Zucchini Lasagna Roll-Ups Recipe

Introduction

Zucchini lasagna roll-ups are a light and delicious twist on traditional lasagna, perfect for a low-carb meal. Thin zucchini slices are filled with a creamy ricotta mixture, rolled up, and baked with marinara and melted cheese. This dish is easy to prepare and makes a colorful, satisfying 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 your oven to 400°F. Slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on a paper towel-lined baking sheet, sprinkle lightly with salt, and let them drain for 10 minutes. Afterward, pat the zucchini dry with paper towels to remove excess moisture.
2. Step 2: While the zucchini drains, make the ricotta filling. In a small bowl, mix together the ricotta, 1/2 cup of Parmesan, eggs, garlic powder, and season 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″x13″ baking dish. On each zucchini strip, spread a layer of the ricotta mixture, spoon a small amount of marinara over the ricotta, then sprinkle with mozzarella. Carefully roll up each strip and place it seam side down in the baking dish, packing the rolls tightly together.
4. Step 4: Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the roll-ups. Bake the dish in the preheated oven until the zucchini is tender and the cheese is melted and slightly golden, about 20 minutes.

Tips & Variations

• For firmer roll-ups, pat the zucchini very dry before assembling to prevent excess liquid during baking.
• Add fresh basil or spinach to the ricotta mixture for extra flavor and nutrients.
• Use a mandoline slicer for even, thin zucchini strips to make rolling easier.
• Try swapping marinara sauce for a pesto or Alfredo sauce for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in a 350°F oven for 15-20 minutes or until heated through. You can also microwave individual servings, but the texture is best when reheated in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make zucchini lasagna roll-ups ahead of time?

Yes, you can assemble the roll-ups a day in advance and keep them covered in the refrigerator. Bake just before serving for best results.

Can I freeze zucchini lasagna roll-ups?

Freezing is possible but not ideal, as zucchini releases water when thawed and can make the dish watery. If freezing, wrap tightly and reheat slowly to reduce excess moisture.

Zucchini Lasagna Roll-Ups Recipe

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★★★★★

4.4 from 79 reviews

Zucchini Lasagna Roll-Ups are a delicious low-carb twist on traditional lasagna, featuring thinly sliced zucchini rolled with a creamy ricotta and Parmesan filling, layered with marinara sauce and mozzarella, then baked to perfection. This dish offers a lighter, gluten-free alternative that doesn’t compromise on classic Italian flavors.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Zucchini

• 6 large zucchini

Ricotta Mixture

• 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

Sauces and Cheese

• 1 cup marinara sauce
• 1 cup grated mozzarella cheese

Instructions

1. Preheat and Prepare 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 lightly with kosher salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with paper towels to prevent sogginess.
2. Make the Ricotta Mixture: In a small bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan, eggs, and garlic powder. Season with kosher salt and freshly ground black pepper to taste. Mix well until smooth and creamy.
3. Assemble the Roll-Ups: Spread a thin layer of marinara sauce over the bottom of a 9-inch by 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 each zucchini strip up and place seam-side down in the baking dish, arranging them tightly together.
4. Add Final Topping and Bake: Sprinkle the remaining 1/4 cup of grated Parmesan cheese evenly over the assembled roll-ups. Place the baking dish in the preheated oven and bake for 20 minutes, or until the zucchini is tender and the cheese on top is melted and bubbly.

Notes

• Salting the zucchini strips is crucial to remove excess water and keep the dish from becoming watery.
• You can substitute part of the ricotta with cottage cheese for a lighter filling if preferred.
• Use fresh grated cheeses for the best flavor and melting quality.
• Let the roll-ups rest for a few minutes after baking to firm up for easier serving.
• For added flavor, consider mixing fresh herbs like basil or parsley into the ricotta mixture.

Keywords: Zucchini Lasagna, Low-Carb Lasagna, Gluten-Free Lasagna, Italian Vegetarian Recipe, Healthy Italian Dinner