They also make the most elegant appetizer. When I have friends over, I arrange them on a slate board with little ramekins of different dips—maybe a pesto or a balsamic glaze—and they’re always the first thing to disappear. Their visual appeal is half the charm. They feel fancy and intricate, but you and I know the beautiful secret: they’re incredibly simple to put together.
Variations & Customizations
Once you master the basic roll, the fun begins. I’ve tried stirring a teaspoon of lemon zest into the cottage cheese filling, and it adds a fantastic zing. For a bit of crunch and sweetness, very finely diced red bell pepper or a few shreds of carrot mixed into the filling is wonderful. I’ve also seen a version where a thin slice of smoked salmon is laid on the zucchini ribbon before adding the cheese, turning it into a gorgeous, protein-packed brunch item.
If you’re not a cottage cheese fan, I’ve had success with ricotta or even a thick, strained Greek yogurt. The texture will be slightly different, but still delicious. For an herb change-up, try mint with the basil for a truly refreshing twist, or chives for a gentle onion note. The framework is wonderfully adaptable to what you love and what’s in your fridge.
How to Store, Freeze & Reheat
Honestly, these are best enjoyed fresh. However, if you must store them, place them in a single layer in an airtight container separated by parchment paper, and refrigerate for no more than 4-6 hours. They will release water as they sit, so I don’t recommend making them a full day ahead. I tried it, hoping for a make-ahead appetizer, and they were too wilted for my liking.
I do not recommend freezing them at all. The zucchini’s cellular structure breaks down dramatically when frozen and thawed, becoming mushy and watery. The cottage cheese also suffers in texture. This is a recipe to make and enjoy in the moment. If you have leftover filling, it will keep beautifully in the fridge for a day or two—it’s fantastic on toast or crackers. The zucchini ribbons can be re-purposed for a quick stir-fry.
FAQ Section
Can I make these ahead for a party?
You can do all the components ahead, but assemble at the last minute. Prepare your dried zucchini ribbons and your herbed cheese mixture separately. Keep the ribbons between damp (not wet) paper towels in a container in the fridge, and keep the filling covered. Then, about 15 minutes before serving, quickly assemble your rolls. This is the method I use when entertaining, and it works perfectly.
What can I use instead of cottage cheese if I’m dairy-free?
A great alternative is a firm, creamy tofu. Crumble extra-firm tofu and press out as much moisture as you can, then mix it with the herbs and a pinch of salt. You might add a tiny splash of olive oil or a dollop of dairy-free yogurt to help it bind. The flavor profile will be different, but you’ll still get that satisfying, protein-rich filling.
My zucchini ribbons keep breaking when I roll. What am I doing wrong?
This usually means one of two things. First, your ribbons might be too thin. Apply a bit less pressure with the peeler. Second, you might not have let them sit with salt long enough. That brief rest softens them just enough to become pliable. If a ribbon breaks, just patch it with another. It’s a forgiving process, I promise!
Conclusion
These Zucchini Cottage Cheese Spring Rolls are more than just a recipe to me; they’re a little reminder that the most satisfying food often comes from the simplest, freshest ingredients. They’ve saved me on busy weeknights and impressed my friends at dinner parties. I hope you give them a try and feel that same moment of quiet joy in your kitchen—the crisp snap of the zucchini, the cool creaminess of the filling, and the proud little line of rolls on your plate. Happy rolling