High-Protein Cheesy Zucchini Rolls
Cheesy zucchini rolls filled with creamy goodness — low-carb, sugar-free, and ready in 30 minutes
These high-protein cheesy zucchini rolls are tender, golden, and packed with melted cheese. Thin zucchini slices are rolled around a creamy, protein-rich filling and baked until bubbly. Every serving delivers 22 g of protein and only 5 g net carbs.
Low-carb, sugar-free, and perfect for a satisfying dinner or meal-prep lunch.
Why you’ll love these rolls
- 22g protein per serving — a complete high-protein meal
- Only 5g net carbs and fully sugar-free
- Cheesy, creamy, and comforting
- Ready in about 30 minutes
- No pasta needed — zucchini does the work
- Great for meal prep and leftovers
Health notes
- High protein: Ricotta, mozzarella, and optional chicken deliver solid protein.
- Low carb: Zucchini replaces traditional pasta or wrappers.
- Sugar-free: No added sugar in the filling or sauce.
- Quick: Slice, fill, roll, and bake.
Key element — thin, even zucchini slices
Use a mandoline or sharp knife to cut long, thin strips. Thin slices roll easily and cook evenly without becoming watery.
Mary The High Protein Recipes
High-Protein Cheesy Zucchini Rolls
- Prep15 min
- Cook15 min
- Total30 min
- Servings4 servings
- Calories210 kcal
Ingredients
Instructions
- Prep the zucchini. Slice the zucchini lengthwise into thin strips (about ⅛-inch thick) using a mandoline or sharp knife. Lightly salt the slices and let them sit 5 minutes, then pat dry with paper towels.
- Make the filling. In a bowl, mix the ricotta, ½ cup of the mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, pepper, and optional chicken or ham until well combined.
- Assemble the rolls. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara in the bottom of a baking dish. Place a spoonful of filling near one end of each zucchini strip and roll up. Arrange the rolls seam-side down in the dish. Top with remaining sauce and mozzarella.
- Bake. Bake 12–15 minutes until the cheese is melted and golden and the zucchini is tender. Let rest a few minutes, then garnish with fresh herbs if desired and serve.
Notes & Tips
- Pat the zucchini dry — excess moisture makes the rolls watery.
- A mandoline gives the most consistent, easy-to-roll slices.
- Don’t overfill the rolls or they may open while baking.
- For extra browning, broil for the last 1–2 minutes (watch carefully).
- These reheat well and are excellent for meal prep.
Variations & serving ideas
- ¾ cup sugar-free marinara or tomato sauce
- Extra mozzarella for topping
- Fresh basil or parsley for garnish (optional)
- Higher protein: Add cooked chicken, turkey, or extra egg white to the filling.
- Dairy-free: Use dairy-free ricotta and mozzarella alternatives.
- White sauce: Swap marinara for a light cream cheese or Alfredo-style sauce.
- Spinach: Stir chopped spinach into the ricotta mixture.
- Chicken zucchini rolls: Add shredded cooked chicken to the ricotta filling for even more protein.
- Spinach & ricotta: Stir a handful of chopped spinach into the filling.
- White sauce version: Use a light cream cheese or Alfredo-style sauce instead of marinara.
- Mini rolls: Cut the zucchini strips shorter for bite-sized appetizer portions.
Storage
- Refrigerator: Up to 4 days (Store covered)
- Freezer: Up to 2 months (Freeze in a single layer, then transfer to a container)
- Reheat: Oven or microwave (Cover to keep moisture; add a splash of sauce if needed)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 12 g |
| Sodium | 480 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 22 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these rolls keto-friendly?
Yes. At only 5g net carbs per serving they fit easily into most keto and low-carb plans.
Why are my rolls watery?
The zucchini wasn’t dried enough. Always salt and pat the slices dry before filling and rolling.
Can I make them ahead?
Yes. Assemble up to a day ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.
Do I need a mandoline?
No, but it makes thin, even slices much easier. A sharp knife works if you cut carefully.
Can I freeze them?
Yes. Freeze after baking or freeze the assembled unbaked rolls. Thaw overnight in the refrigerator before reheating or baking.
How can I add more protein?
Stir cooked shredded chicken, turkey, or an extra egg into the ricotta filling.
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