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Easy Zucchini Rollatini with Hummus

Five baked Zucchini rollatini slices filled with ricotta and topped with bubbly, browned cheese.

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Make these light, fresh zucchini rollatini as a healthy spring appetizer. You wrap creamy hummus and herbs in thin zucchini slices for a gluten-free, low-calorie snack perfect for parties.

Ingredients

Scale
  • 2 medium zucchini
  • 1 cup prepared hummus (plain or roasted red pepper)
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet.
  2. Trim the ends off the zucchini. Using a mandoline or a sharp vegetable peeler, slice the zucchini lengthwise into very thin strips, about 1/8 inch thick.
  3. Lay the zucchini strips on paper towels and lightly sprinkle them with salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat them dry.
  4. In a small bowl, mix the hummus, basil, parsley, and lemon juice together. This is your filling.
  5. Lay one zucchini strip flat. Place about one teaspoon of the hummus mixture near one end of the strip.
  6. Roll the zucchini strip tightly around the filling, creating a small rollatini. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining strips and filling.
  7. Brush the tops of the rollatini lightly with olive oil and season with a pinch of salt and pepper.
  8. Bake for 10 to 12 minutes, just until the zucchini is tender but still holds its shape.
  9. Remove from the oven and serve warm or at room temperature.

Notes

  • For a richer flavor, use sun-dried tomato hummus as your base.
  • If you do not have fresh herbs, use 1 teaspoon of dried Italian seasoning mixed into the hummus.
  • These make great vegan party food ideas and can be assembled an hour ahead of time.

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