This zucchini egg roll recipe is an absolute show‑stopper—fast, delicious, and packed with nutrients. Featuring thin zucchini pancakes rolled around flavorful bacon, cream cheese, tomatoes, mozzarella, and refreshing parsley, it’s a versatile dish perfect for breakfast, brunch, or a light dinner. Despite its simplicity, the layers of fresh ingredients deliver big taste. Plus, it’s loaded with veggies, protein, and healthy fats.
Cooking Time
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Preparation: ~15 minutes
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Cooking: ~20–25 minutes
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Total: ~35–40 minutes
Ingredients
Zucchini Pancake Base
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1 medium zucchini (~200 g), halved
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½ tsp salt + 3 pinches salt
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3 eggs
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1 tsp sugar
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200 g (1⅔ cups) flour
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180–200 ml milk (~¾ cup)
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4 Tbsp vegetable oil (for batter)
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A small handful of dill, finely chopped
Fillings & Toppings
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10 slices bacon, cooked until crisp
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3–4 tomatoes, thinly sliced
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100 g cream cheese
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Ground black pepper
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A bunch of parsley, chopped
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100 g mozzarella, shredded
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Butter (for frying rolls)
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Optional: baby spinach leaves
To Serve
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Yogurt or sour cream as side
Step‑by‑Step Cooking Directions
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Prepare zucchini: grate zucchini and divide into two portions. Add ¼ tsp salt to one, stir and let sit 5 min.
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Blend zucchini: to the second portion, add 2 garlic cloves and blend into a puree.
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Make batter: in a large bowl whisk eggs with sugar and 3 pinches of salt. Stir in flour gradually, then milk and 4 Tbsp oil until smooth. Mix in dill. Fold in salt‑drained zucchini and garlic puree.
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Fry pancakes: heat a nonstick pan over medium (7/10). Fry pancake batter in portions (~7 pancakes) until lightly golden on both sides.
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Cook bacon: separate fry strips until crisp; drain on paper towels.
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Prepare filling mix: in a bowl blend cream cheese with pepper and chopped parsley.
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Assemble rolls: layer a zucchini pancake with cream cheese mixture, tomato slices, bacon, mozzarella (and spinach if using). Roll tightly.
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Final fry: brush pan with butter, fry rolls on both sides until golden and cheese melts.
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Serve: plate immediately with a side dollop of yogurt or sour cream.
Nutritional Information (per serving)
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Calories: ~410 kcal
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Protein: 23 g
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Carbs: 28 g
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Fat: 25 g
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Fiber: 3 g
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Sodium: ~900 mg
Nutritional values are approximate and depend on product specifics.
The Origins & Popularity
This zucchini egg roll combines Mediterranean and Eastern European influences—zucchini pancakes (similar to fritters), creamy cheese fillings, cured bacon, and crisp frying. Rooted in vegetable‑rich peasant cuisine, this version elevates simple ingredients into a crowd‑pleasing dish beloved on YouTube, cooking blogs, and home tables for its vibrant flavors and ease.
Reasons You’ll Love the Recipe
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Quick prep—only one bowl, one skillet
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Packed with nutrients (zucchini, eggs, herbs, tomatoes)
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Perfect contrast of textures (soft pancake, crisp bacon, melty cheese)
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Easily adaptable: vegetarian, dairy‑free, or low‑carb versions available
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Impressive presentation without fuss
Health Benefits
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Zucchini: rich in fiber to aid digestion, plus heart‑healthy magnesium and potassium
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Eggs: high‑quality protein; packed with vitamins D, B12; support immunity
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Garlic and dill: immune‑boosting and antioxidant properties
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Lightly cooked tomatoes add vitamin C and lycopene
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Moderate use of bacon and oil keeps it indulgent yet balanced
Serving Suggestions
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Serve with a dollop of plain yogurt or sour cream
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Add a simple green salad (arugula with lemon‑olive oil dressing)
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Pair with roasted sweet potatoes or crusty bread
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Ideal as a breakfast plate with fruit and coffee
Common Mistakes to Avoid
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Too watery batter: squeeze drained zucchini tightly to prevent soggy pancakes
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Undercooked batter: ensure the pan is hot and cook pancakes fully through
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Weak seals on rolls: overlap edges and press firmly to avoid filling leaks
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High heat risk: fry rolls on medium to brown outside without burning
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Overloading rolls: use moderate filling for easy rolling
Pairing Recommendations
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Drinks: Sparkling water with lemon, light rosé, crisp white wine like Sauvignon Blanc
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Sides: Mixed greens, roasted veggies, or simple rice pilaf
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Condiments: Spicy ketchup, tzatziki, or herbed yogurt
Cooking Tips
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Let pancake batter rest 5 min for smoother texture
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Use a ring or mold if you want perfectly shaped pancakes
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Make bacon ahead and reheat to save time
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Roll pancakes while warm—they’re easier to shape
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Use nonstick pan and minimal butter to prevent sticking
Similar Recipes to Try
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Zucchini fritters with yogurt dill sauce
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Spinach and feta rolls in phyllo
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Cheesy scallion pancake rolls
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Potato latkes with smoked salmon and cream cheese
Variations to Try
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Vegetarian: omit bacon, add sautéed mushrooms or spinach
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Low‑carb: use almond or coconut flour instead of wheat
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Cheese swaps: try goat cheese, feta, or vegan cheese
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Spicy twist: mix chili flakes or hot sauce into filling spread
Ingredient Spotlight: Zucchini
Zucchini is the star here—thinly grated and pureed to build tender, flavorful pancakes. It’s low in calories, high in hydration and nutrients, and neutral enough to let savory fillings shine. The salt‑draining step ensures a balanced texture.
Conclusion
These zucchini & egg rolls with bacon and cream cheese are a triumph—combining speed, flavor, and nutrition into one delightful dish. Rich yet fresh, they work beautifully for breakfast, brunch, or dinner. With their stackable format and adaptable recipe, they’re bound to become a favorite on your meal lineup. Serve them warm, share with loved ones, and enjoy!
Frequently Asked Questions
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Can I make them vegetarian?
Absolutely—just remove bacon and add sautéed spinach or mushrooms. -
Can I freeze uncooked rolls?
Yes—place on baking sheet to freeze, then store in a bag. Fry from frozen, adding extra time. -
Can I bake instead of fry?
Yes—brush with oil/butter and bake at 180 °C for about 15–20 minutes until golden. -
How do I store leftovers?
Keep in airtight container in the fridge for up to 48 hours. Reheat gently in oven or skillet. -
Can I use other cheese?
Certainly! Gouda, cheddar, feta, or vegan cheese options all work well. -
Can I skip the milk?
Yes—the batter is still great with water or plant‑based milk. -
How to make gluten‑free?
Substitute gluten‑free flour or a blend—ensure it thickens similarly. -
Can I prep ahead?
Yes—prepare batter and filling 1 day ahead; fry just before serving. -
My rolls unseal while frying—help?
Ensure pancake edges overlap and press firmly when rolling; let filling cool slightly. -
Can kids help?
Definitely! Let them sprinkle cheese, roll pancakes, or assemble ingredients. Keeps them engaged and proud!