Zucchini Lasagna Rolls

4.80 from 10 votes

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My Zucchini Lasagna Rolls are one of my absolute favorite recipes 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. They’re 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 Zucchini Lasagna Rolls

🔥 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.

🧂 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 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. 

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!

  1. 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.
  2. Cheese lover? Add as much shredded cheese 🧀 on top of the Zucchini Lasagna Rolls as you’d like before baking.
  3. This recipe will also work with 🍆 eggplant.
  4. Feel free to 🔥 grill the zucchini or eggplant instead of baking them or you could even shallow fry them.
  5. Enhance the flavor with 🌿 dried spices like garlic powder, onion powder, or red pepper flakes.

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Common Questions

What type of salt do you use?

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.

Can I leave out the egg?

Feel free to leave the egg out if you are intolerant or allergic to eggs. 

Can I add anything to the filling?

This recipe works well with a meat filling, such as with my Zucchini Rolls if you want to add more protein. 

Can I make these Zucchini Lasagna Rolls Dairy-free?

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

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.
4.80 from 10 votes
Course: Main Course
Cuisine: Mediterranean
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients 

  • 4 zucchinis, I would slice 5 just to be safe
  • 1 tablespoon olive oil, or any oil
  • cup fresh ricotta, 1/2 cup is also fine but you may have leftover filling
  • 1 large egg, optional
  • cup grated parmigiano cheese
  • 3 leaves basil, optional
  • 1 teaspoon salt, to taste
  • 1 cup marinara sauce
  • 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

Calories: 383kcal, Carbohydrates: 21g, Protein: 24g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 129mg, Sodium: 2225mg, Potassium: 1493mg, Fiber: 6g, Sugar: 15g, Vitamin A: 1913IU, Vitamin C: 79mg, Calcium: 471mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mediterranean
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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20 Comments

  1. 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.