Zucchini Rolls

Stuck in a dinner rut? Try our Zucchini Rolls! Inspired by classics like cabbage rolls and stuffed peppers, these rolls pack a punch with a tasty meat and rice combo. What’s cool? You can spice ’em up however you want for extra flavor. And guess what? They’re a breeze to put together! With 20-25 rolls per batch, you’ll have plenty for you and your whole family.

What stands out

Get ready to fall for our favorite Zucchini Rolls! Packed with our Mom’s secret blend of meat, rice, and spices, these babies bring all the comfort of classic stuffed peppers with a fun twist. straightforward to customize and even easier to devour, they’re suited to cozy family dinners or impressing your friends at a potluck. Trust us, one bite and you’ll be hooked!

How to Prepare Zucchini Rolls

Cut zucchini into 1/4 inch slices and place on a baking dish. Season with salt and olive oil. Bake at 425F (215C) for 15 minutes.

Place zucchini slices on paper towels to absorb moisture and cool.

Meanwhile, in the pan on the stove, sauté onion in oil, then add garlic, spices, tomato paste, and rice. Mix and let cool slightly.

Combine rice mixture with ground meat.

Place about 1 tablespoon of meat onto each zucchini slice and roll up.

Spread tomato sauce in a baking dish arrange zucchini rolls, top with more sauce, and add water to the rim of the rolls.

Cover with foil and bake at 425F (215C) for 15 minutes, then uncover and bake for another 15 minutes or until rice is cooked.

Garnish with parsley or dill before serving. Enjoy!

Kitchen tip

You need some water in the dish so that the rice and meat cooks fully. This recipe will work with eggplant too and you can grill them instead of bake them or even shallow fry them too.

Swaps

1. Instead of ground meat, you can use a plant-based meat substitute or increase the amount of rice or add cooked lentils for protein.
2. Cheese lover? Add a layer of shredded cheese on top of the zucchini rolls before baking.
3. This recipe will also work with eggplant.
4. Feel free to grill the zucchini or eggplant instead of baking them or you could even shallow fry them.
5. Substitute the rice with quinoa, couscous, or bulgur for a different texture and flavor. However, you will have to experiment and adjust the quantities.

Serve it with

• A fresh salad such as our Simple Green Salad
• Some crusty bread like our No Knead Peasant Bread

Questions

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

strong What type of meat should we use for this recipe?

You can use any type of ground meat you like, such as ground beef, turkey, chicken, or even lamb.

strong Is there a vegetarian or vegan option for this recipe?

Yes, you can certainly omit the ground meat entirely or substitute it with cooked lentils, tofu, or a plant-based meat alternative.

strong Can we prepare the zucchini rolls ahead of time?

Yes, you can assemble the zucchini rolls and store them in the refrigerator for up to one day before baking. Just make sure to add the tomato sauce and water right before baking.

strong Can we freeze the cooked zucchini rolls?

Yes, you can freeze the cooked zucchini rolls for up to 2-3 months. Make sure to wrap them tightly in aluminum foil or freezer-safe containers before freezing.

Ingredients

Makes 4 servings

The Zucchini

• 5 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon salt

The Filling

• 2 tablespoons olive oil
• 1 small onion, very finely diced
• 3 cloves garlic, very finely diced
• ½ teaspoon salt, to taste
• ¼ teaspoon pepper, to taste
• ¼ teaspoon paprika, to taste
• 1 tablespoon tomato paste
• ½ cup jasmine rice, or any variety
• 350 grams ground meat, we love pork but you can use any

The Base

• 1 cup marinara sauce
• ⅓ cup water, approximately

Equipment

• Nakiri Knife
• Cutting Board
• Ceramic Pans
• Redmond Real Salt
• Measuring Cups + Spoons
• Large Sauté Pan

Method

1. Cut the zucchini into 1/4 inch slices and place on a baking dish. Sprinkle with salt and olive oil on each side. Bake at 425F (220C) until soft, about 15 min.
2. Place on paper towel to absorb any moisture and to cool off. In the meantime sauté the onion in a little bit of oil on medium-high heat.
3. Add the garlic, spices and stir. Add the tomato paste and stir. Add the rice and stir. Once it’s all incorporated take it off the heat.
4. Let it cool a touch and add it to your ground meat and mix well. Take the zucchini slices and add about 1 tablespoon of meat into each one and roll them up.
5. Add tomato sauce to a baking dish (ours is 10 by 10) and arrange the rolls. Sauce on top and add the water to the rim of the rolls.
6. Cover with foil and bake at 425F (220C) covered for 15 minutes and uncovered for another 15 or until the rice is cooked. Garnish with parsley or dill and enjoy