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.
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.
4 servings