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Zucchini-Filled Pork Rolls

Zucchini-Filled Pork Rolls

These pork rolls lend elegance to a healthy, low carb entree that pairs well with a variety of sides and salads.  

Serves: 4, 1 rolled chop with 1 Tbsp sauce each


1 1/2 cups zucchini, shredded

1 glove garlic, finely minced

2 Tbsp grated Parmesan cheese

1/4 tsp black pepper

4 lean boneless pork chops, about 3/4 inch thick (approximately one pound total)

1 tsp vegetable oil

1/2 cup dry white wine or chicken broth

1 Tbsp Dijon mustard


1. Squeeze zucchini with paper towels to remove moisture.  

2. Cook zucchini and garlic in nonstick skillet over medium heat about 3 minutes or until tender.  Stir in cheese and pepper.  Remove mixture from skillet and allow to cool.

3. Trim fat from pork chops.  Flatten each chop to about 1/4 inch thickness between waxed paper or plastic wrap.

4. Spread 1/4 of zucchini mixture over each piece of pork.  Roll up; secure with wooden toothpicks.  

5. Add oil and pork rolls to skillet.  Cover and cook over medium heat about 15-20 minutes, turning once, until done.  

6. Remove wooden picks.  Remove pork rolls from skillet; keep warm.

7. Add wine (or chicken broth) to skillet.  Cook over high heat 2-3 minutes or until reduced by half.  Stir in mustard.  Pour sauce over pork rolls.