Baked Zucchini Lasagna Rolls in One Skillet Tips, FAQ & printable recipe

Tips for success

Salt the sliced zucchini ribbons lightly and let them rest on a towel for ten minutes before rolling. This draws out extra moisture, so the rolls stay firm and the sauce does not thin. Pat them dry again before you spread the filling.

When you roll the ribbons, start at the narrow end and keep even pressure as you go. A relaxed roll is less likely to split. If the ribbon is very wide, trim it slightly so each roll is a similar size and bakes at the same pace across the skillet.

Variations

• Spinach Filling: Wilt a handful of chopped spinach in the olive oil, cool it, squeeze out the moisture, and stir it into the ricotta filling before rolling for an extra layer of green.
• Extra Basil: Add a generous layer of torn basil leaves to the tomato sauce before arranging the rolls, so the herb perfumes the sauce as the dish bakes.
• Stronger Cheese: Replace some of the Parmesan topping with a sharp aged cheese such as Pecorino Romano for a more assertive finish on the golden crust.
• Smaller Rolls: Cut the zucchini into shorter pieces and roll them in smaller portions, which makes bite-sized rolls that work well as a lighter starter for guests.

Storage and make-ahead

Fridge

Store leftover rolls covered in an airtight container for up to three days, cooling within two hours first.

Freezer

Freezing is not recommended because the zucchini becomes watery and the ricotta filling loses its creamy texture once thawed.

Reheat

Reheat covered in a 350°F (175°C) oven for about 15 minutes until hot throughout, then uncover to re-melt the top cheese.

Leftover zucchini lasagna rolls keep well when cooled and stored properly. Let the skillet cool for no more than two hours at room temperature, then transfer the rolls and sauce to an airtight container. Refrigerate them within that two-hour window so they stay safe and keep their texture.

Stored this way, the rolls remain tender and flavorful for up to three days. Keep them covered so the cheese does not absorb odors from the refrigerator, and bring them back to a warm state before serving.

You can prepare most of this dish in advance to save time on a busy evening. Slice the zucchini, grate the cheese, mince the garlic, and mix the ricotta filling up to a day ahead, keeping each component covered in the refrigerator.

You can also roll the zucchini up to several hours before baking, arranging them on a plate lined with paper towels and covered loosely.

Assemble the skillet with sauce and rolls shortly before baking so the zucchini does not release too much water. Bake the dish straight from the refrigerator, adding a few extra minutes to the baking time to allow for the cold start.

Serving ideas

Serve the rolls warm, straight from the cast iron skillet, so the cheese stays melted and the sauce stays hot. Scatter the reserved basil leaves over the top just before bringing the dish to the table. A wooden board or a serving tong makes it easy to lift each roll onto individual plates without disturbing the sauce underneath.

These rolls pair well with a simple green salad dressed with lemon and olive oil, which balances the richness of the cheese.

A crusty loaf of bread is useful for soaking up the extra tomato sauce, and a dry white wine or sparkling water complements the meal nicely. For a light side, add roasted vegetables or a plate of sliced fresh tomatoes.

Frequently asked questions

Recipe card

Baked Zucchini Lasagna Rolls in One Skillet

Prep 25 minCook 30 minRest 5 minTotal 1 hServes 4

Ingredients

• 2 medium zucchini, about 8 inches long
• 3 cloves garlic, minced
• 1 bunch fresh basil leaves, plus more for serving
• 1 cup whole-milk ricotta cheese
• 1 cup grated white cheese, such as low-moisture mozzarella or Monterey Jack
• 1 large egg, beaten
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cups rich tomato sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions

1. Trim the ends of the zucchini. Using a chef's knife or a mandoline, slice each zucchini lengthwise into long, thin ribbons about 1/8 inch thick. Discard the first and last slices, and pat the ribbons dry with a towel so they roll without tearing.
2. Peel and mince the garlic cloves. Stack the basil leaves, roll them tightly, and slice them into thin ribbons, keeping a few whole leaves aside for serving.
3. Grate the white cheese on the large holes of a box grater until you have a fine pile. Set aside one cup for the filling and half a cup for the topping.
4. In a mixing bowl, combine the ricotta, one cup of grated cheese, the beaten egg, the minced garlic, kosher salt and black pepper. Stir until the mixture is smooth, creamy and evenly seasoned.
5. Lay a zucchini ribbon flat on the board. Spread about one tablespoon of the ricotta filling across the wide end, then roll it up gently. Repeat with the remaining ribbons, placing a basil ribbon inside a few of them.
6. Heat the olive oil in the cast iron skillet over medium heat. Pour in the tomato sauce and spread it into an even layer, letting it warm for about two minutes.
7. Set the rolls seam-side down in the tomato sauce in a single row or circle. Top each roll with a little of the remaining mozzarella and a small dollop of the leftover ricotta mixture.
8. Sprinkle the Parmesan over the rolls. Bake in the oven at 375°F (190°C) for about 25 to 30 minutes, until the cheese is bubbling and golden brown at the edges and the sauce is hot.
9. Let the skillet rest for five minutes so the sauce settles. Scatter the reserved basil leaves over the rolls, then serve them warm, straight from the skillet.

Contains: milk, eggs, gluten

Estimated nutrition per serving

Calories

420

Protein

24 g

Carbohydrates

20 g

Fat

27 g

Fiber

3 g

Sugar

8 g

Sodium

780 mg

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