Now for the fun part: assembly. Take a blot-dried zucchini ribbon and lay it flat. Place a heaping tablespoon of the cottage cheese mixture about one inch from the end closest to you. Gently fold the sides of the ribbon over the filling, then roll it forward tightly, just like you would a burrito or a spring roll. The zucchini is pliable but can tear if you’re too rough. Don’t worry if your first one is messy—mine was! It gets easier with each roll. Place it seam-side down on your serving plate, and repeat. The sight of these vibrant green rolls, speckled with herbs, is its own reward.
Pro Tips for Best Results
Patience with the zucchini is everything. I tested this three different ways: not drying at all, drying with towels only, and the salting-and-drying method. The salting method won by a landslide. It not only removes water but also slightly softens the zucchini, making it more flexible and forgiving to roll. It’s a 10-minute investment that pays off in texture and structural integrity. Don’t rush it.
When you’re rolling, think “snug but not tight.” If you pack in too much filling, it will squirt out the ends the moment you take a bite—a messy but delicious lesson I learned early on. A heaping tablespoon is the perfect amount. And if a ribbon tears? No panic. Just overlap it with another ribbon slightly and keep going. They’ll hold together once plated.
Finally, serve them immediately after assembling. I left a batch out for 30 minutes once while finishing the rest of dinner, and while they were still tasty, they had lost that wonderful, just-made crispness. They are a dish that celebrates freshness, so timing is part of the recipe. Make them last, right before you want to eat.
Common Mistakes to Avoid
The biggest mistake, which I am guilty of from my first attempt, is using wet zucchini ribbons. I was in a hurry and just peeled and rolled. The result was a pool of watery liquid on the plate within minutes, and the rolls were limp. It was such a disappointment after all that work! That kitchen towel step is not a suggestion—it’s a mandate from my past, frustrated self to your future, happy self.
Another classic error is overfilling. We want a good filling-to-wrapper ratio, but the cottage cheese is dense. If you pile it on, you’ll struggle to close the roll, and it becomes difficult to eat in one graceful bite. Start with a modest spoonful. You can always make a few extra rolls with the leftover filling, which is a better problem to have than bursting, leaking rolls all over your plate.
Serving Suggestions
I love serving these spring rolls as the star of a light lunch, arranged on a big platter with a small bowl of dipping sauce. My absolute favorite is a simple lemony tahini drizzle, or sometimes just a squeeze of fresh lemon juice right over the top. The tanginess cuts through the creaminess of the cheese beautifully. For a more substantial meal, I’ll pair them with a big, simple salad of butter lettuce and cherry tomatoes.(See the next page below to continue…)