Skillet Zucchini Lasagna Rolls with Ricotta and Mozzarella Tips, FAQ & printable recipe

Tips for success

To make slicing zucchini easier, use a mandoline set to 1/8-inch thickness. If you don’t have one, a vegetable peeler works, but the ribbons will be thinner and may require overlapping when rolling.

For a more even bake, arrange the rolls in a single layer with the seams facing down.

For extra flavor, you can add a pinch of red pepper flakes to the marinara. If you prefer a crispier top, place the skillet under the broiler for the last 2 minutes of baking. Keep an eye on it to prevent burning.

Variations

• Add ground meat: Brown 1/2 pound ground beef or Italian sausage and stir it into the marinara before assembling. This adds protein and makes the dish heartier, turning it into a complete meal.
• Use eggplant: Replace half of the zucchini with thinly sliced eggplant. Salt the eggplant slices and pat them dry before rolling to remove excess moisture and bitterness.
• Spinach ricotta: Mix 1 cup of thawed, drained frozen spinach into the ricotta filling. This adds color and nutrients, and the spinach pairs well with the garlic and basil.
• Spicy marinara: Add 1/2 teaspoon of red pepper flakes to the marinara sauce while it warms. The heat cuts through the creamy ricotta and rich mozzarella, giving the dish a subtle kick.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes or microwave until hot.

Freezer

Baked rolls can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions for 2-3 minutes until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.

Let leftovers cool completely, then keep them covered so they stay moist and full of flavor.

You can assemble the rolls up to a day ahead and keep them in the refrigerator, covered, without baking. When ready to cook, add 5 to 10 minutes to the baking time. Or, bake fully, cool, and reheat.

Serving ideas

Serve the zucchini lasagna rolls directly from the skillet for a rustic, family-style presentation.

The cheesy, saucy rolls pair well with a simple green salad and crusty bread to soak up the extra marinara. A glass of red wine, such as Chianti or Sangiovese, complements the tomato and cheese beautifully.

For a lighter meal, serve the rolls alongside steamed broccoli or sautéed spinach.

The dish is rich and satisfying on its own, but a side of garlic bread or a crisp Caesar salad rounds it out. Garnish with extra basil leaves for a fresh finish.

Frequently asked questions

Recipe card

Skillet Zucchini Lasagna Rolls with Ricotta and Mozzarella

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 3 medium zucchini
• 1 1/2 cups whole-milk ricotta
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves, thinly sliced (chiffonade)
• 8 oz whole-milk mozzarella, shredded
• 2 cups garlic marinara sauce
• 1/4 cup grated pecorino cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle the shredded mozzarella evenly over the rolls and the sauce. The cheese should cover the tops of the rolls completely.
7. 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.
8. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

24 g

Carbohydrates

18 g

Fat

29 g

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