Zucchini Rolls Recipes

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ZUCCHINI ROLL-UPS



Zucchini Roll-Ups image

We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3 servings.

Number Of Ingredients 9

1 cup part-skim ricotta cheese
1-1/2 teaspoons Italian seasoning, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini
4 plum tomatoes, seeded and chopped
1 can (8 ounces) tomato sauce
1 tablespoon tomato paste
Shredded Parmesan cheese, optional

Steps:

  • Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 175 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 643mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 teaspoons yellow mustard

Steps:

  • Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  • In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
  • Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 115 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 2 1/2 g

ZUCCHINI DINNER ROLLS



Zucchini Dinner Rolls image

Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. -Robert Keith, Rochester, Minnesota

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

1 cup shredded peeled zucchini
1 teaspoon salt, divided
3-1/2 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
5 tablespoons grated Parmesan cheese, divided
1 teaspoon sugar
1 cup warm water (120° to 130°)
1/4 cup butter, softened

Steps:

  • Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain. , Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough in half; shape each portion into 12 balls. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° until golden brown, 20-25 minutes. Remove from pan to a wire rack.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 133mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

ZUCCHINI LASAGNA ROLL UPS



Zucchini Lasagna Roll Ups image

Zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. A healthier, low carb option that's not only delicious, but also very easy and quick to make.

Provided by Katerina | Diethood

Categories     Dinner

Time 50m

Number Of Ingredients 11

2 to 3 firm zucchini, (sliced lengthwise, 1/4-inch thick (you will need 12 slices))
1 bag (10 ounces) baby spinach
1 1/2 cups fat free ricotta cheese
1/2 cup finely grated Parmesan cheese
1 egg, (lightly beaten)
2 to 3 cloves garlic, (minced)
1/2 teaspoon Italian seasoning
salt and fresh ground pepper, (to taste)
2 cups tomato sauce/marinara sauce
3/4 cup shredded Part-Skim Mozzarella Cheese
2 tablespoons thinly sliced fresh basil

Steps:

  • Preheat oven to 350F.
  • Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
  • Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
  • Spray a skillet with cooking spray and set over medium heat.
  • Add spinach to the skillet and cook for 2 minutes, or until wilted.
  • Remove spinach from skillet and let cool for a couple minutes.
  • In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
  • Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
  • Roll up and transfer to the prepared baking dish, seam-side down.
  • Repeat with remaining zucchini and ricotta mixture.
  • Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
  • Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
  • Garnish with basil ribbons.
  • Serve.

Nutrition Facts : ServingSize 3 Roll Ups, Calories 259 kcal, Carbohydrate 20 g, Protein 23 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 998 mg, Fiber 4 g, Sugar 10 g

ZUCCHINI ROLLATINI



Zucchini Rollatini image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 large zucchini
Kosher salt
1 cup ricotta
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 teaspoon finely grated lemon zest
1 1/4 cups shredded mozzarella
1 large egg
1 cup marinara sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
  • Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
  • Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
  • Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
  • While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
  • Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

ZUCCHINI-FETA ROLLS



Zucchini-Feta Rolls image

These vegetarian antipasti rolls with zucchini and feta are ideal for a party because you can make them a couple of days before.

Provided by elisabeth

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time P1DT40m

Yield 6

Number Of Ingredients 6

olive oil, divided
5 zucchinis, thinly sliced lengthwise
1 (4 ounce) package crumbled feta cheese
3 cloves garlic, minced
2 tablespoons dried Italian herbs
4 tablespoons balsamic vinegar

Steps:

  • Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
  • Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
  • Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 7.1 g, Cholesterol 16.8 mg, Fat 13.4 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 223.2 mg, Sugar 4 g

ZUCCHINI ROLLATINI



Zucchini Rollatini image

Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 10

2 large (14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices)
1/2 teaspoon kosher salt
fresh black pepper (to taste)
1 cup quick marinara sauce
1 large egg
2/3 cup part skim ricotta cheese (I like Polly-O)
1/2 cup grated Pecorino Romano cheese (plus more for serving)
1/4 cup chopped basil
1 garlic clove (minced)
3/4 cup 3 oz shredded mozzarella (I like Polly-O)

Steps:

  • Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  • Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It's easiest to do this with a mandolin. My mandolin is from OXO.
  • Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
  • In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
  • Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
  • Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
  • Bake 20 minutes, or until the cheese is hot and melted.

Nutrition Facts : ServingSize 4 rolls, Calories 318 kcal, Carbohydrate 18.5 g, Protein 21 g, Fat 17.5 g, SaturatedFat 10.5 g, Cholesterol 113 mg, Sodium 998 mg, Fiber 5 g, Sugar 9 g

ZUCCHINI ROLL UPS RECIPE



Zucchini Roll Ups Recipe image

Zucchini rolls are fun to make and fun to eat! With just 15 minutes prep time, this EASY zucchini lasagna roll ups recipe is perfect for a light, low carb summer meal.

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 40m

Number Of Ingredients 16

3 medium Zucchini ((~1 1/2 lb))
2 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper
6 oz Whole milk ricotta cheese
1/4 cup Grated Parmesan cheese
1 large Egg
1/2 tsp Italian seasoning
1 cup Mozzarella cheese ((shredded))
10 oz Tomato sauce ((no sugar added))
1/2 tbsp Olive oil
1/2 tbsp Balsamic vinegar
1/2 tsp Italian seasoning
1 clove Garlic ((finely minced))
Sea salt ((optional, to taste))
1/2 cup Mozzarella cheese ((shredded))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  • Cut off the ends of the zucchini. Use a mandolin to slice the zucchini lengthwise into thin sheets, 1/4 inch (6.35 mm) thick.
  • Arrange the zucchini slices in a single layer on the lined baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.
  • Roast zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.
  • Meanwhile, in a small bowl, stir together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust salt to taste if needed. Spread 3/4 cup (177 ml) of the sauce at the bottom of an 8x8 square glass casserole dish (this one is the perfect size). Reserve the remaining sauce for later. Set aside.
  • Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, egg, and Italian seasoning.
  • Arrange the zucchini slices in a single layer on a large cutting board. Pat dry with paper towels to soak up any extra water or oil.
  • Spread a tablespoon of ricotta mixture over each zucchini slice. Sprinkle with a tablespoon of mozzarella. Roll up tightly and place sideways into the baking dish. Repeat with all the zucchini slices.
  • Top each zucchini roll with 1/2 tablespoon (7 ml) of the remaining sauce, then 1/2 tablespoon (7.05 g) of mozzarella.
  • Bake for about 10 minutes, until the cheese on top is melted. Garnish with fresh basil.

Nutrition Facts : Calories 350 kcal, Carbohydrate 12.1 g, Protein 22 g, Fat 24.7 g, SaturatedFat 6 g, Cholesterol 27.2 mg, Sodium 660.7 mg, Fiber 2.8 g, Sugar 7.7 g, ServingSize 1 serving

ZUCCHINI ROLLS



Zucchini Rolls image

Make and share this Zucchini Rolls recipe from Food.com.

Provided by Artandkitchen

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg zucchini
1 red bell pepper
200 g feta cheese, light
150 g Philadelphia Cream Cheese, light
1 tablespoon oregano, for the cheese
1/2 tablespoon pepper, for the cheese
1 tablespoon breadcrumbs
1 tablespoon wheat flour
2 tablespoons parmigiano, grated
1 egg
4 tablespoons olive oil
1/4 teaspoon salt
1/4 tablespoon pepper, for the marinade
1/4 teaspoon oregano, for the marinade
1 garlic clove, pressed

Steps:

  • Slice the zucchini and heat in the oven at 180°C (heat and timing are basing it on convection oven) until slightly soft (5-10 minutes).
  • Prepare 20 squares of red peppers.
  • Prepare the fill with feta, Philadelphia cheese, oregano, pepper, breadcrumbs, flour, parmigiano cheese and egg. Work the mixture with a fork until everything is well incorporated.
  • Take some of the filling and roll it in one zucchini slice and fix with the spit.
  • Spike one zucchini roll followed by a piece of pepper, then the next zucchini roll and so on until you have 4 spits.
  • Prepare the marinade with oil, salt, pepper, oregano and garlic.
  • Brush the marinade on the spits and grill it in the oven until golden (it takes about 15 minutes).
  • Serve it hot or cold.
  • You can also serve the single rolls as appetizer.

ZUCCHINI LASAGNA ROLL UPS



Zucchini Lasagna Roll Ups image

Swap out the lasagna noodles for zucchini - it's LOW CARB and you won't miss the noodles at all! I promise! You can even make this ahead of time - perfect for feeding a crowd or for packing leftovers for work the next day!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 11

3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3/4 pound ground Italian sausage, casing removed
1 cup part skim ricotta cheese
1/3 cup freshly grated Parmesan
1 large egg
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
1 1/2 cups marinara sauce, divided
2 cups shredded mozzarella, divided

Steps:

  • Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes. Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste. Preheat oven to 400 degrees F. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.

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From youtube.com


ZUCCHINI ROLL UP RECIPES - TIPS AND DELICIOUS IDEAS FOR ...
2021-07-21 Zucchini Roll Up Recipes for Main Courses. You can serve zucchini rolls both as finger food at a party or as a main course. Casseroles or lasagna taste great and you will serve a wonderful meal for dinner. Zucchini Lasagna Rolls. Prepare an alternative to the classic lasagna by using zucchini rolls instead of pasta. You can prepare a classic filling way with minced meat or vegetarian, for ...
From deavita.net


ZUCCHINI-MUSHROOM LASAGNA ROLLS
Roll the squash slices into pinwheels and set aside. Season the tomato passata with salt and pepper and divide into 4 ramekins (4-5 inch/10-12.5 cm diameter). Add alternating pinwheels of zucchini and squash over the passata until the ramekins are filled and somewhat tight. To Serve. Preheat oven to 375 F …
From more.ctv.ca


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