Zucchini Lasagna Roll-Ups

Zucchini lasagna roll-ups are the summer swap your pasta nights have been missing. Instead of heavy noodles, this recipe wraps rich ricotta in thin ribbons of fresh zucchini then tucks everything into bubbling marinara finished under a blanket of cheese. It takes a little patience and precision but the payoff is a gorgeous dish that feels as good as it tastes.

I made this for a backyard dinner last July and now my friends beg for it every time zucchini season rolls around. Trust me the technique is surprisingly easy and the final dish never fails to impress.

Ingredients

• Large zucchini: Use firm medium to large squash for strips that stay flexible with minimal seeds
• Ricotta cheese: Creamy base for the filling Choose whole milk ricotta for richness
• Freshly grated Parmesan cheese: Adds tang and savory depth Taste the cheese before buying to select the sharpest wedge
• Large eggs: Give the filling structure and creaminess Make sure they are fresh for best results
• Garlic powder: Layers in subtle warmth Opt for high quality powder without additives
• Kosher salt: Brings out the natural flavor in both the cheese and zucchini
• Freshly ground black pepper: Peppery bite adds balance Grind just before using for best aroma
• Marinara sauce: Acts as both a sauce and base Choose a thick high quality store-bought or homemade version
• Mozzarella cheese: Melts into gooey goodness Go for a block and grate it yourself for a better melt

Step-by-Step Instructions

Slice the Zucchini:

Slice zucchini lengthwise into thin ribbons about one eighth inch thick. Lay the strips in an even layer on a paper towel-lined baking sheet sprinkle lightly with salt and let them rest for about ten minutes. This helps draw out extra moisture so your roll-ups will not end up watery. After resting gently blot the zucchini dry again.

Make the Ricotta Filling:

In a small bowl stir together ricotta one half of the grated Parmesan eggs garlic powder a pinch of salt and a grind or two of black pepper. Mix until smooth and fully combined so the filling is creamy and holds together when spread.

Prepare the Baking Dish:

Spread a thin layer of marinara sauce over the bottom of your baking dish. Aim for just enough to cover so the roll-ups do not stick but are not swimming in sauce.

Fill and Roll the Zucchini:

On each zucchini slice spread a generous spoonful of the ricotta mixture all the way to the edges. Add a drizzle of marinara and sprinkle mozzarella lightly over the cheese then gently roll up each slice. Place seam side down in the prepared dish nestling each tightly next to the last so they hold their shape.

Top and Bake:

Sprinkle the remaining Parmesan evenly over the roll-ups. Bake in a preheated oven at four hundred degrees Fahrenheit for about twenty minutes or until the zucchini is tender and the cheese is bubbling and golden.

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My absolute favorite part is freshly grated Parmesan on top You will never want to use the pre-shredded stuff again. Once my cousin tried this recipe with backyard zucchini harvest and the whole family polished off the dish before sharing stories around the table.

Storage tips

Zucchini roll-ups keep best covered in the fridge for up to three days. They can be reheated in a low oven or microwave. If you want to freeze leftovers cool completely first portion into smaller containers and freeze up to three months. Just know the zucchini will be softer after thawing but still flavorful.

Ingredient substitutions

If you do not have ricotta use cottage cheese blended until smooth. Gluten-free or dairy-free cheese works too depending on your needs. Yellow squash makes a good substitute for zucchini and any good melting cheese can replace mozzarella.

Serving suggestions

Serve these zucchini roll-ups as a main course with a simple salad of arugula and lemon or as a striking side alongside grilled chicken or fish. They shine as a potluck dish and make for an unexpected addition to a brunch spread.

Cultural and historical context

While classic lasagna comes from Italian tradition using pasta zucchini lasagna is a modern twist that became popular as folks looked for lighter gluten-free alternatives. This version still honors the original with its cheesy sauciness and cozy flavors but lets summertime produce take center stage.

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Common Recipe Questions

→ How thin should I slice the zucchini?

Slice zucchini lengthwise to about 1/8-inch thick. A mandolin slicer works best for uniform strips, but a sharp knife will do if you're careful.

→ How do I keep zucchini from getting watery?

After slicing, lay zucchini strips on a paper towel, sprinkle with salt, let sit 10 minutes, and then blot dry to remove excess moisture.

→ Can I use another cheese instead of ricotta?

You can substitute cottage cheese or mascarpone for ricotta if desired, both work well for a creamy filling.

→ Is homemade marinara necessary?

Store-bought marinara saves time and works great, but homemade sauce can add a richer, fresher flavor if you have a bit extra time.

→ How do I know when the roll-ups are done baking?

Bake until zucchini is tender and the cheese is melted and bubbly, about 20 minutes in a 400°F oven.

→ Can I prepare the roll-ups ahead of time?

Yes, assemble ahead and refrigerate, then bake just before serving. It makes a great make-ahead main course.