Courgette rolls are a quick finger food that is ready in the air fryer in 8 to 10 minutes. The Thermomix® blends the cream cheese filling with herbs in under 30 seconds, we roll up the courgette slices, and the air fryer gives the outside a light golden colour while the filling stays creamy. The result is sturdy little rolls that work well as a starter or alongside a barbecue spread.
The thickness of the courgette slice matters: we cut them to 2 to 3 mm using a peeler or mandoline. Thinner and the slice snaps when you roll it; thicker and it stays too rigid to roll properly. Medium-sized courgettes (approx. 250 g) give the best slices because the width is enough to hold a good amount of filling.
Courgette Rolls with the Thermomix® and Air Fryer
Ingredients 0 / 9 ✓
- 2 piece courgettes medium-sized, approx. 250 g each
- 200 g cream cheese full-fat
- 2 tbsp Parmesan roughly diced, approx. 20 g
- 1 clove garlic
- 10 g fresh parsley
- 10 g fresh basil
- 0,5 tsp lemon juice
- salt and pepper to taste
- 1 tbsp olive oil for brushing
Instructions 0 / 4
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1
Prepare the courgettes.
Slice the courgettes lengthways into 2 to 3 mm thin slices using a mandoline or peeler. Lay them on kitchen paper, sprinkle lightly with salt, and leave to rest for 10 minutes. Then pat dry with kitchen paper.
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2
Blend the filling in the Thermomix®.
Add Parmesan to the mixing bowl. Grate for 5 sec / speed 8. Add garlic, parsley, and basil. Chop for 5 sec / speed 7. Add cream cheese and lemon juice. Mix for 20 sec / speed 4. Season with salt and pepper. The filling should be spreadable but not runny.
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3
Shape the rolls.
Spread a teaspoon of filling onto each courgette slice, leaving a 0.5 cm border. Roll up tightly and secure with a cocktail stick. Brush the outside of the rolls thinly with olive oil.
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4
Cook in the air fryer.
Preheat the air fryer to 180 °C. Place the rolls upright in the basket so the filling does not run out. Cook for 8 to 10 minutes until the outside of the courgette is lightly browned. Do not turn.
How to get courgette rolls right in the air fryer
Courgette slices contain a lot of water. After slicing, we lay them on kitchen paper for 10 minutes, sprinkle lightly with salt, and pat them dry afterwards. This draws out the excess moisture. Without this step the filling would turn watery after cooking. The cream cheese filling should be on the firmer side, so do not add too much olive oil. If the filling is too loose, it can run out of the roll in the air fryer. We secure each roll with a cocktail stick.
Our tips
- Vary the filling: Ricotta instead of cream cheese gives a lighter texture. Blend sun-dried tomatoes and pine nuts into the filling for a Mediterranean twist.
- With ham: Wrap a thin slice of Parma ham around the courgette slice before filling and rolling. It adds extra flavour and keeps the roll even more stable.
- Storage: Uncooked rolls keep in the fridge for 4 hours. Reheat cooked rolls the next day at 160 °C for 4 minutes.
- Starter tip: Arrange the rolls on a bed of rocket and drizzle with a little lemon juice.
Find all our other recipes, cooking times, and combinations in our Thermomix® and Air Fryer Guide.
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