Cheesy Zucchini Rolls

If I were to describe how delicious these Cheesy Zucchini Rolls are, words wouldn’t do them justice—their flavor is so incredible that you have to taste them to truly understand. As you enjoy this vegetarian appetizer, you’ll distinguish the crispiness of the golden puff pastry, the softness of the zucchini, and the creaminess of the herb cheese. Grab these simple ingredients, and let’s bake some fun!

There’s no easy recipe like this one, and it can also turn into a fun activity to do. If, like me, you use store-bought puff pastry, you’ll only need to boil the zucchini and prepare the cheesy mixture. The final step is the one I like the most: creating the rolls, or as I like to call them, “roses”. My Cheesy Zucchini Rolls are larger because I bake them on a baking sheet, rather than in muffin molds. I had planed to use these last ones, but while I was cooking, I realized that my rolls were too big to fit. As a result, once fully cooked, they lost their rose shape by expanding. Regardless, I don’t mind their imperfections, as they appear more authentic, and I appreciate the rustic touch.

It’s very important to slice the zucchini thinly so that it cooks evenly and makes the process of rolling easier. Additionally, you should pat the boiled vegetables dry with a paper towel to avoid excess sogginess. Another tip is to roll out the pastry on a floured surface to prevent it from sticking. Finally, you can prepare these Cheesy Zucchini Rolls in advance and refrigerate them before baking.

After baking the pastry roses, let them cool to room temperature, then store them in an airtight container to prevent them from becoming dry. Place the container in the fridge for up to 2 days, as they will lose their crispness over time.

Ingredients for golden cheesy roses

• Zucchini: thanks to the moisture they release while cooking, they provide juiciness to the Cheesy Zucchini Rolls preventing them from being too dry. Additionally, their mild and slightly sweet flavor pairs well with the cheese and herbs. Finally, zucchini are rich in vitamins and minerals, such as potassium.

• Puff pastry: I use store-bought puff pastry to save time, but you can make it from scratch for a healthier option and a richer flavor. Puff pastry is buttery, and when baked, it becomes crispy, creating an airy exterior that enhances the overall mouthfeel.

• Cream cheese and goat cheese: cream cheese provides a rich and creamy base, while the goat cheese adds a tangy flavor that complements the mildness of the cream cheese. When combined, these two ingredients create a harmonious balance and a smooth mixture that is easy to spread over the puff pastry. Moreover, this cheesy mixture adds moisture to the rolls, preventing them from drying out during baking. Finally, both cheeses are a source of protein, calcium and probiotics, elevating the nutritional profile of the dish.

• Parsley, basil and shallot: herbs add a fresh, peppery flavor that complements the richness of the cheesy mixture and provides a refreshing note. Moreover, they contribute a vibrant green color, elevating the visual appeal to the Cheesy Zucchini Rolls and making the filling more inviting. On the other hand, shallot offers a mild, sweet taste that enhances the cheeses and adds a pleasant crunch.

Find the complete recipe with measurements below.

How to prepare the crispy zucchini rolls

Slice the zucchini and put in boiling water, letting cook for about 5-10 minutes until soft.

In the meantime, combine the cream cheese and goat cheese in a bowl with chopped shallot, parsley, basil, lemon juice, salt, pepper, olive oil and chilli flakes.

Roll out the puff pastry and cut into equal strips lenghtwise. Spread some cheese on each strip and arrange the zucchini slices on one side of the puff pastry.

Roll each strip and place them on a lined baking sheet. Brush with egg yolk and bake in the oven, following the instructions on the puff pastry package. (200°C ) for 15-20 minutes.

My tips for crunchy veggie appetizer

• It is best to let the zucchini rolls chill in the fridge for a few minutes before placing them in the oven, as this helps the pastry hold its shape while baking and achieve a flaky texture.

• Try not to overfill the rolls with cheese, as too much filling may cause them to spill out during baking.

• Feel free to experiment with your favorite herbs and spices in the cheese mixture, such as garlic and thyme.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Cheesy Zucchini Rolls

Course: Appetizers, SnacksCuisine: vegetarian

Servings

4

servings

Prep time

18

minutes

Cooking time

20

minutes

Ingredients

• Puff pastry 1 (rectangular)

• Cream cheese 100-150gr (1/2 cup)

• Goat cheese 100gr (3/4 cup)

• Zucchini 1-2

• Shallot 1

• Parsley 1tbsp

• Basil 1tbsp

• Lemon juice 1/2tbsp

• Salt (a pinch)

• Black pepper 1/4tsp

• Olive oil 1/2 tbsp

• Chilli flakes 1/4tsp

• Egg 1

Directions

• Slice the zucchini and put in boiling water, letting cook for about 5-10 minutes until soft.
• In the meantime, combine the cream cheese and goat cheese in a bowl with chopped shallot, parsley, basil, lemon juice, salt, pepper, olive oil and chilli flakes.
• Roll out the puff pastry and cut into equal strips lenghtwise. Spread some cheese on each strip and arrange the zucchini slices on one side of the puff pastry.
• Roll each strip and place them in muffin molds or on a lined baking pan. Brush with egg yolk and bake in the oven, following the instructions on the puff pastry package. (200°C ) for 15-20 minutes.

Notes

• It is best to let the zucchini rolls chill in the fridge for a few minutes before placing them in the oven, as this helps the pastry hold its shape while baking and achieve a flaky texture.
• Try not to overfill the rolls with cheese, as too much filling may cause them to spill out during baking.
• Feel free to experiment with your favorite herbs and spices in the cheese mixture, such as garlic and thyme.