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Zucchini Lasagna Rolls - A Light, Cozy Twist on a Classic

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3–4 medium zucchini (straight and firm; look for ones about 8–10 inches long)
  • 1 tablespoon olive oil
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 1/2 cups ricotta cheese (whole milk for best texture)
  • 1 cup shredded mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more for salting zucchini
  • 1/4 teaspoon black pepper
  • Fresh basil or parsley, chopped, for garnish
  • Optional add-ins: 1 cup chopped spinach (fresh or thawed and squeezed), 1 cup sautéed mushrooms, or 1/2 pound cooked ground turkey or Italian sausage

Method
 

  1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
  2. Slice the zucchini: Trim the ends. Using a mandoline or a sharp knife, slice lengthwise into thin strips, about 1/8-inch thick. Aim for long, even slices that roll easily.
  3. Draw out moisture: Lay slices on a sheet pan or clean towels. Sprinkle lightly with salt and let sit 10–15 minutes. Pat dry on both sides to remove excess moisture.
  4. Optional quick pre-bake: For sturdier rolls, brush slices with olive oil and bake on a lined sheet at 400°F for 6–8 minutes until pliable. Pat dry again. This step helps prevent watery rolls.
  5. Make the filling: In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Fold in spinach, mushrooms, or cooked meat if using.
  6. Assemble the rolls: Place a zucchini slice on a board. Spread 1–2 tablespoons of filling along the length, leaving a small border. Roll up snugly (not too tight) and place seam-side down in the sauced baking dish. Repeat with remaining slices and filling.
  7. Top and bake: Spoon remaining marinara over the rolls. Sprinkle with the remaining 1/2 cup mozzarella. Bake uncovered for 18–22 minutes, until bubbly and the cheese is melted.
  8. Finish and serve: Let rest 5–10 minutes to set. Garnish with chopped basil or parsley. Serve warm with a side salad or garlic bread.