Courgette and Yellow Squash Rolls: Light, Protein-Packed and Naturally Gluten-Free
Looking for a fresh, vibrant dish that fits into a gluten-free, high-protein lifestyle? These Courgette and Yellow Squash Rolls are the perfect solution. Rolled into elegant spirals and baked in a creamy cottage cheese filling, they’re ideal as a vegetarian lunch, light dinner, or savoury snack. They’re not only beautiful to serve but also easy to make and nourishing, with no flour, pastry or breadcrumbs in sight. Scroll down or tap ‘Jump to Recipe’ to get baking!
Simple Ingredients, Nutrient-Rich Results
This recipe proves you don’t need complicated ingredients to create something that feels special and satisfying.
- Courgette and yellow squash: Sliced thinly with a mandoline or wide peeler, these naturally low-carb vegetables form the delicate spirals.
- Cottage cheese: Creamy, high in protein, and lower in fat than many alternatives.
- Eggs and milk: Help bind the filling while keeping it light and fluffy.
- Fresh coriander: Adds brightness and a subtle herbal kick.
- Salt and pepper: All it needs for perfect seasoning.
How to Make Courgette and Yellow Squash Rolls
Use a mandoline or wide vegetable peeler to thinly slice the courgette and squash lengthwise. Pat dry thoroughly to remove any excess moisture.
On a flat surface, stack six strips—alternating courgette and squash—on top of each other. Trim any wider strips to match in size.
Roll each stack into a spiral and place it upright in a lined muffin tin. Repeat to make 8 rolls total.
In a blender or food processor, combine cottage cheese, eggs, milk, coriander, salt and pepper.
Blitz until smooth and pour evenly over each roll.
Bake until the mixture is just set and lightly golden on top. Garnish with extra fresh coriander and serve warm or chilled.
Naturally Gluten-Free, Vegetarian and Packed with Protein
These rolls are ideal for anyone following a gluten-free, low-carb, or vegetarian diet. There’s no flour or pastry involved, and the protein-rich filling means they’re satisfying without feeling heavy. If you’re trying to cut back on carbs or just want something lighter, this recipe is a great alternative to quiches or pies made with traditional pastry.
They’re also a lovely way to make the most of courgette and squash season—especially if you’re growing them in your garden and looking for new ways to enjoy them!
Make Ahead and Storage Tips
These veggie rolls are not only easy to make but also incredibly practical. You can prepare the rolls and the blended filling ahead of time, then simply assemble and bake when you’re ready. Leftovers store beautifully in the fridge for up to 3 days and can be eaten cold or gently reheated in the oven.
If you’re hosting a brunch or planning meals for the week, this is the kind of dish that will save you time and effort while still delivering plenty of flavour.
Customise to Suit Your Taste
This recipe is flexible and can be adapted based on what you have or your dietary preferences:
- Dairy-free? Try using a dairy-free cream cheese or thick plant-based yoghurt in place of the cottage cheese, and swap the milk for your favourite dairy-free option like almond, oat, or soy.
- Different herbs? If coriander isn’t your thing, feel free to use fresh basil, parsley, dill, or chives instead.
- Add-ins? A handful of chopped spinach or grated carrot could be blended into the filling for extra colour and nutrients.
You May Also Like
If you loved these light, veggie-packed rolls, don’t miss these other gluten-free bakes and wholesome vegetarian recipes:
- Mini Rice Paper Quiches (Protein-Packed Snack)
- Rice Paper Salmon Chips
- Air-Fried Rice Paper Parcels
- Filo Cups with Whipped Tomato Ricotta and Tuna Tartare
Watch our quick video tutorial on Instagram and see how easy these veggie rolls are to prepare step by step!
Happy baking,
Izabella
Description
These Courgette and Yellow Squash Rolls are a light, colourful savoury bake filled with a smooth, herby cottage cheese mixture. Thin slices of courgette and yellow squash are layered, rolled into pretty spirals, and baked in a muffin tin until set and golden. Perfect as a starter, side dish, or vegetarian lunch, they’re easy to prepare and naturally gluten-free.
Ingredients
For garnish:
Instructions
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Preheat the oven to 190°C (375°F) and line a muffin tin with 8 paper cupcake cases. Using a mandoline or wide vegetable peeler, thinly slice the courgette and yellow squash lengthways, then pat dry with kitchen paper to remove any excess moisture.
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On a flat surface, stack 6 strips on top of each other, alternating between courgette and squash (e.g. courgette, squash, courgette, squash, etc.). If any strips are noticeably wider than the others, trim them slightly to match. Roll each stack into a spiral and place into a cupcake case.
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In a blender or food processor, combine the cottage cheese, eggs, milk, coriander, salt and pepper. Blend until smooth, then divide the mixture evenly between the 8 cases. Bake for 20–25 minutes, or until the filling is set. Garnish with extra coriander and serve warm or at room temperature.
Equipment
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12 Cup Muffin Pan
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Nutrition Facts
Servings: 8 ServingCalories:58.91kcalTotal Fat:1.96gSaturated Fat: 0.72gTrans Fat: 0gCholesterol:42.88mgSodium:63.26mgPotassium:308.47mgTotal Carbohydrate:7.37gDietary Fiber: 1.15gSugars: 1.4gProtein:3.79gVitamin A: 50.16IUVitamin C: 11.32mgCalcium: 49.34mgIron: 0.73mgVitamin D: 0.32IUVitamin E: 0.25IUVitamin K: 12.73mcgThiamin: 0.1mgRiboflavin: 0.11mgNiacin: 0.55mgVitamin B6: 0.15mgFolate: 24.3mcgVitamin B12: 0.18mcgPhosphorus: 78.16mgMagnesium: 25.68mgZinc: 0.38mg
Note
Slicing tip: A mandoline or wide vegetable peeler works best for evenly thin slices. Thinner slices roll more easily and cook more evenly.
Make ahead: You can prepare the rolls and filling separately up to a day in advance. Assemble just before baking for the best texture.
Dairy-free option: Swap the cottage cheese for a plant-based alternative and use your favourite dairy-free milk.
Herb swap: Coriander adds a fresh, punchy flavour, but you can use parsley, basil or dill instead depending on your preference.
Serving ideas: These are lovely as a light lunch with a side salad, served warm or at room temperature. They also make a great starter or picnic bite.
Storage: Keep leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven or enjoy cold.
