Zucchini Roll-Ups Stuffed with Creamy Vegetable Cottage Cheese

12.28.15 / Comment

With New Year’s Eve fast approaching, we have parties to attend, food to prepare, and lists to make. However, it can be challenging to find the perfect balance of delicious tasting food and solid nutrition content to bring to an event. This is why we love our Zucchini Roll-Ups Stuffed with Creamy Vegetable Cottage Cheese for an appetizer dish—they are quick, easy, finger foods that are sure to be a hit at any party you attend this year! This is a great recipe, because it’s low in calories, but rich in flavor and nutrition, as zucchini is high in manganese, vitamin C, and vitamin A. Zucchini is also rich in the carotenoids lutein and zeaxanthin, which are beneficial to eye health and may help prevent macular degeneration. Along with the amazing nutrition found in zucchini, this appetizer also has great health benefits from the cottage cheese used in the filling. We love using Daisy Brand Cottage Cheese for this recipe, because it’s rich in protein and calcium, while still being low in fat and cholesterol. It’s the perfect way to fill up without feeling guilty! So go ahead and bring this great dish to the next party you attend—it’s sure to have all of the guests talking (and eating) about them all night long!

Zucchini Roll-Ups Stuffed with Creamy Vegetable Cottage Cheese
Prep time:
Cook time:
Total time:
Serves: 28
  • ¼ cup sundried tomatoes or roasted red peppers
  • 1 cup Daisy Brand cottage cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • 2 large zucchini or 3 smaller zucchini
  • Sea salt & black pepper, to taste
  1. Pre-heat oven to 350 °F.
  2. Chop the sundried tomatoes or roasted red peppers into small chunks and place in a high-speed blender, food processor, or nutria-bullet.
  3. Add cottage cheese, garlic powder and lemon juice to the sundried tomatoes or roasted red peppers, blend until smooth and set aside. Add salt and pepper, if desired.
  4. Wash zucchini and cut off the ends using a paring knife.
  5. Cut the zucchinis lengthwise into thin strips using a Y shaped peeler or a mandolin. A peeler will allow for thinner slices, while a mandolin will be slightly thicker slices. Depending on the size, you should be able to get about 15 slices from each zucchini.
  6. Assemble the rolls by spreading each zucchini ribbon with 1 ½ teaspoons of the sundried tomato or red pepper cottage cheese mixture. Starting with the narrow end of zucchini, and roll up.
  7. Place the zucchini roll-ups on a baking sheet, and bake for 8-10 minutes until warm.
Serving size: 4 rolls Calories: 32 Fat: 1 g Saturated fat: 0.5 g Carbohydrates: 3 g Sugar: 1 g Sodium: 145 mg Fiber: 0.5 g Protein: 4 g Cholesterol: 3 mg
These roll-ups can be served warm or cold.


Triad to Wellness has provided nutrition communication services to Daisy Brand. However, we were not compensated for this post. All opinions are our own.

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