Zucchini Lasagna Rolls Baked in a Skillet with Ricotta and Mozzarella

Thin green ribbons of zucchini wrap around a creamy ricotta filling, then bake in a single skillet of marinara until the mozzarella turns golden and bubbling. Every roll lifts out with a long, stretchy pull of cheese, and the whole dinner comes together in one pan with very little fuss.

These zucchini lasagna rolls bring the flavors of a classic baked lasagna into a lighter format. Instead of layering noodles, you slice zucchini lengthwise into long ribbons, spread them with a seasoned ricotta and mozzarella mixture, and roll them tight.

The rolls sit in a layer of red marinara inside a cast-iron skillet, so the sauce is ready in the pan and nothing needs to be drained or boiled.

The result is a tender, cheesy dinner built on fresh zucchini, basil and garlic, finished with grated hard cheese. It suits a weeknight table, and it looks handsome when you bring the skillet to the table.

Ingredients

Why this recipe works

The zucchini ribbons play the role of lasagna noodles. When sliced thin and lengthwise, they become flexible enough to roll without cracking, and they soften in the oven while still keeping a fresh, green bite. Because they are rolled around the filling, the cheese stays inside each roll and melts evenly rather than spreading into a loose layer.

Baking in a cast-iron skillet does two jobs at once. The iron holds heat steadily, so the marinara bubbles around the edges while the rolls warm through.

Arranging the rolls in rows directly in the sauce means each one picks up flavor from below, and the mozzarella on top browns in the dry heat of the oven without drying out the filling underneath.

Notes and substitutions

Choose firm, medium zucchini with smooth, unblemished skin. Very large zucchini tend to be watery and seedy, which makes the ribbons fragile and the filling soggy. A sharp chef's knife gives you the most control, but a mandoline set to a thin setting is faster if you slice a lot at once.

A 10-inch cast-iron skillet holds eight rolls in two neat rows and fits the sauce well. If you do not have cast iron, use any oven-safe skillet or a shallow baking dish of similar size.

Whole-milk ricotta gives the creamiest filling, while part-skim ricotta works well if you drain it briefly first. Fresh basil adds the most flavor, so tear it by hand rather than chopping it fine.

• whole-milk ricotta: part-skim ricotta, drained for 15 minutes in a sieve for a thicker filling
• hard cheese: Parmigiano-Reggiano or Grana Padano, grated just before serving
• fresh basil: a small handful of torn basil stirred into the ricotta mixture

Equipment

• 10-inch cast-iron skillet
• chef's knife
• cutting board
• box grater
• mixing bowl
• spatula
• tongs