Zucchini Lasagna Roll Ups Recipe

Ashley Varney

Hey Ya'll,

I cannot believe how much I loved this dish. For my personally, I liked it even more than your regular lasagna. By choice, I'm not a HUGE meat eater and I am especially not a fan of meat sauce. For this I purchased my ingredients at trader joes, so a lot of what I used was actual trader joe's brand which also may have made a difference just to note. I cannot wait to make this dish again, it was such a hit with my family!


  • 6 large zucchini
  • 1 (16-oz.) container ricotta
  • 3/4 c. freshly grated Parmesan, divided
  • 2 large eggs
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. marinara
  • 1 c. grated mozzarella


  • Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on paper towels, sprinkle salt on them, and cover with another paper towel to draw the water out for a half-hour.
  • Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, garlic powder, and season with salt and pepper. 
  • Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish. 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 baking dish, packed together tightly. 
  • Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 30 minutes.





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