Zucchini Lasagna Rolls with Smoked Mozzarella

Zucchini Lasagna Rolls with Smoked Mozzarella

2 Reviews
From: EatingWell Magazine, May 2019

This healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that's fun for the whole family. This is a great recipe for kids to help make—let them get their hands dirty rolling the zucchini ribbons with the cheesy filling. Use a vegetable peeler or mandoline to quickly slice the zucchini into uniform thin strips—this will ensure easy rolling and even cooking.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 large zucchini, trimmed
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • 8 tablespoons shredded smoked mozzarella cheese, divided
  • 3 tablespoons grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 1⅓ cups part-skim ricotta
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 1 clove garlic, minced
  • ¾ cup low-sodium marinara sauce, divided
  • 2 tablespoons chopped fresh basil


  • Prep

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
  2. Slice zucchini lengthwise to get 24 total strips, about ⅛ inch thick each.
  3. Toss the zucchini, oil, ¼ teaspoon pepper and ⅛ teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.
  4. Bake the zucchini, turning once, until tender, about 10 minutes total.
  5. Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, ¼ teaspoon pepper and ⅛ teaspoon salt in a medium bowl.
  6. Spread ¼ cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining ½ cup marinara sauce and sprinkle with the reserved cheese mixture.
  7. Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.
  • To make ahead: Prepare through Step 6 and refrigerate for up to 1 day.

Nutrition information

  • Serving size: 6 rolls
  • Per serving: 314 calories; 19 g fat(9 g sat); 4 g fiber; 17 g carbohydrates; 22 g protein; 118 mcg folate; 96 mg cholesterol; 8 g sugars; 0 g added sugars; 5,833 IU vitamin A; 32 mg vitamin C; 507 mg calcium; 2 mg iron; 561 mg sodium; 844 mg potassium
  • Nutrition Bonus: Vitamin A (117% daily value), Vitamin C (53% dv), Calcium (51% dv), Folate (30% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 medium-fat protein, 2 vegetable, ½ fat, ½ high-fat protein

Reviews 2

July 25, 2019
profile image
By: stefanie hunt
Loved it!
May 18, 2019
profile image
By: Hello88
Made this as written. Very tasty—will make again.
More Reviews