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Zucchini Rolls Vegetarian Cooking With Italian Cheeses

Zucchini Rolls with Italian Cheeses

Tasha Powell
The recipe serves four people as a main course. It's a lighter version of lasagna. I recommend that the zucchini roll-ups are placed close together when baking. This prevents them from unravelling.  I also recommend using a mandolin, so your zucchini slices are thin and easy to roll.
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Vegetarian
Servings 4 people

Equipment

  • Chef’s knife
  • Frying pan
  • Sheet pan
  • Cheese grater

Ingredients
 
 

  • 3 large Zucchini (or 4 medium) trimmed and sliced lengthwise into 28 x 1/8 inch-thick strips
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1 cup Ricotta Cheese or vegan ricotta cheese or almond cheese
  • 1/3 cup Freshly Grated Parmesan cheese or dairy-free parmesan
  • 1 large Egg
  • 1/4 cup Chopped Fresh Basil Leaves
  • 2 Garlic Cloves minced
  • 1 1/2 cups Marinara sauce divided
  • 2 cups Shredded Mozzarella or Daiya dairy-free cheese

Instructions
 

  • Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
  • In a medium bowl, combine ricotta, parmesan, egg, basil and garlic; season with salt and pepper, to taste.
  • Preheat oven to 400°F (200°C).
  • Spread 1 cup marinara sauce onto the bottom of a two 8”x 6” Pyrex dishes or one 1--inch deep oven-proof skillet; set aside.
  • Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared dishes or skillet; repeat with remaining zucchini slices and filling. Sprinkle with remaining 1 cup mozzarella.
  • Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  • Serve immediately or plate individually using ring molds and offset spatula. Pour the remaining 1/2 cup marinara sauce around each serving. Or serve family-style in the dish or skillet you used to bake the zucchini rolls.

Notes

Plating ideas – serve with fresh basil or basil chiffonade. Option: Using a 3.5-inch ring mold, place 7 rolls inside the ring and serve!
Keyword Mozzarella, Parmesan, Ricotta, Zucchini
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