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 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.
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!
- 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
- 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 grated parmigiano cheese
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
You seriously didn’t even wait until you tasted it before your review? That was not nice.
Yikes! I forgot my ranking but it’s a 5 star for sure!
Thanks 🙂
Since I discovered this recipe a couple months ago I have been making it about once a week! It whips up much faster than a traditional lasagna and is a delicious low carb or vegetarian option I can serve when I have guests with varied dietary restrictions. Using a mandolin is a must- I have no idea how Snegi can achieve the slices with a regular knife! So yummy, so healthy, so easy it’s a win-win-win for me.
HIIII! Thanks so much for the kind words 🙂
“measure with your heart” is the funniest thing I’ve ever read in a recipe! I’ll be stealing that
Lol happy you like it
Suggest using a mandoline at 1/8” to make slices. Lay flat and generously salt both sides. Let sit for 20 minutes or so, blot off salty water and use uncooked to roll. Super easy, no cracking and no pre-cooking. Feel free to sprinkle some dried or finely chopped fresh oregano, S&P on zucchini slices before wrapping the ricotta.
NB – use less salt elsewhere in recipe.
Love these suggestions ❤️
I am not the best with cutting and definitely messed up the majority of the slices but that’s why I bought two! I diced up the messed up ones and threw it in the sauce and also added diced mushrooms. It ended up being soo good ! Doesn’t have to be perfect to be delicious. I’m seeing some negative comments that seem to be self inflicted issues haha don’t blame the recipe ! My back hurts from all the cooking but now I know to crack open a bottle of wine while I make it next time lol.
Lizzie sooooo happy to hear that thank you for sharing that with me
I don’t see the negative comments I’d like to see constructive feedback too
Hi Megan I’m so sorry to hear that it didn’t turn out as planned on the first time, if they cracked that could mean the zucchini wasn’t baked enough. I hope you try again
This was so good! Loved having the video to use for reference as well. So glad that I joined tik-tok and found you LOL! Now I am finding more gems around Toronto too!
YAYYYY!!! Glad to hear Eden 🙂
Since I have no knife skills I used a mandolin and got 4 nice zucchini slices out of each zucchini. I roasted the slices in the oven in the morning and let them cool to room temp. before I assembled this dish. It was so yummy and the zucchini rolls were very delicate. It did not take that long to put together and some things can be done ahead like roasting the zucchini and even the assembly. I will definitely make this again!
That makes me incredibly happy to hear Alison thank you for leaving such a nice comment
Hope it was delicious