Ham and Cheese Baked Zucchini Rolls: Very Fast and Delicious!

There are days when your kitchen ambition sits somewhere between I want to impress and I want to eat in 20 minutes. When you're seeking a dish that effortlessly bridges the gap between culinary flair and quick preparation, baked zucchini rolls emerge as an ideal choice.

Crafted by wrapping thin slices of zucchini around savory fillings such as ham and cheese, then lightly breaded and baked, these rolls deliver a satisfying crunch without the need for frying. Their versatility allows them to shine as appetizers, brunch additions, or even as a swift solution for unexpected guests. Moreover, their naturally low-carb and gluten-optional composition caters to a variety of dietary preferences, making them a universally appealing option.

A Little Zucchini Roll History 

Let’s get one thing straight, zucchini didn’t ask to be turned into spirals, noodles, or baked rolls. But here we are. Originally cultivated in Italy, zucchini has been creatively reimagined in kitchens for centuries.

Baked zucchini rolls, known in Italian cuisine as “zucchini involtini”, are a lighter adaptation of the traditional “involtini,” a term derived from the Italian word “involto”, meaning "small bundle".

Traditionally, “involtini” are made by wrapping thin slices of meat, such as veal or beef, around a savory filling of cheese, vegetables, or meats, then securing them with toothpicks and cooking them in a flavorful sauce.

The zucchini variant replaces meat with thinly sliced zucchini, offering a vegetarian-friendly and health-conscious alternative that doesn't compromise on taste.

Pro Tips for the Best Zucchini Rolls

• A mandoline slicer will give you those paper-thin zucchini slices that roll like a dream without breaking in protest. No mandoline? A sharp knife and a prayer will do.
• Zucchini is basically water with ambition. After slicing, pat them dry with paper towels to prevent soggy rolls.
• Use panko for extra crunch or toss your breadcrumbs with a bit of garlic powder and dried herbs for bonus points.
• Secure rolls without squashing them. If cheese starts escaping, that’s okay, it’s part of the charm.
• Rolls slipping open in the oven? A quick jab with a toothpick will keep everything in place.

Can I Add a Sauce?

Sure thing. Serve them with a side of marinara, herbed yogurt dip, or even honey mustard. No rules here, just good snacking.

Can I Make It Vegetarian?

Of course! Swap the ham for grilled bell peppers, sun-dried tomatoes, or sautéed mushrooms. The cheese still carries the show.

How Thin Should the Zucchini Be?

Aim for 1/8 inch (about 3mm). You want them bendy, not floppy. Too thick and they won’t roll, and too thin and they’ll tear.

Can I Use Eggplant Instead?

Yes, but it’s a different beast. Salt the eggplant slices first to remove bitterness and pat dry to remove the excess water.

Can I Serve This Cold?

You can, but baked cheese just isn't as charming cold. Room temperature is okay, but they’re best straight from the oven.

Can I Freeze Them?

It’s possible, but the texture will take a hit. Zucchini holds water like a sponge. If you must freeze, do so before baking. Then thaw and bake when ready to eat.

How to Store Leftovers

To store any leftover zucchini rolls, allow them to cool completely after baking. Once cooled, place them in an airtight container and store them in the refrigerator for up to 3-4 days.

To reheat, you can warm them in the oven at 350°F (175°C) for about 10 minutes to crisp them back up, or you can microwave them for a quicker option.

How to Make Baked Zucchini Rolls

Step 1

Step 1

Set your oven to 190°C (375°F) so it’s nice and hot when your rolls are ready to bake. Use a mandoline or a steady hand to slice your zucchinis lengthwise into thin, flexible ribbons. You want them pliable enough to roll but sturdy enough to hold fillings.

Set your oven to 190°C (375°F) so it’s nice and hot when your rolls are ready to bake. Use a mandoline or a steady hand to slice your zucchinis lengthwise into thin, flexible ribbons. You want them pliable enough to roll but sturdy enough to hold fillings.

In a small bowl, whisk the olive oil with a pinch of salt and a grind of pepper. This isn’t just for flavor, it helps the breadcrumbs stick and crisps things up.

Dip each zucchini slice into the seasoned oil and let the excess drip off.

Then press each side into breadcrumbs until it is fully coated.

Place a slice of ham and cheese on each zucchini strip. Stack neatly and don’t overload. Starting from one end, gently roll the zucchini strip into a snug spiral. Secure with a toothpick if needed.

Arrange the rolls on a parchment-lined tray.

Bake for 30 minutes, or until golden and melty. The edges will crisp up beautifully, and the cheese will bubble just enough to cause mild euphoria.

Let them sit for a couple of minutes so you don’t scald your tongue. Then serve immediately and enjoy.