Zucchini Ribbon Lasagna Rolls

Name: Zucchini Ribbon Lasagna Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups marinara sauce; 1 egg; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh basil leaves for garnish

Highlighted under: Global Flavors

I love making Zucchini Ribbon Lasagna Rolls because they’re a delicious and healthy twist on traditional lasagna. With tender ribbons of zucchini replacing the noodles, these rolls are not only visually appealing but also packed with flavor. The combination of creamy ricotta, savory marinara, and fresh herbs makes each bite unforgettable. Plus, they’re easy to customize with your favorite ingredients, making them perfect for any occasion, whether it’s a family dinner or a friendly gathering. I can’t wait for you to try them!

Created by

Amelia Grant

Last updated on 2026-01-07T11:04:13.758Z

When I first made Zucchini Ribbon Lasagna Rolls, I was amazed by how much flavor I could pack into such a light dish. I traditionally loved lasagna, but the heaviness sometimes left me feeling sluggish. Swapping out the pasta for zucchini was a game changer! Not only does the zucchini add a beautiful color, but it also brings a fresh taste that contrasts perfectly with the cheesy filling.

One tip I found invaluable was to salt the zucchini ribbons before rolling them up. This step helps draw out moisture and ensures that the rolls don’t become watery when baked. I couldn't believe how simple adjustments led to such a delightful result!

        Why You Will Love This Recipe
        Refreshing and nutritious alternative to regular lasagna
Creative use of seasonal vegetables
Great for meal prep or a cozy dinner party

      

Perfecting the Zucchini Ribbons

Creating thin, even ribbons from the zucchini is essential for achieving the right texture in your lasagna rolls. Use a vegetable peeler or a mandoline for uniform slices, which can enhance the presentation and make them easier to roll. Aim for slices that are about 1/8 inch thick; thicker ribbons may not tenderize completely during baking, resulting in a chewier texture.

Salting the zucchini ribbons before assembling is a crucial step to prevent sogginess. After salting, let them rest for 10 minutes to draw out excess moisture. You can gently squeeze the ribbons with a clean towel to remove more liquid, ensuring a firmer roll when baked. This method also intensifies the flavor of the zucchini, providing a delightful contrast to the creamy filling.

Customizing Your Filling

The ricotta filling is versatile, and you can adjust it based on your taste preferences. For a protein boost, consider adding cooked spinach, sautéed mushrooms, or crumbled sausage to the mix. If you’re aiming for a vegan option, swap the ricotta with a blended mixture of soaked cashews, nutritional yeast, and lemon juice to achieve a creamy consistency.

Fresh herbs make a significant difference in flavor. While dried basil is a great start, try incorporating chopped parsley, thyme, or even a pinch of nutmeg for a unique twist. These additions can elevate the overall taste, allowing for a customized dish tailored to your seasonal preferences or the ingredients you have on hand.

Serving and Storing Your Rolls

To serve your Zucchini Ribbon Lasagna Rolls, let them cool for about 5 minutes after baking. This helps them firm up slightly and makes them easier to plate without falling apart. I recommend serving them with a side salad or some garlic bread to complete the meal. A sprinkle of freshly grated Parmesan on top right before serving can enhance the dish's richness.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil at 350°F (175°C) for about 15-20 minutes until warmed through. For longer storage, you can freeze the assembled, uncooked rolls. Just make sure to freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container, where they will keep for up to 3 months.

Ingredients

Gather the following ingredients to make these delightful Zucchini Ribbon Lasagna Rolls:

Ingredients

4 medium zucchinis
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 egg
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil leaves for garnish

Make sure to have your ingredients prepped and ready for assembly!

Instructions

Follow these steps to create your Zucchini Ribbon Lasagna Rolls:

Prepare the Zucchini

Using a vegetable peeler, slice the zucchinis lengthwise into thin ribbons. Lightly salt the ribbons and set them aside for about 10 minutes to draw out moisture.

Make the Filling

In a bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, dried basil, salt, and pepper. Mix until well combined.

Assemble the Rolls

Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce in a baking dish. Take a zucchini ribbon, add a spoonful of the ricotta filling, and carefully roll it up.

Place the roll in the baking dish. Repeat with remaining ribbons.

Bake

Once all the rolls are in the dish, top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 5 minutes until bubbly.

Serve

Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves and serve warm.

Enjoy your delicious and healthy Zucchini Ribbon Lasagna Rolls!

Pro Tips

For a spicier kick, add a pinch of red pepper flakes to the ricotta filling. This dish also pairs beautifully with a simple side salad.

Ingredient Insights

The star of this dish, zucchini, brings a fresh, mild flavor that pairs beautifully with the robust marinara sauce. When selecting your zucchinis, opt for those that are firm and have shiny skins. These signs usually indicate freshness and better flavor. Avoid any that feel soft or have blemishes, as they can affect the overall texture of your dish.

Ricotta cheese is a critical component, adding creaminess and acting as a binding agent for the filling. For a lighter version, consider using part-skim ricotta. Using full-fat will provide a richer flavor but can increase the overall calorie count. If you're short on ricotta, cottage cheese blended until smooth is a fantastic substitute that still maintains a creamy texture.

Troubleshooting Tips

If your rolls seem to unravel during cooking, ensure that you've released enough moisture from the zucchini and tightly rolled them. Using a toothpick to secure them can also help. Just remember to remove the toothpicks before serving! If you find the filling too loose, consider adding more cheese or a small amount of flour to help it set.

Should your rolls come out watery after baking, it’s likely due to excess moisture from the zucchini or marinara sauce. Pre-roasting the ribbons before assembly can help eliminate some water content; just bake them for about 10 minutes at 400°F (200°C) until slightly softened. This step can also deepen the flavor and add a delightful char, enhancing the overall dish.

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! You can assemble the rolls and refrigerate them for up to 24 hours before baking.

→ Can I freeze Zucchini Ribbon Lasagna Rolls?

Yes, they freeze well! Just ensure they are wrapped tightly. When ready to eat, thaw them in the refrigerator overnight and bake as directed.

→ What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese or a vegan cheese alternative for a dairy-free version.

→ How do I prevent the zucchini from being too watery?

Salting the zucchini ribbons before assembling helps draw out moisture. You can also pat them dry with a paper towel.