These crispy zucchini crepes with spinach and cheese filling represent the perfect fusion of healthy vegetables and comfort food satisfaction. This family-favorite recipe transforms humble zucchini into golden, crispy wraps filled with a creamy spinach and cheese mixture that will have everyone asking for seconds. Whether served as a main course for lunch or dinner, or as an impressive appetizer for entertaining, these zucchini crepes deliver exceptional flavor while sneaking extra vegetables into your family’s diet.
Ingredients
For the Zucchini Crepes:
- 3 small zucchini (600g / 1.32 lbs), grated
- ½ teaspoon salt
- 2 large eggs
- ¼ teaspoon Provençal herbs (or mixed dried herbs)
- ¼ teaspoon red pepper flakes
- 1 medium carrot, finely grated
- 1 small red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil for cooking
For the Spinach and Cheese Filling:
- 1 tablespoon butter
- 150g (0.33 lb) fresh spinach leaves
- Pinch of salt
- 3 tablespoons cream cheese, softened
- ⅛ teaspoon black pepper
- 1 garlic clove, minced
- 50g (0.11 lb) grated cheese (mozzarella or cheddar)
- 1 large egg
For Assembly and Cooking:
- 3 tablespoons breadcrumbs
- 2 tablespoons olive oil for brushing
- Parchment paper
Step-by-Step Instructions
Preparing the Zucchini Base
Wash and trim the zucchini, then grate them using the large holes of a box grater or a food processor. Place the grated zucchini in a large bowl and sprinkle with salt, mixing well to distribute evenly. Allow the salted zucchini to sit for 5 minutes to draw out excess moisture.
After 5 minutes, transfer the zucchini to a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible. This step is crucial for achieving crispy crepes, so be thorough in removing the moisture.
Making the Crepe Batter
Return the drained zucchini to a clean bowl and add the beaten eggs, Provençal herbs, red pepper flakes, grated carrot, diced red onion, and chopped parsley. Mix well to combine all ingredients evenly.
Gradually add the flour, stirring until just incorporated. The mixture should hold together but not be too thick. If it seems too wet, add an additional tablespoon of flour.
Creating the Zucchini Crepes
Preheat your oven to 180°C (350°F / Gas Mark 4). Line a large baking sheet with parchment paper and brush lightly with olive oil.
Divide the zucchini mixture into 6-8 portions. On the prepared baking sheet, spread each portion into a thin, rectangular shape approximately 15cm x 20cm (6 x 8 inches). The crepes should be thin enough to be flexible but thick enough to hold together.
Bake for 25-30 minutes until the edges are golden brown and the surface is set. Remove from the oven and allow to cool slightly while preparing the filling.
Preparing the Spinach Filling
Heat butter in a large skillet over medium heat. Add the fresh spinach and a pinch of salt, cooking until the spinach wilts completely, about 2-3 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the softened cream cheese, black pepper, minced garlic, grated cheese, and beaten egg. Add the cooked spinach and mix until well combined. The filling should be creamy but not too wet.
Assembling the Rolls
Carefully remove the zucchini crepes from the parchment paper. Place about 2-3 tablespoons of the spinach filling along one short edge of each crepe, leaving a small border. Gently roll the crepe around the filling, creating a neat cylinder.
Place the filled rolls seam-side down on a clean baking sheet lined with parchment paper. Brush the tops and sides with olive oil and sprinkle with breadcrumbs for extra crispiness.
Final Cooking
For oven cooking, bake at 200°C (390°F / Gas Mark 6) for 12-15 minutes until golden and crispy on the outside.
For air fryer cooking, preheat the air fryer to 200°C (390°F) and cook for 8-10 minutes, turning once halfway through for even browning.
Serve immediately while hot and crispy, garnished with fresh parsley and a drizzle of olive oil if desired.
Nutritional Information and Timing
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Serves: 4-6 (makes 6-8 rolls)
Nutritional Information per serving (2 rolls):
- Calories: 245
- Protein: 12g
- Carbohydrates: 18g
- Dietary Fiber: 4g
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 485mg
- Potassium: 485mg
- Vitamin A: 95% DV
- Vitamin C: 35% DV
- Calcium: 18% DV
- Iron: 12% DV
These zucchini crepes provide an excellent source of vitamins A and C, while the cheese and eggs contribute high-quality protein and calcium. The dish offers a nutritious way to increase vegetable intake while maintaining appealing flavors.
Recipe Variations and Substitutions
Vegetable Alternatives
While zucchini works beautifully for these crepes, you can experiment with other vegetables. Try using grated yellow squash, butternut squash, or even cauliflower. Sweet potatoes create a slightly sweeter version that children particularly enjoy. When using different vegetables, adjust the salt and draining time accordingly.
Filling Variations
The spinach and cheese filling can be customized in numerous ways. Substitute spinach with sautéed mushrooms, roasted bell peppers, or blanched broccoli. For protein additions, consider adding cooked chicken, turkey, or ham. Vegetarian options include crumbled tofu, chopped nuts, or additional varieties of cheese.
Cheese Options
While mozzarella and cheddar work wonderfully, experiment with other cheeses like goat cheese for tanginess, feta for a Mediterranean twist, or Gruyère for a more sophisticated flavor. Nutritional yeast can be used for a vegan version, though you’ll need to adjust the other ingredients accordingly.
Herb and Spice Variations
Beyond Provençal herbs, try Italian seasoning, oregano, or fresh herbs like basil, thyme, or dill. For international flavors, add curry powder for an Indian twist, or paprika and cumin for a Spanish influence.
Gluten-Free Options
Replace all-purpose flour with almond flour, chickpea flour, or a gluten-free flour blend. You may need to adjust the quantity slightly as different flours have varying absorption rates.
Storage and Make-Ahead Tips
These zucchini crepes can be prepared in stages for convenience. The zucchini crepe base can be made up to two days in advance and stored covered in the refrigerator. The filling can also be prepared a day ahead and refrigerated.
For longer storage, wrap the assembled but uncooked rolls individually and freeze for up to three months. Cook directly from frozen, adding 5-7 extra minutes to the cooking time.
Cooked rolls will keep in the refrigerator for up to three days and can be reheated in the oven at 180°C (350°F) for 5-8 minutes to restore crispiness.
Frequently Asked Questions
Why are my zucchini crepes falling apart? The most common cause is excess moisture in the zucchini. Make sure to salt the grated zucchini and squeeze out as much liquid as possible using a clean kitchen towel. Additionally, ensure the crepes are fully cooked and golden before attempting to fill and roll them. If they’re still fragile, bake for a few additional minutes.
Can I make these crepes dairy-free? Yes, you can create a dairy-free version by replacing the butter with olive oil, using dairy-free cream cheese alternatives, and substituting the regular cheese with nutritional yeast or dairy-free cheese. The texture will be slightly different, but the flavor will still be delicious.
How do I prevent the filling from leaking out? Don’t overfill the crepes, and make sure to leave a border around the edges when spreading the filling. Roll gently but firmly, and place the rolls seam-side down immediately after rolling. The final cooking will help seal the seams.
Can I use frozen spinach instead of fresh? Absolutely! Use about 75g (2.5 oz) of frozen spinach, thawed and thoroughly drained. Squeeze out excess water using a clean kitchen towel before mixing with the other filling ingredients. Frozen spinach actually works very well because it’s already broken down and mixes easily.
What’s the best way to serve these zucchini crepes? These crepes are delicious on their own but can be enhanced with various accompaniments. Try serving with a dollop of sour cream, a fresh tomato salad, or a light green salad. For a more substantial meal, pair with roasted vegetables or a grain salad. They also work wonderfully as part of a brunch spread alongside fresh fruit and yogurt.
These crispy zucchini crepes with spinach and cheese filling prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. The combination of tender vegetables, creamy filling, and golden crispy exterior creates a dish that appeals to all ages while providing substantial nutrition. Whether you’re looking to use up abundant zucchini from the garden or seeking a new way to incorporate more vegetables into family meals, this recipe delivers on all fronts.