Baked Zucchini Lasagna Rolls with Ricotta and Basil Tips, FAQ & printable recipe

Tips for success

Slice all the zucchini ribbons before you start filling, then roll them in the order you spread the filling. This keeps the ricotta at a consistent thickness and gives you a clean, even set of rolls. Keep the cut ribbons flat on the board and cover them with a dry towel while you work so they stay pliable. A steady, light hand on the knife produces the most even ribbons, and grating the hard cheese on a box grater just before you use it keeps it fluffy.

If your sauce looks watery after simmering, let it reduce for a few minutes before you nestle the rolls in. A thicker sauce clings to the zucchini and holds its shape under the cheese, while a thin sauce can pool at the bottom of the dish.

Do not add extra salt to the sauce until you have tasted it, since the hard grating cheese and the mozzarella already add a salty note to the finished dish. Taste the filling before you roll, because that is the easiest point to correct the seasoning.

Variations

• Pesto swirl: Stir a spoonful of basil pesto into the ricotta filling before rolling. Pesto contains milk and tree nuts, so check allergens before you add it to the rolls.
• Extra-garlic filling: Add a second clove of minced garlic to the ricotta filling and let the rolls bake a few minutes longer. The sharper garlic flavor stands up well to the tomato sauce and the melted cheese.
• Lemon ricotta: Mix finely grated lemon zest into the ricotta filling and garnish the baked rolls with a few extra basil leaves. The bright citrus lifts the creamy filling and balances the rich mozzarella on top.
• Spicy red sauce: Stir a pinch of red pepper flakes into the tomato sauce before nestling the rolls. The gentle heat pairs well with the basil and the hard cheese, and it keeps the dish lively without changing its character.

Storage and make-ahead

Fridge

Store covered in the refrigerator for up to 3 days, with the sauce kept separate from the rolls.

Freezer

Freezing is not recommended, since the zucchini softens and the ricotta filling becomes grainy after thawing.

Reheat

Reheat covered at 350°F (175°C) for about 15 minutes, until the rolls are hot throughout and the sauce is bubbling again.

Leftover rolls keep well in an airtight container. Let the dish cool for no more than 2 hours at room temperature, then move the rolls and sauce to the refrigerator. Spoon any leftover sauce into a separate container so the zucchini does not soften further. Store the rolls for up to 3 days.

Keep the basil garnish separate and add it fresh when serving, since it darkens in the refrigerator. Cut rolls should be covered tightly so the surface does not dry out. Reheat only what you plan to eat, and avoid returning cooled leftovers to the oven more than once.

You can prepare the components ahead and assemble just before baking. Slice the zucchini, mince the garlic, grate the hard cheese and mix the ricotta filling up to a day in advance, keeping each component covered in the refrigerator. Store the ricotta filling in a sealed container so it does not absorb odors.

Roll the zucchini ribbons up to 4 hours before you plan to bake, placing them seam-side down on a plate lined with parchment and covering them loosely. Shred the mozzarella and keep it chilled until you top the rolls. Warm the tomato sauce so it simmers quickly in the skillet, and bake the dish when everyone is ready to eat.

Serving ideas

Serve the zucchini lasagna rolls warm, straight from the baking dish or lifted onto plates with a spatula. Spoon a little of the thickened tomato sauce around each roll so the plate looks full and the flavors meet in every bite.

Garnish each serving with a few fresh basil leaves and a dusting of grated hard cheese. A simple green salad with lemon and olive oil pairs well with the rich ricotta and the mozzarella, and a crusty bread helps you collect the extra sauce from the dish.

For a relaxed family dinner or a weeknight meal, serve the rolls with a side of roasted vegetables or a platter of sliced tomatoes. Keep the basil fresh on the table so everyone can add more to their plate. Because the rolls are easy to portion, you can also serve them to a small group without much fuss. Arrange two or three rolls on each plate, spoon the sauce over them, and finish with cheese just before the dish goes to the table so the top stays golden and bubbling.

Frequently asked questions

Recipe card

Baked Zucchini Lasagna Rolls with Ricotta and Basil

Prep 25 minCook 30 minRest 5 minTotal 1 hServes 4

Ingredients

• 2 medium green zucchini
• 3 cloves fresh garlic, minced
• 1/2 cup fresh basil leaves, divided
• 1 cup finely grated hard grating cheese, such as Parmesan, divided
• 1 cup whole-milk ricotta cheese
• kosher salt and black pepper to taste
• 1 tbsp olive oil
• 2 cups red tomato sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Trim the ends of the green zucchini. Using a chef's knife on a wooden board, slice each zucchini lengthwise into thin, flat ribbons, about 1/8 inch thick. Discard the thin outer slices if they are mostly skin, and pat the ribbons dry with a towel.
2. Mince the fresh garlic cloves finely. Set aside about 1/4 cup of the basil leaves for the filling and the rest for garnish. Tear the filling basil into small pieces so it spreads evenly through the ricotta.
3. Grate the hard grating cheese finely on the small holes of a box grater until you have a fluffy pile. Set aside about 1/2 cup for the filling and the rest for the topping.
4. In a mixing bowl, combine the ricotta, the minced garlic, about 1/2 cup of the grated cheese and the torn basil. Season with kosher salt and black pepper, and stir until smooth and well blended.
5. Lay the zucchini ribbons out on the board. Spread a thin layer of the ricotta filling over each ribbon, leaving a small border. Roll each ribbon up tightly, then arrange the rolls seam-side down on the board.
6. Heat the olive oil in a cast iron skillet over medium heat. Pour in the red tomato sauce and bring it to a gentle simmer. Nestle the rolls seam-side down into the simmering sauce.
7. Scatter the shredded mozzarella and the remaining grated cheese over the rolls. Transfer the skillet, or move the rolls and sauce to a white ceramic baking dish, and bake at 375°F (190°C) for about 25 to 30 minutes, until the cheese is melted, bubbling and golden brown at the edges and the sauce has thickened.
8. Let the dish rest for about 5 minutes. Lift each roll with a spatula onto plates, spoon over some sauce, and garnish with the reserved basil leaves and a dusting of grated cheese. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

340

Protein

20 g

Carbohydrates

18 g

Fat

21 g

Fiber

3 g

Sugar

8 g

Sodium

820 mg

Automatic estimate from the ingredient list, not laboratory-verified.