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.

Joy Howard
Source: EatingWell Magazine, May 2019

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

To make ahead: Prepare through Step 6 and refrigerate for up to 1 day.

Nutrition Facts

315 calories; protein 22.2g; carbohydrates 16.8g; dietary fiber 3.5g; sugars 7.8g; fat 18.6g; saturated fat 9.1g; cholesterol 96.5mg; vitamin a iu 5833IU; vitamin c 32.3mg; folate 118.4mcg; calcium 507mg; iron 2.3mg; magnesium 82.8mg; potassium 843.5mg; sodium 561.1mg.
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Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2019
Made this as written. Very tasty will make again. Read More
Rating: 5 stars
07/31/2019
Loved it! Read More
Rating: 5 stars
06/08/2020
First a couple tips. The real first step is to thaw the frozen spinach. I've made this recipe a few times and had to pause the first couple times to thaw the spinach after steps one and two. Also feel free to use other soft cheeses that have some flavor with the ricotta cheese. But this recipe is divine I've had several compliments and it's even more delicious the second day (if you even have leftovers.) Read More
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