Description
These Cheesy Baked Vegetable Rolls are packed with a delicious blend of sautéed vegetables, wrapped in a golden, crispy crust, and smothered in melted cheese. Perfect as an appetizer, snack, or light meal, these rolls are a fantastic way to sneak in extra veggies while keeping things irresistibly cheesy. Serve them with marinara sauce or a garlic yogurt dip for an extra burst of flavor!
Ingredients
Units
Scale
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, grated and squeezed dry
- 1 small carrot, grated
- 1/2 cup finely chopped mushrooms
- 1/2 cup spinach, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup ricotta cheese (or cottage cheese)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
For the Rolls:
- 8 small flour tortillas (or spring roll wrappers)
- 2 tablespoons melted butter or olive oil (for brushing)
- 1/2 cup shredded mozzarella (for topping)
For Serving:
- 1/2 cup marinara sauce or garlic yogurt dip
- Fresh basil or parsley, chopped (optional)
Instructions
Prepare the Filling
- Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until soft and fragrant. Stir in zucchini, carrot, mushrooms, and spinach. Season with salt, black pepper, oregano, and red pepper flakes. Cook until the vegetables soften and any moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
Mix in the Cheese
- Once the vegetable mixture has cooled, stir in ricotta cheese, mozzarella, and Parmesan until well combined.
Assemble the Rolls
- Preheat oven to 375°F (190°C). Lay out tortillas and spoon about 2 tablespoons of the filling onto each. Roll tightly and place seam-side down on a greased or parchment-lined baking sheet.
Bake Until Golden
- Brush the tops with melted butter or olive oil and sprinkle with shredded mozzarella. Bake for 15–18 minutes, or until golden brown and crispy.
Serve and Enjoy
- Let the rolls cool slightly before serving. Garnish with fresh basil or parsley and serve with marinara sauce or garlic yogurt dip.
Notes
- Use whole wheat or gluten-free tortillas if preferred.
- Swap ricotta for cream cheese for a creamier filling.
- Add bell peppers, corn, or shredded cabbage for extra crunch.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for crispiness.
Nutrition
- Serving Size: 1 roll
- Calories: ~190 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg