Zucchini Roll Baked in the Oven
Juicy, tender, aromatic - perfect for a festive table! This zucchini roll baked in the oven with a filling of feta, cottage cheese, and sour cream is simple and quick to prepare. The zucchini base pairs beautifully with the delicate filling. Serve it as a cold appetizer or as a side dish.
Updated : 04 August, 2025
Easy
About 1 hour.
Ingredients
Batter
100 grams
Wheat flour
2
Zucchini
3
Eggs
1 grams
Salt
Filling
500 grams
Curd
100 grams
Brynza
1
Bell pepper
3 tablespoon
Sour cream
1
Garlic
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to start with the zucchini base. I use light-green-skinned zucchini, but regular green zucchini (courgettes) or summer squash will also work. Use large, selected eggs. If the eggs are small, you may need 4 - check the batter consistency.
Step 2
Wash and dry the zucchini thoroughly. Grate on a coarse grater. Young zucchini with thin skin and medium size are best. You may leave the skin on if it’s very thin. If using mature zucchini, peel the tough skin and remove the seed core.
Step 3
Add 2 pinches of salt to the grated zucchini and mix. Let sit for 10 minutes to release juice. Then drain the liquid and squeeze out excess moisture from the zucchini.
Step 4
Add the eggs and a pinch of salt to the grated zucchini and mix well.
Step 5
Sift in the flour. You may need slightly more or less depending on consistency.
Step 6
Mix the batter like for fritters. It should be thick but pourable. If too thin, add more flour.
Step 7
Line a baking sheet with parchment paper and brush it with vegetable oil. Use silicone-coated parchment to avoid sticking. Pour the batter on top and spread evenly. Bake in a preheated oven at 375°F (190°C) for about 15 minutes. Don’t overbake!
Step 8
Immediately after baking, roll the hot zucchini layer into a roll using the parchment paper. If it sticks, spray the paper lightly with water for easier removal. Let the roll cool completely. Then unroll and remove the parchment.
Step 9
While the base cools, prepare the filling. The fatter and creamier the cottage cheese, the better the roll. Brick-pack cottage cheese works great - moist, smooth, and without graininess. Add chopped herbs and spices if desired.
Step 10
Rinse the feta cheese from brine and grate it. If it’s very salty, skip adding extra salt.
Step 11
Clean the bell pepper from seeds and stem, and finely chop.
Step 12
In a bowl, mix the cottage cheese, feta, sour cream, chopped bell pepper, pressed garlic, and salt to taste.
Step 13
Spread the filling evenly over the zucchini layer.
Step 14
Carefully roll it back into a tight roll. Trim the ends if needed. Refrigerate the roll for 30 minutes to set.
Step 15
Place the zucchini roll on a serving dish, garnish with fresh herbs, and cut into slices. Enjoy!