These Zucchini Rolls are made with thin grilled zucchini ribbons wrapped around a filling of cream cheese (or Greek yogurt), diced tomatoes, and garlic, topped with shredded cheese and broiled until melted. Topping them with cheese and running them under the broiler turns this from a cold appetizer into a warm one.

I make these as a light appetizer when I want something a little different from the usual cheese and crackers, and the yogurt version keeps things lighter if that’s what you’re after. They’re easy to prep ahead and broil right before serving. I like serving these next to a Mediterranean snack plate or Avocado Toast with Feta and Cherry Tomatoes for a bigger appetizer spread.

If you like light, warm appetizers like this one, these are worth trying too:

Zucchini Roll Stuffed with Cream Cheese or Yogurt, Tomatoes and Garlic

Ingredients You’ll Need

A mandoline slices the zucchini into even ribbons faster than a knife, which matters here since thin, uniform strips roll up much easier. Cream cheese gives a richer filling, while Greek yogurt makes a lighter, tangier version – both work well here.

Ingredients

3 medium zucchini, sliced lengthwise into thin ribbons
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
8 oz cream cheese or thick Greek yogurt, softened
1/2 cup diced tomatoes, seeds removed
2 cloves garlic, minced
2 tbsp chopped fresh basil or parsley
3/4 cup shredded mozzarella cheese
Toothpicks, for securing

Directions

Slice the zucchini lengthwise into thin ribbons, about 1/8 inch thick, using a mandoline or a sharp knife.
Brush both sides of each ribbon with olive oil and season lightly with salt and pepper.
Aim for even thickness across all the ribbons – uneven strips cook unevenly on the grill.
Heat a grill or grill pan over medium-high heat.
Grill the zucchini ribbons for 1 to 2 minutes per side, just until light grill marks appear and the strips are pliable.
Transfer to a plate and let cool completely – warm zucchini melts the filling right out of the roll.
In a medium bowl, mix the cream cheese or yogurt with the diced tomatoes, garlic, and basil or parsley until well combined.
The filling should be thick enough to hold its shape on a spoon.
If using yogurt and it seems too loose, strain it through a cheesecloth for 15 minutes first to thicken.
Preheat your broiler.
Spread about a tablespoon of the filling along one end of each cooled zucchini strip.
Roll the strip up tightly around the filling and secure with a toothpick.
Arrange the rolls seam-side down on a baking sheet.
Sprinkle the shredded mozzarella over the tops of the rolls.
Broil for 2 to 3 minutes, watching closely, until the cheese is melted and lightly golden.
Let the rolls cool for a couple of minutes before removing the toothpicks.
Serve warm and enjoy!

Important Recipe Notes

Let the zucchini cool completely before filling. Warm zucchini melts the cream cheese or yogurt filling and makes the rolls messy to assemble.
Watch the broiler closely. Broilers work fast, so check every 30 seconds once the cheese starts melting to avoid burning the tops.
If using yogurt, strain it first if it seems loose. A quick 15-minute strain through cheesecloth thickens it enough to hold its shape once rolled.
Remove seeds from the diced tomatoes. This keeps extra moisture out of the filling, which helps the rolls hold together better.
Store leftovers in an airtight container in the fridge for up to 2 days. These are best reheated briefly under the broiler rather than the microwave, to keep the cheese from turning rubbery.
No mozzarella on hand? Shredded provolone or a Mexican blend both melt well here too.

How to Serve, Store & Customize This Recipe

Serving: Serve warm, right after broiling, as a light appetizer or a side with a simple salad. These are easy to eat with your hands once the toothpicks are removed.

Storing: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly under the broiler to melt the cheese back down rather than using the microwave.

Customizing: Swap the mozzarella for feta for a tangier finish, or add a pinch of red pepper flakes to the filling for some heat. A drizzle of balsamic glaze over the finished rolls adds a nice sweet-tart contrast.