This Crispy Zucchini Roll Ups recipe is the perfect easy appetizer or snack! Crispy on the outside, cheesy in the center, and baked with marinara sauce, these roll-ups are savory, nutritious, and fun to make.

We always have an abundance of zucchini in our house during the summer, and I love to put it to use with recipes like my zucchini salad, zucchini chocolate chip blender muffins, and zucchini pizza

However, this crispy zucchini roll ups recipe is one of my all-time favorite ways to use the produce! In fact, it’s so tasty that I make it all year long for everything from Super Bowl parties to holiday celebrations. They are fancy enough for the holidays but easy enough for game day too!

With a beautiful presentation, it looks fancy, but it’s secretly easy to make. Plus, with savory flavor and lots of gooey cheese, even the picky eaters will be excited to eat their veggies! 

Zucchini Roll-Ups Healthyish Foods

Recipe Ingredients

  • Zucchini – Look for large, dark green zucchini that are firm and free from any dark spots. 
  • Eggs – These act as a binder, holding the breading to the zucchini. 
  • Milk – I highly recommend using 2% milk for the best flavor. 
  • All-Purpose Flour – This forms the base of the breading. 
  • Salt and Pepper – Adjust to taste. 
  • Vegetable Oil – This high smoke point of vegetable oil makes it ideal for frying because the oil doesn’t break down or impact the taste of the food. 
  • Shredded Mozzarella Cheese – For the best results, buy a block of mozzarella, and use a cheese grater to shred it yourself. Pre-shredded varieties contain anti-caking agents that prevent the cheese from melting and can impact the taste! 
  • Marinara Sauce – Use your favorite store-bought or homemade marinara sauce. 
Zucchini Roll-Ups, the Perfect Appetizer for Game Day: A Healthyish Brand Recipe

How to Make This Crispy Zucchini Roll Ups Recipe

  1. Prepare. Before you begin, preheat your oven, and line a baking sheet with parchment paper. Then, grease a 9×13 baking dish with cooking spray, and place 3 to 4 clean paper towels on a large plate. 
  2. Slice the zucchini. Use a mandoline to slice the zucchini into strips that are roughly ⅛ to ¼ inch thick. 
  3. Create the breading. Mix the flour, salt, and pepper on a plate or in a shallow bowl. Then, whisk the egg and milk in a separate shallow bowl. 
  4. Coat the zucchini. Working one at a time, dip the zucchini strips into the flour mixture, coating them completely. Then, dip them in the egg mixture, and coat them in flour a second time. Place the breaded zucchini strips on the prepared baking sheet. 
  5. Fry. Heat the vegetable oil in a large frying pan over medium heat. Once hot, add one zucchini strip at a time, and fry two to three strips at once. 
  6. Repeat. Use a slotted spoon to remove the zucchini from the pan, transferring the strips to the paper towel-lined plate. Repeat, frying all the zucchini. 
  7. Layer. Add 1 to 1½ cups of marinara sauce to the bottom of the baking dish. Sprinkle the mozzarella cheese evenly over one strip of zucchini. Then, gently roll the strip onto itself. 
  8. Repeat. Place the zucchini roll up seam side down in the prepared baking dish. Then, repeat with all the strips. 
  9. Bake. Loosely cover the dish with aluminum foil, and bake until the cheese is melted and the marinara sauce is hot. 

Tips for Success

  • Long, thick zucchini work best for this recipe, because they’re easier to slice and roll. Also, thick zucchini will yield more strips! 
  • Gently press the zucchini into the breading to ensure you get an even coating that actually sticks. 
  • When frying, be careful not to overcrowd the pan. Work in batches, leaving space in between each strip. Otherwise, the oil temperature will decrease, and your zucchini will become soggy. 
  • I was able to get 10 strips from one large zucchini, but this will vary greatly. Therefore, you may want to buy an extra zucchini or two to ensure you have enough to feed a crowd! 
  • The breading may crack a bit as you roll the strips, but that’s okay. It should still cling to the zucchini, and your roll-ups will taste great! 
Zucchini Roll-Ups, the Perfect Appetizer for Game Day: A Healthyish Brand Recipe

Frequently Asked Questions

How long do zucchini roll ups last? Store any leftovers in an airtight container in the fridge for up to 3-4 days. Be sure to store the sauce separately. This will prevent the roll ups from becoming soggy. 

To reheat, add the zucchini to a microwave-safe dish, and heat for 30 seconds or until they’re warmed through. 

Can I freeze leftovers? I don’t recommend freezing this recipe. Zucchini has a fairly high water content and is likely to become soggy once thawed. 

What should I serve with this recipe? You can easily serve these zucchini roll ups on their own as an appetizer or snack. Or, if you want to turn them into a complete meal, try pairing them with main courses like easy bruschetta chicken or lemon butter baked cod

Zucchini Roll-Ups Healthyish Foods

Pro Tips for Perfect Zucchini

  • Long, thick zucchini will work best for this recipe. Reason being, is that the longer the zucchini it will be easier to roll. Also, thick zucchini will yield more strips.
  • Gently press the zucchini strips in the breading to ensure you get a good coating.
  • When frying the zucchini, do not overcrowd the pan. Overcrowding the pan will result in soggy strips versus crispy strips.
  • Please keep in mind, that I was able to get 10 strips from my recipe. However, this will vary based on the size of your zucchini.

How to Store

Store any leftover crispy zucchini roll-ups in an airtight container in the refrigerator. They will stay fresh for three to four days. Be sure to store the sauce separately. This will prevent the roll-ups from getting soggy. To reheat, simply add the roll-ups to a microwave safe dish and microwave until they are warmed throughout.

Zucchini Roll-Ups, the Perfect Appetizer for Game Day: A Healthyish Brand Recipe

Crispy Zucchini Roll-Ups

Crispy zucchini roll-ups are the perfect party appetizer. Easy to make and delicious, this zucchini recipe is a winner.
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Ingredients

  • 1 large zucchini, or 2 medium sized zucchini, 10 strips needed
  • 2 eggs
  • 1 tablespoon 2% milk
  • ¾ cup AP flour, all puporse
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 – 1.5 cups vegetable oil, For frying the zucchini – you may need more / less depending on how large your pan is
  • 1 cup shredded mozzarella cheese
  • 1 – 1.5 cups marinara sauce , plus extra for dipping, store bought is fine

Equipment

  • 1 baking tray lined with parchment paper to lay the breaded zucchini on
  • 1 baking dish sprayed with non-stick spray
  • 3 plates one lined with paper towel
  • 1 mandoline

Instructions 

  • Preheat your oven to 350 degrees.
    Line a baking tray with parchment paper and set it aside. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside. Place 3-4 sheets of paper towel on a large plate. Set it aside.
  • Grab your mandoline and evenly slice the zucchini into thin strips. Roughly ⅛-¼ -inch thick. You'll need 10 strips for this recipe.
  • Grab two plates. Mix together the AP flour, salt and black pepper on one plate. Then, you'll whisk together the egg and milk on the second plate.
  • Take one zucchini strip at a time and dip it into the flour mixture, making sure it's well coated.
  • Next, dip the strip into the egg mixture. Completely coat both sides in egg and then dip the strip back into the flour. Making sure it's well coated. You can gently press on the zucchini to make sure the flour is sticking.
    So, the breading goes flour mixture – egg mixture – and back into the flour mixture. Place the breaded zucchini on a parchment lined baking tray. Repeat this process until all of your zucchini strips are breaded.
  • Next, heat the vegetable oil in a large frying pan over medium high heat. Once the oil is hot, slowly add one zucchini strip at a time.
  • Fry two to three strips at a time. You do not want to overcrowd the pan. It will decrease the oil temperature and the zucchini will be mushy, not crispy.
  • Repeat this process until all zucchini are lightly browned and crispy. Set them on a paper towel to absorb any excess oil.
  • Next, add about 1 – 1.5 cups of marinara sauce to the bottom of the 9×13-inch baking dish.
  • Take one zucchini strip at a time and sprinkle mozzarella cheese over the top. Gently roll the zucchini strip into a roll-up. The breading may crack a bit, but that's ok.
    Place the roll-up in the prepared baking dish, seam side down. This will prevent the roll-up from unrolling in the pan. Repeat for all the zucchini strips.
  • Loosely cover the dish with foil and bake for 15-20 minutes or until the cheese is melted and the sauce is hot.

Notes

How to Store

Store any leftover crispy zucchini roll-ups in an airtight container in the refrigerator. They will stay fresh for three to four days. Be sure to store the sauce separately. This will prevent the roll-ups from getting soggy. To reheat, simply add the roll-ups to a microwave safe dish and microwave until they are warmed throughout.

Nutrition

Serving: 1serving, Calories: 102kcal, Carbohydrates: 12g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 42mg, Sodium: 551mg, Potassium: 300mg, Fiber: 2g, Sugar: 3g, Vitamin A: 455IU, Vitamin C: 10mg, Calcium: 79mg, Iron: 1mg