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

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Introduction

Zucchini Lasagna Roll-Ups are a fresh and lighter twist on the classic lasagna. Thin slices of zucchini replace noodles, rolled up with creamy ricotta and cheese, then baked in marinara sauce. This dish is perfect for a comforting meal without the heaviness of traditional pasta.

This image shows a glass baking dish filled with two visible layers of baked zucchini roll-ups. The bottom layer is a rich red tomato sauce covering the base of the dish, with zucchini slices rolled up and standing upright on top. The zucchini slices are green with white interiors and are filled with a creamy, slightly browned cheese mixture. The top layer is melted golden and white cheese, bubbling and browned in spots, covering the zucchini rolls. A spoon lifts one roll-up, showing melted cheese stretching from the dish and the zucchini’s spiral shape clearly. The background is 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
1 cup grated mozzarella

Instructions

Step 1: Preheat the oven to 400°F. Slice the zucchini lengthwise into 1/8-inch thick strips. Place the 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 the ricotta, 1/2 cup of Parmesan, eggs, and garlic powder. Season with salt and freshly ground black pepper, then mix well.
Step 3: Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish. On each zucchini strip, spread a layer of the ricotta mixture, spoon a thin layer of marinara sauce on top, and sprinkle with mozzarella. Roll up each strip tightly and place seam side down in the baking dish, packing them close together.
Step 4: Sprinkle the remaining 1/4 cup of Parmesan over the assembled roll-ups. Bake for about 20 minutes, until the zucchini is tender and the cheese is melted and bubbly.

Tips & Variations

Use a mandoline slicer for evenly thin zucchini slices, ensuring even cooking.
For extra flavor, add chopped fresh basil or spinach to the ricotta mixture.
Try using a low-fat ricotta or part-skim mozzarella to make it lighter.
Serve with a side salad for a complete meal.

Storage

Store leftover zucchini roll-ups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 10-15 minutes, to keep the texture best. Avoid microwaving if possible to prevent sogginess.

How to Serve

The image shows a close-up of a baked zucchini roll casserole in a clear glass dish. The dish is filled with rolled zucchini slices that are pale green with dark green edges, layered with melted, golden-brown cheese on top. The cheese has a bubbly, slightly crispy texture with some browned spots. Below the zucchini rolls, there is a layer of rich, reddish-orange tomato sauce with visible herbs and spices. A metal spatula is lifting one zucchini roll out, showing gooey, stretchy melted cheese inside. The casserole rests 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 a few hours in advance and keep them covered in the refrigerator before baking.

Can I freeze zucchini lasagna roll-ups?

Yes, freeze before baking by wrapping tightly and placing in a freezer-safe container. Thaw in the refrigerator overnight before baking as directed.