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
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
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
Late Summer Salad with Grilled Zucchini and Tomatoes
August 25, 2022
Autumn is sneaking up on us here in Provence as we see in the final days of summer. With some exquisite seasonal vegetables harvested over the sunny season, we took the opportunity to cook up some of our favourites to enjoy them to the full until we see their return again next year. The smoky-sweet …
For Mushroom Lovers An Easy Sheet Pan Recipe
October 7, 2021
Cooler weather in Provence, a touch of humidity, and maybe even some rain bring with it the promise of wild mushrooms foraged from nearby forests. However, you need to know where to look and do not expect the locals to show you where to find edible fungi. The good news is regional markets, and small …
Vegetarian Moroccan Tagine a Recipe from Marrakesh
April 27, 2020
The word tagine describes two things a heavy earthenware dish with a conical lid, and a slow-cooked stew. The following recipe for Vegetarian Moroccan Tagine is one from our Pitcher & Powell Cuisine & Culture trip to Marrakesh in 2019.…
Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs
May 31, 2018
My recipe for Tomatoes Provençales is inspired by the typical cuisine, but it is a lighter version with a zucchini-herb stuffing (farce) intended as a pre-dinner bite. The tomatoes filled and baked and then served as an appetizer with cocktails.…
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