🥒🧀 Creamy Burrata Stuffed Zucchini Rolls with Tomato Glaze
📝 Ingredients
For the zucchini rolls:
- 3 large zucchini (thinly sliced lengthwise)
- 1 tbsp olive oil
- Salt & black pepper
For the filling:
- 1 ball burrata cheese
- ½ cup ricotta cheese
- 2 tbsp grated Parmesan
- 1 clove garlic (minced)
- 1 tbsp fresh basil (chopped)
- Salt & pepper (to taste)
For the tomato glaze:
- 1 cup tomato sauce (or crushed tomatoes)
- 1 tbsp olive oil
- 1 tsp honey (balances acidity)
- 1 clove garlic (minced)
- ½ tsp dried oregano
- Salt & pepper
Optional garnish:
- Fresh basil leaves 🌿
- Chili flakes 🌶️
- Extra Parmesan
👩🍳 Instructions
1. Prep zucchini
- Preheat oven to 190°C (375°F)
- Slice zucchini into thin strips (use a peeler or mandoline)
- Lightly brush with olive oil and season
- Bake for 8–10 minutes until just soft (not mushy)
2. Make filling
- In a bowl, mix:
- Ricotta
- Parmesan
- Garlic
- Basil
- Gently tear burrata and fold it in (keep it creamy, not overmixed)
3. Prepare tomato glaze
- Heat olive oil in a pan
- Add garlic and sauté briefly
- Stir in tomato sauce, honey, oregano
- Simmer for 5–7 minutes until slightly thickened
4. Roll
- Place a spoonful of filling on each zucchini strip
- Roll tightly and place seam-side down in a baking dish
5. Assemble & bake
- Spoon tomato glaze over rolls
- Sprinkle extra Parmesan
- Bake for 15–20 minutes until bubbly
6. Serve
- Garnish with basil and chili flakes
- Serve warm with crusty bread 😍
💡 Tips
- Slice zucchini thin for easy rolling
- Don’t overbake initially—just soften them
- Add spinach to filling for extra nutrition
- Use marinara for a richer sauce
🍽️ Serving Ideas
- As a starter or light main
- Pair with pasta or grilled chicken 🍗
- Serve with garlic bread 🥖
❓ Q&A
Q: Can I make this ahead of time?
Yes! Assemble and refrigerate, then bake before serving.
Q: Can I freeze it?
Not recommended—burrata texture changes after freezing.
Q: Can I make it low-carb?
It already is! Just watch the sauce sugar content.
Q: What can I use instead of burrata?
Fresh mozzarella or extra ricotta works well.
Q: Why are my rolls watery?
Zucchini holds water—lightly salt and pat dry before baking.
