Stuffed Squash Rolls

I’m not sure what it was about these…. no unique ingredients, no complicated cooking techniques, but we both agreed it was one of the best zucchini / summer squash recipes of the summer.

Maybe we were just really hungry.

This is another from the French site that I got the idea for the Stuffed Zucchini I made a few weeks ago.

Naturally, I modified it.

The recipe called for them to be tooth-picked and fried in a skillet. I thought baking would be, ahem, easier.

The recipe also called for bread crumbs and an egg. That had me thinking ‘meat loaf’ and I wanted something looser and moister.

I love using ricotta in something like this because it doesn’t melt and run off like other cheeses.

Stuffed Squash Rolls

Total time: 45 minutes


  • 1 – 2 medium – large yellow squash or zucchini, yielding 14 thin slices
  • 8oz (240gr) ground beef, turkey or sausage
  • 1 red onion, chopped
  • 1/2 red pepper, chopped
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 2/3 cup (5oz, 150gr) ricotta cheese
  • 1/4 cup freshly grated Parmesan
  • 1/4 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cups ripe tomatoes, peeled and chopped
  • 1/2 tsp paprika
  • 1 tsp oregano

Zucchini Rolls


  • Sauté onion, garlic and pepper in oil for 5 minutes over medium heat.
  • Remove and put into a bowl and allow to cool slightly. Set skillet aside.
  • Slice the squash the long way using a mandolin or large slicer. They should be just thin enough to roll easily, about 1/16th inch. I got 14 slices out of one squash. Use a 2nd squash if needed.
  • Add ricotta, Parmesan, herbs, spices to onions / peppers and mix well
  • Add beef and mix well.
  • Form into 14 fat logs the width of your squash slices.
  • Place 1 log on the wide end of each squash slice and roll up.
  • Put the rolls in a lightly oiled baking dish, seam side down.
  • Cover with foil and bake, 400F (200C), for 20 minutes.
  • While rolls bake, put the chopped tomatoes, paprika and oregano in reserved skillet.
  • Simmer over low heat, uncovered, until thickened slightly.
  • Remove rolls from oven and spoon tomato sauce over the top and serve.

Stuffed Squash Rolls

Print Recipe

Once again my French site came through with minimum prep, easy assembly and a relaxed dinner.

We were pleased.

Speaking of French, I’ll be speaking IN French (other than ‘Nice day’) once again, starting next Tuesday.

Summer vacation is over and it’s back to school for us. (We start later than the young-un’s.)

School is starting and I haven’t done my summer homework yet.

I had good intentions of doing it the very next day after school ended this summer.

Which is when I should have done it.

I should have done the work, then, this week reviewed the work. It’s a test that recaps what we did last year.

I should have done it while it was all still fresh in my mind.

I really did have every intention of doing just that.

Now I’m going to be clueless and it’s going to take me ages to get it done and it will probably be wrong.

Well, we all know what the road to hell is paved with, now don’t we…..

Best get at it.

I hate the subjunctive tense…..

Last update on September 9, 2015

5 thoughts on “Stuffed Squash Rolls”

  1. I’m also battling with that tense! Learning was soooo much easier when I was younger but we never got that far at school.

  2. Kate, and then we were told it wasn’t very important,,,, Turns out it’s used ALL the time. Sigh…..

    Gill, wasn’t is just, though. Sometimes it feels like walking through wet sand lol

  3. Katie I love that these great ingredients were stuffed in sliced zucchini. I think it may be time for me to get that mandolin….in time for next year! We have had a ton of zucchini this year and I can’t think of a better way to cook it than this recipe….yummm!

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