Zucchini pizza rolls are a clever, low-carb twist on classic pizza rolls, using tender zucchini slices as the base instead of dough. Each roll is stuffed with melty mozzarella, savory pepperoni, and rich marinara, then baked until golden and bubbly. They’re perfect for game day, a party appetizer, or a fun weeknight snack that satisfies pizza cravings without the carbs.
Ingredients
- 2 large zucchini (about 1 lb / 450 g total)
- 1 tsp salt
- 1/2 cup (120 ml) marinara sauce, plus more for dipping
- 1 cup (120 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 24 slices pepperoni (about 2 oz / 55 g)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the zucchini lengthwise into 1/8-inch (3 mm) thick strips. You should get about 12 strips per zucchini. Use a mandoline or a sharp knife for even slices.
- Lay the zucchini strips on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Spread a thin layer of marinara sauce over each zucchini strip, leaving a small border at one end.
- Sprinkle mozzarella and Parmesan evenly over the sauce. Place a slice of pepperoni on each strip.
- Starting from the short end, roll each zucchini strip tightly. Place seam-side down on the prepared baking sheet.
- Brush the tops of the rolls with olive oil and sprinkle with Italian seasoning and garlic powder.
- Bake for 15–20 minutes, until the zucchini is tender and the cheese is melted and lightly golden. If you want extra browning, broil for 1–2 minutes at the end, watching closely.
- Let cool for 2 minutes, then garnish with fresh basil if desired. Serve warm with extra marinara for dipping.
Tips
- Salt the zucchini: This step is crucial. Salting draws out water, preventing soggy rolls. Don’t skip the 10-minute rest.
- Use a mandoline: For even, thin slices that roll easily, a mandoline is your best friend. If using a knife, aim for uniform thickness.
- Don’t overfill: Too much sauce or cheese will make rolling difficult and cause leaks. Keep the filling modest.
- Secure with a toothpick: If the rolls won’t stay closed, insert a toothpick through the seam before baking. Remove before serving.
Serving Suggestions
Serve these zucchini pizza rolls as an appetizer with extra marinara or ranch dressing for dipping. They also pair well with a simple green salad for a light lunch, or alongside a bowl of tomato soup for a comforting dinner. For a party, arrange them on a platter and sprinkle with fresh parsley or basil.
Variations
- Vegetarian: Omit the pepperoni and add sautéed mushrooms, bell peppers, or olives.
- Spicy: Use spicy pepperoni or add red pepper flakes to the sauce.
- Different cheese: Try provolone, fontina, or a blend of Italian cheeses instead of mozzarella.
- Pesto: Swap the marinara for pesto and add sun-dried tomatoes for a Mediterranean twist.
- Gluten-free: These rolls are naturally gluten-free; just ensure your pepperoni and marinara are certified gluten-free if needed.
Storage and Reheating
Store leftover zucchini pizza rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 1–2 minutes, but they will be softer. For best texture, avoid freezing, as zucchini becomes watery when thawed.
Frequently Asked Questions
Can I use a different vegetable? Yes, eggplant or yellow squash work well. Slice them similarly and salt them to remove moisture.
Why are my rolls soggy? Sogginess usually comes from not salting the zucchini long enough or using too much sauce. Make sure to pat the strips dry thoroughly and go light on the marinara.
Can I make these ahead of time? You can assemble the rolls up to a day ahead, cover, and refrigerate. Bake just before serving, adding a few extra minutes to the cooking time if they’re cold.
Can I grill these instead of baking? Yes, you can grill them on a grill pan or outdoor grill over medium heat for about 3–4 minutes per side, until the zucchini is tender and cheese melts.
Are these keto-friendly? Yes, they are low in carbs, making them suitable for a keto diet. Just check the marinara for added sugar.
Can I freeze them? Freezing is not recommended because zucchini releases water upon thawing, making the rolls mushy. It’s best to enjoy them fresh.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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