Name: Zucchini Lasagna Roll-Ups Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 6 large zucchini; 1 (16-oz.) container ricotta cheese; 3/4 cup freshly grated Parmesan, 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; 1 cup marinara sauce; 1 cup grated mozzarella cheese

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Introduction

Zucchini Lasagna Roll-Ups offer a fresh, lighter twist on traditional lasagna by replacing pasta sheets with thin zucchini slices. This flavorful dish combines creamy ricotta and gooey mozzarella, making it a perfect meal for summer or whenever you want a delicious veggie-packed dinner.

A glass baking dish filled with layered zucchini roll-ups in a rich red tomato sauce. The dish shows multiple spiraled zucchini slices, each rolled tightly with a creamy white ricotta cheese filling, topped with melted golden-brown cheese that has browned spots and a slightly crispy texture. The bright green zucchini skin contrasts with the soft cheeses and red sauce beneath. A silver spatula lifts one roll-up from the corner, stretching gooey melted cheese. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large zucchini
1 (16-oz.) container ricotta
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

Instructions

Step 1: Preheat oven to 400°F. Slice zucchini lengthwise into ⅛-inch thick strips. Arrange strips on a paper towel-lined baking sheet and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
Step 2: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder. Season the mixture with salt and freshly ground black pepper to taste.
Step 3: Spread a thin layer of marinara sauce on the bottom of a 9″x13″ baking dish. On each zucchini slice, spread a layer of the ricotta mixture, spoon a thin layer of marinara over it, and sprinkle with mozzarella. Carefully roll up each strip and place them tightly packed in the baking dish.
Step 4: Sprinkle the remaining 1/4 cup Parmesan over the 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 for consistent zucchini strips and easier rolling.
Substitute part of the ricotta with cottage cheese for a lighter texture.
Serve with a side salad or garlic bread for a complete meal.

Storage

Store leftover zucchini roll-ups in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. Avoid microwaving to keep the texture intact.

How to Serve

A close-up view of a glass baking dish filled with layers of zucchini roll-ups covered in melted golden cheese and tomato sauce. The bottom layer shows a thick, saucy base of rich red tomato mixed with herbs, topped by light green zucchini slices rolled tightly around a creamy white cheese filling. The top layer is bubbling melted cheese with browned spots. A metal spatula lifts one zucchini roll from the dish, showing melted cheese stretching between the dish and the roll. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roll-ups ahead of time?

Yes, you can assemble the roll-ups and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.

Can I freeze zucchini lasagna roll-ups?

Yes, after baking and cooling completely, freeze the roll-ups in a freezer-safe container for up to 2 months. Reheat in the oven at 350°F until warmed through.