Zucchini Lasagna Rolls
on Oct 22, 2021, Updated May 09, 2024
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My Zucchini Lasagna Rolls are one of my absolute favorite dishes on this site! Imagine tender zucchini slices wrapped around creamy ricotta and covered in marinara sauce. They are not only easy to make, but bursting with flavor! These rolls will add a touch of ✨ magic to any meal, whether it’s a dinner party or a cozy night in.
Why You’ll Love Zucchini Lasagna Rolls
Get ready to fall head over heels for these Zucchini Lasagna Rolls! They’re a delicious blend of creamy 🧀 ricotta, sweet 🍅 marinara, and tender zucchini slices, all rolled up into bite-sized bundles of perfection. These Zucchini Lasagna Rolls are a great option for a quick weeknight dinner or even a fancy dinner party because these rolls are as versatile as they are tasty. With their irresistible flavors and easy preparation, they’re sure to become a staple in your recipe box. So, grab your apron and get rolling!
How to Prepare
🔥 Preheat oven to 400F (200C).
💦 Wash the zucchini, pat dry, and cut off the ends. Cut each zucchini into 4 slices. For the end pieces, trim a bit from the back so they lay flat. These steps will get you closer to your delicious Zucchini Lasagna Rolls.
🧂 Place zucchini slices on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 15-20 minutes until soft.
🧊 Let zucchini cool slightly on a plate lined with paper towels.
🥣 In a bowl, mix ricotta, Parmesan, egg, salt, and basil.
🍅 Spread marinara sauce in the bottom of a small baking dish.
🧀 Place about a teaspoon of ricotta mixture on each end of a zucchini slice and roll up. Arrange in the baking dish.
🌿 Top with more marinara and mozzarella.
♨️ Bake for 20 minutes or until cheese is melted. Enjoy your stuffed Zucchini Lasagna Rolls!
Nonna’s Tip 🍅
If the zucchini are breaking as you try to roll them, that could mean you didn’t bake them enough or added too much oil. Just add a drizzle so that they don’t fall apart. This makes it easier to create perfect Zucchini Lasagna Rolls.
Variations and Substitutions for Zucchini Lasagna Rolls
Remember, if you are changing or adding ingredients you may have to experiment and adjust the quantities. As always, don’t forget to let me know in the comments if you make this recipe your own! Your take on Zucchini Lasagna Rolls could inspire others.
- Feel free to add some cooked ground meat such as turkey, beef or chicken to the ricotta mixture. Or instead of ground meat, you can use a 🌿 plant-based meat substitute.
- Cheese lover? Add as much shredded cheese 🧀 on top of the Zucchini Lasagna Rolls as you’d like before baking.
- This recipe will also work with 🍆 eggplant.
- Feel free to 🔥 grill the zucchini or eggplant instead of baking them or you could even shallow fry them.
- Enhance the flavor with 🌿 dried spices like garlic powder, onion powder, or red pepper flakes.
Similar Recipes
Zucchini Rolls
1 hr
Zucchini Ricotta Fritters
20 mins
Stuffed Zucchini Boats
55 mins
Zucchini Pizza Boats
25 mins
Best Served With
- A crusty bread like my No Knead Peasant Bread pairs well with Zucchini Lasagna Rolls.
- Some added protein such as grilled chicken or fish
- A fresh salad such as my Simple Green Salad
- A side of pasta tossed in marinara sauce or pesto
Common Questions
I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.
Feel free to leave the egg out if you are intolerant or allergic to eggs.
This recipe works well with a meat filling, such as with my Zucchini Rolls if you want to add more protein.
Yes, you can certainly feel free to use a dairy-free cheese or dairy-free ricotta which you can also find at Whole Foods or other grocery stores.
Zucchini Lasagna Rolls
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.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these tonight and they came out great. Only difference is I fried the zucchini strips in oil on the stovetop to soften them instead of in the oven. Thanks for sharing your recipe, will definitely be making them again!
Yum, sounds incredible Anna! So happy you loved the recipe 🥰💗
My new favorite dish! Grazie!
I just tried this recipe, and made a note to self not to cut the slices too thin.
It’s a very easy and straight forward recipe for a week night dinner.
My husband was just saying “what smells so good”, as he came thru the door. Smells delicious and tastes delicious. Will definitely be making this again!
Looks beautiful, Lori! 😍
I used our mandolin to slice and unfortunately the zucchini burnt really fast. I feel that the temp to bake it too high. There is no mention as to how thick to slice the zucchini. This would be helpful.
Hi Jennifer, I will adjust the recipe and specify because using a mandolin will make the zucchini way too thin causing them to cook faster. I cut mine with a knife and I would say they were 1/8-1/4 inch thick. I cut each zucchini into 5 equal slices so I hope that helps and you try this recipe again ❤️ Thank you for bringing this up to my attention, it means a lot
The amount of salt in the filling combined with the Parmesan cheese was in edible. Unfortunately the zucchini was too tender and I could not unroll it to throw out the filling and start over so I had to throw the entire dish out. A teaspoon of salt for a third of a cup of ricotta cheese is way too much. If I make this again, I will not add any salt. The salt the cheese is more than enough.
Sorry this was too salty for your taste.
I know this will be great. I’m also thinking of making this in two loaf pans layering the zucchini like a lasagna noodle. If the biggest struggle for newbies is making the roll ups, this might be another option removing the difficulty for those folks.
Thanks for the great suggestion Spake! Let us know if this works for you.