Crispy 3-Ingredient Savory Rolls

Gluten-free, flourless, and high in flavor.

2 Large Zucchini (or 2 large Potatoes for a heartier version)
1 ½ cups Shredded Mozzarella or Cheddar Cheese
2 Large Eggs
Optional Seasoning: A pinch of salt, black pepper, and garlic powder for extra depth.

Prepare the Base: Grate the zucchini (or potatoes) using a box grater. Place the shreds into a clean kitchen towel and squeeze as hard as you can to remove all the excess moisture. This is the secret to getting them crispy rather than soggy!
Mix the “Dough”: In a medium bowl, combine the squeezed vegetable shreds, one cup of the shredded cheese, and the two eggs. Add your seasonings here. Mix thoroughly until the egg and cheese are evenly distributed.
The First Bake: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Spread the mixture flat onto the sheet in a thin, even rectangle. Bake for 15–20 minutes until the edges are golden and the base feels firm.
Add the Center: Remove from the oven. Sprinkle the remaining half cup of cheese evenly over the top of the baked sheet.
Roll It Up: While still warm, carefully roll the sheet tightly from one end to the other (like a Swiss roll). Once rolled, you can slice the long roll into individual smaller rolls as seen in your photo.
Final Crisp: Place the individual rolls back on the baking sheet and bake for another 5–10 minutes. This ensures the cheese inside is melted and the exterior gets that beautiful golden-brown crunch.
Serve: Let them cool for a minute so the cheese sets, then enjoy!

No Flour: By using eggs and cheese as the binder, you avoid heavy starches.
Vegetable-Forward: It’s an easy way to sneak a full serving of greens into your dinner.
Customizable: You can sprinkle poppy seeds or sesame seeds on top before the final bake for added texture and visual appeal.