Cheesy Zucchini & Oats Rolls
These Cheesy Zucchini & Oats Rolls are one of those recipes that feel both cozy and smart. They are crispy on the outside, soft and cheesy on the inside, and packed with vegetables without tasting “healthy.” Rolled oats add structure and a gentle nutty flavor, while zucchini keeps everything moist and light. The result is a satisfying snack, breakfast, or side dish that works just as well fresh out of the oven as it does packed for later.
This recipe is flexible by design. You can use whatever cheese you love, add extra vegetables you have on hand, and adjust the seasonings to suit your mood. It’s a great way to use up zucchini and turn simple pantry ingredients into something warm, savory, and comforting.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 8 to 10 rolls
Ingredients
Main Ingredients
Grated zucchini: 1 medium zucchini, finely grated
Rolled oats: 1 cup (plus 4 tablespoons, divided)
Grated cheese: 1/2 cup shredded cheese or 100 grams (cheddar, mozzarella, or your choice)
Egg: 1 large
Milk: 1/4 cup (dairy or plant-based)
Optional Add-Ins
Grated carrot: 1 medium
Grated potato: 1 small, squeezed dry
Fresh parsley: 2 tablespoons, finely chopped
Garlic: 2 cloves, minced
Seasonings
Salt: 1/2 teaspoon, or to taste
Ground black pepper: 1/4 teaspoon
Paprika: 1/2 teaspoon
Italian herbs: 1 teaspoon
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper or lightly grease it.
Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is important to prevent soggy rolls.
Transfer the squeezed zucchini to a large mixing bowl. Add the grated carrot and grated potato if using.
Add the rolled oats to the bowl, reserving the extra 4 tablespoons for adjusting texture later.
Stir in the grated cheese, minced garlic, and chopped parsley.
In a separate bowl, whisk together the egg and milk until well combined.
Pour the egg mixture into the vegetable and oat mixture. Add salt, black pepper, paprika, and Italian herbs.
Mix everything thoroughly until a thick, slightly sticky mixture forms. If the mixture feels too wet, add the reserved oats one tablespoon at a time.
Scoop portions of the mixture and shape them into small rolls or logs. Place them on the prepared baking tray, leaving a little space between each roll.
Bake for 25 to 30 minutes, turning once halfway through, until the rolls are golden brown and firm to the touch. Let them cool slightly before serving.
Tips
Always squeeze zucchini well. Excess moisture is the most common reason these rolls fall apart.
Use fine oats or pulse rolled oats briefly for a smoother texture.
Cheese choice matters. Mozzarella gives a softer bite, while cheddar adds sharpness.
If the mixture feels dry, add a splash of milk rather than another egg.
Let the mixture rest for 5 minutes before shaping so the oats can absorb moisture.
Wet your hands lightly when shaping to prevent sticking.
Flip the rolls gently halfway through baking for even browning.
For extra crispiness, brush lightly with olive oil before baking.
Allow the rolls to cool for a few minutes to help them set properly.
These rolls taste even better the next day after flavors settle.
Variations
Add feta cheese and dill for a Mediterranean-style version.
Use smoked paprika and gouda for a deeper, smoky flavor.
Replace milk with yogurt for a richer texture.
Add finely chopped spinach for extra greens.
Make them spicy with chili flakes or chopped jalapeño.
Use gluten-free oats to keep the recipe gluten-free.
Pan-fry instead of baking for a crispier exterior.
Add chopped olives for a salty bite.
Shape into patties instead of rolls for easy sandwiches.
Add a pinch of cumin or coriander for a warm, earthy twist.
Q & A
Can I make these rolls ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance and store it in the fridge.
Can I freeze them?
Yes, freeze baked rolls in an airtight container for up to 2 months.
How do I reheat them?
Reheat in the oven at 170°C until warmed through, or use an air fryer.
Are these rolls kid-friendly?
Very much so. You can reduce spices for milder flavor.
Can I skip the egg?
You can replace it with a flax egg, though texture will be slightly softer.
What dipping sauces work well?
Yogurt dip, garlic aioli, or marinara sauce pair nicely.
Can I use instant oats?
Yes, but reduce the milk slightly as instant oats absorb liquid faster.
Why are my rolls falling apart?
Usually this means the zucchini was not squeezed enough or the mixture was too wet.
Can I bake these in an air fryer?
Yes, air fry at 180°C for about 15 minutes, turning once.
Are these good for meal prep?
Absolutely. They store well and reheat beautifully.
Nutrition
(Per Serving, Approximate)
Calories: 120
Protein: 6 g
Carbohydrates: 10 g
Fat: 6 g
Fiber: 2 g
Calcium: Moderate
Values vary based on cheese and add-ins used.
Conclusion
Cheesy Zucchini & Oats Rolls are proof that simple ingredients can turn into something genuinely satisfying. They are easy to make, endlessly adaptable, and perfect for busy days when you want comfort food that still feels balanced. Whether you serve them as a snack, a light meal, or a side dish, these rolls are the kind of recipe you’ll come back to again and again.