture by placing the salted zucchini in a clean kitchen towel and wringing it tightly to remove as much liquid as possible.
- Beat the eggs in a large bowl. Add the drained zucchini, flour, grated mozzarella, black pepper, and sweet paprika. Mix well until all ingredients are evenly combined.
Bake the Zucchini Base
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Spread the zucchini mixture evenly on the prepared baking sheet in a thin, rectangular layer, approximately 30cm x 40cm (12″ x 16″).
- Bake for 25 minutes until golden brown and set. The surface should be firm and lightly crispy.
Prepare the Filling
- Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1 minute until fragrant.
- Add the hot pepper slices (if using) and cook for another 30 seconds.
- Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become golden.
Prepare the Tomatoes
- Blanch the tomatoes by pouring boiling water over them and letting them stand for 2 minutes.
- Peel the tomatoes by removing the loosened skin, then dice them.
- Add the diced tomatoes to the mushroom mixture along with salt, Provençal herbs, black pepper, and sweet paprika. Cook for 5-7 minutes until the tomatoes break down and create a sauce-like consistency.
Make the Cheese Sauce
- Mix the cream cheese, sour cream, and chopped dill in a bowl. Season with salt and pepper to taste.
Assemble the Roll
- Remove the zucchini base from the oven and let it cool for 5 minutes.
- Spread the cheese sauce evenly over the warm zucchini base.
- Add the vegetable filling in an even layer over the cheese sauce.
- Carefully roll the zucchini base starting from one short end, using the parchment paper to help guide the rolling process.
- Sprinkle the additional grated cheese over the top of the rolled zucchini.
- Bake for an additional 10 minutes until the cheese on top is melted and golden.
Serving and Storage
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8 slices
Calories per serving: Approximately 220 calories
Nutrition Information (per serving)
- Protein: 12g
- Carbohydrates: 8g
- Fat: 16g
- Fiber: 2g
- Calcium: 200mg
- Vitamin C: 25mg
Storage and Serving Tips
This zucchini roll is best served warm, straight from the oven when the cheese is melted and bubbly. It can be stored in the refrigerator for up to 3 days and reheated in the oven at 180°C (350°F) for 10-15 minutes.
The roll can be made ahead and assembled earlier in the day, then baked just before serving. This makes it perfect for entertaining, as most of the preparation can be done in advance.
Slice with a sharp knife to showcase the beautiful spiral pattern of zucchini, cheese, and colorful vegetables. Serve as a main dish with a fresh salad, or cut into smaller portions as an appetizer or side dish.
This versatile recipe allows for endless variations – try different vegetables, herbs, or cheeses to create your own signature version of this viral zucchini sensation!