Zucchini Lasagna Roll-Ups Recipe

Introduction

Zucchini Lasagna Roll-Ups are a fresh and lighter twist on traditional lasagna, perfect for summer or when you’re looking for a veggie-packed meal. These easy-to-make roll-ups combine tender zucchini slices with a creamy ricotta filling and melty cheese for a comforting dinner.

Ingredients

• 6 large zucchini
• 1 (16-oz.) container ricotta cheese
• 3/4 cup freshly grated Parmesan, divided
• 2 large eggs
• 1/2 teaspoon garlic powder
• Kosher salt
• Freshly ground black pepper
• 1 cup marinara sauce
• 1 cup grated mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into ⅛-inch thick strips. Lay the slices on a paper towel-lined baking sheet, sprinkle lightly with salt, and let them sit for 10 minutes to draw out moisture. Afterward, pat the zucchini strips dry with paper towels.
2. Step 2: In a small bowl, combine the ricotta cheese, 1/2 cup of the Parmesan, eggs, and garlic powder. Season the mixture with salt and freshly ground black pepper to taste.
3. Step 3: Spread a thin layer of marinara sauce on the bottom of a 9-by-13-inch baking dish. On each zucchini slice, spread a layer of the ricotta mixture, then spoon a small amount of marinara sauce over the ricotta. Sprinkle each with grated mozzarella cheese, then carefully roll up the slices and place them seam-side down, packed tightly in the baking dish.
4. Step 4: Sprinkle the remaining 1/4 cup Parmesan cheese over the assembled roll-ups. Bake in the preheated oven until the zucchini is tender and the cheese is melted and bubbly, about 20 minutes.

Tips & Variations

• For extra flavor, add chopped fresh basil or spinach to the ricotta mixture before spreading.
• Use a mandoline slicer to get even zucchini strips for uniform roll-ups.
• Try swapping marinara with a homemade tomato sauce or pesto for a different twist.
• For a vegan version, substitute ricotta with a plant-based cheese and use nutritional yeast instead of Parmesan.

Storage

Store any leftover zucchini roll-ups in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm them in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare zucchini roll-ups ahead of time?

Yes, you can assemble the roll-ups and keep them covered in the refrigerator for up to 24 hours before baking. Just bake them as directed when ready.

What can I use if I don’t have zucchini?

Thinly sliced eggplant or yellow squash makes a great substitute, though you might want to roast them first to reduce moisture before assembling the roll-ups.

Zucchini Lasagna Roll-Ups Recipe

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★★★★★

4.9 from 102 reviews

Zucchini Lasagna Roll-Ups are a low-carb, delicious twist on traditional lasagna, featuring thinly sliced zucchini filled with a creamy ricotta mixture, marinara sauce, and cheese, baked to bubbly perfection. This dish is perfect for a light yet satisfying meal that combines the flavors of classic lasagna without the heavy pasta layers.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

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Zucchini

• 6 large zucchini

Cheese Mixture

• 1 (16-oz.) container ricotta cheese
• 3/4 cup freshly grated Parmesan cheese, divided (1/2 cup + 1/4 cup)
• 2 large eggs
• 1/2 teaspoon garlic powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Other Ingredients

• 1 cup marinara sauce
• 1 cup grated mozzarella cheese

Instructions

1. Prepare the zucchini: Preheat your oven to 400°F (200°C). Slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on a paper towel-lined baking sheet and sprinkle them lightly with kosher salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels to remove any remaining liquid.
2. Make the ricotta mixture: In a small bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan, eggs, garlic powder, and season with salt and freshly ground black pepper. Mix thoroughly until the ingredients are well incorporated.
3. Assemble the roll-ups: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Take each zucchini strip and spread an even layer of the ricotta mixture on top. Spoon a thin layer of marinara sauce over the ricotta, then sprinkle with grated mozzarella cheese. Carefully roll up each zucchini strip and place them seam-side down in the baking dish, packing them tightly together.
4. Add finishing touches and bake: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the assembled roll-ups. Bake in the preheated oven for 20 minutes or until the zucchini is tender and the cheese is melted and bubbly.

Notes

• Be sure to pat the zucchini dry after salting to prevent excess moisture from causing a watery dish.
• If you prefer, you can substitute part of the ricotta with cottage cheese for a lighter texture.
• For a bit of heat, add red pepper flakes to the ricotta mixture or marinara sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish can be made gluten-free as it contains no pasta or wheat ingredients.

Keywords: Zucchini lasagna, low-carb lasagna, zucchini roll-ups, ricotta, Italian casserole, healthy lasagna