Tender ribbons of zucchini wrapped around a savory cream-cheese filling with garlic and fresh herbs — a polished summer appetizer that comes together in minutes and makes a striking impression on the table. Serve it chilled: crisp-tender, refreshing, and ideal alongside grilled meat or a light salad.
Ingredients
- Young zucchini — 2
- Cream cheese — 150g (5 oz)
- Hard cheese — 80g (3 oz), finely grated
- Garlic — 2 cloves, minced
- Fresh dill — 2 tbsp, finely chopped
- Thick yogurt or mayonnaise — 2 tbsp
- Tomato — 1 (optional, for the filling)
- Salt — 1/2 tsp, or to taste
- Black pepper — 1/4 tsp
- Vegetable oil — 2 tbsp, for frying
How to Make It
- Prepare the zucchini: wash, dry, and slice lengthwise into thin strips 3–4 mm thick. Lightly salt and leave for 5 minutes, then pat away the moisture with paper towels.
- Pan-fry the slices in a grill pan or a regular skillet with 1–2 tbsp of the oil for 1–2 minutes per side, until softened and lightly golden. Let cool.
- Make the filling: mix the cream cheese, grated hard cheese, yogurt (or mayonnaise), garlic, dill, salt, and pepper until smooth.
- Assemble the roll-ups: spread 1–2 tsp of filling over each cooled zucchini slice, add a thin slice of tomato if desired, and roll up tightly. Secure with a toothpick if needed.
- Chill for 10–15 minutes in the refrigerator and serve.
Nutritional Information
| Nutrition | Per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 11 g |
| Fat | 17 g |
| Carbohydrates | 6 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 420 mg |
Serving and Storage
- Serve chilled with sprigs of dill and lemon wedges for a brighter finish.
- Store in an airtight container in the refrigerator for up to 24 hours. For the best texture, assemble 1–2 hours before serving so the zucchini stays firm.
- Use any leftover filling as a spread for toast or vegetable sticks.
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Tips and Variations
- No frying: bake the zucchini slices for 8–10 minutes at 200°C (392°F) on parchment, lightly brushed with oil.
- Light version: swap the mayonnaise for Greek yogurt, use less oil, and dry the slices on a grill pan.
- Filling add-ins: finely sliced scallions, parsley, or a pinch of smoked paprika or chili for a little heat.
- Dairy-free filling: use a plant-based cream cheese and vegan hard cheese.
- Serving style: for a canapé look, fold each slice in half and secure with a toothpick and a cherry tomato.
FAQ
- What can I use instead of cream cheese?
- Ricotta, soft goat cheese, or well-drained cottage cheese blended with a pinch of salt and 1–2 tbsp of yogurt until creamy all work well.
- Can I make these without frying?
- Yes. Bake the slices in the oven or dry them on a grill pan or in an air fryer so they become flexible and easy to roll.
- Why are my roll-ups falling apart?
- The zucchini may be too thick or too moist. Slice 3–4 mm thick, pat dry before cooking, and let cool before assembling. Toothpicks help if needed.
- Can I make them ahead?
- Yes, assemble them 2–3 hours before serving and keep refrigerated. More than 24 hours is not recommended, as the zucchini will release moisture and soften.