Zucchini Roll-Ups

Zucchini Roll-Ups

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Raelynne Murphy
Recipe by  Raelynne Murphy

“Delightful little appetizers.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place zucchini directly on oven rack near the bottom. Cook until slightly softened, 5 to 10 minutes.
  3. Place bacon slices on paper towels. Heat in microwave on High until cooked but not crisp, about 3 minutes.
  4. Place a layer of bacon on each zucchini slice; top with a slice of fontina cheese.
  5. Tightly roll each layered zucchini strip and secure with a toothpick or skewer. Place on baking sheet.
  6. Bake zucchini rolls in the preheated oven until cheese is melted, about 10 minutes.

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Reviews (3)

Rate This Recipe
bluegfluff
10

bluegfluff

This recipe is AMAZING and was a huge hit at my party today! The only thing I did differently was to pre-cook the bacon in the oven, and I sprinkled some pepper, paprika, and garlic powder on the sliced zucchini before baking it. I was looking for just a bit of spice. I didn't even need toothpicks actually- they stayed rolled up perfectly! And, a word of advice - you can cut raw zucchini with a cheese slicer! It made slices of the prefect thickness! These were the first appetizers to go. FANTASTIC!

pretzeld
6

pretzeld

I really liked this recipe but I like them to taste "zippy". I placed hot pepper rings on top of the cheese and then rolled and secured them with toothpicks. Before baking, I rolled the sides and top in cajun seasoning. Thank you Raelynne

maria
0

maria

delicious...added fresh grated garlic and baby bella sliced mushrooms and it was perfection.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 34.2 g
  • 53%
  • Carbs
  • 2.8 g
  • < 1%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Granny's Italian Zucchini Pie

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Zucchini Casserole with Fontina Cheese