Zucchini roll with cheese filling

prep time  20 minutes

cooking time 20 minutes

serves 6 people


It is a garden season. I had too many zucchinis in my garden, so I decided to make Zucchini roll. It is something different, easy to make and delicious. You can use different fillings and surprises your family and friends. This is keto friendly meal. It can be served as appetizer or side dish.


  • 3 medium size zucchinis
  •  2 tbsp sour cream
  • 1/2 cup mozzarella cheese
  • 7 eggs
  • 3 small red peppers, sliced
  • 1/3 tsp salt
  • 1/8 tsp black pepper
  • 8oz cream cheese
  • 2tbsp mayonnaise
  • 2 tbsp fresh dill, finely chopped
  • 2 cloves garlic, minced


  1. Preheat the oven to 375 F
  2. Slice 1 zucchini , place in the bowl, sprinkle with  salt and set a side.

3.Grade remaining zucchinis in separate bowl,  sprinkle with salt and set it a side for ten minutes. Squeeze excess  water.

4.Whisk eggs in the big bowl, add sour cream ,mozzarellas cheese, squeezed zucchinis , black pepper, and mix well.

5.Lay the  baking pan with parchment paper and spray with cooking oil.

6.Transfer the zucchini mixture into baking pan and spread it evenly. Add sliced zucchinis on top of zucchini mixture.

zucchini on the spread


7.Place the pan into preheated oven for 20 minutes.

8. Meanwhile, in the small bowl mix cream cheese , mayonnaise, garlic , dill .

9.Take out baked zucchini sheet out of oven and let it cool for 15 minutes.

10.Place the parchment paper on the flat surface and turn the sheet over ,so zucchini slices on the bottom, remove parchment paper.

11.Spread cheese spread over zucchini sheet evenly, place sliced red peppers , and helping the parchment paper roll the sheet up.

12.Wrap the roll with parchment paper or Saran wrap, and place in to refrigerator for an hour or two.

13.Take roll out of refrigerator slice and serve.