Zucchini Lasagna Roll-ups aka Zucchini Rollatini
Tender zucchini filled with creamy herbed spinach, and feta ricotta mixture, then topped with marinara and melty mozzarella cheese, these zucchini lasagna rollups are a perfect gluten-free and low-carb meal.
Summer and zucchini go hand in hand. I’ll gladly heat the oven for fresh zucchini bread, zucchini roll-ups, and blueberry zucchini pancakes!
This recipe uses thin ribbons of zucchini to create lasagna rollups. Rather than use pasta noodles, you use the zucchini ribbons to create the base for the delicious filling. This keeps the dish low carb and healthy, helping you to stay trim in your summer bathing suit! 😉
Ingredients
- 2 zucchini, thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup feta cheese
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 1/2 cups marinara sauce
- 1 cup mozzarella cheese
How to Make Zucchini Lasagna Roll-ups aka Zucchini Rollatini
Zucchini lasagna roll-ups are really easy to make. Don’t be intimated by the number of steps – you are basically slicing zucchini, grilling it, making a filling, rolling the filled zucchini, and topping with marinara. Totally worth the work and you’ll still have dinner on the table in under 40 minutes!
Preheat the oven to 350° F. Also heat the grill if using a grill to cook the zucchini.
Slice the zucchini into long thin ribbons using a mandolin or a sharp knife.
Sprinkle a light layer of salt on the zucchini and set aside for about 10 minutes while you prep the filling.
In a medium bowl, combine the ricotta cheese, feta cheese, egg, chopped spinach, minced garlic, chopped basil and parsley, salt, and pepper. Mix until combined.
Meanwhile, pat the zucchini dry with a paper towel to remove the excess moisture. If using a grill pan, heat the grill pan.
Brush each zucchini slice with olive oil and season with salt and pepper.
Place the zucchini slices on the grill (or grill pan) to cook each side for about 3 minutes, just to soften. I use a grill as it allows me to cook all the zucchini at one time, rather than 3-4 at a time in the grill pan. Huge time saver!
Remove the zucchini from the grill and place a half tablespoon of filling onto each slice. Roll up from the bottom. Repeat.
Pour 1/2 cup of the marinara sauce into your baking dish and place the filled zucchini rollups on top of the marinara sauce.
Top the filled and rolled zucchini with more marinara sauce and shredded mozzarella cheese.
Cover and bake for 25 minutes at 350°.
Enjoy!
Additional Recipes Using Zucchini
Blueberry Zucchini Bread Pancakes
Greek Zucchini Noodles (Zoodles) Recipe
Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini Recipe
Zucchini Lasanga Rollups
Ingredients
- 2 zucchini thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1/2 cup feta cheese
- 1 egg beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 1 1/2 cups Marinara sauce
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 350° F. Also heat the grill to cook zucchini.
- Slice the zucchini into long thin ribbons using a mandolin or a sharp knife.
- Lightly salt the zucchini and set aside for about 10 minutes while you prep the filling.
- In a medium bowl, combine the ricotta cheese, feta cheese, egg, chopped spinach, minced garlic, chopped basil and parsley, salt and pepper. Mix until combined.
- Meanwhile, pat the zucchini dry with a paper towel to remove the excess moisture.
- Brush each zucchini slice with olive oil and season with salt and pepper.
- Place the zucchini slices on the grill to cook each side for about 3 minutes, just to soften.
- Remove the zucchini from the grill and place a half tablespoon of filling onto each slice. Roll up from the bottom. Repeat.
- Pour 1/2 cup of the marinara sauce into your baking dish and place the filled zucchini rollups on top of the marinara sauce.
- Top the filled and rolled zucchini with more marinara sauce and shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes at 350°.
- Enjoy!
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