Healthy Vegetarian Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese. These tasty zucchini rolls present very well and make a tasty light low carb and gluten free dinner.
Zucchini makes it super easy to transform any dish into a lighter, healthier alternative. Zucchini is the perfect replacement for pasta because it’s very easy to shape and becomes soft when cooked.
Today, we are transforming zucchini into lasagna and rolling them up with creamy ricotta, parmesan, marinara sauce and lots of mozzarella cheese. If you’d prefer not to serve these as rolls, you can always just lay the zucchini flat in the pan and layer the cheese and sauce like a regular lasagna. Also, if vegetarian is not your thing, you can also use meat sauce and transform these lasagna rolls into meaty dinner too!
Here are a few tips to make the perfect zucchini rolls!
- To make perfect zucchini rolls, the zucchini should be sliced into very thin 1/8th inch slices. You can do this by hand or use a mandoline slicer. Please watch the video below to see how I sliced them with a knife.
- To draw all the water out of the zucchini so you don’t end up with water lasagna, the zucchini is first roasted in the oven for 15 minutes. This step also helps soften it and make it easier for rolling.
- 4 large zucchini
- 15 oz ricotta cheese
- 1/4 cup Parmesan cheese grated
- 1 1/2 cups mozzarella cheese shredded (divided)
- 1 large egg
- 2 cups marinara home-made or store-bought
- salt & pepper to taste
- 1 tablespoon olive oil
- Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
- Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
- While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup mozzarella cheese, 1 egg, and salt & pepper to taste. Stir just until combined.
- In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
- Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
- Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.
This was a tremendous amount of time and labor for an okay payoff. I wouldn’t go through the effort again. Flavor was fine, but a little bit bland. Without reading other comments, I would have been disappointed. If you venture the effort, I encourage that you add herbs and garlic the the mix to give it a bit more oomph.
Emily Myers says
I seriously love this recipe!! I add lots of garlic. This is a staple to my summer meals when my zucchini is picked from my garden.
My whole family loved it. They are vegetarians so I used Beyond Sweet Italian Sausage. It was excellent
Glad to hear!
It looks so good online,but when you have to make,it’s really bad. It takes a lot of time and it’s not worth it.
the RCB says
Maybe you’re just a bad cook!
what was bad about it? your comment isn’t helpful without what is bad about it
Jane Talley says
This recipe is not very low carb. According to Myfitnesspal, it has 17 net carbs.
I just added the macros. It’s 8g NET carbs per serving assuming you divide the recipe into 6 servings! 🙂
Can this be made ahead, like earlier in the day then baked later?
What are the carbs per serving
Barbara Alfeo says
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
What is the Nutrition Value? Fat, Fiber Calories Carbs Sugar?
Sabrina B. says
saw this on foodiecrush, 31 days of summer produce, love this and so glad I found it, I don’t necessarily need huge sheets of pasta when zucchini will do, especially if the taste differential isn’t that great when all of these other ingredients are added, love the ricotta, mozzarella and Parmesan c cheeses here with the marinara sauce, thank you for this recipe!
Your recipes look so good online! Can’t wait to try a few! I love zuchini and it’s not too often you find a low fat meal. I imaging you could even add some burger to the sauce also. Thank you for the recipes.