Zucchini Lasagna Roll-Ups (Printer-Friendly Version)
Zucchini slices filled with ricotta and cheese, baked in marinara for a light summer dinner.
# Required Ingredients:
→ Zucchini
01 -
6 large zucchini
→ Cheese Filling
02 -
450 grams ricotta cheese
03 -
75 grams freshly grated Parmesan cheese, divided
04 -
2 large eggs
05 -
0.5 teaspoon garlic powder
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
→ Assembly and Baking
08 -
250 millilitres marinara sauce
09 -
100 grams grated mozzarella cheese
# Step-by-Step Instructions:
01 -
Preheat oven to 200°C. Slice zucchini lengthwise into 3 mm thick strips using a mandoline or sharp knife. Arrange strips on a paper towel–lined baking tray and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
02 -
In a mixing bowl, combine ricotta cheese, 50 grams Parmesan, eggs, and garlic powder. Season well with salt and freshly ground black pepper. Mix until smooth and fully incorporated.
03 -
Spread a thin layer of marinara sauce over the base of a 22 x 33 cm baking dish. Place a zucchini slice on a flat surface. Spread approximately one tablespoon of ricotta mixture onto each slice, then spoon a thin layer of marinara sauce over the ricotta. Sprinkle with mozzarella cheese. Gently roll each zucchini slice and arrange seam-side down in the prepared dish, packing rolls closely together.
04 -
Sprinkle roll-ups with the remaining 25 grams Parmesan cheese. Bake in preheated oven for 20 minutes, until zucchini is tender and cheeses are melted and bubbling.
# Handy Cooking Tips:
01 -
For uniform zucchini strips, use a mandoline for precise, even slices and optimal rolling.
02 -
Draining excess moisture from zucchini helps prevent a watery bake.