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Zucchini Lasagna Roll Ups

Close-up of baked zucchini lasagna roll ups topped with melted cheese and marinara sauce in a white baking dish.
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A lighter, low-carb take on lasagna using zucchini ribbons filled with ricotta and baked in marinara sauce.

Ingredients

Scale
  • 3 medium zucchini
  • 15 oz ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 oz marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini lengthwise into thin ribbons, about 1/8-inch thick. You can use a mandoline for even slices.
  3. Lay the zucchini ribbons on paper towels and sprinkle with salt. Let them sit for 10-15 minutes to draw out moisture, then pat them dry.
  4. In a bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well.
  5. Spread about 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
  6. Spread about 2 tablespoons of the ricotta mixture onto each zucchini ribbon.
  7. Roll up each zucchini ribbon and place it seam-side down in the baking dish.
  8. Pour the remaining marinara sauce over the zucchini rolls.
  9. Sprinkle the mozzarella cheese evenly over the top.
  10. Cover the dish with foil and bake for 20 minutes.
  11. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the zucchini is tender.

Notes

  • To prevent watery results, salting and patting dry the zucchini ribbons is crucial.
  • For meal prep, you can assemble the roll-ups and store them covered in the refrigerator for up to 2 days before baking.
  • These roll-ups can also be frozen after baking. Let them cool completely, then transfer to an airtight container. Reheat in the oven or microwave.

Nutrition

Find it online: https://blissbatter.com/zucchini-lasagna-roll-ups/