Gratin Zucchini Rolls: The Recipe Full of Taste to Do in the Oven!
Zucchini has done a lot of things in its life, zoodle stand-in, lasagna sheet, salad filler, but today, it’s starring in its most glamorous role yet: the gratin roll. This dish is part veggie-forward brilliance and completely delicious from edge to edge.
Gratin zucchini rolls are just the thing when your side dish is trying to win Best Supporting Role, or when you want a light vegetarian main. It is great for family dinners and potlucks.
A Cheesy History Lesson Worth Rolling With
Gratin, of course, is the French term for anything topped with a browned crust, usually cheese, breadcrumbs, or both. In this case, we're skipping the heavy cream in favor of mashed potatoes and embracing a sort of French-Italian fusion with sun-dried tomatoes and Parmesan doing their flavor thing in the background.
It’s humble enough to show up on a weeknight table, yet charming enough to make you consider plating it with tweezers.
Pro Tips for The Best Gratin Zucchini Rolls
- Slice zucchini thinly by using a mandoline or a sharp knife with surgeon-like focus. Too thick, and they’ll break instead of roll and too thin, and you’ll be making zucchini confetti.
- Salt the zucchini slices lightly and let them rest for 10 minutes. Then blot with paper towels to draw out moisture and prevent sogginess.
- Double the cheese if you’re feeling wild. The inside cubes melt into mini lava pockets.
- Let it rest before serving. Gratin rolls need a moment to settle, just like you after making them. Five minutes makes a difference.
What Cheese Works Best Inside?
Mozzarella is classic, but you can try other cheeses. Try provolone for extra pull, fontina for meltiness, or even sharp cheddar if you’re craving bold. Just make sure it melts well, you don’t want a surprise cheese brick in the middle.
Can I Use Sweet Potatoes Instead?
You sure can. It’ll be sweeter and slightly looser in texture, but totally tasty. Just mash them like regular potatoes and maybe cut back a bit on added oil to balance out the natural sweetness.
Do I Need a Mandoline to Slice the Zucchini?
Nope, but it helps. A sharp knife and steady hand will get the job done too. Aim for slices that are thin enough to bend and thick enough to hold filling.
Can I Use Eggplant Instead of Zucchini?
Sure thing. Just slice it thin, salt it to reduce bitterness, and maybe roast the slices for a few minutes before rolling to make them more pliable. A smokier flavor, but equally delightful.
Ingredients
How to Make Gratin Zucchini Rolls
Preheat your oven to 190°C/375°F and lightly brush a baking pan with olive oil so the rolls don’t stick. Using a mandoline or sharp knife, slice the zucchini into thin ribbons.
Preheat your oven to 190°C/375°F and lightly brush a baking pan with olive oil so the rolls don’t stick. Using a mandoline or sharp knife, slice the zucchini into thin ribbons.
Mash your boiled potatoes in a bowl, then stir in 2 tbsp of olive oil, 40g Parmesan, chopped sundried tomatoes, salt, and pepper. Mix until smooth and creamy but still firm enough to hold shape.
Mash your boiled potatoes in a bowl, then stir in 2 tbsp of olive oil, 40g Parmesan, chopped sundried tomatoes, salt, and pepper. Mix until smooth and creamy but still firm enough to hold shape.
Take one zucchini slice, place a spoonful of mash on one end, tuck a cube of cheese in the center, then cover with a little more mash. Roll it up gently but tightly like a tiny veggie burrito.
Take one zucchini slice, place a spoonful of mash on one end, tuck a cube of cheese in the center, then cover with a little more mash. Roll it up gently but tightly like a tiny veggie burrito.
Mix breadcrumbs with the remaining 50g of Parmesan, oregano, salt, and pepper. This is the crispy crown for your rolls.
Mix breadcrumbs with the remaining 50g of Parmesan, oregano, salt, and pepper. This is the crispy crown for your rolls.
Sprinkle some of the breadcrumb mixture onto the bottom of your prepared pan. Then, lay the rolls seam-side down on top.
Sprinkle some of the breadcrumb mixture onto the bottom of your prepared pan. Then, lay the rolls seam-side down on top.
Brush the tops with olive oil, then shower with the rest of the breadcrumbs.
Brush the tops with olive oil, then shower with the rest of the breadcrumbs.
Pop the pan in the oven for about 30 minutes. The cheese inside should be melted, and the breadcrumb topping should be a golden brown badge of honor. Then serve them as-is or with a drizzle of your favorite sauce.
Pop the pan in the oven for about 30 minutes. The cheese inside should be melted, and the breadcrumb topping should be a golden brown badge of honor. Then serve them as-is or with a drizzle of your favorite sauce.
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