Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in tomato sauce and topped with cheese. A healthier, low carb lasagna option that’s not only delicious, but also very easy and quick to make.

 

Zucchini lasagna roll ups are my favorite twist on traditional lasagna rolls, right up there with my eggplant rollatini recipe. This recipe features zucchini slices rolled up in bundles with a delicious ricotta filling, baked in tomato sauce, and topped with melted cheese. This dish is a game-changer, especially for those keeping an eye on their carb intake. Trust me, I can easily eat a whole pan of these, and they are always a hit with my family. It’s like a cheesy, baked zucchini casserole and it’s loved by everyone, even the kids who don’t mind the green veggie when it’s covered in cheese!

These zucchini roll ups are not only healthier but also quicker to make than regular lasagna, making them the perfect weeknight meal. Plus, they’re incredibly versatile! You can stuff them with all sorts of fillings – meat sauce, mushroom and cheese, chicken, or even a vegan option. Whatever you choose, you’re in for a treat.

Ingredients You’ll Need

For this zucchini roll-ups recipe, you’ll need just some simple ingredients, mostly cheese, zucchini, and tomato sauce. These basics come together to create a delicious and healthy dinner!

• Zucchini: Sliced lengthwise to create the “noodles” for the rollups. For this part, I use my handy mandoline slicer.
• Baby Spinach: I use a couple of cups of spinach, saute it quickly, and then I mix it into the ricotta cheese filling.
• Ricotta Cheese: Forms the creamy base of the filling.
• Parmesan Cheese: Adds a nutty, salty flavor, but you can also use Pecorino Romano.
• Egg: Helps bind the filling together.
• Garlic: I like to use fresh garlic for flavor, but garlic powder can be used in a pinch.
• Italian Seasoning: Enhances the overall flavor with a blend of herbs. Other dried herbs like oregano, rosemary, and basil are okay to use.
• Salt and Black Pepper: To taste, used for seasoning the filling and zucchini slices.
• Tomato Sauce or Marinara Sauce: Poured over the rollups for a rich, savory base. Your favorite pasta sauce or canned crushed tomatoes with added Italian seasoning are a good substitute.
• Mozzarella Cheese: Shredded and melted on top for a cheesy finish. Any mild, melty cheese like Monterey Jack or cheddar will work.
• Fresh Basil: Sliced thinly and used as a garnish. Other fresh herbs, like fresh parsley or cilantro, are okay to use.

How To Make Zucchini Roll Ups

Your (our) low-carb dreams have come true. Here’s how to make these delicious lasagna bundles with zucchini instead of noodles!

1. Prep. Preheat your oven to 350°F and spread 1/2 cup of marinara sauce on the bottom of a 9 x 9-inch baking dish.
2. Cut the zucchini. Slice the zucchini lengthwise into 1/4-inch thick slices. Lay them flat on a paper towel-lined surface, sprinkle with salt, and let them sit for 15 minutes.
3. Make the cheese filling. Wilt the spinach in a skillet over medium heat, then let it cool. In a bowl, mix the spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
4. Fill the zucchini. Pat the zucchini slices dry and place a spoonful of the ricotta mixture on each slice. Roll up the zucchini slices and place them seam-side down in the baking dish.
5. Bake. Pour the remaining marinara sauce over the rolls and sprinkle with mozzarella cheese. Bake for 25 to 30 minutes, until the zucchini is tender and the cheese is bubbly.
6. Rest and serve. Let it rest for 5 to 10 minutes, garnish with fresh basil, and serve.

What To Serve with Zucchini Roll Ups

These cheesy lasagna-style zucchini bundles make a delicious dish that pairs well with a crisp Mediterranean Cobb salad or a tangy coleslaw. If you’re in the mood for something heartier, garlic bread or a side of roasted vegetables like roasted green beans or Brussels sprouts will be perfect.

You can also serve them with a bowl of our favorite alphabet soup for a cozy meal. No matter how you choose to serve them, these roll-ups will be loved by all!

How To Store Leftovers

Leftover zucchini roll-ups can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. To freeze, prepare the zucchini roll-ups, set them in a baking dish, cover them with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw before baking.

More Lasagna Recipes

• Roasted Butternut Squash Lasagna
• Skillet Vegetable Lasagna
• Spinach and Feta Crock Pot Lasagna
• Lasagna Bolognese