Cheese Zucchini Stuffed Rolls

These Cheese Zucchini Stuffed Rolls are made with thin ribbons of zucchini wrapped around a creamy feta and cream cheese filling. I bake the rolls first, then pour over a simple egg and cream mixture and bake everything again until puffed, golden, and beautifully set.

It’s one of those simple, slightly rustic dishes that doesn’t need to look perfect to taste amazing. And this one comes with a little history, too.

Some recipes stay with us because they’re delicious. Others stay because of the person or memory attached to them.

This one is a little bit of both.

My teenage years hold some of the happiest memories of my life, but they also ended with one of the hardest goodbyes. When I moved to another continent, I left behind my friends, familiar places, and so many little pieces of the life I knew.

One of the hardest people to leave was my friend.

We kind of grew up knowing of each other. Our families had ties, and we were always at the same celebrations and gatherings, so she was just one of those people who had always been somewhere in my life. But by the time we reached high school, we became inseparable.

I remember finishing dinner and then meeting her halfway between our houses. We would walk for what felt like hours, talking about absolutely everything, and eventually end up sitting on freshly cut grass on a hill overlooking the city lights.

We had sleepovers and little parties, and she always made pizza. We took ridiculous pictures, laughed until our stomachs hurt, and did all those ordinary things you don’t realize will become some of your favorite memories until many years later.

The Recipe She Sent Me

Years later, she sent me a recipe for zucchini rolls. The original recipe was quite different from the one you see here today, but the idea stayed with me.

And that is kind of how I cook anyway. I make something, change a little bit, make it again, change something else, and eventually it becomes the version my family loves.

Over the years, I played around with this recipe quite a bit. I changed the cheeses, adjusted the filling, changed how I prepared the zucchini, and eventually started baking the rolls first before adding the egg mixture. Somewhere along the way, the recipe she sent me became the inspiration for something that feels completely at home in my own kitchen.

So while these zucchini rolls started with my friend, this version is very much mine.

And I love that.

It still carries a piece of our friendship, just in a new way.

Why You’ll Love These Zucchini Rolls

There isn’t anything complicated here. Zucchini, feta, cream cheese, eggs, and cream turn into something surprisingly comforting once they’re baked together.

I also love that they’re a little rustic. Some zucchini ribbons will be wider than others. Some rolls will be taller. One might lean sideways. It doesn’t matter.

That’s homemade food.

They’re also a great recipe for summer when zucchini seems to be everywhere, although I make them whenever I can find good zucchini at the store.

How I Make the Zucchini Rolls

One thing I do differently now is use a vegetable peeler instead of a knife.

Trust me on this one.

A peeler gives you those beautiful, paper-thin ribbons that bend and roll without breaking. I usually peel around the zucchini, rotating it as I go, until I reach the softer center where most of the seeds are.

And don’t throw those centers away! Chop them up and toss them into a stir-fry, eggs, soup, pasta sauce, or whatever you’re making later.

I usually need about three zucchini because we’re not actually using the entire zucchini for the rolls.

Get That Water Out

This is probably the most important change I’ve made to the recipe. Zucchini holds so much water.

After peeling the ribbons, I lightly salt them and let them sit in a clean kitchen towel for about 10 minutes. Then I gently squeeze out the extra moisture and pat them dry.

It makes such a difference in the finished dish.

I know my older version of this recipe said not to worry about the liquid, and a tiny bit is completely normal, but after making this recipe many times, I much prefer removing as much moisture as I can before baking.

Sometimes you learn as you cook.

Filling and Rolling

For the filling, I keep it really simple: feta and cream cheese.

I overlap two or three zucchini ribbons to make one wider strip, add a little cheese filling, and roll it up.

Don’t overthink this part. They don’t need to be identical, and please don’t drive yourself mad trying to make every zucchini roll look exactly the same. Mine certainly don’t.

Arrange them upright in a lightly greased baking dish, and they’re ready for their first trip to the oven.

Why I Bake Them Twice

This is another thing I’ve changed over time, and I really like the result.

First, I bake the stuffed zucchini rolls on their own for about 15 minutes.

While they’re baking, I mix eggs, heavy cream, flour, a pinch of baking soda, black pepper, and whatever feta and cream cheese mixture I have left from filling the rolls.

Nothing wasted around here.

After those first 15 minutes, I pour the egg mixture over and around the partially baked zucchini rolls and put the whole thing back into the oven.

Another 20 minutes and it comes out golden, puffed, creamy, and cheesy. You can add some cheedar cheese too, but I think it’s perfect the way it is.

So good.

What to Serve With Cheese Zucchini Stuffed Rolls

Well, I can eat these straight from the baking dish and call it lunch.

They’re filling enough for a light vegetarian meal with a tomato salad and some good crusty bread, but they also make a beautiful side dish.

Serve them with grilled chicken, fish, roasted potatoes, grilled meats, or a big fresh salad. They would also be wonderful as part of a brunch spread.

A Few Helpful Tips

• Use a vegetable peeler. It makes rolling the zucchini so much easier.
• Use 2–3 ribbons for each roll. Overlapping them gives you a sturdier roll and more room for that cheesy filling.
• Stop peeling at the seedy center. Save those zucchini centers for another meal.
• Salt and squeeze the zucchini. Getting rid of that extra moisture gives you a much better finished texture.
• Don’t overfill the rolls. A little filling goes a long way.
• Save any leftover cheese mixture. Add it right into your egg and cream mixture.
• Let it rest before serving. Give it about 5–10 minutes after baking so everything can settle.

Can I Make These Ahead?

You can prep the zucchini ribbons and cheese filling ahead of time, but because zucchini releases moisture as it sits, I prefer assembling and baking the dish fairly close to serving.

Leftovers can be stored covered in the refrigerator and gently reheated.

Can I Use Yellow Squash?

Absolutely. You can replace some of the zucchini with yellow summer squash as long as it’s firm enough to peel into long ribbons.

Can I Add Meat?

You could, although I really love this version just as it is.

If you want to make it heartier, a little cooked ground meat could be added to the filling. Just make sure it’s already cooked and drained well before adding it because we don’t want to introduce extra moisture.

A Recipe Can Change and Still Hold the Memory

I think that’s actually my favorite part of revisiting old recipes. We change. The way we cook changes. Our families change. Our tastes change. And recipes change with us.

The zucchini rolls my friend originally sent me 15-plus years ago aren’t exactly the zucchini rolls I’m making today. I’ve changed ingredients, played with the method, and made them over and over until I found the version that works for me and that my family enjoys.

But the little thread connecting this dish to her is still there. Maybe that’s even more meaningful to me than simply keeping the original recipe untouched.

She gave me the inspiration. I made it my own. And now I get to share my version with you.

I hope you enjoy these Cheese Zucchini Stuffed Rolls as much as we do. If you make them, tag me on Instagram so I can see your creations.

You can also save this recipe for later on Pinterest.

SIDE DISHES YOU MIGHT ENJOY! 

Continue to Content

Yield: SERVES 6

Cheese Zucchini Stuffed Rolls

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 1 hour

These baked zucchini rolls are filled with a simple feta and cream cheese mixture, baked until tender, then covered with a creamy egg mixture and returned to the oven until puffed and golden. They’re creamy and cheesy but still light enough to serve for breakfast, brunch, lunch, or as a side dish.

Print

No Ratings

Ingredients

For the Zucchini Rolls

Toggle ingredient group

• 3 medium zucchini, about 1½–1¾ lb (680–800 g)
• ½ teaspoon (3 g) fine sea salt, or as needed
• 4 oz (113 g) feta cheese, crumbled
• 4 oz (113 g) cream cheese, softened
• Freshly ground black pepper, to taste
• 1–2 teaspoons (5–10 ml) olive oil or softened butter, for greasing the baking dish

For the Egg and Cream Mixture

Toggle ingredient group

• 4 large eggs
• ½ cup (120 ml) heavy cream
• 3 tablespoons (24 g) all-purpose flour
• Remaining feta and cream cheese mixture from filling the zucchini rolls
• Pinch of baking soda, about ⅛ teaspoon
• Freshly ground black pepper, to taste
• Pinch of salt

Instructions

1. Prepare the zucchini: Using a vegetable peeler, peel the zucchini lengthwise into long, thin ribbons. Rotate the zucchini as you work and stop once you reach the softer, seedy center. Save the centers for stir-fries, soups, eggs, or another recipe.
2. Remove excess moisture: Lightly sprinkle the zucchini ribbons with salt and place them in a clean kitchen towel. Let them sit for about 10 minutes. Gather the towel around the zucchini and gently squeeze out as much liquid as possible, then pat the ribbons completely dry.
3. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil or butter.
4. Make the filling: In a small bowl, combine the feta and softened cream cheese. Mash and mix until well combined. Add a little black pepper to taste.
5. Assemble the rolls: Lay 2–3 zucchini ribbons on your work surface, slightly overlapping them to create one wider strip. Add a small amount of the cheese filling near one end and gently roll up. Place the roll upright in the prepared baking dish. Repeat with the remaining zucchini and filling. Reserve any cheese mixture you have left.
6. First bake: Bake the zucchini rolls, uncovered, for 15 minutes. This gives the zucchini time to soften and release additional moisture before adding the egg mixture.
7. Make the egg mixture: While the zucchini rolls are baking, add the eggs, heavy cream, flour, reserved cheese mixture, baking soda, and black pepper to a mixing bowl. Beat with a hand mixer until everything is well combined and mostly smooth.
8. Pour over the rolls: Remove the zucchini rolls from the oven after their initial 15-minute bake. Pour the egg and cream mixture evenly over and around the baked zucchini rolls.
9. Bake again: Return the dish to the oven and bake for another 15–20 minutes, or until the center is completely set and the top is puffed and beautifully golden brown.
10. Rest and serve: Let the zucchini rolls rest for 10 minutes before serving. They will settle slightly as they cool and will be easier to portion.
    

Notes

• A vegetable or potato peeler works much better than a knife for creating flexible zucchini strips.
  If your strips are very thin, overlap several pieces before rolling.
• Zucchini: You won’t use the whole zucchini. Let me explain: the firm outer flesh makes the best ribbons, so stop peeling once you reach the soft, seedy center. Don’t throw those centers away. They’re great chopped into a stir-fry, scrambled eggs, soup, pasta sauce, or another vegetable dish. They freeze beautifully!
• Don’t skip removing the moisture: Zucchini contains a lot of water. Salting, resting, squeezing, and thoroughly drying the ribbons helps prevent the finished dish from becoming watery.
• Making the rolls: Depending on the width of your zucchini ribbons, use 2 or 3 slightly overlapping strips for each roll. They don’t need to look perfect.
• Cheese mixture: Fill each roll without overstuffing it. Whatever feta and cream cheese mixture remains goes directly into the egg mixture, so nothing is wasted.
• Baking time: Ovens and baking dishes vary, so use the final baking time as a guide. The dish is ready when the egg mixture is set in the center, and the top has developed a nice golden color.
  

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 368Total Fat 31gSaturated Fat 16gUnsaturated Fat 15gCholesterol 306mgSodium 460mgCarbohydrates 8gFiber 2gSugar 6gProtein 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest