Zucchini Lasagna Rolls with Ricotta and Mozzarella in One Skillet

Zucchini ribbons wrapped around a garlicky ricotta filling make a dinner that feels like lasagna without the noodles.

Each roll sits in bubbling tomato sauce, topped with mozzarella that melts and browns at the edges. You can make the whole skillet in one pan, from the first slice to the last bubble in the oven.

This recipe starts with whole green zucchini sliced lengthwise into thin ribbons. A mix of drained whole-milk ricotta, grated Parmesan, garlic, fresh basil, salt and black pepper forms a fluffy filling that spreads easily.

Each ribbon is rolled tightly around the filling, then set into a simmering cast-iron skillet of tomato sauce.

Mozzarella covers the rolls, and the skillet goes into the oven until the cheese is melted, bubbling and golden. Finish with more Parmesan and fresh basil, and serve with the cheese stretching from each pulled-apart roll.

Ingredients

Why this recipe works

The zucchini ribbons work like noodles. When they are thin and flexible, they wrap the filling without breaking and soften enough in the oven to be tender but still hold their shape. Slicing lengthwise gives long, even ribbons that roll up cleanly and show the spiral when cut.

Simmering the tomato sauce in the skillet before adding the rolls lets it thicken and concentrate. A thick sauce stays in place under the rolls, so the base does not turn watery. The rolls then bake in that sauce, soaking up flavour from below while the mozzarella browns on top.

Notes and substitutions

Choose firm, medium zucchini with smooth, glossy skin. Very large zucchini have more seeds and softer centres, which makes the ribbons harder to roll.

A vegetable peeler works well for thin ribbons, and a mandoline gives the most even slices if you have one. Keep the ribbons thin, roughly the thickness of a coin, so they bend without snapping.

Whole-milk ricotta gives the best texture for the filling. Drain it in a fine sieve for about 15 minutes, or longer if it looks wet. Fresh Parmesan, grated finely on a box grater, melts and seasons the filling better than pre-grated packaged cheese. Shredded mozzarella melts evenly over the tops of the rolls.

• whole-milk ricotta: Parmesan alone, grated finely, for a drier and sharper filling
• cast-iron skillet: ovenproof skillet or a 9 by 13-inch baking dish
• tomato sauce: a thick marinara with the same amount

Equipment

• 12-inch cast-iron skillet
• Mandoline or vegetable peeler
• Box grater
• Cutting board
• Mixing bowl
• Small sieve or colander