Skillet Zucchini Lasagna Rolls with Ricotta and Mozzarella

Zucchini lasagna rolls are a clever, lighter take on the classic baked pasta. Thin ribbons of zucchini are spread with herbed ricotta, rolled into spirals, and nestled into a skillet of garlicky marinara.

A blanket of melted mozzarella and a shower of pecorino and basil finish the dish. It’s a one-skillet dinner that feels both comforting and fresh, with all the cheesy, saucy satisfaction of lasagna but without the need to boil noodles.

This recipe turns zucchini into the noodle, creating tender rolls that soak up the rich tomato sauce as they bake. The ricotta filling is simple—just ricotta, garlic, and basil—but it’s creamy and fragrant.

The whole thing comes together in a cast iron skillet, making it a perfect weeknight meal that also looks impressive enough for company.

Ingredients

Why this recipe works

Zucchini ribbons are a brilliant stand-in for lasagna noodles. They’re naturally thin and flexible, so they roll easily around the ricotta filling.

As they bake, they soften and absorb the marinara, becoming tender without turning mushy. The result is a lighter dish that still delivers the comforting, cheesy experience of lasagna.

Baking in a single skillet means the sauce reduces slightly and concentrates its flavor, while the cheese on top melts into a golden crust.

The combination of creamy ricotta, tangy marinara, and rich mozzarella creates a perfect balance. Plus, the cast iron retains heat beautifully, keeping the rolls warm at the table.

Notes and substitutions

For the best texture, choose zucchini that are firm and medium-sized, not overly large with tough seeds. Use whole-milk ricotta for a richer filling, and grate the mozzarella from a block—it melts more smoothly than pre-shredded. Fresh basil is essential; dried basil won’t provide the same bright flavor.

You’ll need a 10-inch cast iron skillet or similar oven-safe skillet. If you don’t have one, you can assemble the rolls in a baking dish and warm the sauce separately. A vegetable peeler or mandoline makes slicing the zucchini thin and even. The dish is best served fresh from the oven, but leftovers reheat well.

• zucchini: Yellow summer squash can replace zucchini for a similar texture and mild flavor.
• whole-milk ricotta: Part-skim ricotta works, but whole-milk gives a creamier filling.
• garlic marinara sauce: Use plain marinara and add an extra minced garlic clove to the sauce before simmering.
• pecorino: Parmesan makes a fine substitute for pecorino's salty bite.

Equipment

• Box grater
• Vegetable peeler or mandoline
• Cast iron skillet (10-inch)
• Chef's knife
• Cutting board
• Mixing bowl
• Rubber spatula