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A plate of Baked Zucchini and Cottage Cheese Crepini Rolls with a crispy golden-brown cheese topping, fresh dill garnish, and a side of tzatziki sauce and sliced cucumbers.

Baked Zucchini and Cottage Cheese Crepini Rolls

Crispy baked egg wraps stuffed with paper-thin zucchini ribbons, an herbed cottage cheese and feta filling, and baked under a golden-brown mozzarella crust. Served with cooling homemade tzatziki sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Mezze
Cuisine: Greek
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Rolls & Filling:
  • 1 pack Crepini egg wraps
  • 2 medium zucchinis sliced into very thin ribbons lengthwise
  • 1.5 cups cottage cheese drained slightly
  • 1/2 cup feta cheese crumbled
  • 1 tbsp extra virgin olive oil
  • 1 large egg
  • 2 tablespoons fresh dill and parsley finely chopped
  • 1 cup shredded mozzarella cheese
  • Salt and black pepper to taste
For the Tzatziki Dipping Sauce:
  • 1 cup whole-milk Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 1 garlic clove minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill chopped

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the tzatziki sauce by whisking the whole-milk Greek yogurt, squeezed-dry grated cucumber, minced garlic, lemon juice, and chopped dill in a small bowl. Place in the refrigerator to chill.
  3. Shave the zucchinis into thin ribbons. Sprinkle lightly with salt, let sit for 10 minutes, then pat completely dry with paper towels.
  4. In a medium mixing bowl, combine the cottage cheese, crumbled feta, extra virgin olive oil, egg, chopped dill, parsley, salt, and pepper. Stir until smooth and unified.
  5. Lay down a Crepini wrap, place 2-3 thin zucchini ribbons flat across it, and spread a generous spoonful of the cheese filling over the top. Roll the wrap tightly and place it seam-side down in a greased baking dish. Repeat for all remaining wraps.
  6. Sprinkle the shredded mozzarella cheese evenly over the top of the arranged rolls.
  7. Bake for 15 to 20 minutes until the filling is hot. Switch to high broil for the final 2-3 minutes until the cheese topping turns a bubbly, crispy golden-brown.
  8. Garnish with a dollop of fresh tzatziki, extra chopped dill, and serve hot alongside sliced cucumber rounds.

Notes

- To prevent watery rolls, ensure the zucchini ribbons are patted thoroughly dry after salting.
- Leftovers reheat perfectly in an air fryer or conventional oven at 350°F to retain the crispy top crust.