Ingredients
Zucchini
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4 medium zucchini, about 800–900 g
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2 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
Creamy filling
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250 g ricotta cheese
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100 g cream cheese or soft goat cheese
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120 g frozen spinach, thawed and very well squeezed dry
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40 g finely grated Parmesan
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2 garlic cloves, minced
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1 tbsp chopped fresh parsley
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1 tbsp chopped fresh basil
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½ tsp dried oregano
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¼ tsp black pepper
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¼ tsp salt, or to taste
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½ tsp lemon zest
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Optional: pinch of chili flakes
Crispy coating
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¾ cup breadcrumbs or panko
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40 g Parmesan, finely grated
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1 tsp dried Italian herbs
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½ tsp paprika
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2 tbsp olive oil
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Optional: 1 tbsp finely chopped fresh rosemary
To finish
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Fresh rosemary or parsley
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Extra Parmesan
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Lemon wedges
Method
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Slice the zucchini.
Cut off the ends and slice lengthwise into strips approximately 3–4 mm thick. A mandoline makes this easier, but a sharp knife works. -
Soften the slices.
Lightly salt the zucchini and leave for 10 minutes. Pat very dry. Brush with olive oil, then grill or pan-sear for about 1–2 minutes per side, just until flexible. Don’t cook them until mushy. -
Make the filling.
Mix ricotta, cream cheese, spinach, Parmesan, garlic, parsley, basil, oregano, pepper, salt and lemon zest. The mixture should be thick enough to hold its shape. If it’s watery, add another tablespoon of Parmesan. -
Prepare the coating.
Combine breadcrumbs, Parmesan, herbs and paprika. Mix in the olive oil until the crumbs are lightly coated. -
Roll.
Put about 1 heaped tablespoon of filling near one end of each zucchini strip. Roll tightly but gently. Place seam-side down. -
Coat.
Roll or sprinkle the outside with the breadcrumb mixture, pressing lightly so it adheres. -
Bake.
Arrange on a parchment-lined baking tray with a little space between each roll. Bake at 220°C / 425°F for 18–25 minutes, turning once if necessary, until deeply golden and crisp. -
Extra-crispy finish:
Broil/grill for 1–2 minutes at the end, watching closely. -
Serve.
Garnish with rosemary, parsley and Parmesan. A squeeze of lemon cuts through the richness beautifully.
Nut information
This recipe is naturally nut-free as written.
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Tree nuts: None
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Peanuts: None
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Sesame: None
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Coconut: None
For someone with a serious allergy, check the labels of breadcrumbs, ricotta/cream cheese and Parmesan, since packaged products can have cross-contact warnings.
Optional nut variation: You can add 2 tbsp finely chopped walnuts or pine nuts to the filling for crunch, but they aren’t necessary.
Approximate nutrition
Per serving, assuming 6 servings and the full amount of coating is used:
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Calories: ~300–330 kcal
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Protein: ~15–17 g
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Carbohydrates: ~20–23 g
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Fat: ~18–20 g
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Fiber: ~3–4 g
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Calcium: ~300–400 mg
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Sodium: ~500–650 mg
Actual values vary considerably with the type of ricotta, cream cheese, Parmesan and breadcrumbs used.
Tip: The most important step is squeezing the spinach extremely dry and patting the zucchini dry. Excess moisture is what makes stuffed zucchini rolls watery rather than crisp.