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Zucchini Lasagna Rolls

Snejana Andreeva - 1

By Snejana Andreeva

on Oct 22, 2021, Updated May 09, 2024

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My Zucchini Lasagna Rolls are one of my absolute favorite dishes 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
  • How to Prepare
  • Nonna’s Tip 🍅
  • Variations and Substitutions for Zucchini Lasagna Rolls
  • Similar Recipes
  • Best Served With
  • Common Questions
  • Zucchini Lasagna Rolls Recipe
A tray showcasing zucchini rolls filled with ricotta - 5

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. These Zucchini Lasagna Rolls are 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

🔥 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. These steps will get you closer to your delicious Zucchini Lasagna Rolls.

🧂 Place zucchini slices on a baking sheet , drizzle with olive oil and sprinkle with salt. Bake for 15-20 minutes until soft .

Photo of all of the ingredients needed to make these Zucchini Ricotta Rolls - 6

🧊 Let zucchini cool slightly on a plate lined with paper towels.

🥣 In a bowl , mix ricotta, Parmesan, egg, salt, and basil.

Picture of a bowl with the ricotta, egg, and parmesan in it. - 7

🍅 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.

Marinara sauce in a baking dish with rolled up zucchini rolls in it - 8

🌿 Top with more marinara and mozzarella.

♨️ Bake for 20 minutes or until cheese is melted. Enjoy your stuffed Zucchini Lasagna 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. This makes it easier to create perfect Zucchini Lasagna Rolls.

Baking dish full of zucchini lasagna rolls. - 9

Variations and Substitutions for Zucchini Lasagna Rolls

  1. 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.
  2. Cheese lover? Add as much shredded cheese 🧀 on top of the Zucchini Lasagna Rolls as you’d like before baking.
  3. This recipe will also work with 🍆 eggplant .
  4. Feel free to 🔥 grill the zucchini or eggplant instead of baking them or you could even shallow fry them.
  5. Enhance the flavor with 🌿 dried spices like garlic powder, onion powder, or red pepper flakes.

Similar Recipes

Close-up of baked zucchini rolls stuffed with a savory mixture, arranged in a white casserole dish. The rolls are topped with chopped parsley and set on a tomato-based sauce, with some browned edges visible on the dish. - 10 Close-up of baked zucchini rolls stuffed with a savory mixture, arranged in a white casserole dish. The rolls are topped with chopped parsley and set on a tomato-based sauce, with some browned edges visible on the dish. - 11

Zucchini Rolls

1 hr

A close-up of a partially eaten zucchini fritter on parchment paper. The fritter is sprinkled with chopped herbs and paired with a small bowl of creamy dip. A basil leaf decorates the scene. - 12 A close-up of a partially eaten zucchini fritter on parchment paper. The fritter is sprinkled with chopped herbs and paired with a small bowl of creamy dip. A basil leaf decorates the scene. - 13

Zucchini Ricotta Fritters

20 mins

Three Stuffed Zucchini Boats filled with a hearty meat sauce, topped with melted cheese and chopped herbs, and elegantly served on a white plate. - 14 Three Stuffed Zucchini Boats filled with a hearty meat sauce, topped with melted cheese and chopped herbs, and elegantly served on a white plate. - 15

Stuffed Zucchini Boats

55 mins

Two zucchini pizza boats topped with melted cheese, pepperoni slices, and sprinkled chives are served on a white plate. The dish resembles mini pizzas made with zucchini as the base. - 16 Two zucchini pizza boats topped with melted cheese, pepperoni slices, and sprinkled chives are served on a white plate. The dish resembles mini pizzas made with zucchini as the base. - 17

Zucchini Pizza Boats

25 mins

Best Served With

  • A crusty bread like my No Knead Peasant Bread pairs well with Zucchini Lasagna Rolls.
  • 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.

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Video

Equipment

  • ▢ Nakiri Knife
  • ▢ Cutting Board
  • ▢ Baking Sheet
  • ▢ Parchment Paper
  • ▢ Mixing Bowls
  • ▢ Measuring Cups + Spoons
  • ▢ Rotary Grater

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 parmigiano cheese , grated
  • ▢ 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.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Zucchini Lasagna Rolls

Equipment

  • Nakiri Knife
  • Cutting Board
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Measuring Cups + Spoons
  • Rotary Grater

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 parmigiano cheese grated
  • 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

Zucchini Lasagna Rolls https://themodernnonna.com/zucchini-lasagna-rolls/ October 22, 2021