Zucchini Lasagna Roll Ups

5 from 15 votes

Zucchini Lasagna Roll Ups

Zucchini Lasagna Rollups are here to make your dinner both delicious and healthy! Slices of zucchini are rolled up with a yummy ricotta filling, baked in a rich tomato sauce, and topped with melted cheese. This low-carb lasagna is super tasty, easy, and quick to whip up.

Prep Time20

Cook Time30

Resting Time10

Total Time1

Course: Dinner, Side Dish

Cuisine: American, Italian

Keyword: zucchini lasagna, zucchini lasagna rollups

Servings:

Author: Katerina Petrovska

Ingredients

2 to 3 firm zucchini sliced lengthwise, ¼-inch thick (you will need 12 slices)
8 to 10 ounce bag baby spinach 10 ounces baby spinach
1½ cups fat free ricotta cheese or regular ricotta cheese
½ cup finely grated Parmesan cheese
1 large egg lightly beaten
2 to 3 cloves garlic minced
½ teaspoon Italian seasoning
salt and freshly ground black pepper to taste
2 cups tomato sauce or marinara sauce
¾ cup shredded part skim mozzarella cheese
2 tablespoons thinly sliced fresh basil

Instructions

Prep. Preheat the oven to 350˚F. Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
Prepare the zucchini. Slice the zucchini and arrange the slices flat on a paper-towel-lined baking sheet (or any other flat surface), sprinkle them with salt, and set aside for 15 minutes.
Cook the spinach. Spray a skillet with cooking spray and set over medium heat. Add spinach to the skillet and cook for 2 minutes or until wilted. Remove spinach from skillet and let cool for a couple of minutes.
Combine. In a medium bowl, combine the prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
Fill. Lay out the zucchini slices on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each slice.
Roll. Roll up the zucchini around the filling and transfer the bundles to the prepared baking dish, seam-side down. Repeat the process with the remaining zucchini and ricotta mixture.
Bake. Spoon marinara over the zucchini and add shredded mozzarella cheese on top. Bake for 25 to 30 minutes or until bubbly and the zucchini is tender.
Finish. Remove from the oven and let it rest for 5 to 10 minutes. Garnish with basil ribbons and serve.

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