Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWOne of the best ways to use all that summer zucchini? My zucchini roll ups! Filled with three cheeses and a flavorful tomato sauce, they’re like a mashup between my classic zucchini lasagna (without the meat) and eggplant rollatini (using zucchini instead). They’re somehow light and satisfying at the same time. And if I’m being honest, I just love how beautiful these zucchini lasagna rolls are. Make them with me for healthy side dish this summer!
Why You Need My Zucchini Roll Ups Recipe
- Classic lasagna flavors – Picture a creamy parmesan ricotta filling rolled up in thinly sliced baked zucchini, brimming with tomato sauce and melty cheese. It’s all the lasagna flavors you know and love, except this time I skipped the meat and they come in cute little bundles.
- Fun and easy to make (and eat) – I think anything rolled up is more fun! (Case in point: my ham roll ups and cabbage rolls.) These zucchini roll ups are just as fun — and just as easy.
- Simple, healthy dish – Ditch the pasta and use zucchini instead! These rolls are low carb, gluten-free, and packed with veggies and protein.
- Perfect for any meal – Whether I’m making a healthy dinner for my family or bringing them to a potluck, these zucchini lasagna rolls are always a hit. They work as a vegetarian main, a hearty side, or even a fun appetizer.
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini roll ups, what each one does, and substitution options. For measurements, see the recipe card.
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.
How To Make Zucchini Roll Ups
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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.
- 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.
- Make the cheese filling. In a medium bowl, stir together the ricotta, parmesan, egg, and Italian seasoning.
- 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.
- 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.
My Recipe Tips
- I highly recommend a mandoline. I just got this one this summer and find it much easier to use than my old handheld one. You could try to use a sharp knife to slice the zucchini, but it’s challenging to get thin, even slices.
- Roast the zucchini until soft and dry. If it’s still firm when assemble your zucchini lasagna rolls, they can turn out watery after baking.
- Want to add a protein? This dish is already actually pretty high in protein, but if you want meat, you can layer cooked ground beef, Italian sausage, or shredded Instant Pot chicken breast over ricotta mixture before rolling up.
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.
More Healthy Zucchini Recipes
If you love these zucchini lasagna rolls, check out more of my favorite healthy zucchini recipes:
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.
Zucchini Roll Ups (Lasagna Rolls)
By
My easy zucchini lasagna roll ups have a creamy parmesan ricotta filling, tomato sauce, and melty mozzarella. A light, healthy summer meal!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Zucchini:
Cheese filling:
Sauce:
Assembly:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
-
Cut off the ends of the zucchini. Use a mandoline to slice the zucchini lengthwise into thin sheets, 1/4 inch (6.35 mm) thick.
-
Arrange the zucchini slices in a single layer on the lined baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.
-
Roast zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.
-
Meanwhile, in a small bowl, stir together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust salt to taste if needed. Spread 3/4 cup (177 ml) of the sauce at the bottom of an 8×8 square glass casserole dish (this one is the perfect size). Reserve the remaining sauce for later. Set aside.
-
Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, egg, and Italian seasoning.
-
Arrange the zucchini slices in a single layer on a large cutting board. Pat dry with paper towels to soak up any extra water or oil.
-
Spread a tablespoon of ricotta mixture over each zucchini slice. Sprinkle with a tablespoon of mozzarella. Roll up tightly and place sideways into the baking dish. Repeat with all the zucchini slices.
-
Top each zucchini roll with 1/2 tablespoon (7 ml) of the remaining sauce, then 1/2 tablespoon (7.05 g) of mozzarella.
-
Bake for about 10 minutes, until the cheese on top is melted. Garnish with fresh basil.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 4 zucchini roll ups, or 1/4 of entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Zucchini Roll Ups
Gratitude Moment
This summer is strange for us, because it feels like it’s ending even though it’s only the beginning of August. School starts early in Florida, so we’ll be back to our fall routine next week — and yet I know it’s also going to be an inferno when we get there.
We’re savoring our last week in Minnesota with days at the lake, and seeing friends and family we won’t see for a while when we’re out of state.
What are your must-do things to do before summer ends? Let me know in the comments below!
36 Comments
Beth
0Yummy! These look so delicious! My husband is going to love these! Can’t wait to try this!
Alison
0These are so yummy! The kids loved them and I got to find a new way to use all the zucchini I have from the garden!
Sara Welch
0Love cooking with zucchini; it is so versatile! These were nothing less of delicious; easily a new favorite recipe in our home!
Bintu | Recipes From A Pantry
0Always looking for delicious low carb meals and these roll ups look great! Such a delicious meal!
Andrea
0I love this idea! I’ve got all the ingredients and can’t wait to make these.