Baked Zucchini Lasagna Rolls in One Skillet

Thin ribbons of zucchini wrap around a creamy ricotta filling, and the whole dish comes together in one skillet. It bakes in rich tomato sauce until the cheese is golden at the edges. This is a satisfying dinner with the structure of lasagna and none of the boiling noodles, ideal for a weeknight or a relaxed weekend meal.

Zucchini lasagna rolls take the best parts of a baked pasta dish and streamline them. Instead of layering noodles, you slice zucchini lengthwise into long, thin ribbons, spread them with a seasoned ricotta mixture, and roll them up. The rolls go seam-side down into a warm bed of tomato sauce, then get topped with more cheese and baked until the surface bubbles.

The result is a tender, saucy dinner with plenty of melted cheese. Basil and a sprinkle of Parmesan finish the dish, and everything is cooked in a single cast iron skillet that goes straight from the oven to the table. Plan for about one hour from start to finish, including prep and resting time.

Ingredients

Why this recipe works

Zucchini is the ideal stand-in for lasagna noodles because it softens in the oven while keeping a little bite. Slicing it lengthwise into thin ribbons gives you long, flexible strips that roll without breaking.

Because the zucchini releases moisture as it bakes, the tomato sauce and ricotta filling stay balanced rather than soggy. Patting the ribbons dry before rolling also helps them hold their shape and keeps the sauce from thinning.

The ricotta filling works because the egg binds the cheese so it sets gently when baked, while the grated white cheese adds melt and savory depth. Seasoning the filling with garlic, salt and pepper means each roll tastes complete on its own.

Placing the rolls seam-side down keeps them closed as they bake, and the sauce underneath gently braises the bottoms. The final layer of cheese forms a golden crust that contrasts with the soft zucchini beneath.

Notes and substitutions

Choose firm, medium zucchini with smooth, glossy skins. Very large zucchini tend to be watery and seedy, which makes thin, flexible ribbons harder to cut and roll. A mandoline gives the most even slices, but a sharp chef's knife works well if you keep the blade steady and take your time. Slice the zucchini just before you use it so the ribbons do not discolor or dry out on the board.

A 12-inch cast iron skillet is the best choice because it holds heat evenly and goes from stovetop to oven. If you do not have one, use any oven-safe skillet or a shallow baking dish about 10 by 14 inches.

For the cheese, buy a block of low-moisture mozzarella or Monterey Jack and grate it yourself, since pre-shredded cheese often contains anti-caking agents that slow melting. Whole-milk ricotta gives the creamiest filling, though part-skim also works if you drain it briefly first.

• whole-milk ricotta cheese: part-skim ricotta, drained for 10 minutes in a fine sieve for a firmer filling
• white cheese: low-moisture mozzarella or Monterey Jack, freshly grated from a block
• rich tomato sauce: a good jarred marinara with no added sugar

Equipment

• 12-inch cast iron skillet
• chef's knife
• cutting board
• box grater
• mixing bowl
• vegetable peeler or mandoline
• wooden serving board