Breaded Zucchini Roll-Ups: Cheesy and Delicious

This recipe moves in gentle stages. Thin slices of zucchini first meet olive oil, then take on a delicate breadcrumb coat before crisping up in the oven. Only after this does the real transformation begin. Each slice becomes a wrapper for cheese and ham, and a final turn in the oven melds the flavors, letting the cheese soften and the edges deepen in color.

They make an inviting addition to a table of small bites or stand alone as an uncomplicated dish with a touch of ceremony in every bite.

What are Breaded Zucchini Roll-Ups?

While you won’t find a centuries-old recipe book explicitly listing “breaded zucchini roll-ups,” this dish stands on the shoulders of several enduring European and Mediterranean food traditions. They are popular in Italian-style kitchens, especially during zucchini season when gardens practically beg you to get creative.

The idea of rolling vegetables around fillings of cheese, cured meats, or herbs is equally rooted in Italian antipasti traditions. But this recipe captures a spirit that’s both practical and celebratory: a way to make the everyday zucchini a small occasion in itself.

Pro Tips for the Best Zucchini Roll-Ups

• After slicing, give the zucchini a quick blot with paper towels. Less moisture means crispier crumbs.
• You can try different cheeses when wrapping. Mozzarella melts beautifully, but provolone or fontina adds an extra layer of luxury.
• A drizzle of olive oil before the second bake will ensure the tops turn perfectly golden.
• Aim for uniform slices by using a mandoline or a steady hand with a sharp knife. Too thick, and they won’t roll well, and if they are too thin, they may tear.
• Pre-baking the breaded zucchini slices before rolling isn’t just for color. This process removes excess moisture, so they hold the filling without becoming soggy.

Frequently Asked Questions

Can I use eggplant instead of zucchini?

Absolutely! Just slice it similarly, salt it for 20 minutes to draw out bitterness, pat dry, then follow the same steps.

What breadcrumbs work best?

Italian-seasoned breadcrumbs add a burst of flavor, but plain ones mixed with a pinch of garlic powder and extra oregano work beautifully.

Could I air fry them instead?

Oh yes. Preheat your air fryer to 180°C (360°F) and cook them for about 8-10 minutes. They’ll come out ultra-crispy.

How to Store Breaded Zucchini Roll-Ups

This dish can stay in the fridge for up to 3 days, and just reheat it in the oven or air fryer. You can also store the zucchini by first arranging them on a tray, freezing until solid, then transferring them to a freezer bag. When ready, just bake from frozen until hot and crispy.

How to Make Breaded Zucchini Roll-Ups

Use a vegetable slicer or mandolin to cut the zucchini lengthwise into medium-thin slices. Brush both sides of each zucchini slice with olive oil, then dip them into breadcrumbs, pressing gently so they stick.

Lay the breaded slices on a parchment-lined baking sheet and season with salt and oregano. Bake at 180°C (360°F) for 20 minutes, until slightly golden.

Remove the tray from the oven. Place a slice of cheese and a slice of ham on each zucchini strip. Roll them up tightly, securing each with a toothpick so they don’t make a break for it.

Bake them for another 10 minutes at 180°C (360°F), until the cheese is melty and the tops are beautifully browned.