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

Tips for success

For perfectly even zucchini ribbons, use a mandoline set to 1/8 inch. If you don't have one, a Y-shaped peeler works well and gives you more control.

After blanching, pat the ribbons dry thoroughly—excess water will make the filling watery. You can also grill the ribbons on a hot griddle for 30 seconds per side instead of blanching, which adds a smoky flavor.

To get the best cheese pull, use freshly shredded mozzarella and don't overbake. The cheese should be melted and bubbly but not browned too deeply.

If you like a deeper golden crust, finish under the broiler for 1-2 minutes, watching closely so it doesn't burn. Letting the skillet rest for 5 minutes after baking helps the cheese set just enough to slice cleanly.

Variations

• Add Spinach: Stir 1/2 cup of thawed, squeezed-dry chopped spinach into the ricotta filling for extra color and a mild, earthy flavor. The spinach also helps bind the filling.
• Spicy Arrabbiata: Use a spicy marinara or add 1/2 teaspoon of red pepper flakes to the sauce before simmering. The heat contrasts nicely with the creamy ricotta.
• Meaty Version: Brown 1/2 pound of Italian sausage or ground beef in the skillet before adding the marinara. Cook until no longer pink, then proceed with the recipe. This adds a savory depth.
• Pesto Swirl: Mix 2 tablespoons of basil pesto into the ricotta filling. The pesto adds a nutty, herby punch that pairs well with the tomato sauce.

Storage and make-ahead

Fridge

Leftover rolls keep in the fridge for up to 3 days. Store in an airtight container to prevent drying out. Reheat gently before serving.

Freezer

Freeze unbaked assembled rolls in the skillet (covered) for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding extra time.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until hot and bubbly.

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. The zucchini will soften further upon reheating, but the flavor remains delicious.

To reheat, place individual portions in a microwave-safe dish and heat in 30-second bursts until warmed through, or reheat in a 350°F (175°C) oven for 10-15 minutes.

The rolls can be assembled up to 1 day ahead. Prepare the zucchini ribbons, fill with ricotta, and roll. Place the rolls in the skillet with the marinara, cover, and refrigerate.

When ready to bake, add the mozzarella and pecorino, then bake as directed, adding 5-10 minutes to the baking time if the skillet is cold from the fridge.

Serving ideas

Serve the zucchini lasagna rolls straight from the skillet, spooning extra sauce over each portion. The rolls pair beautifully with a crisp green salad dressed in lemon vinaigrette, or with garlic bread for soaking up the marinara. A glass of medium-bodied red wine, like Chianti, complements the tomato and cheese flavors.

For a heartier meal, serve the rolls alongside grilled chicken or Italian sausage. The dish also works as a vegetarian main course, offering a satisfying combination of creamy, tangy, and savory flavors. Garnish with extra fresh basil and a drizzle of olive oil just before bringing the skillet to the table.

Frequently asked questions

Recipe card

Skillet Zucchini Lasagna Rolls with Ricotta and Mozzarella

Prep 25 minCook 30 minTotal 55 minServes 4

Ingredients

• 3 medium green zucchinis
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves, minced
• 1 1/2 cups whole milk ricotta
• 8 oz whole milk mozzarella block
• 2 cups garlic marinara sauce
• 1/4 cup grated pecorino cheese
• 1/4 cup fresh basil ribbons

Instructions

1. Trim the ends from the zucchinis. Using a Y-shaped vegetable peeler or a mandoline, slice each zucchini lengthwise into thin ribbons, about 1/8-inch thick. Mince the garlic and the basil leaves. Grate the mozzarella block on the large holes of a box grater and set aside.
2. Bring a large pot of salted water to a boil. Drop the zucchini ribbons in batches and cook for 30 seconds, just until pliable. Remove with tongs and spread on a clean kitchen towel to drain and cool. Pat dry gently.
3. In a small bowl, combine the ricotta, half of the minced garlic, and half of the minced basil. Stir until smooth. Season with a pinch of salt and black pepper if desired.
4. Lay a zucchini ribbon on a clean work surface. Spread about 1 tablespoon of the ricotta mixture evenly over the ribbon, leaving a small border at the edges. Roll the ribbon tightly into a spiral. Repeat with the remaining ribbons and filling.
5. Place a cast iron skillet over medium heat. Add the remaining minced garlic and the garlic marinara sauce. Stir and bring to a gentle simmer. Let it bubble for 2-3 minutes to meld the flavors.
6. Carefully place the zucchini rolls into the simmering marinara, seam-side down. Arrange them in a single layer, fitting them snugly. Spoon a little sauce over the tops of the rolls.
7. Sprinkle the shredded mozzarella evenly over the rolls, then scatter the grated pecorino over the top.
8. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and golden in spots. If desired, broil for the last 2 minutes for extra browning.
9. Scatter the fresh basil ribbons over the hot skillet. Use a spoon to lift out the rolls, making sure to include some sauce and cheese. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

22 g

Carbohydrates

18 g

Fat

28 g

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