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

Tips for success

Drain the ricotta well before mixing it with the other filling ingredients. Place it in a fine sieve set over a bowl and let it rest for about 15 minutes, pressing gently with a spoon if needed.

This removes excess liquid and keeps the filling thick enough to roll and hold its shape. Dry the zucchini ribbons on a towel as well, because surface moisture can thin the sauce.

Keep the zucchini ribbons thin and even. Use a sharp vegetable peeler or a mandoline set to a fine setting, and discard the seedy core. When the ribbons are the right thickness, they bend easily around the filling and become tender in the oven. Thick ribbons crack when rolled and take longer to soften, so slice a test ribbon first and adjust before cutting the rest.

Variations

• Extra basil: Add a handful of extra basil leaves to the filling and stir in a few more on the finished rolls. The herb intensifies the garlic and brightens the sauce, giving the dish a fresher, greener flavour.
• Sharper cheese: Replace half of the Parmesan in the filling with grated Pecorino Romano for a sharper, saltier bite. Keep the same amounts and the same method, and sprinkle a little extra grated Pecorino over the finished rolls.
• Chunkier sauce: Use a chunky tomato sauce or a marinara with chopped vegetables in place of the smooth tomato sauce. The thicker sauce clings to the rolls and adds texture, while the method and baking time stay the same.
• Smaller rolls: Cut each zucchini ribbon in half before filling and rolling for smaller, bite-sized pieces. Bake for a few minutes less, checking that the mozzarella is melted and golden. These are easier to serve as a starter or a party snack.

Storage and make-ahead

Fridge

Refrigerate leftover rolls in an airtight container for up to three days, covered with their sauce.

Reheat

Reheat covered in a 350°F (175°C) oven for about 15 minutes until warmed through and the cheese softens again.

Store leftover zucchini rolls in an airtight container in the refrigerator. Let the skillet cool for no more than 2 hours at room temperature before you transfer the rolls and sauce. Cover the container and refrigerate promptly so the cheese and vegetables stay fresh.

Keep the rolls in the tomato sauce if possible, since it helps them stay moist. Use the leftovers within three days, and reheat only the portion you plan to eat so the rest stays fresh in the container.

You can prepare the components in advance. Slice the zucchini ribbons and store them flat between paper towels in a sealed container in the refrigerator for up to a day. Mix the filling and keep it covered in the refrigerator, but bring it to room temperature for about 15 minutes before rolling so it spreads more easily.

Grate the Parmesan and shred the mozzarella ahead of time too. Assemble and bake the rolls just before serving, because the zucchini softens and the sauce loosens if the rolls sit assembled for long.

Serving ideas

Serve the rolls straight from the cast-iron skillet, with the sauce spooned around them. Place one or two rolls on each plate, add a little extra sauce, and sprinkle fresh Parmesan and basil leaves over the top.

Warm crusty bread or a simple green salad with lemon juice and olive oil makes a light companion that does not compete with the cheese. Serve right away, while the mozzarella is still stretchy and the rolls are warm.

For a family-style dinner, bring the skillet to the table on a trivet and let everyone pull apart a roll. The cheese stretches as the spiral separates, which is part of the appeal. Keep extra Parmesan and a small bowl of torn basil nearby so guests can garnish their own plates. Pair the rolls with a crisp white wine or sparkling water for a relaxed meal at home.

Frequently asked questions

Recipe card

Zucchini Lasagna Rolls with Ricotta and Mozzarella in One Skillet

Prep 25 minCook 30 minRest 5 minTotal 1 hServes 4

Ingredients

• 3 medium green zucchini
• 1 cup whole-milk ricotta cheese, well drained
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1 clove garlic, finely minced
• 2 tbsp fresh basil, chopped, plus whole leaves for garnish
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil, for the skillet

Instructions

1. Trim the ends of the zucchini. Slice each one lengthwise into thin ribbons with a vegetable peeler or mandoline, stopping when you reach the seedy core. Lay the ribbons on a clean board and pat them dry with paper towels so the rolls hold their shape.
2. Finely mince the garlic clove. In a mixing bowl, combine the drained ricotta, grated Parmesan, minced garlic, chopped basil, kosher salt and black pepper. Stir until the mixture is smooth, fluffy and evenly seasoned.
3. Lay one zucchini ribbon flat on the board. Spread a generous layer of the cheese filling across it, leaving a small border at the end. Roll the ribbon up tightly into a spiral and repeat with the remaining ribbons until you have about eight rolls.
4. Heat the olive oil in the cast-iron skillet over medium heat. Pour in the tomato sauce and simmer for about 5 minutes, stirring occasionally, until it has thickened and bubbles gently across the surface.
5. Reduce the heat to low. Set the zucchini rolls cut side up in the simmering sauce, spacing them evenly around the skillet. Spoon a little sauce over the tops of the rolls and sprinkle the shredded mozzarella over them.
6. Transfer the skillet to the oven and bake for about 25 minutes, until the cheese is fully melted, bubbling and lightly golden at the edges and the zucchini is tender when pierced with a knife.
7. Let the skillet rest for about 5 minutes. Transfer the rolls to a cutting board with a spatula. Sprinkle the grated Parmesan over the top, scatter fresh basil leaves over them and serve while the cheese is still warm and stretchy.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

24 g

Carbohydrates

20 g

Fat

22 g

Fiber

3 g

Sugar

8 g

Sodium

850 mg

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