zucchini lasagna rolls

These zucchini lasagna rolls are the perfect summertime fresh vegetable-filled meal! Thinly sliced zucchini stuffed with a cheesy ricotta mixture and covered in a meaty tomato basil sauce.

Zucchini Lasagna Rolls

zucchinis

Kosher salt

beef

basil tomato sauce

Black pepper,

garlic,

spinach

mozzarella cheese, divided

ricotta cheese

Parmesan Cheese

Slice the zucchinis into thin strips using a...

Slice the zucchinis into thin strips using a knife or with a mandolin. The mandolin makes it much easier. The number of slices will depend on the size of your zucchini but you should get 6-8 slices PER zucchini.

Place the zucchini strips on paper towels and...

Place the zucchini strips on paper towels and sprinkle salt on top. After 15 minutes, turn them over and repeat. This will sweat out moisture.

After  30 minutes have passed, squeeze the zucchinis...

After  30 minutes have passed, squeeze the zucchinis to remove the rest of the water. 

While the zucchini slices are sweating prepare the...

While the zucchini slices are sweating prepare the sauce and filling.

Place a skillet on medium-high heat.

Add the ground beef to the skillet and...

Add the ground beef to the skillet and break up with a spatula.

Season the ground beef with black pepper and...

Season the ground beef with black pepper and a pinch of kosher salt.

Cook until the beef is no longer pink.

Add in the garlic cloves and saute for...

Add in the garlic cloves and saute for 30 seconds or until the garlic is fragrant.

Drain the fat off the ground beef and...

Drain the fat off the ground beef and pour the jar of tomato sauce into the ground beef. Stir to combine and remove from the heat.

Preheat the oven to 400 degrees F.

In a medium bowl, combine fresh minced spinach,...

In a medium bowl, combine fresh minced spinach, ricotta cheese, 1 cup of mozzarella cheese, shredded Parmesan cheese, and egg.

Stir to combine.

Spread a ladle full of sauce to the...

Spread a ladle full of sauce to the bottom of a 9x13 baking dish. Spread the sauce over the bottom of the dish.

Spread 1-1/2 teaspoon of the ricotta mixture onto...

Spread 1-1/2 teaspoon of the ricotta mixture onto each zucchini and roll up and place in the baking dish. 

Spread the rest of the sauce on top...

Spread the rest of the sauce on top of the rolls and sprinkle with the remaining 1/2 cup of mozzarella cheese.

Bake for 30 minutes or until the cheese...

Bake for 30 minutes or until the cheese is completely melted and is bubbling. 

Serve immediately and enjoy!

A simple recipe for Zucchini Lasagna Roll Ups  (aka, Zucchini Rollatini) with Spinach and Basil, a flavorful vegetarian entree that highlights the best of summer ingredients. Low-carb and Vegan Adaptable!  | www.feastingathome.com

Zucchini Lasagna Roll Ups  with Spinach and Basil 

zucchini (7- 8 inches long, 2-3 inches wide, straight

olive oil

garlic cloves, rough chopped

shallot, diced

spinach (a big, giant handful)

mozzarella cheese

salt

pepper

basil, chopped,

chili flakes, optional

lemon zest, optional

marinara sauce

Preheat oven to 400 F,  and set grill to high heat (if grilling)

Trim both ends of zucchini and thinly slice into ¼ inch wide, vertical slices.  Aim for twelve.  Very lightly brush with olive oil, and either place on a parchment lined sheet pan and roast, or grill each side (turning the grill down to medium). Grill or roast until tender and pliable. Test one by trying to roll it up. If grilling, it helps to cover the zucchini after grilling with foil, so it steams slightly.

While the zucchini is roasting or grilling, make the filling. Saute the garlic and shallot in olive oil over medium heat, careful not to burn. Once golden, add the spinach, stir, lower heat, cover for a moment, and let it wilt. Add this to a bowl with the ricotta, mozzerella, egg, salt and pepper and the basil. Stir and some chili flakes and lemon zest if you like.

Place one cup marinara in the bottom of a greased 9 x 13 inch baking dish.

Spread each zucchini slice with the ricotta mixture, and gently roll up, placeing them seam side down in the baking dish over the marina. Top with a dollop of marinara and more mozzarella (optional) and cover with foil and bake at 400 F for 15- 20 minutes. Remove foil and continue baking for 5-10 more minutes, or until cheese is melty and golden.

Before serving, sprinkle with fresh basil ribbons.

We loved this one! Super quick and delicious! Great for leftovers! Paired with the everyday kale salad as well!

Wow! Just wow! I had some friends over for dinner last night and all their plates were almost licked clean. I made 16 zucchini rolls instead of 12 so that we had 4 each.

In addition I made some small fennel sausage meatballs to go with the dish, as there was plenty of delicious sauce to go around.

Fantastic. Will absolutely make again. Getting overwhelmed with the amount of zucchini and squash we're growing and this is a great addition to our go to Zuke/squash recipes. Used this as more of a guideline (as I tend to do with recipes): salted the zucchini instead of grilling or roasting, and used goat cheese. Made this dish for a particular diner and it was a hit!

Great recipe, the optional lemon zest is so good in this dish. Tasted amazing and beautiful presentation, will be making again soon!

I’ve made this recipe twice now.  Second time making it, I sat and waited, mouth watering to eat it.  It is so delicious!! I added fresh Summer sweet  corn to the ricotta filling as a suggested option. The sweet corn, with the lemon zest and pop of a few chili flakes is Just heaven! I will make this for years to come.  It’s a fav!

This dish was DELICIOUS!
I used four “oven ready” lasagne sheets instead of zucchini - Orti D’Italia marinara sauce, mixed spinach with arugula, added  pine nuts and sauteed crimini mushrooms in the filling. Added a little more lemon zest and salt as well.
SO Good. Thank you 🙏

You have changed my life and made cooking fun! After being married for 37 years, it took Covid and your cooking &amp; eating style (introduction to you through good friends who have ALWAYS loved cooking) to inspire, energize, and excite me to cook!!! Since my husband I eat so differently, I never enjoyed cooking. He loves meat (too much, in my humble opinion) and although I’m not a professed vegetarian, I do not need to eat meat even once a week, just every now and then. After reading your blog, with recommendations of ideas from you to try from my friend, and then finally seeing your beautiful pictures, I began trying some of your recipes. Now, I AM HOOKED! Beside some eating the wholesome goodness, my favorite part of all is the chopping and prep. with each meal. I love the way you put flavors together with all the seasonings and spices. You have made me into the cook I need to be for my husband. Thank you, Sylvia and Feasting at home!

Made this last night. It was really terrific. My husband said "it's a keeper."  The only thing is that my zucchini were quite small (only about 1 inch in diameter and maybe 5 inches long).  I ended up not rolling them but just laid them flat in the pan and put the ricotta mixture on top and then the spinach (and i sauteed mushrooms) mixture on top of that and then smothered with the great roasted tomato sauce recipe and grated mozzarella.  It was really spectacular.  I think next time I may do more zucchini and more of the mixtures and do layers of zucchini, rather than rolling them. (Although your photos of the rolled zucchini look amazing!). Thanks for sharing!

My goodness I loved this recipe!  I didn't have any ricotta and used cottage cheese instead and used immersion blender to make smooth (threw in the egg and mozzarella at same time).  I'm only mentioning what I did for informational purposes in case someone else doesn't have ricotta on hand.   The flavors of this dish are restaurant quality for sure.
The marinara must be a good one to bring out all the flavors which result in a fabulous dish.  
Next time I will use the slices and layer the casserole.  Rolling up those zucchini slices makes for a cute and impressive presentation, but takes too much work and time for me.
Thank you for the recipe Sylvia and beautiful photos.   So glad I found your blog!

Hi Sylvia,
Just wanted to leave a quick note. I discovered your blog a few months back and have loved every recipe I've made. Thank you for always having great vegan/vegetarian recipes or substitutions. Thank you for sharing your talents with the world!

Best,
Heather

I made this wonderful recipe for the second time last night having put this one in my repeating menu.  Thank you so much.

I made this recipe for the 2nd time last night.  It is a keeper!
Thank you for the wonderful recipe.

This is the most consistently good blog on the net. Amazing talent!

This is delicious!   Love your recipes. They are always so good. Thank you so much for sharing them!!

I’m Italian and love fresh pasta noodles. However, this recipe is a great low carb recipes and the zucchini as an enhanced ingredient. 
I will make the zucchini corn bread recipe this fall!

Great dish to make make for company.   It looks beautiful plated and is definitely a crowd pleaser!  The only change I made, is to use one more zucchini strip crosswise. It helps keep the filling in and it look neater.  Recipe is a winner!

I used two courgettes and layered it all like a lasagne, coked for much longer and served with salads and Mayo. So tasty

I made this recipe for the first time and my family loved it.  My daughter took the recipe back to university with her. It was fun to roll up the zuchinni and it was surprisingly easy.  Will make this again.

Just made this recipe and a vegan version: it was both delicious! The sautéed spinach and shallots made a huge difference and added a nice texture to the lasagna!

https://content.jwplatform.com/videos/W1royQL6.mp4

Vegetarian Zucchini Lasagna Roll-Ups with Spinach, Ricotta and Basil, baked in flavorful tomato sauce. Low-carb and gluten- free, these can easily be made vegan ( see recipe notes)! Video. 

Zucchini Lasagna Roll Ups Video 

These Zucchini Lasagna Rolls are filled with all the traditional lasagna ingredients, but made with zucchini instead of pasta for a healthy low carb dinner!

zucchini (, ends trimmed)

Parmesan (, divided)

eggs

garlic powder

salt table salt))

black pepper

red pepper flakes

marinara sauce (, divided)

mozzarella

Line baking sheets with paper towels; set aside.

Using a mandolin, slice zucchini lengthwise into 1/8-inch thick strips; place strips on the paper towels. Sprinkle with salt and allow to rest for at least 20 minutes (don&#039;t skip this step!)

Preheat oven to 400 degrees F. Coat a 9x13 baking dish with nonstick cooking spray; set aside.

In a medium bowl, combine the ricotta, 1/2 cup of the Parmesan, eggs, garlic powder, salt, pepper, and cracked red pepper flakes.

Spread a thin layer of marinara onto the bottom of the baking dish, saving some for the zucchini.

On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in the baking dish (upright so you can see the spiral), packed together tightly.

Sprinkle with remaining 1/4 cup Parmesan.

Bake until zucchini is tender and cheese is melted and golden, about 20-25 minutes.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594838001/mzhuaolocwyf05zufdib.mp4

These Zucchini Lasagna Rolls are filled with all the traditional lasagna ingredients, but made with zucchini squash instead of pasta for a healthy low carb dinner!

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