Cheesy Baked Vegetable Rolls Recipe

I packed grated vegetables, cheese, and herbs into tidy Cheesy Baked Vegetable Rolls that hide an unexpected twist in the filling.

I never thought grated zucchini and Parmesan cheese could turn into something this sneaky, but here we are. I call them my Cheesy Baked Vegetable Rolls and they sneak veg into dinner without anyone noticing, especially picky eaters.

They get this kinda crisp outside and a melty, salty bite inside, its weird but addictive. I make them when I want Vegetable Bakes Healthy vibes but also like a treat.

People ask if theyre part of my Veggie Rolls or Tasty Vegetarian Recipes chapter, and I just smile because they dont expect the crunch. Try one and you might hide the recipe

Why I Like this Recipe

– I love how crispy they get on the outside while the inside stays gooey and warm, it feels fancy but not over the top.
– I like that the recipe forgives mistakes so even if I rush it it still turns out tasty which saves my dinner plans.
– I like that they go great with lots of different dips and people always dig in fast so theyre perfect for parties.
– I like that leftovers reheat well so I can grab one for lunch without much fuss.

Ingredients

• Light and watery adds fiber and mild flavor keeps rolls moist not soggy
• Sweet crunchy gives vitamin A and color balances savory cheese flavors
• Melty creamy cheese brings protein and stretchiness mild salty note
• Sharp nutty adds umami and salty depth a little goes far
• Bind everything together add protein and richness helps structure while baking
• Soak up moisture give crisp texture carbs for bulk choose panko for crunch
• Small punch of flavor sharp and aromatic balances sweet veggies watch the amount
• Wrappers become crispy shells low flavor lets cheese and veggies shine
• Fresh parsley adds brightness herbs cut richness and adds fresh green notes

Ingredient Quantities

• 2 medium zucchini, grated and squeezed of excess moisture (about 2 cups)
• 1 large carrot, grated (about 1 cup)
• 1 small yellow onion, finely grated or very finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs beaten
• 3/4 cup plain breadcrumbs or panko
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 8 to 10 spring roll wrappers or sheets of phyllo, thawed
• 2 tbsp olive oil for brushing the rolls

How to Make this

1. Preheat oven to 400F (200C). Line a baking sheet with parchment and lightly brush with 1 tsp of the olive oil, keep wrappers covered with a damp towel so they dont dry out.

2. Beat the 2 eggs in a small bowl and spoon out about 1 tablespoon to use for sealing later, add the rest of the beaten egg to your mixing bowl.

3. In a large bowl combine the grated zucchini (squeezed very well to remove excess moisture), grated carrot, grated or finely chopped onion and minced garlic. Press the zucchini with a clean towel or paper towels until mostly dry, this step is crucial so rolls arent soggy.

4. Add 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, 3/4 cup breadcrumbs or panko, 1/4 cup chopped parsley, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper to the veg mixture. Mix until evenly combined; if mixture seems too wet add a little more breadcrumbs or Parmesan. Chill the filling 10 minutes to firm up if you have time.

5. Lay out a spring roll wrapper or a stack of 2 to 3 phyllo sheets (if using phyllo brush a little olive oil between sheets). Cut phyllo into rectangles if needed so each piece is about the size of a spring roll wrapper. Keep everything covered while you work.

6. Place about 2 to 3 tablespoons of filling near the edge of each wrapper, fold the sides in, then roll up tightly and seal the edge with the reserved tablespoon of beaten egg or a little water. Dont overfill or they wont seal properly.

7. Arrange rolls seam-side down on the prepared baking sheet so they dont unroll. Brush each roll with the remaining olive oil (use the 2 tablespoons total across all rolls) so they crisp up in the oven.

8. Bake in the preheated oven until golden and crispy, about 18 to 22 minutes, turning once halfway through and brushing again if needed for even color. If your rolls are bigger you may need up to 25 minutes.

9. Let the rolls rest 3 to 5 minutes after baking so the filling firms up, then serve warm with marinara, yogurt dip or your favorite sauce.

10. Quick tips: squeeze zucchini well but dont dry it to dust, chill filling to make rolling easier, use extra breadcrumbs for a firmer mix, and if you want ultra crisp try air frying at 375F for 10 to 12 minutes turning once.

Equipment Needed

1. Baking sheet and a piece of parchment paper youll brush with oil
2. Large mixing bowl and a small bowl for the beaten egg
3. Box grater or food processor with grating blade
4. Clean kitchen towel or lots of paper towels to squeeze the zucchini dry
5. Measuring cups and spoons
6. Pastry brush for oil and egg wash
7. Sharp knife and cutting board for herbs and trimming wrappers
8. Oven mitts plus a spatula or tongs to turn and remove the rolls

FAQ

Cheesy Baked Vegetable Rolls Recipe Substitutions and Variations

• Zucchini: swap with yellow summer squash, same amount shredded and well squeezed; or use grated eggplant but salt it and squeeze out the moisture first so rolls wont get soggy.
• Mozzarella: use shredded Monterey Jack or mild cheddar 1:1 for similar melt and mild flavor; fontina or provolone work if you want a bit more character.
• Breadcrumbs or panko: crushed saltine crackers or 3/4 cup quick oats pulsed briefly in a blender; almond meal is ok too but it will make the texture denser so add an extra egg if needed.
• Spring roll wrappers or phyllo: use flour tortillas or wonton wrappers in place of spring roll sheets; if replacing phyllo you can use thawed puff pastry but brush oil between layers and watch baking time so they dont burn.

Pro Tips

1) Squeeze the zucchini till it feels almost dry but not crunchy, then give it one last toss with a paper towel before mixing. If you skip that youll end up with soggy rolls even if everything else is perfect.

2) Chill the filling for at least 10 minutes. Cold filling holds together way better when you roll, so fewer tears and less resealing with egg or water.

3) Don’t overfill the wrappers, and press out air as you roll so they lie flat seam-side down. If the seam wont stick, dab a little beaten egg or water, wait a second, then press — that makes a stronger seal.

4) Brush oil evenly but sparingly. Too much makes them greasy, too little leaves pale spots. Rotate the tray halfway through baking so every side gets that even golden color.

5) Taste and tweak the filling before you start rolling. Zucchini can mute salt, so add a bit more salt or a squeeze of lemon to brighten it, and consider extra Parmesan or a handful more breadcrumbs if the mix seems loose.