I kept seeing versions of this Not Bread Courgette Roll all over my feed lately, and I just had to try it. Minimal ingredients? Check. Looks amazing? Check. Tastes even better than it looks? A big yes!
There’s something so satisfying about finding a recipe that ticks all the boxes—simple, wholesome, low-effort, and delicious. That’s exactly what this Not Bread Courgette Roll is for us. With just a handful of ingredients, a quick oven bake, and endless ways to customise the filling, it instantly became a new lunchtime favourite in our house.
What makes this recipe extra special is how much the kids enjoy it too—not just eating it (well one of them!), but helping make it! From laying out the courgette slices like a puzzle to sprinkling cheese and picking their own fillings, it’s a brilliant way to get them involved in the kitchen without any stress or mess. And I’ll be honest: even I was surprised at just how tasty and satisfying this little veggie roll-up turned out to be.
We had it for lunch the other day and it was honestly so satisfying and full of flavour. I know for sure my 10-year-old daughter would love this (hello, melty cheese and fun roll-ups!). My 6-year-old son? Well… let’s just say he’s still in his “green things are suspicious” phase. But hey, one day, right?
Get the Kids Involved!
One of the best things about this courgette roll recipe is how fun and hands-on it is—perfect for little kitchen helpers!
- Laying the Layers – Let them lay out the courgette slices like puzzle pieces to form the base. Overlapping them just right is almost like a game!
- Sprinkling the Cheese – Have them sprinkle on the cheese evenly (if they’re like my two they’ll probably have a few sneaky bites of cheese, too!)
- Picking the Fillings – Lay out a few filling options and let the kids create their own roll-up combos. It’s like a sandwich bar, but more nutritious and higher in fibre!
Why You’ll Love This Courgette Roll
- Super simple to make
- Just a few ingredients
- Low-carb and veggie-packed
- Great way to switch up lunches or snacks
- Fun to roll, slice, and eat!
Ingredient
- 1 large courgette (zucchini)
Thinly sliced (about 4mm) a Mandolin slicer This forms the base of the roll and replaces bread or wraps—light, low-carb, and perfect for layering. - 1 cup grated cheese (about 100g).
I used a mix of mozzarella and cheddar for a balance of melty goodness and flavour. - A light spray of oil
Helps the courgette roast and the cheese bubble up nicely. Olive oil spray or any neutral cooking spray works well.
- Small pinch of salt & pepper
Simple, but adds just enough flavor to balance the cheese and veg.
Optional No Bread Courgette Roll Fillings:
Choose your favourites! Here’s what I used:
- Hummus
- Mixed salad leaves
- Sliced tomato
- Avocado
- Leftover roast chicken
- Spicy mayo
Feel free to mix and match with what you have in the fridge—great for leftovers !
Not Bread – Courgette Roll
Equipment
Ingredients
- 1 large courgette thinly sliced (4mm)
- 1 cup grated mozzarella and cheddar I used a mix about 100g
- A light spray of oil
- Small pinch of salt & pepper
Instructions
- Preheat the oven 170c fan. Line a large tray with non-stick parchment paper.
- Use a mandoline or knife to thinly slice the courgette to equal thickness.
- Layer on the courgette slices in a long rectangle shape, overlapping slightly.
- Top with an even layer of cheese, oil, salt and pepper.
- Cook for 15-20 mins.
- Leave to cool for 20 minutes. Then gently lay a chopping board on top and flip over. The pull off the paper.
- Fill with your favourite sandwich filling.Mine was hummus, mixed leaves, sliced tomato, avocado, poached chickens, spicy mayo. This is best eaten on the day.
