Zucchini Lasagna Rolls are a fresh, low-carb alternative to traditional lasagna. Thin strips of zucchini are rolled up with creamy ricotta, Parmesan, and herbs, then baked in rich tomato sauce and bubbling mozzarella. It’s a great way to use summer zucchini and sneak in veggies without sacrificing comfort.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 30 minsTotal Time 55 minsFor the Rolls
3 medium zucchini, ends trimmed
1 tbsp olive oil
Salt, for sweating zucchini
For the Filling
1 cup ricotta cheese
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1 egg
1 clove garlic, minced
1 tbsp chopped fresh basil (or 1 tsp dried)
1 tbsp chopped parsley
Salt & pepper, to taste
1 ½ cups marinara sauce (homemade or store-bought)
Fresh basil, for garnish
Prep the Zucchini
1
Slice zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife.
Lay slices on paper towels, sprinkle with salt , and let sit for 10–15 minutes to draw out moisture.
Pat dry and brush lightly with olive oil .
Mix the Filling
2
In a bowl, combine ricotta , Parmesan , 1/2 cup mozzarella , egg , garlic , herbs , salt , and pepper .
Stir until smooth and well mixed.
Assemble the Rolls
3
Preheat oven to 375°F (190°C) .
Spread 2–3 tablespoons of ricotta mixture onto each zucchini slice.
Roll up tightly and place seam-side down in a greased 9x13-inch baking dish over a base layer of 1/2 cup marinara sauce .
Bake
4
Spoon remaining marinara sauce over the rolls.
Top with the remaining 1/2 cup mozzarella .
Cover with foil and bake for 20 minutes , then uncover and bake 10 more minutes , until bubbly and golden.
Serving Suggestions
5
Serve warm with a crusty baguette , garlic toast , or a simple green salad
Sprinkle with red pepper flakes or a drizzle of balsamic glaze for extra flavor
Tips & Variations
6
Add chopped spinach or mushrooms to the ricotta mixture for a veggie boost.
Want protein? Mix in cooked ground turkey or lentils .
No ricotta? Substitute with cottage cheese or a vegan alternative.
Ingredients For the Rolls
3 medium zucchini, ends trimmed
1 tbsp olive oil
Salt, for sweating zucchini
For the Filling
1 cup ricotta cheese
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1 egg
1 clove garlic, minced
1 tbsp chopped fresh basil (or 1 tsp dried)
1 tbsp chopped parsley
Salt & pepper, to taste
1 ½ cups marinara sauce (homemade or store-bought)
Fresh basil, for garnish
Directions Prep the Zucchini
1
Slice zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife.
Lay slices on paper towels, sprinkle with salt , and let sit for 10–15 minutes to draw out moisture.
Pat dry and brush lightly with olive oil .
Mix the Filling
2
In a bowl, combine ricotta , Parmesan , 1/2 cup mozzarella , egg , garlic , herbs , salt , and pepper .
Stir until smooth and well mixed.
Assemble the Rolls
3
Preheat oven to 375°F (190°C) .
Spread 2–3 tablespoons of ricotta mixture onto each zucchini slice.
Roll up tightly and place seam-side down in a greased 9x13-inch baking dish over a base layer of 1/2 cup marinara sauce .
Bake
4
Spoon remaining marinara sauce over the rolls.
Top with the remaining 1/2 cup mozzarella .
Cover with foil and bake for 20 minutes , then uncover and bake 10 more minutes , until bubbly and golden.
Serving Suggestions
5
Serve warm with a crusty baguette , garlic toast , or a simple green salad
Sprinkle with red pepper flakes or a drizzle of balsamic glaze for extra flavor
Tips & Variations
6
Add chopped spinach or mushrooms to the ricotta mixture for a veggie boost.
Want protein? Mix in cooked ground turkey or lentils .
No ricotta? Substitute with cottage cheese or a vegan alternative.
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