Prosciutto and Cheese Zucchini Roll Ups Recipe

Prosciutto and Cheese Zucchini Roll Ups Recipe tastes salty, creamy, herby, and a little smoky, and it hits that perfect balance between indulgent and light. This appetizer works well for low-carb eaters, gluten-free guests, or anyone who wants a fancy-looking snack on the table in under 40 minutes. I first made these for a backyard hangout with neighbors, and they disappeared faster than my patience on a busy weeknight.

Why Make This Prosciutto and Cheese Zucchini Roll Ups Recipe at Home

You control everything at home: the salt level, the cheese blend, and how crispy or tender you like the zucchini. You also skip mystery ingredients and build a fresh, high-protein, low-carb appetizer that still feels like party food.

These Prosciutto and Cheese Zucchini Roll Ups also look impressive on a platter, even though the method stays simple. You can prep them ahead, bake right before serving, and watch people hover near the pan like it holds state secrets.

“These Prosciutto and Cheese Zucchini Roll Ups taste like a fancy restaurant appetizer but come together with weeknight effort, ★★★★★”

Ingredients You Need

Zucchini and prosciutto

• 3 medium zucchini

  • Choose straight, firm zucchini with minimal curve so the slices roll easily.
  • Smaller to medium zucchini give you fewer seeds and better texture.

• 8 to 10 thin slices prosciutto

  • Ask for paper-thin slices at the deli counter.
  • Any good-quality prosciutto works; you do not need the most expensive brand for this recipe.

Cheese filling

• 1 cup whole milk ricotta cheese

  • Use whole milk ricotta for a creamy, rich filling.
  • If your ricotta looks watery, drain it in a fine mesh strainer for 10 to 15 minutes.

• 1 cup shredded mozzarella cheese

  • Low-moisture, part-skim mozzarella melts nicely and keeps the filling from turning greasy.
  • Pre-shredded mozzarella works, but fresh-shredded from a block melts a bit smoother.

• 1/3 cup grated Parmesan cheese

  • Use real Parmesan or Grana Padano, not the shelf-stable shaker can.
  • The shaker style works in a pinch, but it tastes saltier and less complex.

• 1 large egg

  • The egg binds the filling so it stays inside the zucchini roll ups.

• 2 tablespoons chopped fresh basil

  • Swap with fresh parsley or chives if you prefer a milder flavor.

• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

  • Dried oregano packs more punch, so use less if you go that route.

• 1 small garlic clove, very finely minced or grated

  • You can use 1/4 teaspoon garlic powder if you want a smoother filling.

• 1/4 teaspoon crushed red pepper flakes (optional)

  • Add more if you like heat, or skip for a kid-friendly version.

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Sauce and topping

• 1 to 1 1/4 cups marinara sauce

  • Use your favorite jarred marinara to save time.
  • I like a simple basil or roasted garlic marinara so it does not overpower the prosciutto.

• 1/2 cup shredded mozzarella cheese, for topping

• 2 tablespoons grated Parmesan cheese, for topping

• Extra chopped basil or parsley, for garnish

Oil and seasoning

• 2 to 3 tablespoons olive oil

  • You use this to brush the zucchini before roasting or grilling.

• Extra kosher salt and black pepper, for seasoning the zucchini slices

Equipment list

• Sharp chef’s knife or mandoline slicer

  • A mandoline gives you super even slices, but a sharp knife works if you go slowly.

• Large baking sheet

  • Line with parchment paper to prevent sticking and make cleanup easy.

• 9×13 baking dish or similar casserole dish

• Mixing bowl and spoon or spatula

• Small brush for oil (or use clean hands)

• Tongs for handling hot zucchini slices

• Foil to tent the dish if the top browns too quickly

Tips & Mistakes

• Slice zucchini lengthwise into thin planks, about 1/8 inch thick, so they roll easily and do not crack.
• Avoid very thick slices, because they stay stiff and pop open in the oven.
• Pat zucchini slices dry after roasting or grilling, since extra moisture can water down the filling.
• Do not skip pre-cooking the zucchini; raw slices release too much liquid and turn the dish soggy.
• Spread a thin, even layer of filling; overstuffed roll ups burst and leak cheese.
• Cut prosciutto into strips that match the zucchini width, so each bite gets a bit of salty meat without overpowering the cheese.
• Season the filling lightly at first, then taste and adjust, because prosciutto and Parmesan already bring plenty of salt.
• Use a snug baking dish so the Prosciutto and Cheese Zucchini Roll Ups support each other and stay rolled.
• Cover loosely with foil if the cheese browns too fast, and uncover at the end to finish bubbling.
• Let the roll ups rest 5 to 10 minutes before serving so the cheese sets slightly and stays inside each roll.

How to Make Prosciutto and Cheese Zucchini Roll Ups Recipe

Step 1: Prep and slice the zucchini

Preheat your oven to 400°F and line a large baking sheet with parchment paper. Trim the ends off each zucchini. Slice each zucchini lengthwise into thin planks, about 1/8 inch thick, using a mandoline or a very sharp knife.

Lay the slices in a single layer on the baking sheet. Brush both sides lightly with olive oil and season with a pinch of salt and pepper. Work gently so you do not tear the slices.

Step 2: Pre-cook the zucchini

Roast the zucchini slices at 400°F for 8 to 10 minutes until they turn flexible and just start to soften. You want them tender enough to roll but not mushy. Pull them from the oven and let them cool until you can handle them.

Blot both sides with paper towels to remove excess moisture. This step keeps the Prosciutto and Cheese Zucchini Roll Ups from turning watery in the baking dish.

Step 3: Mix the cheese filling

Add ricotta, shredded mozzarella, grated Parmesan, egg, basil, oregano, garlic, red pepper flakes, salt, and black pepper to a mixing bowl. Stir until the mixture looks smooth and creamy and everything distributes evenly. Taste a tiny bit and adjust salt or herbs to your preference.

The filling should feel thick, not runny. If it looks loose, add a tablespoon or two more Parmesan or mozzarella to tighten it up.

Step 4: Prep the prosciutto and baking dish

Cut the prosciutto slices into long strips, roughly the same width as your zucchini planks. If some zucchini slices look very wide, you can use two narrower prosciutto strips side by side. Lightly oil your baking dish, then spread a thin layer of marinara sauce across the bottom.

This sauce layer keeps the roll ups from sticking and adds flavor from the bottom up. Set the dish near your work area so you can transfer roll ups straight into it.

Step 5: Assemble the roll ups

Lay one roasted zucchini slice on a cutting board. Place a strip of prosciutto along the slice, trimming if needed so it fits neatly. Spoon about 1 to 1 1/2 teaspoons of cheese filling at one end of the slice.

Roll the zucchini up tightly around the filling, starting from the cheese end, and finish with the seam side down. Place the roll up in the sauced baking dish. Repeat with the remaining zucchini, prosciutto, and filling, and pack the roll ups snugly in rows.

Step 6: Top with sauce and cheese

Spoon the remaining marinara sauce over the tops of the Prosciutto and Cheese Zucchini Roll Ups. You want light coverage so you still see some of the rolls peeking through. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

If you like extra herbs, add a pinch of dried oregano or basil over the cheese. The top should look well covered but not buried.

Step 7: Bake until bubbly

Bake the dish at 375°F for 18 to 22 minutes until the cheese melts, the sauce bubbles around the edges, and the tops turn lightly golden. If the cheese browns too quickly, tent the dish loosely with foil and finish baking. Pull the dish from the oven and let it rest for about 5 to 10 minutes.

Scatter chopped fresh basil or parsley over the top before serving. The short rest helps the roll ups hold their shape when you lift them from the dish.

Variations I've Tried

I swap the ricotta with whipped cottage cheese sometimes, which adds extra protein and a slightly tangier flavor. I blend the cottage cheese in a food processor first so it turns smooth and creamy. The texture feels almost identical to ricotta once baked.

I also like a smoky version with a bit of smoked mozzarella in the filling and on top. A sprinkle of smoked paprika in the cheese mixture boosts that flavor. This version pairs nicely with a simple tomato-basil marinara so the smoke stands out.

For a vegetarian twist, I skip the prosciutto and add a thin strip of roasted red pepper inside each roll. The sweetness from the pepper balances the salty cheese and gives a pretty color contrast. You still get that satisfying bite, just without the meat.

I sometimes use a pesto swirl instead of marinara. I spread a thin layer of pesto over the bottom of the dish, then drizzle a little more over the top before baking. The basil, garlic, and Parmesan in the pesto play really well with the zucchini and cheese.

How to Serve Prosciutto and Cheese Zucchini Roll Ups Recipe

Serve these Prosciutto and Cheese Zucchini Roll Ups hot or warm, straight from the baking dish or arranged on a platter. I like to spoon a little extra marinara on the side for dipping and sprinkle more fresh herbs on top for color. Pair them with a simple green salad, garlic bread, or a bowl of tomato soup for a cozy meal.

They also work nicely as a party appetizer, since you can pick them up with small forks or toothpicks. Kids usually go for the cheesy center, and adults appreciate the lighter, veggie-forward twist.

How to store

• Fridge: Let the Prosciutto and Cheese Zucchini Roll Ups cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days.
• Freezer: Arrange cooled roll ups on a parchment-lined tray, freeze until firm, then transfer to a freezer bag or container and keep up to 2 months.
• Reheat (oven): Place roll ups in a baking dish, cover loosely with foil, and warm at 350°F for 15 to 20 minutes until hot and bubbly.
• Reheat (microwave): Heat individual portions on a microwave-safe plate in 30 to 45 second bursts until hot, and let them sit 1 minute before eating so the cheese settles.

Prosciutto and Cheese Zucchini Roll Ups Recipe

Prosciutto and Cheese Zucchini Roll Ups are salty, creamy, herby, and a little smoky, with a perfect balance between indulgent and light. They make an impressive low-carb, gluten-free friendly appetizer ready in under 40 minutes.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Appetizer

Ingredients

  

• 3 medium zucchini
• 8-10 slices prosciutto, thinly sliced
• 2-3 tablespoons olive oil
• kosher salt, for seasoning zucchini
• black pepper, for seasoning zucchini

• 1 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 small garlic clove, very finely minced or grated
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

• 1-1 1/4 cups marinara sauce
• 1/2 cup shredded mozzarella cheese, for topping
• 2 tablespoons grated Parmesan cheese, for topping
• extra chopped basil or parsley, for garnish

Instructions

 

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Trim the ends off each zucchini and slice them lengthwise into thin planks about 1/8 inch thick using a mandoline or sharp knife.
3. Lay the zucchini slices in a single layer on the baking sheet. Brush both sides lightly with olive oil and season with a pinch of salt and black pepper.
4. Roast the zucchini slices for 8 to 10 minutes, until flexible and just starting to soften. Remove from the oven and let cool until easy to handle, then blot both sides with paper towels to remove excess moisture.

1. In a mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, basil, oregano, garlic, red pepper flakes (if using), salt, and black pepper. Stir until smooth and evenly mixed. If the mixture looks loose, add a bit more Parmesan or mozzarella to thicken.
2. Lightly oil a 9x13-inch baking dish and spread a thin layer of marinara sauce over the bottom.
3. Cut the prosciutto into long strips roughly the same width as the zucchini planks. If some zucchini slices are wider, use two narrower strips side by side.

1. Reduce the oven temperature to 375°F (190°C).
2. Lay one roasted zucchini slice on a cutting board. Place a strip of prosciutto along the slice. Spoon about 1 to 1 1/2 teaspoons of cheese filling at one end of the slice.
3. Roll the zucchini tightly around the filling, starting from the cheese end, and place the roll seam side down in the prepared baking dish. Repeat with the remaining zucchini, prosciutto, and filling, packing the roll ups snugly in rows.
4. Spoon the remaining marinara sauce lightly over the tops of the roll ups. Sprinkle with the remaining shredded mozzarella and grated Parmesan.
5. Bake for 18 to 22 minutes, until the cheese is melted, the sauce is bubbling, and the tops are lightly golden. If the cheese browns too quickly, tent loosely with foil and finish baking.
6. Let the roll ups rest for 5 to 10 minutes before serving, then garnish with chopped basil or parsley if desired.

Notes

Nutrition Information
Approximate per serving (about 1/6 of recipe): 260 calories; fat 18 g; saturated fat 9 g; carbohydrates 9 g; fiber 1 g; sugars 4 g; protein 17 g; sodium 780 mg. Values will vary based on brands, exact amounts, and portion size.

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. To freeze, place cooled roll ups on a parchment-lined tray until firm, then transfer to a freezer bag or container for up to 2 months. Reheat in a 350°F oven, covered, until hot and bubbly, or microwave individual portions in short bursts until heated through.