Yield: 6 servings

Zucchini Lasagna Roll Ups

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Healthy, vegetarian Zucchini Lasagna Roll Ups are an easy weeknight dinner, but also impressive enough to serve guests!


For the Roll Ups

  • 2 large zucchini
  • 1 cup of marinara or favorite pasta sauce
  • ½ cup of mozzarella cheese

For the Filling

  • 1 cup ricotta cheese
  • ½ cup cottage cheese
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons flat leaf parsley
  • 1 tablespoon fresh basil
  • ¼ teaspoon garlic powder
  • black pepper to taste


  1. Preheat oven to 375°.  Spread about ¼ cup of marinara sauce in the bottom of a 10” x 7” casserole dish or similar size.  Set aside.
  2. Cut zucchini lengthwise into ¼” thick slices.  A mandolin slicer can be used.  This method tends to produce slices that are a little thinner than cutting them with a knife. 
  3. Place the zucchini in a single layer on a stove top griddle, in a frying pan, or even on an outdoor grill.  Cook for about 2 minutes on each side or until the zucchini becomes soft.  This also helps remove some of the moisture in the zucchini.  Transfer the slices to a plate.
  4. While zucchini is cooling, combine all ingredients for filling.
  5. Lay zucchini slices out and spoon about 1 tablespoon of ricotta filling on each slice, spreading the filling the length of the slice into an even layer. 
  6. Roll up each slice and place the roll, seam side down, into the casserole dish in a single layer.
  7. Top zucchini rolls with additional marinara sauce and shredded mozzarella cheese.
  8. Bake for 20-25 minutes or until cheese is melted. Add salt and pepper, to taste, if desired. ENJOY.


  • Zucchini can also be sliced and roasted in oven until soft.
  • Too much marinara sauce will make the dish watery.  When topping the rolls, use just enough to cover each roll with a little sauce. Additional sauce may be served with the meal. 
  • If zucchini slices are too thin, each roll can be made out of two slices laying end to end, slightly overlapping in the middle.  The slices can also be layered in the casserole dish, as would be done with regular lasagna.
  • Ground Italian sausage can be added to the rolls as a meat option.  Brown the Italian sausage on the stove top in a skillet. After spreading the ricotta filling on the zucchini slice, sprinkle the sausage and roll. 
  • Recipe adapted from Recipe Runner

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 507mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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