Stuffed Zucchini Roll-Up
Some dishes not only impress us with their taste but also with their appearance and simplicity of preparation. Stuffed zucchini rolls are a good example – light, delicate, and at the same time full of expressive flavours! The combination of velvety groats, intense dried tomatoes, olives and aromatic garlic makes every bite a pleasant experience for the palate.
It’s a perfect idea for a quick snack, dinner, or an elegant appetizer for a meeting with friends. The best thing is that preparing these rolls is child’s play, and the final effect is really impressive!
Sounds tempting? Let’s get started!
Cutting the zucchini into even ribbons
A vegetable peeler does this better than any knife. Hold the zucchini flat on the board and pull the peeler along its full length, turning it a quarter after every few strokes so the ribbons stay wide and even. Stop once you reach the seedy core, because that part is too soft to roll and falls apart in the oven.
Pat the ribbons dry with a paper towel before spreading the filling. Wet zucchini lets the filling slide, and the rolls loosen as they bake.
Getting the filling right
Let the groats cool before blending, otherwise the mixture turns gluey. You are aiming for a spread that holds its shape on a spoon but still gives under light pressure. Taste it before rolling: the olives and sun-dried tomatoes bring their own salt, so the pinch you add at the end may be smaller than you expect.
Millet or bulgur
Both work, and they give a different roll. Millet is neutral and creamy once blended, so the tomatoes and olives take the lead. Bulgur keeps a little bite and a nutty note of its own, which makes the filling taste more substantial. If you would rather have a version without groats at all, I make zucchini rolls with feta and sun-dried tomatoes that go in the oven the same way.
Serving and keeping
The rolls are at their best warm, straight from the dish, but they hold up well as a cold appetizer too, so you can prepare them a few hours ahead of guests arriving. They fit a lunchbox as well, and a batch made in the evening covers a lunch for the next day without any extra cooking.
Preparation
First, I rinsed the groats thoroughly under cold, running water to remove excess starch and bitterness. Then I cooked them according to the instructions in the packaging until soft and fluffy. Once the groats had cooled down a bit, I blended them until smooth with olives, sun-dried tomatoes, olive oil, garlic, and added some salt and pepper. If the mixture is too thick, you can add a little water or more olive oil to get the perfect consistency. I preheated the oven to 200°C (390°F).
Now it was time for the zucchini – using a vegetable peeler, I cut it into wide, thin ribbons perfect for wrapping. I gently spread the groats filling on each strip of zucchini, then rolled them up, arranging them tightly in an ovenproof dish. Finally, I sprinkled them with dried thyme and chopped nuts which add crunch and even more flavor. I baked the rolls for about 10 minutes, until the zucchini softened slightly and the nuts became golden brown.
The result was just perfect! 😋
Stuffed zucchini roll-ups with groats, olives and sun-dried tomatoes
Ingredients
Method
- Rinse the groats thoroughly under cold running water, then cook them according to the packet instructions until soft and fluffy. Let them cool a little.
- Blend the groats until smooth with the olives, sun-dried tomatoes, olive oil and garlic, and season with salt and pepper. If the mixture is too thick, add a little water or more olive oil.
- Preheat the oven to 200°C (390°F).
- Using a vegetable peeler, cut the zucchini into wide, thin ribbons.
- Spread the filling on each ribbon, roll it up and arrange the rolls tightly in an ovenproof dish.
- Sprinkle with dried thyme and chopped walnuts and bake for about 10 minutes, until the zucchini softens slightly and the nuts turn golden.
Notes
Frequently asked questions
Millet and bulgur both work, and they give a different roll. Millet blends into a neutral, creamy spread, so the olives and sun-dried tomatoes take the lead. Bulgur keeps a little bite and a nutty note of its own, which makes the filling taste more substantial. Whichever you use, let the cooked groats cool before blending, otherwise the mixture turns gluey.
With a vegetable peeler rather than a knife. Hold the zucchini flat on the board, pull the peeler along its full length and turn it a quarter after every few strokes so the ribbons stay wide and even. Stop when you reach the seedy core, which is too soft to roll, and pat the ribbons dry before spreading the filling.
About 10 minutes at 200°C (390°F), until the zucchini softens slightly and the walnuts on top turn golden. The filling is already cooked, so the oven only has to warm it through and soften the ribbons.
Yes. They are at their best warm, but they hold up well as a cold appetizer, so you can make them a few hours before guests arrive. They also fit a lunchbox, and a batch made in the evening covers lunch the next day without any extra cooking. If you like having the next day planned out, the Diet & Training by Ann app builds the whole menu around your goal and lets you swap any meal you do not feel like.
The filling. These rolls are stuffed with blended groats, olives, sun-dried tomatoes and garlic, so they are dairy free and more substantial. The feta version uses slices of cheese and sun-dried tomatoes instead, with no groats, and goes in the oven the same way. The feta recipe is here: zucchini rolls with feta.
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