Vegetarian Zucchini Lasagna Roll Ups

Overhead shot of zucchini lasagna rolls in skillet.

Vegetarian Zucchini Lasagna Roll Ups

Course: Main Dish

Cuisine: Italian

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 375kcal

Author: Platings and Pairings

These Vegetarian Zucchini Lasagna Rolls are low-carb and gluten-free yet still sinfully delicious with loads of melty cheese and plenty of fresh herbs. Made easy using store-bought tomato sauce.

Print Recipe

Equipment

Baking Dish

Ingredients

1 24-ounce jar tomato sauce or marinara sauce
32 ounces part-skim ricotta
2 cups spinach finely chopped
3 Tablespoons fresh basil chopped
1 Tablespoons fresh parsley chopped
1 teaspoon red pepper flakes
1 egg
¼ cup Parmesan cheese grated
2 cups mozzarella cheese shredded
Salt and pepper to taste
4 medium zucchini

Instructions

Preheat oven to 425 degrees.
Thinly slice 4 medium zucchiniusing either a mandoline or vegetable peeler. Lay the slices flat on a paper towel lined counter and sprinkle with salt. Let sit at least 15 minutes to allow the moisture to escape. Then pat dry.
In a medium bowl, combine 32 ounces part-skim ricotta, 2 cups spinach, 3 Tablespoons fresh basil, 1 Tablespoons fresh parsley, 1 teaspoon red pepper flakes, 1 egg, ¼ cup Parmesan cheese and 1 cup mozzarella. Season with salt and pepper.
Coat the bottom of a 9x13 or similar sized baking dish with ¾ of the 1 24-ounce jar tomato sauce .
Arrange two zucchini ribbons side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini (I like to use a cookie scoop). Roll up and place seam-side down in the baking dish. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then sprinkle with the remaining 1 cup mozzarella.
Bake, uncovered, for 20-25 minutes.

Notes

How to Store & Reheat

Store leftovers in the fridge for up to three days in an airtight container. Reheat in a 350-degree oven for 15-20 minutes until heated through.

Variations

As written, this dish is vegetarian. However, if you’d like to make it a bit more hearty, you could add in a pound of browned ground meat, like Italian sausage, ground turkey, or ground beef. Or, try adding in some shredded chicken.
Not a fan of ricotta? Cottage cheese makes a great swap.
Pesto. After cooking, top your zucchini rolls with dollops of pesto to add a bright, vibrant flavor.

Nutrition