Italian-Style Zucchini Rolls

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4 from 165 votes

Italian-Style Zucchini Rolls

20 minutes
Calories 770kcal


  • 3 baby zucchini (or small, organic, 210g / 7.4 oz)
  • 14 slices streaky bacon (or small, organic, 210g / 7.4 oz)
  • 1 cup goat cheese (or small, organic, 210g / 7.4 oz)
  • 1/2 cup sun-dried tomatoes (or small, organic, 210g / 7.4 oz)
  • fruit vinegar
  • 4 tablespoons raspberry vinegar
  • 1/2 cup fresh basil


  • Preheat the oven to 200 °C/ 400 °F.
  • Using a peeler, slice the zucchini into thin stripes.
  • Place in a bowl and add the vinegar.
  • Make sure you cover the zucchini from all sides.
  • Leave to rest for 10 minutes.
  • Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper.
  • Bake until slightly crispy (but still soft) for about 5 minutes.
  • Remove from the oven and place a bacon stripe onto each zucchini slice.
  • Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.
  • Note: Use drained, chopped sun-dried tomatoes marinated in oil.
  • In most cases, the oil used is a mixture of sunflower and olive oil.
  • I wouldn't recommend using it, as sunflower oil used in such product is almost certainly processed.
  • Wrap the zucchini rolls and pierce each one of them with a toothpick.
  • Enjoy! 🙂


Calories: 770kcal

Originally posted 2019-02-20 17:30:18.

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