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Zucchini Lasagna Roll Ups Recipe

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Zucchini Lasagna Roll Ups combine thin slices of zucchini with a creamy ricotta and spinach filling, topped with marinara sauce and melted mozzarella cheese. This low-carb, baked Italian-inspired dish offers a fresh and flavorful alternative to traditional lasagna, perfect for a healthy family dinner or meal prep.

Ingredients

Zucchini

  • 2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (about 12 slices)

Filling

  • 8 to 10 ounces baby spinach (preferably 10 ounces)
  • 1½ cups fat-free ricotta cheese (or regular ricotta cheese)
  • ½ cup finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 to 3 cloves garlic, minced
  • ½ teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste

Sauce and Toppings

  • 2 cups tomato sauce or marinara sauce
  • ¾ cup shredded part-skim mozzarella cheese
  • 2 tablespoons thinly sliced fresh basil

Instructions

  1. Prep the Oven and Baking Dish. Preheat your oven to 350˚F (175˚C). Spread ½ cup of marinara sauce evenly on the bottom of a 9 x 9-inch baking dish to prevent sticking and add flavor.
  2. Prepare the Zucchini. Slice the zucchini lengthwise into ¼-inch thick slices and arrange them in a single layer on a paper-towel-lined baking sheet. Sprinkle lightly with salt and set aside for 15 minutes to draw out moisture, which helps avoid sogginess during baking.
  3. Cook the Spinach. Spray a skillet with cooking spray and heat over medium. Add the baby spinach and cook for about 2 minutes or until just wilted. Remove from heat and let it cool for a few minutes, then squeeze out any excess moisture to prevent watery filling.
  4. Make the Filling. In a medium bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated for a creamy, flavorful filling.
  5. Assemble the Roll Ups. Lay the zucchini slices out on a cutting board and gently pat them dry to remove any remaining moisture. Place a spoonful of the ricotta and spinach filling on one end of each slice.
  6. Roll the Zucchini. Carefully roll each zucchini slice around the filling to form a neat bundle. Place each roll up seam-side down in the prepared baking dish. Continue this process until all zucchini slices and filling are used.
  7. Add Sauce and Cheese. Spoon remaining marinara sauce over the zucchini roll ups, ensuring each is well covered. Sprinkle shredded mozzarella cheese evenly on top to add a delicious, melty finish.
  8. Bake. Bake the assembled roll ups in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly, the cheese is melted and starting to brown slightly, and the zucchini is tender.
  9. Rest and Garnish. Remove the dish from the oven and let it rest for 5 to 10 minutes to allow flavors to meld and to cool slightly for easier serving. Garnish with thinly sliced fresh basil before serving for a fresh, aromatic touch.

Notes

  • Salting zucchini before assembling helps remove excess moisture to prevent a soggy dish.
  • Using part-skim mozzarella reduces fat while still giving great melting quality.
  • Feel free to swap spinach for other greens like kale or chard if desired.
  • This dish can be made ahead and refrigerated, then baked before serving.
  • For extra flavor, add a pinch of red pepper flakes to the filling for mild heat.

Find it online: https://justsosavory.com/zucchini-lasagna-roll-ups-recipe/