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

Tips for success

Chill the mozzarella briefly before grating and keep the ricotta cold until you spread it. Cold cheese shreds more cleanly and holds its shape better when the rolls are being rolled up, which makes the process faster and tidier.

Season the ricotta filling with a small pinch of salt and freshly ground black pepper and taste it before filling. The sauce and hard cheese add salt to the finished dish, so restraint in the filling keeps the balance right.

Variations

• Extra Garlic Rolls: Stir an additional clove of finely grated garlic and a pinch of red pepper flakes into the ricotta filling. The rolls take on a sharper, spicier edge that pairs well with the sweet marinara.
• Lemon Ricotta Rolls: Add the finely grated zest of one lemon and a small squeeze of juice to the ricotta. The bright citrus lifts the creamy filling and makes the dish feel lighter on the palate.
• Spinach Filling: Wilt a handful of baby spinach in a dry pan, squeeze out all the liquid, chop it finely and fold it into the ricotta mixture. Drain the spinach completely so the filling stays thick and does not loosen.
• Basil Pesto Swirl: Spread a thin spoonful of basil pesto over each zucchini ribbon before adding the ricotta filling. The pesto adds a concentrated herb flavor and a green swirl visible when the rolls are cut.

Storage and make-ahead

Fridge

Store leftover rolls in a sealed container in the refrigerator for up to 3 days, after cooling for no more than 2 hours.

Freezer

Freezing is not recommended, because the zucchini softens and the ricotta becomes grainy after thawing.

Reheat

Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes until the centre is hot, then add fresh basil.

Leftover rolls cool for no more than 2 hours at room temperature before they go into the refrigerator. Transfer them to an airtight container, or cover the skillet tightly with foil, and refrigerate for up to 3 days.

Keep the basil and extra grated hard cheese separate until you reheat, so the leaves stay bright and the cheese on top does not turn rubbery. Avoid leaving the dish out during a long dinner, and return any portion you do not eat right away to the refrigerator.

You can prepare the components a day ahead. Slice the zucchini, cover the ribbons with a damp paper towel and keep them in a sealed container in the refrigerator. Mix the ricotta filling and store it in a separate covered bowl, and grate the mozzarella and hard cheese in advance.

On the day you serve, pat the ribbons dry, spread the filling, roll and bake the rolls as directed. Assembling just before baking keeps the zucchini firm and prevents the sauce from thinning. Fully assembled rolls are best baked the same day rather than held overnight.

Serving ideas

Serve the rolls hot, straight from the cast-iron skillet, with a crisp green salad dressed with a light vinaigrette on the side.

The bright acidity of the salad balances the richness of the melted ricotta and mozzarella, and it keeps the meal feeling fresh rather than heavy. Garlic bread or a simple crusty loaf is a natural partner for scooping up any sauce left in the pan.

For a relaxed family dinner, place the skillet in the center of the table with tongs and let everyone lift out their own roll. Finish the table with a bowl of extra grated hard cheese, a small dish of chili flakes and a handful of basil leaves.

A dry, medium-bodied red wine complements the marinara and cheese well, while sparkling water with lemon keeps the table light.

Frequently asked questions

Recipe card

Zucchini Lasagna Rolls Baked in a Skillet with Ricotta and Mozzarella

Prep 25 minCook 25 minRest 5 minTotal 55 minServes 4

Ingredients

• 2 medium zucchini
• 2 cloves garlic, thinly sliced
• 2 cups marinara sauce
• 1 cup whole-milk ricotta cheese
• 8 oz block mozzarella cheese, shredded
• 1/4 cup grated hard cheese
• 1/4 cup fresh basil leaves
• kosher salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Trim the ends of the zucchini. Using a chef's knife, slice each zucchini lengthwise into long, thin green ribbons about 1/8 inch thick. Discard the thinnest outer slices if they are mostly skin, and pat the ribbons dry with paper towels.
2. Cut the block of mozzarella into pieces that fit your box grater. Grate it over the cutting board on the large holes until you have a fine pile of shredded cheese. Set aside about one third for topping the rolls.
3. In a mixing bowl, combine the ricotta, the grated hard cheese, the sliced garlic, half of the chopped basil, a pinch of salt and black pepper. Stir until smooth and spreadable, and reserve the mixture for the rolls.
4. Heat the oven to 375°F (190°C). Warm the olive oil in a cast-iron skillet over medium heat, then spread the marinara sauce in an even layer across the bottom of the pan.
5. Lay the zucchini ribbons flat on the board. Spread a thin layer of the ricotta mixture over each ribbon, sprinkle with shredded mozzarella, then roll each ribbon up tightly from one short end.
6. Place the rolls seam side down in the sauce in neat rows, filling the skillet. Scatter the remaining shredded mozzarella over the top, then sprinkle with a little more grated hard cheese.
7. Bake the skillet on the middle rack for 20 to 25 minutes, until the cheese is fully melted, golden in spots, and the rolls are hot throughout. Let the skillet rest for 5 minutes before serving.
8. Scatter the remaining fresh basil leaves over the rolls and finish with a little more grated hard cheese. Lift the rolls out with tongs and serve hot, straight from the skillet.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

26 g

Carbohydrates

18 g

Fat

28 g

Fiber

3 g

Sugar

8 g

Sodium

820 mg

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