Easy Mushroom and Zucchini Roll Ups (Vegetarian & Low-Carb)

Name: Easy Mushroom and Zucchini Roll Ups (Vegetarian & Low-Carb)
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Ingredients: 18 zucchini slices (sliced thin on a mandoline or with a knife); 8 ounces shredded asiago or parmesan cheese; 8 ounces ricotta cheese (about a cup); 8 ounces of cleaned and chopped mushrooms; 1 tablespoon of butter; ½ teaspoon each of sea salt and black pepper; 2 cups of your favorite tomato sauce; 1 cup of mozzarella or another melty cheese

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Create a beautiful and delicious vegetarian meal with these Mushroom and Zucchini Roll Ups. Filled with a rich blend of ricotta, asiago, and sautéed mushrooms, these rolls are baked in tomato sauce until bubbly and golden. Ready in about 75 minutes, it’s a wonderful low-carb dish for any occasion.

What You Will Need:

18 thinly sliced pieces of zucchini. Sliced with a knife or mandoline.
8 oz of shredded asiago or Parmesan cheese
8 oz of ricotta cheese
8 oz of cleaned and chopped mushrooms
1 tablespoon of butter
1/2 teaspoon each of sea salt and black pepper
2 cups of your favorite tomato sauce
1 cup of mozzarella or another melty cheese

The Zucchini Slices

The most effective way to slice the zucchini is by using a mandoline. A mandoline is a better way to slice and dice. Be very careful using it! The blades are very sharp! Use a sharp knife if you do not have a mandoline. Place the zucchini on a parchment lined baking sheet. Brush on a very thin layer of olive oil on top of the zucchini. Bake at 325 for 5 minutes until soft and workable. You may have to bake the zucchini in batches.

The Mushroom Mixture

Chop up and cook the mushrooms with the butter and salt and pepper. It takes about 15 minutes for them to become soft. When the mushrooms have cooled, process them to a thick paste with the asiago and ricotta cheeses. It is as easy as that! I have a ricotta cheese recipe on my site you can make at home!

Rolling and Filling

Spread the tomato sauce of your choice on the bottom of the 9 x 13 pan. Most pasta sauces should work just fine. I have only tried tomato sauce. Place a heaping tablespoon of filling on one end of a piece of zucchini. Then roll it up and place it in the pan with the tomato sauce. I have found that three across and six down the pan works best. Once you have repeated the rolling with all 18 pieces, sprinkle your favorite melty cheese on top.

Bake at 350 degrees F for 20-25 minutes. I hope you enjoy this zucchini mushroom roll ups recipe!

This recipe makes a great appetizer! Try some of our other appetizers for your next party!

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FAQ’s

What’s the best way to slice the zucchini for these roll ups

For uniform and thin slices, a mandoline is highly recommended. If you don’t have one, a very sharp knife can be used, but always exercise caution when slicing.

How do I prepare the zucchini before rolling?

After slicing, arrange the zucchini on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 325°F for just 5 minutes until it’s soft and pliable. This makes it easy to roll without breaking.

Can I use different types of cheese in the filling?

While the recipe specifically uses asiago and ricotta, you can experiment with other melty cheeses you enjoy, especially for the topping. For the filling, maintain the creamy ricotta base.

Can this recipe be made ahead of time?

While the recipe doesn’t specify, you could likely prepare the filling and bake the zucchini ahead of time, then assemble and bake the roll ups closer to when you plan to serve them.

Is this dish suitable for a main course or just an appetizer?

This recipe is very versatile! It makes a fantastic appetizer for parties, but it’s also substantial enough to be served as a light and satisfying main dish.