Here is a delicious Zucchini Roll (Zucchini Roulade) recipe just like the one in the image — soft, savory, filled with creamy cheese and roasted peppers. Perfect as an appetizer or light meal!
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Zucchini Roll with Cream Cheese & Roasted Peppers
✨ Ingredients
For the Zucchini Roll Base
- 2 medium zucchinis, grated
- 3 eggs
- 3 tbsp flour (or 2 tbsp cornstarch for a lighter version)
- 1 tbsp olive oil
- 1 tsp baking powder
- Salt & pepper
- 1–2 tbsp chopped parsley (optional)
- 1 clove garlic, minced (optional)
For the Filling
- 200 g cream cheese (or ricotta/Philadelphia)
- 1 roasted red pepper, sliced (or sautéed peppers)
- 1–2 tbsp mayonnaise or Greek yogurt (optional, for creaminess)
- A pinch of salt & pepper
- Optional extras:
- 50 g grated cheese
- Smoked turkey / tuna / olives / sun-dried tomatoes
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Instructions
1️⃣ Prepare the Zucchini Layer
- Grate the zucchinis and squeeze them well with your hands or a clean towel to remove excess water.
- In a bowl, mix:
- eggs
- flour
- baking powder
- olive oil
- salt & pepper
- garlic & parsley
- Add the grated zucchini and mix until combined.
- Spread the mixture evenly on a baking tray lined with parchment paper.
- Bake at 180°C (350°F) for 15–20 minutes, until firm and lightly golden.
2️⃣ Prepare the Filling
- Mix cream cheese with mayonnaise (optional), salt, pepper.
- Add roasted red pepper slices (or sautéed peppers).
3️⃣ Assemble the Roll
- Once the zucchini base has cooled, spread the cream cheese filling evenly over it.
- Add roasted pepper strips.
- Roll gently from the shorter side to form a tight roulade.
- Wrap in cling film and refrigerate for 30 minutes for easier slicing.
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4️⃣ Serve
Slice into beautiful spirals and enjoy chilled or at room temperature.