Can you freeze courgette rolls?

Yes, but with some care. While courgette has a high water content and may soften when frozen, you can freeze assembled, unbaked courgette rolls in an airtight container for up to one month. To reheat, bake straight from frozen at 375°F (190°C) for 25–30 minutes. For best texture, avoid freezing raw rolls with watery fillings like fresh ricotta.

What’s the best way to keep courgette slices from breaking?

The secret is even slicing and pre-softening. Use a mandoline slicer to get uniform ⅛-inch-thick strips. Then, either grill, salt, or bake the slices briefly to soften them before rolling. This flexibility helps prevent cracks or tears when assembling.

Are courgette rolls keto-friendly?

Absolutely. This courgette roll recipe is low in carbs and perfect for keto lifestyles. Replace high-carb ingredients like breadcrumbs or rice-based fillings with cheese, tofu, or ground nuts. Each serving can easily stay under 5g net carbs, especially if you skip any sugary sauces.

How do I keep the courgette from going soggy?

Start by salting the slices to draw out moisture—let them rest for 10–15 minutes and then pat dry. Also, avoid overfilling and overbaking. Baking uncovered or finishing under the broiler will help evaporate excess water and keep your courgette rolls firm, not floppy.

Can I make courgette rolls ahead of time?

Definitely! Assemble your courgette rolls up to a day in advance and store them covered in the fridge. For best results, bake them right before serving. If serving them raw or chilled, keep the filling dense and dry to avoid excess moisture buildup.

What fillings work best in vegan courgette rolls?

Try hummus, mashed chickpeas, herbed tofu, or cashew cheese. Add flavor with ingredients like sun-dried tomatoes, fresh herbs, roasted red peppers, or olives. Vegan fillings should be thick enough to hold their shape when rolled.

Courgette Roll Recipe – The Best Light & Healthy Appetizer (2025)

Ingredients

Scale

2–3 medium courgettes (zucchini)
1 cup ricotta cheese
¼ cup grated Parmesan (optional)
½ cup fresh herbs (basil, parsley, dill, or chives), chopped
1–2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon lemon zest
Salt and black pepper to taste
Optional add-ins: sun-dried tomatoes, crumbled feta, toasted nuts, spinach, tofu, chickpea mash, or smoked salmon

Instructions

Trim ends of courgettes and slice lengthwise into ⅛-inch strips using a mandoline, knife, or vegetable peeler.
Pre-soften courgette slices by salting, grilling, or baking (375°F for 10 minutes).
In a bowl, mix ricotta, Parmesan, garlic, herbs, lemon zest, salt, and pepper. Add olive oil to reach spreadable consistency.
Lay courgette slices flat, spread 1–2 teaspoons of filling at one end, and roll gently but tightly.
Place rolls seam-side down in a dish. If baking, arrange snugly, top with sauce or cheese, and bake at 375°F for 15–20 minutes.
For raw rolls, chill before serving with a drizzle of lemon or balsamic reduction.
Serve as appetizers, sides, or mains with dips like tomato sauce, yogurt dill dip, or chimichurri.

Notes

Use uniform ⅛-inch slices and pre-soften courgette to prevent tearing. Courgette rolls can be served hot, chilled, or at room temperature.

Author: Alexandra Roa
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baked or Raw
Cuisine: Mediterranean

Nutrition

Serving Size: 2 rolls
Calories: 140
Sugar: 3g
Sodium: 210mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 6g
Cholesterol: 20mg

Keywords: courgette rolls, zucchini, low carb, keto, vegetarian, vegan option