Prosciutto and Cheese Zucchini Roll Ups Recipe tastes salty, cheesy, and fresh with a little smoky char from the grill, and it works perfectly as a low-carb appetizer or light dinner in about 35 minutes. This recipe fits busy home cooks who want something impressive enough for guests but easy enough for a Tuesday night. I tested versions of this for a family game night, and my kids now call them “zucchini sushi,” which feels like a parenting win.
Why Make This Prosciutto and Cheese Zucchini Roll Ups Recipe at Home
You control the salt, the cheese, and the texture of the zucchini, so the roll ups never turn soggy or bland. You also skip the heavy bread or crackers and still get that salty, cheesy bite everyone reaches for at parties.
You can prep everything ahead, roll just before guests arrive, and serve them warm or at room temperature. The recipe scales easily, so you can cook a small batch for two or a big tray for a crowd.
“These Prosciutto and Cheese Zucchini Roll Ups disappeared faster than the chips and dip at my party, and everyone asked for the recipe. ★★★★★”
Ingredients You Need
Zucchini and prosciutto
- 3 medium zucchini
- Choose straight, firm zucchini with smooth skin. Curvy zucchini make rolling harder.
- 8 to 10 thin slices prosciutto
- Ask for very thin slices at the deli counter so they wrap easily.
- Use any good-quality Italian prosciutto; store brands often taste great and cost less.
Cheese filling
- 4 ounces cream cheese, softened
- Use full-fat for best texture; low-fat can turn grainy.
- 1/2 cup shredded mozzarella
- Pre-shredded works fine here and saves time.
- 1/4 cup grated Parmesan or Pecorino Romano
- Shelf-stable grated cheese from a can works in a pinch, but fresh tastes sharper.
- 1 small garlic clove, minced or grated
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon lemon zest
- 1 to 2 teaspoons olive oil, just enough to loosen the mixture
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- Go light on salt, since prosciutto and Parmesan already bring plenty.
Seasoning and garnish
- 1 to 2 tablespoons olive oil for brushing zucchini
- 1/2 teaspoon Italian seasoning or dried oregano
- Extra chopped herbs for garnish
- A squeeze of fresh lemon juice over the finished roll ups (optional but brightens everything)
Equipment
- Sharp chef’s knife or mandoline slicer
- Cutting board
- Grill pan, outdoor grill, or large nonstick skillet
- Mixing bowl and spoon
- Small spatula or butter knife for spreading filling
- Tongs
- Toothpicks or small skewers (optional, for serving)
- Baking sheet or platter for assembling and serving
Tips & Mistakes
- Slice zucchini lengthwise into thin planks, about 1/8 inch thick, so they roll without cracking.
- Dry zucchini slices with paper towels after cutting so they do not steam and turn mushy.
- Brush zucchini lightly with oil; heavy oil makes them greasy and slippery when you roll.
- Grill or sear zucchini just until tender with light grill marks; overcooking turns them floppy and watery.
- Let zucchini cool slightly before filling so the cheese does not ooze out.
- Spread a thin, even layer of cheese mixture; too much filling squeezes out the sides.
- Tear prosciutto into strips that match the width of the zucchini so each bite tastes balanced.
- Taste the cheese filling before you add extra salt, since prosciutto and Parmesan already taste salty.
- Roll from the narrow end of the zucchini slice for tighter, neater spirals.
- Use toothpicks for serving if you plan to move the platter a lot, so the roll ups stay intact.
- Chill the filled roll ups for 15 to 20 minutes if you want cleaner slices and easier handling.
- Do not stack hot roll ups on top of each other; spread them out so they keep their shape.
How to Make Prosciutto and Cheese Zucchini Roll Ups Recipe
Step 1: Prep and slice the zucchini
Wash and dry the zucchini thoroughly. Trim the ends, then slice each zucchini lengthwise into thin planks about 1/8 inch thick using a sharp knife or mandoline. Lay the slices on a cutting board or tray and blot both sides with paper towels.
Step 2: Season and cook the zucchini slices
Brush both sides of each zucchini slice with a light coating of olive oil. Sprinkle with salt, black pepper, and Italian seasoning or dried oregano. Heat a grill pan, outdoor grill, or large skillet over medium-high heat until hot.
Lay zucchini slices in a single layer and cook 1 to 2 minutes per side until tender with light browning. Transfer cooked slices to a tray or plate in a single layer and let them cool to room temperature.
Step 3: Mix the cheese filling
Add softened cream cheese, shredded mozzarella, grated Parmesan, garlic, basil, parsley, lemon zest, crushed red pepper flakes, a pinch of salt, and black pepper to a mixing bowl. Stir until the mixture turns smooth and spreadable. Drizzle in 1 to 2 teaspoons of olive oil if the mixture feels too thick, and taste to adjust seasoning.
Step 4: Assemble the zucchini, prosciutto, and cheese
Lay a cooled zucchini slice flat on the board with the narrow end closest to you. Spread a thin layer of cheese mixture over the slice, leaving a tiny border at the far end. Place a strip of prosciutto along the length of the zucchini, on top of the cheese.
Step 5: Roll everything up
Start at the narrow end and roll the zucchini slice up snugly into a spiral. Place the roll seam-side down on a platter. Repeat with the remaining zucchini slices, cheese mixture, and prosciutto.
If you plan to move the platter or serve buffet-style, insert a toothpick through the center of each roll up. Chill the platter for 15 to 20 minutes if you want the roll ups to firm up slightly.
Step 6: Finish and serve
Right before serving, drizzle a tiny bit of olive oil over the roll ups and add a light squeeze of lemon juice if you like brightness. Sprinkle extra chopped herbs on top for color and freshness. Serve at room temperature or slightly chilled.
Variations I've Tried
- Herb and garlic version: Double the fresh herbs, add extra garlic, and skip the lemon zest for a more savory, herby bite.
- Spicy version: Add extra crushed red pepper flakes to the cheese and a pinch of smoked paprika for a little kick.
- Goat cheese twist: Swap half the cream cheese for soft goat cheese for a tangier flavor and slightly firmer texture.
- Pesto swirl: Spread a very thin layer of pesto on the zucchini before the cheese mixture and skip extra herbs in the filling.
- Vegetarian version: Leave out the prosciutto and add thin strips of roasted red pepper or sun-dried tomatoes for a savory note.
- Extra crispy finish: Place assembled roll ups on a baking sheet and broil for 2 to 3 minutes to lightly brown the tops and melt the cheese more.
How to Serve Prosciutto and Cheese Zucchini Roll Ups Recipe
Serve these Prosciutto and Cheese Zucchini Roll Ups on a big platter with toothpicks so guests can grab them easily. Pair them with a fresh green salad, cherry tomatoes, and a bowl of marinated olives for a simple appetizer spread. They also work as a light lunch with a side of quinoa, couscous, or garlic bread. Offer sparkling water with citrus slices or iced tea to keep the flavors bright and refreshing.
How to store
- Fridge: Place leftover roll ups in a single layer in an airtight container and refrigerate up to 3 days.
- Freezer: Skip freezing these, since zucchini and the creamy cheese filling lose their texture after thawing.
- Reheating: Eat them cold or at room temperature, or warm them gently in a 300°F (150°C) oven for 8 to 10 minutes until just warmed through.
- Make-ahead: Grill the zucchini and mix the cheese filling up to 1 day ahead, store both separately in the fridge, then assemble the roll ups a few hours before serving.
Prosciutto and Cheese Zucchini Roll Ups Recipe
Ingredients
Instructions
- Wash and dry the zucchini. Trim the ends, then slice each zucchini lengthwise into thin planks about 1/8 inch thick using a sharp knife or mandoline. Lay the slices out and blot both sides dry with paper towels.
- Brush both sides of each zucchini slice lightly with olive oil. Season with salt, black pepper, and Italian seasoning or dried oregano.
- Heat a grill pan, outdoor grill, or large nonstick skillet over medium-high heat. Cook the zucchini slices in a single layer for 1 to 2 minutes per side, just until tender with light browning. Transfer to a tray in a single layer and let cool to room temperature.
- In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan or Pecorino Romano, garlic, basil, parsley, lemon zest, crushed red pepper flakes (if using), and a pinch of salt and black pepper. Stir until smooth and spreadable, adding 1 to 2 teaspoons olive oil if needed to loosen. Taste and adjust seasoning.
- Lay a cooled zucchini slice flat on a cutting board with the narrow end closest to you. Spread a thin, even layer of the cheese mixture over the slice, leaving a small border at the far end. Place a strip of prosciutto along the length of the zucchini on top of the cheese.
- Starting at the narrow end, roll the zucchini slice up snugly into a spiral and place it seam-side down on a platter. Repeat with remaining zucchini slices, cheese mixture, and prosciutto. Use toothpicks or small skewers to secure the roll ups if you like.
- Chill the roll ups for 15 to 20 minutes if you prefer them firmer and easier to handle. Right before serving, drizzle lightly with olive oil, add a squeeze of lemon juice if desired, and sprinkle with extra chopped herbs. Serve at room temperature or slightly chilled.
Notes
Approximate per 1 roll up (about 1/12 of recipe): 90 calories; fat 7 g; saturated fat 3.5 g; carbohydrates 2 g; fiber 0 g; sugars 1 g; protein 5 g; sodium 260 mg. Values will vary based on exact zucchini size, cheese brands, prosciutto thickness, and portion size.
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