Baked Zucchini and Cottage Cheese Crepini Rolls
Baked Zucchini and Cottage Cheese Crepini Rolls are a light, protein-rich, and flavorful dish that blends fresh vegetables with creamy cheese filling, all wrapped in delicate crepini (egg-based cauliflower wraps). Thin zucchini ribbons add freshness and texture, while the cottage cheese mixture brings a smooth, savory balance enhanced with herbs and garlic. Baked until warm and lightly golden, these rolls are perfect as a healthy appetizer, snack, or even a light lunch. Paired with a refreshing yogurt dill sauce, they deliver both comfort and nutrition in every bite.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4
Calories
Approximately 210 calories per serving
Ingredients
Main Ingredients
2 medium zucchinis, sliced into thin lengthwise ribbons
4–6 crepini wraps (cauliflower-based egg wraps)
Cheese Filling
1 cup cottage cheese
¼ cup grated Parmesan cheese
1 garlic clove, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
½ teaspoon black pepper
¼ teaspoon salt
Optional Yogurt Dill Dipping Sauce
1 cup Greek yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
3 tablespoons fresh dill, finely chopped
1 green onion, finely chopped
â…“ cup extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Prepare the Zucchini
Slice zucchini lengthwise into thin ribbons using a vegetable peeler or mandoline.
Lightly salt the ribbons and let them sit for 10 minutes to draw out excess moisture.
Pat dry with a paper towel to prevent sogginess during baking.
Make the Cottage Cheese Filling
In a bowl, combine cottage cheese, Parmesan cheese, minced garlic, parsley, dill, salt, and black pepper.
Mix until creamy and well blended.
Adjust seasoning if needed.
Assemble the Rolls
Lay one crepini wrap on a flat surface.
Place a few zucchini ribbons over the wrap.
Spread a layer of cottage cheese mixture evenly on top.
Carefully roll tightly into a log shape.
Repeat with remaining wraps and filling.
Bake the Rolls
Preheat oven to 375°F (190°C).
Place the rolls in a lightly greased baking dish.
Bake for 20 to 25 minutes until warmed through and slightly golden on top.
Remove from oven and let rest for 5 minutes before slicing.
Prepare Yogurt Dill Sauce
In a bowl, whisk together Greek yogurt, garlic, lemon juice, dill, green onion, olive oil, salt, and pepper.
Mix until smooth and creamy.
Chill until serving for best flavor.
Serve
Slice baked rolls into bite-sized pieces or serve whole.
Drizzle or serve with yogurt dill sauce on the side.
Tips
Use a mandoline slicer for thin, even zucchini ribbons.
Salt zucchini before assembling to reduce excess moisture.
Pat zucchini dry thoroughly to prevent soggy rolls.
Do not overfill the crepini wraps to avoid tearing.
Let the cottage cheese mixture sit for a few minutes so flavors blend well.
Use full-fat cottage cheese for a richer texture.
Place rolls seam-side down in the baking dish to help them stay closed.
Avoid overbaking as crepini wraps can become dry.
Chill the yogurt sauce before serving for better flavor development.
Fresh herbs significantly enhance the brightness of the dish.
Variations
Spinach and Ricotta Version
Replace cottage cheese with ricotta and add sautéed spinach.
Smoked Salmon Version
Add thin slices of smoked salmon inside each roll for a gourmet twist.
Spicy Version
Add chili flakes or chopped jalapeños to the filling.
Mediterranean Style
Include olives, sun-dried tomatoes, and feta cheese.
Chicken Protein Version
Add shredded cooked chicken for a heartier meal.
Low-Fat Version
Use low-fat cottage cheese and yogurt for a lighter option.
Herb-Loaded Version
Add basil, chives, and thyme for extra aroma.
Keto-Friendly Version
Keep all ingredients low-carb and skip yogurt sauce sweeteners.
Cheesy Bake Version
Add mozzarella inside the rolls for a melted cheese center.
Air Fryer Version
Cook rolls in an air fryer at 180°C for 10–12 minutes.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before baking.
Can I use tortillas instead of crepini wraps?
Yes, but the texture and carb content will be different.
Why are my rolls watery?
Zucchini releases moisture, so salting and drying it properly is important.
Can I use ricotta instead of cottage cheese?
Yes. Ricotta creates a smoother, creamier filling.
Are these freezer-friendly?
They can be frozen, but texture is best when freshly made.
Can I skip the yogurt sauce?
Yes, but it adds freshness and balances the richness.
How long do leftovers last?
Store in the refrigerator for up to 3 days.
Can I eat them cold?
Yes, they taste great chilled as well.
What can I serve them with?
They pair well with salads, grilled chicken, or roasted vegetables.
Are they keto-friendly?
Yes, they are low in carbs and suitable for keto diets.
Nutrition
(Per Serving)
Calories: 210
Protein: 18g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 380mg
Calcium: 20% DV
Vitamin A: 15% DV
Vitamin C: 18% DV
Iron: 6% DV
Conclusion
Baked Zucchini and Cottage Cheese Crepini Rolls are a fresh, wholesome, and satisfying dish that brings together creamy filling, crisp zucchini, and delicate wraps in a beautifully baked roll. Light yet filling, they are perfect for healthy eating without sacrificing flavor. With their simple ingredients, easy preparation, and flexible variations, these rolls are ideal for meal prep, entertaining, or a nutritious everyday snack.