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 cheese, divided; 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

Jump to Recipe

Introduction

Zucchini Lasagna Roll-Ups are a fresh, lighter twist on classic lasagna. Thin zucchini slices are rolled with a creamy ricotta filling and baked with marinara and melted cheese for a comforting meal that’s perfect for any night of the week.

The image shows a glass baking dish filled with zucchini roll-ups layered neatly on top of a red tomato sauce base. The zucchini ribbons are rolled with a creamy ricotta cheese filling and are golden brown and slightly crispy on top, with some melted cheese strands stretching as one roll-up is lifted by a silver spatula. Each roll is round and arranged closely together covering the entire dish. The background is a white marbled texture. 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 the oven to 400°F. Slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on a paper towel-lined baking sheet and lightly sprinkle with salt. Let them sit for 10 minutes to draw out moisture, then gently pat dry with paper towels.
Step 2: In a small bowl, combine ricotta, 1/2 cup of the Parmesan, eggs, and garlic powder. Season the mixture with salt and freshly ground black pepper to taste. Mix well until smooth.
Step 3: Spread a thin layer of marinara sauce over the bottom of a 9″x13″ baking dish. On each zucchini strip, spread a layer of the ricotta mixture, then spoon a thin layer of marinara over the ricotta. Sprinkle mozzarella on top before rolling up each strip. Place the roll-ups seam side down, close together, in the baking dish.

Step 4: Sprinkle the remaining 1/4 cup Parmesan evenly over the roll-ups. Bake in the preheated oven until the zucchini is tender and the cheese is melted and bubbly, about 20 minutes. Serve warm.

Tips & Variations

For firmer roll-ups, consider lightly grilling the zucchini strips before assembling to remove extra moisture.
Swap ricotta for cottage cheese for a different texture, or add chopped fresh basil to the filling for extra flavor.

Try using a spicy marinara or add red pepper flakes to the ricotta mixture for a kick.

Storage

Store leftover zucchini roll-ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze the roll-ups in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A glass baking dish filled with a creamy baked dish featuring rolled zucchini slices as the top layer, showing a light green and dark green skin texture curling with melted, golden-brown cheese on top. The zucchini rolls sit in a rich, slightly bubbly orange-red sauce with visible herbs mixed in. The bottom layer shows more pieces of zucchini immersed in the sauce, partially covered with melted cheese that has browned spots. A silver spatula lifts one zucchini roll, displaying stringy, melted white cheese stretching from the dish. The dish is placed 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 use other vegetables instead of zucchini?

Yes, thin slices of eggplant or yellow squash can work well as alternatives and offer different flavors and textures.

Do I need to salt the zucchini before baking?

Salting helps draw out excess moisture, preventing soggy roll-ups and ensuring they hold their shape better during baking. It’s recommended but you can skip it if in a hurry.