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.
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Slice zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife.
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Lay slices on paper towels, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.
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Pat dry and brush lightly with olive oil.
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In a bowl, combine ricotta, Parmesan, 1/2 cup mozzarella, egg, garlic, herbs, salt, and pepper.
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Stir until smooth and well mixed.
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Preheat oven to 375°F (190°C).
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Spread 2–3 tablespoons of ricotta mixture onto each zucchini slice.
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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.
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Spoon remaining marinara sauce over the rolls.
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Top with the remaining 1/2 cup mozzarella.
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Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes, until bubbly and golden.
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Serve warm with a crusty baguette, garlic toast, or a simple green salad
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Sprinkle with red pepper flakes or a drizzle of balsamic glaze for extra flavor
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Add chopped spinach or mushrooms to the ricotta mixture for a veggie boost.
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Want protein? Mix in cooked ground turkey or lentils.
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No ricotta? Substitute with cottage cheese or a vegan alternative.
Ingredients
Directions
-
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.
-
In a bowl, combine ricotta, Parmesan, 1/2 cup mozzarella, egg, garlic, herbs, salt, and pepper.
-
Stir until smooth and well mixed.
-
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.
-
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.
-
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
-
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.