Zucchini Rolls

A baked dish of rolled zucchini slices filled with a savory mixture, topped with tomato sauce, melted cheese, and fresh herbs, all in a white rectangular baking dish. The dish appears freshly cooked and garnished.

5 from 3 votes

Get ready to fall for my favorite Zucchini Rolls! Packed with my Mom's secret blend of meat, rice, and spices, these babies bring all the comfort of classic stuffed peppers with a fun twist.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Bulgarian

Keyword: casserole dish, chicken dinner, dinner recipe, zucchini recipe

Servings:

Author: The Modern Nonna

Equipment

Ingredients

The Zucchini

5 medium zucchini
1 tablespoon olive oil
½ teaspoon salt

The Filling

2 tablespoons olive oil
1 small onion very finely diced
3 cloves garlic very finely diced
½ teaspoon salt to taste
¼ teaspoon pepper to taste
¼ teaspoon paprika to taste
1 tablespoon tomato paste
½ cup jasmine rice or any variety
350 grams ground meat we love pork but you can use any

The Base

1 cup marinara sauce
⅓ cup water approximately

Instructions

Cut the zucchini into 1/4 inch slices and place on a baking dish. Sprinkle with salt and olive oil on each side. Bake at 425F (220C) until soft, about 15 min.
Place on paper towel to absorb any moisture and to cool off. In the meantime sauté the onion in a little bit of oil on medium-high heat.
Add the garlic, spices and stir. Add the tomato paste and stir. Add the rice and stir. Once it’s all incorporated take it off the heat.
Let it cool a touch and add it to your ground meat and mix well. Take the zucchini slices and add about 1 tablespoon of meat into each one and roll them up.
Add tomato sauce to a baking dish (mine is 10 by 10) and arrange the rolls. Sauce on top and add the water to the rim of the rolls.
Cover with foil and bake at 425F (220C) covered for 15 minutes and uncovered for another 15 or until the rice is cooked. Garnish with parsley or dill and enjoy

Video

Nutrition