Zucchini Roll Ups

Zucchini:

Instead of lasagna noodles, I use thin sheets of zucchini. You’ll need just a few staples to roast them:

• Zucchini – I prefer medium to large zucchini for this recipe, because wider slices hold the filling better. You can also use yellow summer squash.
• Olive Oil – You can also use avocado oil.
• Sea Salt & Black Pepper

Cheese Filling:

This is a lot like the cheese layer of a lasagna, or the filling you’d put inside manicotti.

• 3 Cheeses – Ricotta cheese, grated parmesan cheese, and mozzarella cheese. I love using whole milk ricotta for its creamy texture and rich flavor, but part-skim ricotta works too. You can even use cottage cheese for a protein boost.
• Egg – Acts as a binder. If you need a dairy-free option, a flax egg can work.
• Italian Seasoning – I use my homemade Italian seasoning blend, but store-bought is fine. If you only have individual dried herbs, basil or oregano can work well on their own.

Sauce:

I usually make a smooth, simple tomato sauce for this recipe, using the ingredients below. Sometimes I use my homemade marinara sauce, though, and you can totally use store-bought marinara if you’d like to simplify these zucchini roll ups even more.

• Tomato Sauce – This is the base. 
• Olive Oil – Adds richness and flavor.
• Balsamic Vinegar – I like this for a splash of tang and natural sweetness. You can substitute with red wine vinegar or lemon juice.
• Garlic – Fresh is best! But if you want convenience, 1/2 teaspoon of jarred minced garlic will work.
• Italian Seasoning
• Sea Salt 

Assembly:

• Mozzarella Cheese – Shredded for a melty finish on top. Provolone cheese can also work nicely, or you can use fresh mozzarella, but see my tips about using it in my eggplant casserole post.

1. Prep the zucchini noodles. Slice the zucchini with a mandoline, 1/4 inch thick. Place the noodles on a lined baking sheet. Brush both sides with the olive oil and sprinkle with salt and pepper. Roast until soft and mostly dry.

2. Make the tomato sauce. In a small bowl, stir together the tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust the salt to your taste. Spread a thin layer of sauce in the bottom of a square baking dish.
3. Make the cheese filling. In a medium bowl, stir together the ricotta, parmesan, egg, and Italian seasoning.

4. Assemble the zucchini lasagna rolls. Pat the zucchini strips dry with paper towels to remove any excess water or oil. Spread a tablespoon of ricotta mixture over each zucchini slice. Sprinkle with mozzarella, roll up, and place into the baking dish. Repeat with the rest of the slices. Top them with more tomato sauce and shredded mozzarella.

7. Bake until melty. Your zucchini roll ups are done when they are hot and the cheese melts. I like to garnish with fresh basil and chopped parsley, but you could also do just one or the other.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
• Meal prep: You can assemble the whole dish and just bake right before serving, or simply prep the zucchini slices, cheese filling, and sauce separately for easy assembly later. I like roast a double or triple batch of the zucchini sheets, and use them in different ways for my zucchini salad, zucchini ravioli, and these zucchini lasagna roll ups.
• Reheat: I prefer to reheat in the oven at 350 degrees F, but the microwave actually works pretty well, too.
• Freeze: Simply assemble the entire recipe (minus the last baking step), cover tightly, and freeze for up to 3 months. You can bake right from frozen, but it’s faster if you thaw in the fridge overnight.

My Tools For This Recipe

• Baking Sheet – I don’t think I’ll ever find a baking sheet I love as much as this one. It’s sturdy, warp-resistant, PTFE-free, and totally non-stick for easy cleanup.
• Mandoline – The best way to get uniform slices. (I also use it for eggplant to make my eggplant lasagna.)
• Glass Baking Dish – This one is the perfect size for these zucchini roll ups, and I love that it comes with a lid for easy storage.