Creamy Burrata Stuffed Zucchini Rolls with Tomato Glaze

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Creamy Burrata Stuffed Zucchini Rolls with Tomato Glaze

Tender zucchini ribbons wrapped around creamy burrata and ricotta filling, baked in a rich tomato glaze, and finished with herbs and Parmesan. This elegant yet easy dish is perfect for a cozy dinner, light lunch, or impressive appetizer.

🛒 Ingredients

For the Zucchini Rolls

  • 3 large zucchini
  • 1 tbsp olive oil
  • Salt & black pepper to taste

For the Creamy Filling

  • 1 ball burrata cheese
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan
  • 1 garlic clove, minced
  • 1 tbsp fresh basil, chopped
  • ½ tsp Italian seasoning
  • Pinch of chili flakes (optional)

For the Tomato Glaze

  • 1½ cups marinara sauce
  • 1 tbsp tomato paste
  • 1 tsp olive oil
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • Salt & pepper to taste

For Topping

  • Extra Parmesan cheese
  • Fresh basil leaves
  • Cracked black pepper

👩‍🍳 Instructions

1. Prepare the Zucchini

  • Slice zucchini lengthwise into thin strips using a mandoline or vegetable peeler.
  • Lightly brush with olive oil and sprinkle with salt.
  • Grill or pan-sear for 1–2 minutes per side until flexible.

2. Make the Filling

  • In a bowl, combine ricotta, Parmesan, garlic, basil, Italian seasoning, and chili flakes.
  • Tear the burrata gently and fold part of it into the mixture while keeping some creamy pieces whole.

3. Assemble the Rolls

  • Spread a spoonful of filling onto each zucchini strip.
  • Roll tightly and place seam-side down in a baking dish.

4. Prepare the Tomato Glaze

  • Mix marinara sauce with tomato paste, olive oil, garlic powder, oregano, salt, and pepper.
  • Spoon the sauce around and slightly over the zucchini rolls.

5. Bake

  • Bake at 375°F (190°C) for 18–22 minutes until bubbly and heated through.

6. Finish & Serve

  • Top with extra burrata pieces, Parmesan, basil, and black pepper.
  • Serve warm with toasted bread, pasta, or a fresh salad.

🍽️ Servings

Serves 4

⏱️ Time

  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes

💡 Tips

  • Use a mandoline for evenly thin zucchini slices.
  • Pat zucchini dry to avoid watery rolls.
  • Add spinach or sautéed mushrooms to the filling for extra flavor.
  • For a low-carb meal, serve with roasted vegetables instead of pasta.

🥗 Nutrition (Approx. Per Serving)

  • Calories: 260
  • Protein: 14g
  • Carbohydrates: 10g
  • Fat: 18g
  • Fiber: 2g

❓Q&A

Can I make these ahead of time?

Yes! Assemble the rolls up to 1 day ahead and refrigerate. Bake just before serving.

Can I substitute burrata?

Fresh mozzarella or cream cheese can work, but burrata gives the creamiest texture.

Can I freeze them?

It’s best enjoyed fresh, as zucchini releases water after freezing.

What protein pairs well with this?

Grilled chicken, shrimp, or salmon pair beautifully with the creamy tomato flavors.

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