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Fresh Zucchini Lasagna Roll-Ups

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A light and satisfying zucchini lasagna roll-ups recipe featuring creamy ricotta filling with fresh herbs and lemon zest, perfect for spring and summer.

Ingredients

Scale
  • 4 medium zucchinis, sliced lengthwise thin with a vegetable peeler or mandoline
  • 1 ½ cups (about 375g) whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg, room temperature
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 clove garlic, minced
  • Zest of 1 medium lemon
  • 1 ½ cups marinara sauce, homemade or store-bought
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Wash and dry the zucchinis well. Using a vegetable peeler or mandoline, slice each zucchini lengthwise into thin ribbons, about 1/8-inch (3mm) thick. Lay the slices on paper towels and lightly sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat dry with another paper towel.
  2. In a mixing bowl, combine ricotta, grated Parmesan, egg, minced garlic, chopped basil and parsley, and lemon zest. Season with salt and pepper to taste. Mix gently until just combined, keeping the filling creamy but with some texture.
  3. Preheat the oven to 375°F (190°C).
  4. Spread a thin layer of marinara sauce on the bottom of an 8×8 inch (20×20 cm) baking dish. Take one zucchini slice and place about 2 tablespoons of the ricotta filling at one end. Roll it up tightly and place seam-side down in the dish. Repeat with remaining slices and filling, arranging the roll-ups snugly side by side.
  5. Spoon the remaining marinara sauce evenly over the roll-ups. Drizzle lightly with olive oil. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes to let the tops get a bit golden and bubbly.
  6. Let the roll-ups rest for 5 minutes before serving.

Notes

Dry zucchini slices well after salting to avoid watery roll-ups. Do not overmix the ricotta filling to keep it creamy but textured. Roll zucchini slices tightly but gently to prevent breaking. Let roll-ups rest after baking for easier handling and better flavor. For dairy-free, substitute ricotta with plant-based alternatives and egg with flaxseed egg. Can be prepared ahead and refrigerated or frozen before baking.

Nutrition

Keywords: zucchini lasagna, zucchini roll-ups, ricotta filling, gluten-free, vegetarian, easy dinner, summer recipe, spring recipe

Find it online: https://lucastable.com/fresh-zucchini-lasagna-roll-ups-recipe-easy-creamy-ricotta-filling-guide/