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Best Crispy Zucchini Ham & Cheese Rolls Recipe

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These crispy zucchini ham and cheese rolls are a quick and easy weeknight dinner or lunch, featuring tender zucchini, salty ham, and melty cheese wrapped in a crunchy golden coating. Ready in under 30 minutes, they’re a crowd-pleaser that feels fancy with minimal effort.

Ingredients

Scale
  • 2 medium zucchini (about 8 inches long each, firm and dark green)
  • 8 slices of deli ham (thinly sliced, preferably black forest or honey ham)
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim works best)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 cup Italian seasoned breadcrumbs (panko works great too for extra crunch)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (for salting the zucchini)
  • 2 tablespoons olive oil (for brushing or spraying)
  • Warm marinara sauce for dipping (optional)
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Prepare the zucchini strips: Wash and dry your zucchinis. Trim off the ends. Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You should get about 6 to 8 strips per zucchini. Stop when you reach the seedy core. Discard the core or save it for another use.
  3. Salt the zucchini strips: Lay the strips out on a clean kitchen towel or paper towels. Sprinkle both sides lightly with salt. Let them sit for about 10 minutes. You’ll see little beads of water form on the surface. This draws out moisture, which prevents soggy rolls.
  4. Pat the strips dry: After 10 minutes, use a paper towel to gently pat the zucchini strips dry. Don’t rub too hard, you don’t want to tear them. Just blot away the moisture.
  5. Set up your assembly line: In the first shallow bowl, beat the egg. In the second bowl, combine the breadcrumbs, garlic powder, onion powder, and black pepper. In the third bowl, mix together the shredded mozzarella and grated Parmesan.
  6. Assemble the rolls: Take one zucchini strip and lay it flat on your work surface. Place a slice of ham on top, trimming it to fit if needed. Sprinkle about a tablespoon of the cheese mixture along one short end of the ham. Starting from that end, roll the zucchini tightly around the ham and cheese. Secure it with a toothpick if it feels loose, though they hold together well on their own.
  7. Bread the rolls: Dip each assembled roll first into the beaten egg, letting any excess drip off. Then roll it in the breadcrumb mixture, pressing gently so the crumbs stick to all sides. Place the breaded roll seam-side down on the prepared baking sheet.
  8. Brush with olive oil: Lightly brush or spray each roll with olive oil. This gives them a gorgeous golden crust.
  9. Bake for 15 to 18 minutes, until the rolls are golden brown and the cheese is bubbling. You’ll see the edges getting crispy and the cheese starting to ooze out just a little.
  10. Let them rest for 2 minutes before serving. This helps the cheese set slightly so you don’t burn your mouth.

Notes

Don’t skip salting the zucchini—it prevents soggy rolls. Use room temperature ingredients for even cooking. Don’t overstuff the rolls; about 1 tablespoon of cheese per roll is ideal. For extra crunch, use panko breadcrumbs or toast the breadcrumbs first. These rolls can be assembled ahead and refrigerated unbaked for up to 24 hours, or frozen unbaked for up to 3 months.

Nutrition

Keywords: zucchini rolls, ham and cheese rolls, crispy zucchini, easy dinner, weeknight meal, appetizer, low-carb option

Find it online: https://nadinetable.com/best-crispy-zucchini-ham-and-cheese-rolls-recipe/