Zucchini Rolls a Vegetarian Cooking Class
Main Course · Provencal Recipes · Tasha Powell · Taste · Vegetarian
Simple to prepare, these zucchini rolls bring together the abundant produce of Provence with the wonderful cheeses of Italy. Prepare the dish as a vegetarian main course, or as a side dish with a protein of your choice. I like to think of it as a lasagna without the noodles. These zucchini rolls were included in my online cooking class “4-Course Gluten-Free Menu with Michelin Star plating techniques!” The menu, while not exclusively Provencal focused on fresh, healthy ingredients.
Zucchini Rolls with Italian Cheeses
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.
Equipment
Ingredients
- 3 large zucchini (courgette) (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 Parmesan cheese or dairy-free Parmesan, freshly grated
- 1 large egg
- 1/4 cup fresh basil leaves chopped
- 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!
Tried this recipe?Let us know how it was!
More Vegetarian Recipes:
Provencal Tain a Vegetable Tart Flower
Vegetarian Moroccan Tagine a Recipe from Marrakesh
Vegetarian Holiday Menu Inspired by Provencal Flavours
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Fancy an Ice Cream in Provence? Our Top PicksRelated Provence Articles
Salmon with Herbed Provencal Chèvre Wrapped in Zucchini
February 17, 2017
One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.…
A Vegetable Tart Almost to Beautiful to Eat
November 30, 2018
This "rose" vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the "rose" pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store. …
Trouchia Zucchini Omelette a Variation on the Nicoise Classic
May 1, 2023
The problem with growing zucchini in your kitchen garden (potager) is that it often ripens all at the same time. When my garden produces more zucchini than I can possibly consume, the problem is what to do with the bounty. Thankfully I remembered trouchia, a favourite dish from Nice, France, usually prepared with Swiss chard …
Ratatouille: Classic Provencal Dish a Chef’s Recipe to Try
March 28, 2025
Ratatouille is one of the classic Provençal recipes that works well as a side dish with grilled meat or fish. The recipe below comes from our friends at My French Country Home. While there are probably many variations, the dish always includes fresh local vegetables. The dish is considered a summer recipe when the base …
2 Comments
The little zucchini rolls would make an excellent side to go with so many dishes. Do they have to be placed close together when baked to keep their shape?
Hello Karen!
Thanks for reaching out with your question about the Zucchini Roll-ups! Yes, I do 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 very thin and easy to roll! Please feel free to send photos of your dish or any additional comments!
Take Care,
Tasha