Zucchini Lasagna Roll-Ups

This recipe takes a few extra minutes to prepare, so it’s perfect for a relaxed weekend meal. It’s fun to assemble and fills the kitchen with a wonderful aroma while baking.

For a heartier version next time, try adding cooked, crumbled turkey seasoned with Italian herbs for a more complete dish. Makes about 6 servings.

Ingredients:

4 large zucchini
15 oz ricotta cheese
¼ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese (divided)
1 large egg
2 cups tomato sauce or marinara (divided)
Salt and pepper to taste
1 Tbsp olive oil
1 Tbsp garlic powder

Instructions:

Preheat the oven to 400°F (200°C). Lightly grease a sheet pan with the olive oil and set it aside.

Using a sharp knife or mandolin, slice the zucchini into approximately 1/8″ (3 mm) thick slices.

Arrange the zucchini slices on the greased sheet pan and season them evenly with salt, pepper and garlic powder.

Roast the zucchini for 10–12 minutes. Remove from the oven and let cool for about 5 minutes so they’re easier to handle. Keep the oven on for baking the casserole.

While the zucchini roasts, combine the ricotta, grated Parmesan, ½ cup of the shredded mozzarella, the egg, and salt and pepper to taste. Stir until just combined; avoid overmixing.

Spread 1 cup of tomato sauce across the bottom of a 9×13-inch casserole dish.

To assemble the roll-ups, lay a zucchini slice on a flat surface and spread about 2 tablespoons of the ricotta mixture down the center. Roll the zucchini strip up and place it seam-side down in the casserole dish. Repeat with the remaining slices and filling.

Pour the remaining tomato sauce over the rolls, then sprinkle the remaining 1 cup of shredded mozzarella evenly across the top.

Bake uncovered at 400°F for 20–25 minutes, or until the cheese is melted, golden in spots, and bubbly.

Remove from the oven and let rest a few minutes before serving. Enjoy!

❤ Rachel

Zucchini Lasagna Roll-Ups

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Ingredients

4 large zucchini
15 oz ricotta cheese
¼ cup Parmesan cheese, grated
1½ cups mozzarella cheese, shredded (divided)
1 large egg
2 cups tomato sauce or marinara, divided
salt & pepper to taste
1 Tbsp olive oil
1 Tbsp garlic powder

Instructions

Preheat oven to 400°F. Grease a sheet pan with oil and set aside.
Slice zucchini into ⅛” thick slices using a mandolin or sharp knife.
Lay zucchini slices on the greased sheet pan and season with salt, pepper and garlic powder.
Roast for 10–12 minutes. Remove and cool for 5 minutes before handling. Leave the oven on.
Mix ricotta, Parmesan, ½ cup mozzarella, egg, and salt and pepper until just combined.
Spread 1 cup of tomato sauce in a 9×13 casserole dish.
Spread about 2 Tbsp of the ricotta mixture on each zucchini strip, roll up, and place in the casserole.
Top with remaining sauce and sprinkle with the rest of the mozzarella.
Bake uncovered for 20–25 minutes at 400°F, until cheese is melted and bubbly.

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