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

Tips for success

Drain the sliced zucchini on a clean towel for a few minutes if it looks wet. Removing surface moisture helps the ribbons roll tightly and keeps the filling from loosening. Pat the ribbons dry before filling them, and wipe the cutting board so the ribbons stay clean.

Taste the filling before rolling, since ricotta and parmesan vary in salt. A small adjustment at this stage makes a big difference in the finished rolls. If the mixture feels too thick to spread, stir in a spoonful of marinara to loosen it slightly before filling the ribbons.

Variations

• Spinach and Ricotta: Wilt a handful of fresh spinach in a skillet, squeeze out all the moisture and chop it finely. Stir it into the ricotta filling before rolling, for a greener, slightly earthier version of the rolls.
• Extra Parmesan Crust: Sprinkle an additional tablespoon of grated parmesan over the mozzarella before baking. The cheese forms a thin, crisp golden crust on top, with a nutty flavor that contrasts with the soft rolls beneath.
• Spicy Marinara: Stir a pinch of red pepper flakes into the marinara before spreading it in the skillet. The gentle heat carries through every roll and pairs well with the cool, creamy ricotta filling and fresh basil.
• Lemon Ricotta: Add the finely grated zest of half a lemon to the ricotta filling along with the basil and garlic. The bright citrus lifts the cheese and makes the rolls taste fresher, especially in late spring and summer.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days, and cool the skillet for no more than 2 hours first.

Freezer

Freezing is not recommended, because the zucchini becomes watery and the ricotta filling turns grainy when thawed.

Reheat

Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, until the sauce is steaming hot throughout.

Store leftover zucchini lasagna rolls in an airtight container in the refrigerator. Let the skillet cool for no more than 2 hours at room temperature before you transfer the rolls to the container, so they chill safely.

Keep the rolls in their sauce, which helps them stay moist. Leftovers keep well for up to 3 days. Store any extra marinara separately if you want to keep the ribbons from softening further. Always reheat only the portion you plan to eat.

You can prepare the filling up to one day ahead. Grate the ricotta, mix it with parmesan, basil, garlic, salt and pepper, then cover and refrigerate. Slice the zucchini and store the ribbons between paper towels in a sealed container in the refrigerator, too.

On the day you bake, bring the filling to a spreadable texture by stirring it briefly. Fill, roll and pack the rolls, then bake as directed. Assembling the rolls shortly before baking keeps the zucchini from releasing too much moisture into the sauce.

Serving ideas

Serve the rolls straight from the skillet while the sauce is still bubbling and the mozzarella is stretchy. Use a spatula to lift each roll onto a warm plate, spooning some marinara over the top.

Scatter a few whole basil leaves, a pinch of black pepper and a little extra parmesan over each serving so the garnish stays fresh and bright against the golden cheese.

These rolls pair well with a simple green salad dressed with olive oil and lemon, or with crusty bread for soaking up the sauce. For a relaxed family dinner, offer warm garlic bread alongside and let everyone pull apart their own rolls.

The cheese stretches most when the rolls are served hot, so bring the skillet to the table and enjoy them while the centers are still creamy.

Frequently asked questions

Recipe card

Baked Zucchini Lasagna Rolls with Ricotta and Marinara

Prep 25 minCook 35 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 3 medium fresh green zucchini
• 15 oz ricotta cheese, grated over a box grater
• 1/2 cup grated parmesan cheese, plus extra for topping
• 1/4 cup fresh basil leaves, chopped, plus whole leaves for garnish
• 2 cloves garlic, minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more for garnish
• 3 cups marinara sauce, store-bought or made ahead
• 1 cup shredded mozzarella cheese

Instructions

1. Trim the ends of the zucchini. Using a chef's knife on a wooden cutting board, slice each zucchini lengthwise into thin ribbons, about 1/8 inch thick. Set the ribbons aside and keep the garlic and basil within reach.
2. Grate the ricotta over a box grater so fine, fluffy curds fall onto the board. Transfer them to a mixing bowl. Add the parmesan, chopped basil, minced garlic, kosher salt and black pepper, then stir until evenly combined.
3. Spread a layer of marinara across the bottom of a 12-inch cast iron skillet. Lay out the zucchini ribbons and spoon a portion of the seasoned ricotta filling along one end of each ribbon. Roll each ribbon tightly into a spiral.
4. Stand the rolls upright and pack them snugly in the sauce-covered skillet. Fill the gaps with more marinara, then scatter the shredded mozzarella generously over the top along with extra parmesan.
5. Bake the skillet until the zucchini is tender, the sauce bubbles around the edges and the mozzarella is melted and golden brown on top. Let the skillet rest for 5 minutes before serving.
6. Scatter the whole basil leaves over the rolls, add a sprinkle of black pepper and extra parmesan, then serve hot. Pull the rolls apart so the cheese stretches in long strands.

Contains: milk

Estimated nutrition per serving

Calories

340

Protein

21 g

Carbohydrates

18 g

Fat

20 g

Fiber

3 g

Sugar

7 g

Sodium

820 mg

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