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Looking for a delicious and healthy alternative to traditional pasta? These Gluten Free Zucchini Rolls are the perfect solution! Packed with flavor and easy to make, they’re a great way to enjoy a low-carb, gluten-free meal.
I first discovered this recipe when I was trying to find a way to incorporate more vegetables into my diet. The combination of tender zucchini, savory beef, and creamy ricotta was an instant hit with my family. Now, it’s a regular on our dinner table!
Get ready to cook up a storm with this amazing recipe for Gluten Free Zucchini Rolls.
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Moderate
Before You Begin
Before you start, make sure you have a mandoline slicer to get those perfect zucchini slices. Also, preheat your oven to 400°F and line a large baking sheet with parchment paper.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Large zucchinis, cut with a mandoline into long 1/4″ thick pieces | 2 |
| Oil spray | As needed |
| Grass fed beef (optional for vegetarian; see note to sub turkey or chicken*) | 1 lb |
| Italian seasoning | 1/4 tsp |
| Garlic powder | 1/8 tsp |
| Red pepper flakes | Pinch |
| Ricotta (dairy free or regular) | 10 oz |
| Marinara sauce, divided | 1 + 1/2 cups |
| Shredded parmesan cheese | 3/4 cup |
| Salt and pepper, to taste | As needed |
Step-by-Step Guide
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Place the zucchini slices flat on the baking sheet and season with salt and light spray with avocado oil. Bake for 12 minutes, then set aside to cool.
- Spread 1/2 cup of marinara in a 8″ pie dish or 8×8″ baking dish (if doubling, use a 9×13″ baking dish).
- To assemble the roll ups, spread 1-2 tbsp of ricotta on each zucchini piece, then spread about 1 tbsp of marinara and about 1 tbsp of the beef.
- Carefully roll up each zucchini “noodle” and set in baking dish on top of marinara. Press each roll up against the other to help keep the roll up closed.
- Pour any remaining marinara over the top then sprinkle with the parmesan.
- Bake, uncovered, for 20-25 minutes, until cheese is melty and slightly browned. Serve and enjoy!
Pointers for Perfection & How to Store
For the best results, make sure to slice the zucchini evenly to ensure they cook uniformly. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month.
If you enjoyed this recipe, you might also like our Gluten Free Enchiladas Recipe.
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Gluten Free Zucchini Rolls
- Total Time: 185
- Yield: 10 rolls 1x
- Diet: Gluten Free
Description
These Gluten-Free Zucchini Rolls are soft, fluffy, and savory yeast rolls that are surprisingly easy to make. Enriched with grated zucchini and dried oregano, they have a lovely moist crumb and a golden crust. They are the perfect way to sneak in extra veggies and make a delicious side for soups, salads, or any dinner spread.
Ingredients
— The Veggie Base —
1 medium zucchini (approx. 6 oz / 170g)
1 teaspoon salt (for draining the zucchini)
— The Dough —
11.3 oz (approx. 2 ¼ cups) gluten-free bread flour blend (such as Schär Mix B or Nutrifree Bread Mix)
7.1 oz (approx. 1 ½ cups) whole grain gluten-free flour (like buckwheat, sorghum, or brown rice flour)
1.8 cups (430ml) water, room temperature
1 teaspoon active dry yeast
1 teaspoon honey (to feed the yeast)
2 tablespoons olive oil
1 teaspoon salt (for the dough)
1 teaspoon dried oregano (optional, for flavor)
Instructions
1. Prep the Zucchini: Wash and trim the zucchini. Grate it finely using a box grater. Place the grated zucchini in a colander and sprinkle with 1 teaspoon of salt. Toss to coat and let it sit for 30 minutes to draw out excess moisture.
2. Squeeze: After 30 minutes, rinse the zucchini lightly to remove excess salt, then squeeze it very tightly in a clean kitchen towel or cheesecloth. You want it as dry as possible.
3. Activate Yeast: In a small bowl, dissolve the yeast and honey in about ½ cup of the water. Let it sit for 10 minutes until frothy.
4. Mix the Dough: In the bowl of a stand mixer (or a large bowl), combine the gluten-free bread flour and whole grain flour.
5. Add the yeast mixture and the remaining water. Start mixing on low speed.
6. After a few minutes, add the squeezed zucchini, olive oil, dried oregano, and the remaining 1 teaspoon of salt. Increase speed to medium and knead for 5 minutes. The dough should be smooth and well-combined but sticky.
7. First Rise: Cover the bowl with plastic wrap. Place it in a warm, draft-free spot (like a turned-off oven with the light on) and let it rise for about 2 hours, or until doubled in size.
8. Shape: Line a baking sheet with parchment paper. Lightly oil your hands (gluten-free dough is sticky!). Use a spatula to divide the dough into 8–10 equal portions.
9. Gently shape each portion into a round roll with your oiled hands. Do not press too hard or deflate the air bubbles. Place them on the baking sheet.
10. Second Rise: Cover the rolls loosely with oiled plastic wrap and let them rise for another 30–40 minutes while you preheat the oven.
11. Preheat your oven to 390°F (200°C).
12. Bake: Bake the rolls in the lower part of the oven for 30–35 minutes. If you want them more golden, switch the oven to convection (fan) mode for the last 5 minutes.
13. Cool: Remove from the oven and transfer the rolls to a wire rack to cool completely before slicing.
Notes
Flour Choice: Using a high-quality gluten-free bread mix (like Schär) is crucial for the structure. The whole grain flour adds a rustic flavor and texture.
Drying Zucchini: Do not skip the salting and squeezing step! If the zucchini is too wet, the rolls will be gummy inside.
Storage: These rolls are best eaten fresh but can be frozen once cooled. Thaw at room temperature and reheat in the oven for a few minutes to restore the crust.
Serving Suggestion: Slice open and fill with savory meats and cheeses, or serve warm with butter.
- Prep Time: 30
- Cook Time: 35
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2
- Sodium: 320
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Your Burning Questions Answered!
- Can I make this recipe vegetarian?
- Yes, you can substitute the beef with turkey or chicken, or even use a plant-based meat alternative.
- How do I prevent the zucchini rolls from falling apart?
- Make sure to press each roll up against the other in the baking dish to help keep them closed.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses like mozzarella or a dairy-free alternative.
Dig In & Enjoy!
These Gluten Free Zucchini Rolls are a delightful and healthy alternative to traditional pasta dishes. They’re perfect for a weeknight dinner or a special occasion. Give them a try and enjoy the delicious flavors!
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