Stuffed Fried Zucchini Roll Ups with Herbed Cheese

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Step up your zucchini game with these delicious zucchini roll-ups! These roll-ups are the perfect appetizer for any get-together! They're easy to make and taste delicious. A simple fried zucchini strip is slathered in herbed cream cheese and stuffed with tomato to create a tasty treat that is sure to satisfy. So good, they will be asked for again and again

long purple platter with three zucchini rolls in front of red pepper bunch

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Zucchini Roll Ups with Herbed Cheese
Ingredients
Handy Kitchen Tools
How to Make Zucchini Roll Ups
Frequently Asked Questions
More Easy Recipes
📖 Recipe

Zucchini Roll Ups with Herbed Cheese

Appetizers are always a hit. There is something about eating food that seems like party food, that just makes it disappear off a plate. This fun idea is a twist on a sushi roll but with a little different texture.

A slice of zucchini s battered simply with egg and flour then fried until crispy. Create an herbed and flavorful cream cheese to spread over the zucchini then roll with your choice of fillings. I added tomato, but you could even add bits of smoked salmon if you wanted to this treat.

These are a great appetizer or snack but could be an entree with a bit more protein rolled into them or on the side. If you like this as an appetizer, then you might also appreciate our cucumber salmon roll idea. Another fun spin on sushi-style dishes.

zucchini rolls stuffed with cheese and herbs on white plate

Ingredients

2 medium zucchini
3 large eggs
1 cup all-purpose flour
1 large tomato
½ cup cream cheese
1 teaspoon dried dill
½ teaspoon garlic salt
½ cup fresh arugula

Note: While you do not have to season the eggs or flour before frying, I highly recommend adding your preferred seasonings. Salt and black pepper at a minimum, but you can also add some garlic powder, onion powder, paprika, cayenne pepper, or red pepper flakes for more flavor. If adding additional seasonings, I recommend adding to the flour in ¼ teaspoon measurements.

square white plate of zucchini roll ups on wood table by ramekin of soy sauce

Handy Kitchen Tools

How to Make Zucchini Roll Ups

Prepare your zucchini first by washing and then removing the stem end of the zucchini. Slice it into thin strips. I used a mandolin slicer to get equal sizing and for safety.

hand using mandolin slicer to cut zucchini

Pat the zucchini dry. If you wish to season the zucchini itself, do so now, otherwise simply dredge in your seasoned flour.

Then dip into the eggs and coat the zucchini well.

hand dipping zucchini slice into bowl of egg

Heat your frying oil in a deep skillet, then cook the zucchini slices for 1 to 2 minutes per side until they are cooked through and crispy.

pink tongs moving zucchini out of oil in skillet

Be careful to not overcrowd the pan as the zucchini can burn. Do this in batches until all of the zucchini is finished cooking.

Once it has cooked, pat off excess oil or drain on paper towels before spreading on the herbed cream cheese.

knife spreading cream cheese onto zucchini slice

Add a slice of tomato and some arugula on top of each slice, then roll them up.

You can serve your zucchini roll-ups alone or with some soy sauce for dipping.

Frequently Asked Questions

What Herbs Go in Zucchini Cheese Roll-Ups?

You can use whatever herbs you like in the cheese spread. My favorite and go-to herb for these is dill because I love how fresh and bright it is. However, you can make them using whatever herb you have on hand or prefer. Change them up and use dil this time and rosemary or sage next time

What Can I Use Instead of Arugula?

The arugula adds a delicious peppery taste to these roll-ups. Since it is raw inside of the zucchini roll-ups, you can swap it for another green if you like. Spinach and kale will both work well as well as a spring mix.
If you are not a fan of the greens, you can skip them altogether as well.

What Cheese Can I Use Instead of Cream Cheese?

When making this, you want a spreadable cheese for the filling. I like to use cream cheese, but another option is ricotta. You could also use blended cottage cheese if you prefer.

Other options include things like the soft cheese spreads you find in your market cheese department. Things like Laughing Cow, Alouette, or even Boursin can all be spread onto the zucchini rolls with great flavor and texture.

Can I Make These Ahead of Time?

The zucchini roll-ups are best when they are made fresh. However, if you have leftovers, you can enjoy them the next day. Store them in the refrigerator in a covered dish.

You can also make them ahead the day before. Be sure they are stored in the refrigerator. Do not make them more than a day before you plan to serve them as the zucchini can get soggy and won't be as appetizing.

Can I Freeze Fried Zucchini Roll-Ups?

You would not want to freeze this recipe. When you freeze the roll-up, the texture of the zucchini will change, and the filling will get watery. It is best to eat the zucchini roll-ups fresh or the day after they are made. I do not recommend eating them much longer after that as they will lose a lot of their appeal and texture.

square white marble plate holding zucchini rolls against gray background

More Easy Recipes

If you like the idea of adding more zucchini to your menu but just can't decide how to make it, below are some great ideas for inspiration. Whether it is fried, sauteed, or spiralized, it's a tasty versatile vegetable. Make sure that you bookmark, print, or pin the recipes so you can make them soon!

📖 Recipe

Yield: 6

Stuffed Fried Zucchini Roll Ups with Herbed Cheese

Enjoy a fast and tasty appetizer with these stuffed fried zucchini roll-ups filled with herbed cheese, tomato, and arugula!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

2 medium zucchini, sliced
3 large eggs
1 cup all-purpose flour
1 large tomato, sliced
½ cup cream cheese
1 teaspoon dried dill
½ teaspoon garlic salt
½ cup fresh arugula

Instructions

Wash and remove the root end of the zucchini.
Using a mandolin slicer, cut the zucchini into long thin strips.
Pat the zucchini dry, then dredge in flour, then egg.
Heat oil in a large skillet over medium heat, then cook the zucchini for 1 to 2 minutes per side, until golden brown.
Drain the zucchini on paper towels and finish cooking them in batches until all of the zucchini is golden and crispy.
In a small bowl, mix together the cream cheese, dill, and garlic salt.
Spread a bit of the cream cheese mixture over each slice of zucchini, then add a slice of tomato and a bit of fresh arugula.
Roll the zucchini around the tomato and arugula.
Serve alone or with soy sauce for dipping.