Description
These zucchini roll-ups are a fresh and healthy twist on traditional lasagna — filled with creamy ricotta, spinach, and herbs, then topped with melty cheese and marinara. Perfect for a low-carb, gluten-free dinner.
Ingredients
- 6 large zucchinis, sliced lengthwise into thin strips
- 1 container (16 oz) ricotta cheese
- 2 large eggs
- ¾ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1½ cups marinara sauce (store-bought or homemade)
- 1–2 cups fresh spinach (or thawed frozen spinach, cooked and drained)
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional additions: Nutmeg, red pepper flakes, lemon zest, fresh basil or parsley for garnish
Instructions
- Prep the Zucchini: Slice zucchini into ⅛” thick strips using a mandoline or sharp knife. Lay on paper towels, sprinkle with salt, and let sit for 10–15 minutes to release moisture. Pat dry thoroughly.
- Make the Filling: In a mixing bowl, combine ricotta cheese, eggs, cooked and drained spinach, garlic powder, ½ cup Parmesan, salt, and pepper. Mix until smooth.
- Assemble the Roll-Ups: Preheat oven to 400°F (200°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. On each zucchini strip, add a spoonful of the ricotta filling, a bit of marinara sauce, and some mozzarella. Roll tightly and place seam-side down in the dish. Repeat with all slices.
- Top and Bake: Pour remaining marinara sauce over the roll-ups and top with the remaining mozzarella and ¼ cup Parmesan. Cover with foil and bake for 20 minutes. Uncover and bake another 10 minutes until bubbly and golden.
- Rest and Serve: Let cool for 5–10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
For extra flavor, add a pinch of nutmeg to the ricotta mix, or sprinkle red pepper flakes before serving. These roll-ups are great for meal prep and reheat beautifully.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Low-Carb Italian-Inspired