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. Source: EatingWell Magazine, May 2019

Joy Howard


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

  • Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.

  • Toss the zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.

  • Bake the zucchini, turning once, until tender, about 10 minutes total.

  • 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, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.

  • Spread 1/4 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 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.

  • 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 Facts

315 calories; 18.6 g total fat; 9.1 g saturated fat; 97 mg cholesterol; 561 mg sodium. 844 mg potassium; 16.8 g carbohydrates; 3.5 g fiber; 8 g sugar; 22.2 g protein; 5833 IU vitamin a iu; 32 mg vitamin c; 118 mcg folate; 507 mg calcium; 2 mg iron; 83 mg magnesium;

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Rating: 5 stars
Made this as written. Very tasty will make again. Read More