Zucchini Lasagna Rolls

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!

Prep Time15

Cook Time20

Rest20

Total Time55

Course: Main Course

Cuisine: Italian

Keyword: Zucchini Lasagna Rolls

Servings:

Ingredients

6 large zucchini , ends trimmed
16 ounces ricotta cheese , drained of any excess liquid
3/4 cup freshly grated Parmesan , divided
2 large eggs
1/2 teaspoon garlic powder
1 teaspoon kosher salt (not table salt)
1/4 teaspoon black pepper
1/8 teaspoon cracked red pepper flakes
1 cup marinara sauce , divided
1 cup shredded mozzarella

Instructions

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'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!

Video

Notes

For tips to making the perfect zucchini lasagna rolls and recipe variations, please refer to the full article.
Watch the video for help!

Nutrition