These Greek-Style Zucchini rolls are filled with spinach, feta, and herbs, then, topped with marinara sauce and cheese. They’re a delicious low-carb option that the whole family will love.
How to Slice the Zucchini
The zucchini should be sliced into thin uniform slices. The best way to do this is with a cutting gloves to protect your fingers. You can also use a sharp knife to do this but, I highly recommend the mandolin to get even slices.Please make sure to use the guard or
Tips for making the best Zucchini Rolls
- bake the zucchini slices: zucchini contains lots of water and you don’t want to end up with a watery dish. Place the zucchini slices on baking trays and brush them with some olive oil then season both sides with salt and pepper (the pepper is optional). Bake them for about 10 minutes at 400 °F. They will be soft enough to roll up and will release most of their liquids
- once the zucchini slices come out of the oven you may pat them dry with paper towels or fill them with the spinach and feta filling.
- use store-bought pasta sauce: take the shortcut of using store-bought sauce since there are so many good quality brands in the market. However, if you decide to make your own, I included a quick and easy pasta sauce recipe in the recipe card.
- feta cheese: feel free to use the more inexpensive cow’s milk feta cheese in this recipe. However, I strongly recommend buying feta in blocks. It takes a few seconds to crumble it and tastes so much better than the crumbled feta that is sold in stores. Feta crumbles are very briny. If you’d like to control the saltiness in the feta, you can rinse the feta cheese block under warm water to get rid of some of the brine. It is hard to do this with the crumbles.
Watch the Video
I kept the filling vegetarian with the flavors of spanakopita. However, instead of the ricotta cheese that I normally add to my spinach and feta filling, this time I used cream cheese and omitted the egg as well. The result was a creamy and rich filling that was good enough on its own. I mean, make a double batch and use half as a dip. I might revisit this recipe to create a delicious spanakopita dip in the near future.
Here’s everything that you will need to make the filling:
- olive oil
- roughly chopped spinach
- a garlic clove
- feta cheese block
- cream cheese
The options are endless!!
- Ground meat: sauté some ground beef, chicken, or turkey and add it to the filling for some extra protein.
- Basic Meat Sauce: make a thick version of this sauce and use it as the filling.
- veggies: saute your favorite veggies and add them to the spinach and cheese filling: mushrooms, bell peppers, tomatoes, etc.
Make the Zucchini Rolls Ahead
This dish is a great recipe for meal prep so, make an extra batch and freeze it. You can also make this a day ahead for a dinner party.
Refrigerator Instructions: Assemble the zucchini rolls a day ahead and cover the tray with foil. Store in the refrigerator overnight and bake the following day as per the recipe instructions.
Freezer Instructions: Assemble the zucchini rolls and place them in a freezer-safe dish. Wrap with plastic then cover with foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as per the recipe instructions.
More Make-Ahead recipes that you will love:
Kitchen Equipment used to make this recipe
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I hope that you and your family will enjoy this recipe. If you give it a try, let me know what you think in the comments section. Kali Orexi and I will be back here soon with another delicious recipe worth sharing. Filakia Polla, Dimitra
- 4 zucchinis slice ¼ inch thick
- 1 (24 oz) jar pasta sauce (homemade sauce recipe follows)
- 6 ounces shredded mozzarella cheese
- 2-3 tablespoons thinly sliced basil
For the Filling:
- 3-4 tablespoons olive oil
- 10 ounces fresh spinach leaves, roughly chopped
- 1 garlic clove, grated
- 8 ounces cream cheese, softened at room temperature
- 8 ounces feta cheese, crumbled
- 1 teaspoon dried dill
- Salt and black pepper, to taste
- A pinch of crushed red pepper flakes
For the Tomato Sauce:
- 3-4 tablespoons olive oil
- 1 small onion, finely chopped
- 1-2 garlic cloves, grated
- 28 ounces pureed tomatoes form the can or fresh
- ½ - 1 teaspoon granulated sugar
- Salt and pepper to taste
- 1 teaspoon dried oregano
Preheat the oven to 400 °F, 200 °C.
Place the zucchini slices on baking trays and brush both sides with olive oil. Season lightly with salt and pepper. Bale the slices for 10 minutes.
Make the filling:
Heat the olive oil in a skillet and add the garlic. Warm through for just a few seconds.
Add the spinach and cook stirring often until it wilts.
Season with salt and pepper and remove from the heat and add the dill.
Add the cream cheese and mix until it softens and melts into the spinach.
Crumble the feta cheese on top and mix well to combine. Taste and adjust the seasoning if needed.
Make the sauce:
Cook the onion and olive oil in a saucepan over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for just a. Few seconds. Add the tomatoes, salt, pepper, and sugar. Mix well and bring to a boil. Reduce the heat to medium and cook until thickened. About 10 minutes. Taste and adjust seasoning if needed. Remove from the heat and add the oregano. Mix and set aside.
Assemble the zucchini rolls:
Spread a tablespoon of the spinach and feta filling over each zucchini slice and roll-up.
Pour 2-3 cups of the tomato sauce in the bottom of a 9 by 13-inch baking pan.
Place the zucchini rolls on top of the sauce.
Using a spoon, spoon some more sauce on top of the zucchini rolls and top with mozzarella cheese.
Bake on the center rack for 20-25 minutes.
Turn the broiler on during the last 4-5 minutes so that the cheese is bubbly and browned.
Allow the zucchini rolls to sit at room temperature for 15-20 minutes before serving so that they set.
Serve with a salad and toasted bread. Enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Freezer Instructions: Assemble the zucchini rolls and wrap the tray in plastic and foil. Freeze them for up to 2 months. Thaw overnight in the refrigerator and remove the plastic.
Remove the foil and bake for 25 minutes.
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