Zucchini Lasagna Rolls

Our Zucchini Lasagna Rolls are one of our absolute favorite dishes on this site! Imagine tender zucchini slices wrapped around creamy ricotta and covered in marinara sauce. They are not only straightforward to make, but bursting with flavor! These rolls will add a touch of magic to any meal, whether it’s a dinner party or a cozy night in.

What stands out

Get ready to fall head over heels for these Zucchini Lasagna Rolls! They’re a blend of creamy ricotta, sweet marinara, and tender zucchini slices, all rolled up into bite-sized bundles of perfection. These Zucchini Lasagna Rolls are a great option for a quick weeknight dinner or even a fancy dinner party because these rolls are as versatile as they are tasty. With their irresistible flavors and straightforward preparation, they’re sure to become a staple in your recipe box. So, grab your apron and get rolling!

How to Prepare

Preheat oven to 400F (200C).

Wash the zucchini, pat dry, and cut off the ends. Cut each zucchini into 4 slices. For the end pieces, trim a bit from the back so they lay flat. These steps will get you closer to your Zucchini Lasagna Rolls.

Place zucchini slices on a baking sheet drizzle with olive oil and sprinkle with salt. Bake for 15-20 minutes until soft.

Let zucchini cool slightly on a plate lined with paper towels.

In a bowl mix ricotta, Parmesan, egg, salt, and basil.

Spread marinara sauce in the bottom of a small baking dish.

Place about a teaspoon of ricotta mixture on each end of a zucchini slice and roll up. Arrange in the baking dish.

Top with more marinara and mozzarella.

Bake for 20 minutes or until cheese is melted. Enjoy your stuffed Zucchini Lasagna Rolls!

Kitchen tip

If the zucchini are breaking as you try to roll them, that could mean you didn’t bake them enough or added too much oil. Just add a drizzle so that they don’t fall apart. This makes it easier to create Zucchini Lasagna Rolls.

Swaps

Remember, if you are changing or adding ingredients you may have to experiment and adjust the quantities. As always, don’t forget to let us know in the comments if you make this recipe your own! Your take on Zucchini Lasagna Rolls could inspire others.

1. Feel free to add some cooked ground meat such as turkey, beef or chicken to the ricotta mixture. Or instead of ground meat, you can use a plant-based meat substitute.
2. Cheese lover? Add as much shredded cheese on top of the Zucchini Lasagna Rolls as you’d like before baking.
3. This recipe will also work with eggplant.
4. Feel free to grill the zucchini or eggplant instead of baking them or you could even shallow fry them.
5. Enhance the flavor with dried spices like garlic powder, onion powder, or red pepper flakes.

Serve it with

• A crusty bread like our No Knead Peasant Bread pairs well with Zucchini Lasagna Rolls.
• Some added protein such as grilled chicken or fish
• A fresh salad such as our Simple Green Salad
• A side of pasta tossed in marinara sauce or pesto

Questions

What type of salt do you use?

We use mark mark Redmond mark mark mark Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Can we leave out the egg?

Feel free to leave the egg out if you are intolerant or allergic to eggs.

Can we add anything to the filling?

This recipe works well with a meat filling, such as with our mark a Zucchini Rolls if you want to add more protein.

Can we make these Zucchini Lasagna Rolls Dairy-free?

Yes, you can certainly feel free to use a dairy-free cheese or dairy-free ricotta which you can also find at Whole Foods or other grocery stores.

Ingredients

Makes 2 servings

• 4 zucchinis, I would slice 5 just to be safe
• 1 tablespoon olive oil, or any oil
• ⅓ cup fresh ricotta, 1/2 cup is also fine but you may have leftover filling
• 1 large egg, optional
• ⅓ cup parmigiano cheese, grated
• 3 leaves basil, optional
• 1 teaspoon salt, to taste
• 1 cup marinara sauce
• ⅓ cup mozzarella, measure with your heart

Equipment

• Nakiri Knife
• Cutting Board
• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Measuring Cups + Spoons
• Rotary Grater

Method

1. Pre-heat oven to 400F(200C). Wash the zucchini, pat dry and cut off the ends. Cut each one into 4 slices. For the two end pieces we also like to cut a bit from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes.
2. Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until they are soft which will take you 15-20 min. Mine took 20 minutes. Take them out and let them cool a touch, setting them on a plate with paper towel.
3. In a separate bowl add the ricotta, parm, egg, dash of salt and basil and mix. Take a small oven dish (we used an 8 by 8 inch) and add marinara sauce to cover the bottom – we used our own homemade sugo which is on our highlights but you can use any store bought like Rao’.
4. Take each zucchini slice and add about a teaspoon of ricotta to each end and roll them up. Arrange them all in your baking dish, top with more marinara and some mozzarella. Bake at 400F (200C) for 20 minutes or until nice and melted. Enjoy.