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: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
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
Roasted Peppers with Goat Cheese a Provencal Classic
April 21, 2023
As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the layers. Basil and an anchoïade …
Zucchini and Chèvre Tart with Moroccan Flavours
December 18, 2023
We travelled through Morocco with friends staying in unique and beautiful riads along the way. However, it was the first trip we’ve taken in almost 30 years that didn’t include working kitchens. Cooking with local ingredients is one of my joys when travelling, and on this trip, I learned I get kind of itchy and …
Aix-en-Provence Vegan Meals and Language Lessons at Anticafé
June 28, 2018
I wonder if you have visited Anticafé Aix yet? Founded two years ago, its principle is that customers pay per hour. Your 5 euros per hour gets you as much coffee or tea as you like, plus there are breakfast cereals, bread to toast with jam, or later in the day other snack food. Recently, …
Daki-Daïa Tasty Vegetarian Dining in Nice
March 14, 2019
Vegetarian Dining in Nice Something a bit different on Nice port – Mediterranean food with imagination! I had been looking forward to trying out Daki-Daïa having included them in a previous article for vegetarian-friendly dining of the French Riviera for Perfectly Provence. I am always on the hunt for decent vegetarian fare here on the …
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