Trim Healthy Mama-friendly recipe: Zucchini Rolls

Ah, zucchini! If you’re eating the Trim Healthy Mama™ way, it’s probably one of your most-used vegetables. If you and yours are getting tired of using zucchini to make vegetable “noodles”, try this recipe instead.

I haven’t made this recipe in a while (which is why I don’t have a picture, my apologies!), but when I do it’s a huge hit. This recipe serves 2-3. I always triple it.

And all of the ingredients are available at ALDI.

Prosciutto-Mozza Zucchini Rolls


  • 2 large zucchini, sliced lengthwise into long, thin strips
  • 6 oz prosciutto rolled with mozzarella cheese
  • olive oil, salt, pepper, basil
  • one jar (sugar free) spaghetti sauce or large can pureed tomatoes

Preheat oven to 425F.

Season zucchini slices with salt and pepper. Heat a large skillet over medium heat. Blot moisture from zucchini.

Pour olive oil into pan and cook zucchini in single layers until golden brown, adding more oil if needed.

Set zucchini slices aside until cool enough to handle.

Unroll or slice prosciutto/cheese slices, and top each zucchini with a piece of prosciutto and cheese cut to fit.
Roll each stack into a pinwheel and spear with a toothpick to hold. (If you don’t have toothpicks, place each roll into the cup of a muffin tin.)

Pour tomato sauce into a square baking dish (or into muffin cups). Place zucchini rolls side by side in dish and remove toothpicks. Sprinkle with basil.

Bake until cheese is bubbly, about 10-15 minutes.
Enjoy with a green salad or other non-starchy vegetables.
This is an “S” meal in Trim Healthy Mama because of the fat in the prosciutto and cheese.

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