Zucchini Lasagna Rolls

4.85 from 13 votes

These Zucchini Lasagna Rolls are hands down one of my favourite recipes to make and always on rotation. This dish makes for the perfect easy lunch or dinner or even a side dish to some meatballs or kofte.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mediterranean

Keyword: lasagna recipe, vegetarian lasagna, vegetarian recipe, zucchini, zucchini recipe

Servings:

Author: The Modern Nonna

Equipment

Ingredients

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

Instructions

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.
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.
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 my highlights but you can use any store bought like Rao’.
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.

Video

Nutrition