Cheesy Stuffed Zucchini Roll-Up Bake
Who needs pasta when you have zucchini? This cheesy zucchini roll-up bake takes all the best parts of a stuffed pasta dish, and wraps them up in tender zucchini slices!
Serve: 4
Preparation time: 15 – 20 minutes
Cooking time: 25 – 30 minutes
Ingredients:
For the Zucchini Rolls:
- 3–4 medium zucchinis, sliced lengthwise into thin strips
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Filling:
- 1 cup cottage cheese
- ½ cup mozzarella cheese, grated
- ½ cup grated parmesan cheese
- 1 clove garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes
- ½ cup cooked spinach (optional)
For the Sauce:
- 2 cups tomato pasta sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ½ cup breadcrumbs (optional, for crunch)
How To Make Cheesy Stuffed Zucchini Roll-Up Bake
- Preheat oven to 180°C.
- Lightly grease a baking dish.
- Slice the zucchinis lengthwise into thin strips.
- Lightly salt them and let sit for 5–10 minutes to draw out excess moisture.
- Pat dry with a paper towel. In a bowl, mix cottage cheese, mozzarella, parmesan, garlic, basil, oregano, chili flakes, and spinach (if using).
- Season with salt and pepper.
- Take a zucchini strip and spread a spoonful of the filling along the length.
- Roll it up tightly and place seam-side down in the baking dish.
- Repeat with all strips. Pour half of the marinara sauce into the baking dish.
- Arrange the zucchini rolls over the sauce.
- Spoon the remaining sauce on top.
- Sprinkle mozzarella, parmesan, and breadcrumbs over the rolls.
- Bake for 20–25 minutes, until the cheese is golden and bubbly. Serve warm, garnished with fresh basil or parsley.
Chefs Tip:Sprinkle a little salt on the zucchini strips and let them sit for 5–10 minutes. This draws out excess moisture and prevents watery bake. Assemble the roll-ups a day in advance, store them in the fridge, and bake when ready for an easy meal prep option.