Skillet Zucchini Lasagna Rolls with Ricotta and Mozzarella Step-by-step instructions

Before you start

Heat the oven to 375°F (190°C). Set out the zucchini, ricotta, garlic, basil, mozzarella, marinara, and pecorino.

Grate the mozzarella and slice the basil before starting. Mince the garlic. Make sure the skillet is ready to go from stovetop to oven.

Instructions

Prep the Zucchini and Filling

1. 1Prep the zucchini and filling
   Trim the ends off the zucchini and slice lengthwise into thin ribbons, about 1/8-inch thick, using a vegetable peeler or mandoline. Mince the garlic and thinly slice the basil. In a medium bowl, combine the ricotta, half of the minced garlic, and half of the basil. Stir until well blended and season with salt and pepper.
   Look for The zucchini ribbons should be flexible enough to roll without cracking.
   Tip Use a mandoline for even slices, or a vegetable peeler for thinner ribbons.
2. 2Shred the mozzarella
   Grate the mozzarella on the large holes of a box grater into a pile of fluffy shreds. You should have about 2 cups of shredded cheese.
   Look for Freshly shredded mozzarella melts smoothly and doesn't clump like pre-shredded.
   Tip Grate the mozzarella just before using for the best melt.

The zucchini ribbons should be thin and pliable, and the ricotta mixture smooth and spreadable.

The mozzarella should be freshly shredded into light, fluffy shreds. Everything should be organized and ready to assemble.

Assemble and Bake

3. 3Assemble the rolls
   Lay the zucchini ribbons flat on a work surface. Spread a thin layer of the ricotta mixture over each ribbon, leaving a small border at the edges. Roll each ribbon into a tight spiral. Repeat with all the ribbons.
   Look for The rolls should hold together but not be overstuffed.
   Tip If a ribbon is too short, overlap two ribbons to create a longer strip.
4. 4Warm the marinara
   Heat the garlic marinara sauce in a 10-inch cast iron skillet over medium heat until it begins to bubble gently. Stir in the remaining minced garlic and let it simmer for 2 minutes to meld the flavors.
   Look for The sauce should be hot and fragrant but not boiling vigorously.
   Tip Use a skillet that can go from stovetop to oven if you plan to broil the top.
5. 5Nestle the rolls in the skillet
   Carefully place the zucchini rolls upright in the skillet, nestled snugly into the sauce. They can be arranged in a single layer, with the seams facing down to keep them closed.
   Look for The rolls should be packed but not squished, with sauce coming up the sides.
   Tip Use tongs to place the rolls gently to avoid breaking them.
6. 6Top with mozzarella
   Sprinkle the shredded mozzarella evenly over the rolls and the sauce. The cheese should cover the tops of the rolls completely.
   Look for A thick, even layer of mozzarella will melt into a golden blanket.
   Tip Let some cheese fall between the rolls for crispy edges.

The rolls should be tightly coiled and nestled into the hot marinara. The mozzarella should blanket the top completely. As it bakes, the sauce will bubble and the cheese will melt into a golden, blistered crust.

Finish and Serve

7. 7Bake until bubbly
   Transfer the skillet to an oven preheated to 375°F (190°C). Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned in spots.
   Look for The cheese should be golden and the sauce visibly simmering around the edges.
   Tip If the top isn't browned, switch the oven to broil for the last 2 minutes.
8. 8Finish with basil and pecorino
   Remove the skillet from the oven and let it rest for 5 minutes. Scatter the remaining basil ribbons and the grated pecorino over the top. Serve directly from the skillet, pulling up a portion with a spatula to show the cheese stretch.
   Look for The basil will wilt slightly and the pecorino adds a salty finish.
   Tip Letting the dish rest helps the rolls hold their shape when serving.

The finished dish should be bubbling and browned on top. After a short rest, the basil and pecorino add a fresh, salty finish. When you pull up a portion, the cheese should stretch invitingly.

Common mistakes

One common mistake is slicing the zucchini too thick, which makes rolling difficult and leaves them crunchy. Another is overfilling the rolls, which causes them to burst.

Be sure to spread a thin, even layer of ricotta and roll gently. Also, don’t skip the rest time after baking—it lets the cheese set and prevents the rolls from falling apart when served.

How to tell it’s done

The rolls are done when the sauce is bubbling at the edges and the mozzarella is melted and lightly browned in spots.

The internal temperature of the filling should reach 165°F (74°C) if you want to check. Letting the skillet rest for 5 minutes before serving helps the rolls set.