Extra Cheesy Zucchini Roll Ups (Vegetarian and Gluten Free)

Extra Cheesy Zucchini Roll Ups (Vegetarian and Gluten Free)

These zucchini roll ups are so cheesy and tasty. They are the perfect vegetarian meal or a side dish for a juicy piece of meat. There are many similar recipes online, but I don’t think that any of them have this specific combination of cheeses.

I used four different cheeses to prepare these zucchini roll ups. I mixed the typical Italian cheeses like Parmesan, Ricotta and Mozzarella with my favorite feta. A wide vegetable peeler was the perfect tool for slicing thin zucchini ribbons. I placed some of that cheesy mixture at one end of each ribbon. Then I rolled them to tight rolls and placed them standing up in a bed of Marinara sauce. Baking takes about 40 minutes. I decided to save some of the Mozzarella and add it on top halfway through cooking. It was an excellent idea because the Mozzarella formed a delicious cheesy crust on top. That Mozzarella crust aced as a glue that kept stuffing in the zucchini rolls.

Zucchini Roll Ups before baking

Ingredients for the Zucchini Roll Ups

  • Zucchini – large zucchini would be best for this recipe because you need to make wide zucchini ribbons.
  • Ricotta cheese– you can find it in most grocery stores. I used ricotta made from whole milk for extra creamy result.
  • Feta cheeseI prefer to use cow feta in brine. This is my favorite type of feta because it is creamy and milder in taste. Unfortunately, it is not easy to find. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.
  • Low moisture Mozzarella cheese – you can find it in every grocery store. I avoid buying shredded cheese because there are anti clumping agents added to the cheese. I prefer to buy a block of cheese and grate it myself. It really doesn’t take much time and I’m in control with the amount I need.
  • Parmesan cheese – I used real Parmesan from Costco that I grated myself.
  • Marinara sauce – If I’m going to use a store-bought sauce I read the ingredients carefully. I trust Rao’s when it comes to marinara. Their sauce tastes amazing and it has the ingredients that any marinara should have.
Extra Cheesy Zucchini Roll Ups (Gluten Free)

Equipment For the zucchini roll ups

You can use a vegetable peeler or a mandoline slicer to slice the zucchini ribbons.

Prepare a large mixing bowl. You are going to need it to make the cheese filling.

For this recipe you are going to need an oven safe casserole baking dish. I’ve used a baking dish that was 13 x 9 inches. Similar to this one.  

Oven mitts  – to protect your hands from the high temperatures and the hot oven.

Extra Cheesy Zucchini Roll Ups

Helpful tips about preparing the zucchini roll ups

When you slice the zucchini ribbons season them with salt and set them aside. They are going to release some of the water they contain. This will help with easier rolling. Also, it will prevent the dish from being too watery.

If your zucchini ribbons are too thick, they will be too hard to roll. To solve this problem lay them on a sheet pan, lined with parchment paper and roast them for 15 minutes at 380F. They will be much softer. Cool them off before trying to roll them.

I save any leftover zucchini trims and peels and use them to make a cream soup or vegetable stock.

If you have leftover cheese mixture spread it on a piece of bread and broil you will get the most delicious cheesy toast like these ones. Store leftover zucchini rolls in an airtight, food-safe container in the refrigerator for 3-5 days. Reheat in the microwave or oven before serving.

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5 from 1 vote

Extra Cheesy Zucchini Roll Ups

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course
Keyword: feta, gluten free, Marinara, Mozzarella, Parmesan cheese, Ricotta, zucchini


  • 3 large zucchini about 3 pounds, washed, ends trimmed
  • 1 ½ cup Marinara sauce I used Rao's
  • 15 oz ricotta cheese whole is best, 425 grams
  • 8 oz low moisture Mozzarella cheese grated
  • 8 oz feta cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 large egg
  • extra virgin olive oil
  • salt and pepper to taste
  • fresh basil or parsley for topping optional


  • Preheat the oven 380F.
  • Wash the zucchini and trim both ends.
  • Use a vegetable peeler or a mandolin slicer to slice the zucchini lengthwise. The zucchini slices should look like ribbons. Place them on a large palate or a baking sheet and season with salt. Set aside.
  • Use a box grater or a food processor to grate the Parmesan and the Mozzarella cheeses.
  • In a large bowl add the ricotta, feta, parmesan and 2/3 of the Mozzarella (save ⅓ for topping). Add one egg and stir to combine.
  • Add the Marinara sauce at the bottom of a baking dish of your choice. Mine was 13 x 9 inches. Use a spoon to spread it evenly on the bottom.
  • Add one tablespoon of the cheese mixture at one end of the zucchini slice. Roll to a firm roll and place it standing up in the baking dish. Repeat until you are out of cheese mixture or zucchini slices. Your dish should be well packed in order for the rolls to stay up during baking.
    Zucchini Roll Ups before baking
  • Drizzle with some olive oil on top and bake for 20 minutes. Then remove from the oven and top with the rest of the Mozarella. Return to the oven and bake for another 20 minutes.
  • Serve warm as a side or a main dish. You can top with freshly chopped basil or parsley before serving (optional).
  • Store in an airtight, food-safe container in the fridge for 3-5 days.
Extra Cheesy Zucchini Roll Ups

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Zucchini Feta and Dill Bake (Low Carb, Gluten Free)

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Cauliflower Rice Bake with Zucchini and Tomatoes (Gluten Free)

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