Zucchini Rolls
on Nov 01, 2021, Updated Apr 23, 2024
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Stuck in a dinner rut? Try my Zucchini Rolls! Inspired by classics like cabbage rolls and stuffed peppers, these rolls pack a punch with a tasty meat and 🍚 rice combo. What’s cool? You can spice ’em up however you want for extra flavor. And guess what? They’re a breeze to put together! With 20-25 rolls per batch, you’ll have plenty for you and your whole family.
Why You’ll Love Zucchini Rolls
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. Easy to customize and even easier to devour, they’re perfect for cozy family dinners or impressing your friends at a potluck. Trust me, one bite and you’ll be hooked!
How to Prepare Zucchini Rolls
🔪 Cut zucchini into 1/4 inch slices and place on a baking dish. Season with salt and olive oil. Bake at 425F (215C) for 15 minutes.
💦 Place zucchini slices on paper towels to absorb moisture and cool.
🔥 Meanwhile, in the pan on the stove, sauté onion in oil, then add garlic, spices, tomato paste, and rice. Mix and let cool slightly.
🍚 Combine rice mixture with ground meat. Place about 1 tablespoon of meat onto each zucchini slice and roll up.
🍅 Spread tomato sauce in a baking dish, arrange zucchini rolls, top with more sauce, and add water to the rim of the rolls.
♨️ Cover with foil and bake at 425F (215C) for 15 minutes, then uncover and bake for another 15 minutes or until rice is cooked.
🌿 Garnish with parsley or dill before serving. Enjoy!
Nonna’s Tip 🧄
You need some water in the dish so that the rice and meat cooks fully. This recipe will work with eggplant too and you can absolutely grill them instead of bake them or even shallow fry them too.
Variations and Substitutions for Zucchini Rolls
- Instead of ground meat, you can use a 🌿 plant-based meat substitute or simply increase the amount of rice or add cooked lentils for protein.
- Cheese lover? Add a layer of shredded cheese 🧀 on top of the zucchini rolls before baking.
- This recipe will also work with 🍆 eggplant.
- Feel free to grill the zucchini or eggplant instead of baking them or you could even shallow fry them.
- Substitute the rice with quinoa, couscous, or bulgur for a different texture and flavor. However, you will have to experiment and adjust the quantities.
Similar Recipes
Zucchini Lasagna Rolls
50 mins
Lasagna with Crepes
1 hr 15 mins
Bulgarian Stuffed Peppers
1 hr 20 mins
Stuffed Zucchini Boats
55 mins
Best Served With
- A fresh salad such as my Simple Green Salad
- Some crusty bread like my No Knead Peasant Bread
Common Questions
I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.
You can use any type of ground meat you like, such as ground beef, turkey, chicken, or even lamb.
Yes, you can certainly omit the ground meat entirely or substitute it with cooked lentils, tofu, or a plant-based meat alternative.
Yes, you can assemble the zucchini rolls and store them in the refrigerator for up to one day before baking. Just make sure to add the tomato sauce and water right before baking.
Yes, you can freeze the cooked zucchini rolls for up to 2-3 months. Make sure to wrap them tightly in aluminum foil or freezer-safe containers before freezing.
Zucchini Rolls
Equipment
Ingredients
The Zucchini
- 5 medium zucchini
- 1 tablespoon olive oil
- ½ teaspoon salt
The Filling
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
Nutrition information is automatically calculated, so should only be used as an approximation.
What a creative and healthy way to enjoy lasagna!!! Love these. On repeat. Thk u MN!
So glad you love this one too!