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Zucchini Lasagna Roll Ups

Zucchini Lasagna Roll Ups Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 large zucchini
  • 3/4 tsp salt, divided
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella, divided
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 3 cups packed fresh baby spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 1/2 cups marinara sauce
  • Fresh basil leaves, for finishing

Method
 

  1. Slice zucchini into 1/8-inch thick lengthwise strips, lay on paper towels, sprinkle with 1/2 tsp salt, and let sit 10 minutes. Blot dry.
  2. Mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, remaining 1/4 tsp salt, and pepper until well combined.
  3. Spread 1/4 cup marinara on the bottom of an 8-inch square baking dish. Place a heaping tablespoon of filling at the end of each zucchini strip, roll up, and set seam side down in the dish.
  4. Preheat oven to 400°F (200°C). Pour remaining marinara over the rolls, top with the remaining 1/2 cup mozzarella, and bake 25 to 30 minutes until bubbly and golden.
  5. Let rest 5 minutes, scatter with fresh basil, and serve hot.

Notes

Plan for 10 minutes of resting for the salted zucchini. If your strips vary in thickness, thicker ones may need a minute or two more in the oven; simply poke with a fork to check tenderness.