These Zucchini Lasagna Rolls are filled with all the traditional lasagna ingredients, but made with zucchini squash instead of pasta for a healthy dinner that is light, vegetarian, low carb, keto friendly, and gluten free. So delicious and pretty! And a great way to use up summer garden veggies!
Some might say you shouldn’t mess with classic recipes, but I love taking something traditional and putting a fun (and still delicious!) spin on it. Like converting Chile Rellenos to Chili Relleno Casserole, or Cabbage Rolls into Cabbage Roll Soup, and definitely wonderful (but high calorie and heavy) lasagna into these light and healthy Zucchini Lasagna Rolls.
Zucchini is such a versatile ingredient and can transform so many dishes into a healthier alternative. My Pizza Stuffed Zucchini Boats are a perfect example!
Ingredients for Zucchini Lasagna Rolls
Keep the traditional fillings intact, but swap out the noodles for fresh strips of zucchini. It’s so tasty and perfect for anyone trying to eat low carb.
- Squash – we’re using zucchini, garden or store bought
- Cheese – three different cheeses; ricotta, Parmesan, and mozzarella
- Eggs – these are used as a binder, since there’s no bread crumbs
- Seasonings – salt, pepper, garlic powder, and crushed red pepper flakes
- Pasta sauce – I use my homemade marinara sauce for this recipe, but store bought is fine
- For quickness, ease, and best results you really need a mandolin for these Zucchini Roll Ups. You can use a knife, but holy wow, will you be slicing for a long time. And chances are the slices will not be an even length or thickness, which will result in sort of a hot mess. You need 1/8-inch thick slices. A mandolin makes this super quick and easy! This is the one I have and love it (<< affiliate link.)
- Zucchini contains a lot of water, which you don’t want. To remove excess moisture, you’ll set the zucchini strips on paper towels, sprinkle with salt, and let them sit for about 15-20 minutes. This not only draws out any water, but also makes them more pliable and easy to roll.
- Can’t live without meat? No problem. Add in about 3/4 pound cooked Italian sausage to the mixture.
- Want more veggies? Add in some diced, sautéed mushrooms.
- Swap out the marinara sauce for pesto sauce. My homemade pesto sauce is so wonderful and another great way to use fresh garden herbs!
- Lay the strips flat, if you you don’t have time to roll the zucchini, and layer in the casserole dish like you would a regular lasagna.
Can I make these ahead of time?
Yep! Prepare the zucchini rolls as directed in the recipe, but instead of baking, simply cover tightly with plastic wrap and then again with foil. Place in the refrigerator up to 24 hours. Note: this is not ideal because extra liquid will accumulate. If you must make these ahead of time, I recommend omitting the marinara sauce on the bottom of the casserole dish and adding it on top right before baking.
How to store Zucchini Lasagna Rolls
Any leftovers can be stored in the refrigerator, tightly sealed, for up to 1 day. Freezing is not recommended, since the zucchini breaks down too much and will start to fall apart once thawed.
Watch the video for Zucchini Lasagna Rolls
If you’re not trying to lower your carb intake, I recommend serving this dish with homemade garlic bread! Make sure to check out our other favorite zucchini recipes, like Pizza Stuffed Zucchini Boats, Zucchini Bread, and Zucchini Corn Fritters.
Zucchini Lasagna Rolls
- 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
- 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 9×13 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!
- For tips to making the perfect zucchini lasagna rolls and recipe variations, please refer to the full article.
- Watch the video for help!