These Zucchini-Feta Roll-Ups are a quick, flavorful appetizer or snack that combines tender zucchini ribbons with protein-packed feta and zesty herbs.
Low in carbs and rich in plant-based nutrients, this recipe delivers fiber, antioxidants, and heart-healthy fats from olive oil.
Perfect for everyday meals, parties, or meal prep, it’s simple, satisfying, and ready in just 20 minutes.
20-Minute Easy Zucchini-Feta Roll-Ups
Equipment
- 1 medium mixing bowl
- 1 mandoline or vegetable peeler
- 1 rimmed baking sheet
- Aluminum foil (enough to line baking sheet)
- Cooking spray
- 1 small spatula or tongs
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 1 block 5 ounces feta cheese, cut into 16 cubes (1–1½ inches)
- 1 medium zucchini 6 ounces, cut lengthwise into 16 strips
- Cooking spray as needed
Instructions
- Prepare the Herb Mixture: Start by combining the flavoring ingredients for the feta. In a medium mixing bowl, pour in 2 tablespoons of extra-virgin olive oil. Add 1 tablespoon of lemon zest, 1 tablespoon of Italian seasoning, ¼ teaspoon of garlic powder, and ¼ teaspoon of crushed red pepper flakes. Use a small whisk or spoon to mix everything thoroughly until it forms a fragrant, evenly combined herb-infused oil. This mixture will coat the feta cubes, infusing them with zesty, aromatic flavors.
- Coat the Feta Cubes: Cut the 5-ounce block of feta cheese into 16 uniform cubes, roughly 1 to 1½ inches in size. Gently add the feta cubes to the prepared herb mixture. Using a spatula or your hands, carefully toss the cubes to ensure each piece is coated in the oil and herbs. Take care not to crumble the feta while mixing—the goal is an even layer of flavor without breaking the cubes apart. Set the coated feta aside briefly.
- Prep the Zucchini Ribbons: Wash your medium zucchini (around 6 ounces) thoroughly under cool running water. Trim off both ends. Using a mandoline slicer or a vegetable peeler, carefully slice the zucchini lengthwise into thin, even ribbons.Each zucchini should yield approximately 16 slices, depending on thickness. The ribbons should be flexible enough to roll without tearing. If needed, trim the edges so they are straight and uniform.
- Line the Baking Sheet: Take a rimmed baking sheet and cover it with aluminum foil. Lightly spray the foil with cooking spray to prevent the zucchini rolls from sticking. This step ensures easy cleanup and keeps the rolls intact after cooking.
- Assemble the Roll-Ups: Place one zucchini ribbon flat on a clean cutting board. Position a single feta cube at one end of the ribbon. Carefully roll the zucchini around the feta, keeping it snug but not too tight to avoid squeezing the cheese out. Place the roll seam-side down on the prepared baking sheet.Repeat this process with the remaining zucchini slices and feta cubes until all rolls are assembled in neat rows. Once all rolls are on the sheet, lightly coat the tops with a bit of cooking spray to encourage even browning during broiling.
- Preheat the Broiler: Move your oven rack to a position approximately 4 inches from the broiler element. Preheat the broiler on high. This setup ensures the zucchini tops will brown quickly and develop a lightly crisped, golden appearance while keeping the cheese soft and melty.
- Broil the Zucchini Rolls: Place the baking sheet with zucchini roll-ups under the preheated broiler. Watch closely and cook for 3 to 6 minutes, rotating the pan halfway through for even browning. The rolls are done when the feta is bubbling and lightly golden, and the zucchini has softened slightly but still maintains a slight bite.
- Serve and Enjoy: Remove the baking sheet from the oven carefully using oven mitts. Let the roll-ups cool for 1–2 minutes to make them easier to handle. Serve warm as a healthy appetizer, snack, or side dish. These zucchini-feta rolls can be enjoyed on their own, or paired with a fresh salad, light dipping sauce, or even as a topping for grain bowls.
Notes
- Use medium-sized zucchini (6–8 inches long) for even slicing and fewer seeds.
- A mandoline ensures uniform ribbons, but a vegetable peeler works too.
- If your feta is too salty, soak it briefly in cold water to mellow the flavor.
- No toothpicks are needed—rolling tightly and placing seam-side down keeps them secure.
- Rotate the pan halfway through broiling to achieve even browning.
- Serve these roll-ups warm for the best texture and flavor.
- Lightly spraying the rolls before broiling helps them brown beautifully.
- The herb-oil coating infuses the feta with Mediterranean flavor in just minutes.
- This recipe can be doubled or tripled easily for entertaining.
- For a milder taste, substitute feta with mozzarella, goat cheese, or Swiss cheese.
Chef’s Secrets for Perfect Roll-Ups
The key to perfect zucchini-feta roll-ups lies in achieving thin, flexible zucchini slices that won’t break while rolling.
A mandoline works best, but if using a peeler, aim for even strokes and avoid overly thick ribbons.
Be gentle when tossing the feta in the herb mixture—feta is crumbly, and you want to keep the cubes intact.
Spraying the zucchini lightly before broiling ensures golden edges without excess oil.
Lastly, watch the broiler closely—these rolls cook quickly, and a minute too long can mean over-browned cheese.
Serving Suggestions and Pairing Ideas
These roll-ups shine as a light appetizer, but they’re versatile enough for many occasions.
Serve them on a platter at parties alongside olives, hummus, and pita chips for a Mediterranean-style spread.
They also pair beautifully with crisp salads, especially those with lemon vinaigrette or arugula.
For a heartier meal, add them to a grain bowl with quinoa or farro.
If you want to elevate them further, drizzle with balsamic glaze or serve with a yogurt-herb dip for a creamy contrast.
Storage Tips and Make-Ahead Guidance
Zucchini-feta roll-ups are best enjoyed fresh out of the oven, but you can make them partially ahead.
Prepare the zucchini ribbons and marinate the feta cubes up to 24 hours in advance.
Store them separately in airtight containers in the refrigerator.
Once assembled and broiled, leftovers can be kept in the fridge for up to 2 days, but expect the zucchini to soften slightly.
To reheat, place in a hot oven for a few minutes—avoid the microwave, as it can make the rolls soggy.
Frequently Asked Questions
1. Can I make these without a mandoline?
Yes! A sharp vegetable peeler works well to create thin zucchini ribbons. Just try to keep the slices consistent so they roll evenly and cook uniformly.
2. What can I use instead of feta?
If you prefer a milder or lower-sodium option, try mozzarella cubes, goat cheese, or Swiss cheese. Each adds a different flavor profile while keeping the rolls creamy and satisfying.
3. Can I grill the roll-ups instead of broiling?
Absolutely. Place the assembled rolls seam-side down on a grill pan or outdoor grill and cook until the zucchini softens and the cheese begins to melt. This adds a smoky flavor that pairs wonderfully with the herbs.
4. How do I keep the rolls from falling apart?
Rolling tightly and placing the seam-side down on the baking sheet helps them stay secure. If you’re serving at a party where they’ll be moved around, toothpicks can provide extra stability.
5. Are these suitable for meal prep?
They can be prepped ahead by slicing the zucchini and marinating the feta, but it’s best to broil them just before serving.
Freshly cooked roll-ups have the best flavor and texture, making them more appealing for gatherings or snacks.
