Main Page
Festive table
Zucchini roll with minced meat in the oven

Baked Zucchini and Meat Roll

A bright, memorable appetizer for any special-occasion table! This baked zucchini roll with a meat filling isn't just striking to look at, it's filling and delicious too. And it's easier to make than you'd think. Use whatever ground meat you like; the roll is great warm or cold.

Julia M.

Recipe author

Zucchini roll with minced meat in the oven

Composition / ingredients

Servings:

Eggs

Zucchini

200

Flour

Mayonnaise (2 tbsp in the zucchini, 1 tbsp in the meat)

Ground meat

250

Hard cheese

Fresh herbs

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 9 g

Fats 64 % 23 g

Carbohydrates 11 % 4 g

266 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you make a baked zucchini and meat roll? Start by gathering your ingredients. You can use any kind of ground meat; I'm using ground pork. It's best to grind the meat yourself in a meat grinder.
Step 2:

Wash the zucchini and peel it if needed. Grate it on the large holes of a box grater into a roomy bowl. Zucchini usually gives off juice, so drain it, and even squeeze the pulp a little to keep excess moisture out of the roll.
Step 3:

Add the eggs and 2 tablespoons of mayonnaise to the grated zucchini. Stir until smooth. Season with a little salt and spices to taste. Keep in mind the mayonnaise is already a bit salty, so you may not need any salt at all.
Step 4:

Sprinkle in a little flour and mix it into the zucchini batter.
Step 5:

Line a baking sheet (9x11 in / 23x28 cm) with parchment or a baking mat and grease it with vegetable oil. Spread the zucchini mixture evenly over the whole sheet and bake in an oven preheated to 350°F (180°C) for 15 minutes.
Step 6:

Meanwhile, make the filling. Combine the ground meat with the grated cheese. Add the chopped herbs and a little mayonnaise. Season with salt and spices to taste.
Step 7:

Mix all the ingredients until smooth. The meat filling comes out fairly thick, but the mayonnaise gives it a little moisture.
Step 8:

Take the zucchini omelet out of the oven and spread the meat filling evenly over it. Roll it up.
Step 9:

Put the roll back on the baking sheet and return it to the oven for another 30 to 40 minutes.
Step 10:

Take the finished roll out of the oven. It's browned and looks wonderfully appetizing. Slice the roll, arrange it on a plate, and serve. It's delicious both hot and cold. Enjoy!

Homemade mayonnaise is best here, tastier and better for you. Instead of mayonnaise, you can also use sour cream or plain yogurt as the dressing, either on their own or mixed with mayonnaise in any ratio you like, which will lighten up the dish.
Which zucchini works best? Go for young ones with tender skin. Wash and peel them, though you can leave very thin skin on. If you're using more mature zucchini, cut off the tough peel and scoop out the seedy center.
Keep in mind that every oven is different, so your temperature and timing may vary from what's listed here. Keep an eye on it as it bakes.