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Photo Credit: Elizabeth Newman

Zucchini Lasagna Rolls

20 MINPrep Time
30 MINCook Time
6Servings
(1)
by Giadzy
Photo Credit: Elizabeth Newman
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No pasta, no problem! In this dish, zucchini does all the work. Using a vegetable peeler makes thin, pliable strips of zucchini that create the perfect little dumplings of ricotta filling - no need to cook them beforehand.

The cheesy filling gets tons of savory flavor from chopped prosciutto - but feel free to omit to keep it vegetarian! Comforting and cheesy but still bright and fresh tasting, this is a great dinner all year long.

Zucchini Lasagna Rolls

star

Zucchini Lasagna Rolls

Rated 5.0 stars by 1 users

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Calories

421

Author:

Giadzy

Image of Zucchini Lasagna Rolls

Ingredients

Instructions

  1. Preheat the oven to 450 degrees F.
  2. With a rubber spatula, mix the ricotta, spinach, oregano, Parmesan, prosciutto, egg and salt in a medium bowl to blend. Set aside.
  3. Evenly coat a large baking dish or braising pan with 2 tablespoons of olive oil. Pour one cup of the marinara sauce over the bottom of the pan.
  4. Meanwhile, assemble the zucchini rolls on a clean cutting board or work surface. Dollop about a tablespoon of the ricotta spinach filling on one end of a zucchini slice, then roll the zucchini up. Place the rolls in the skillet either standing up or seam-side down, making sure they aren't touching one another so there is room for steam to escape. Repeat with the remaining slices of zucchini and ricotta filling.

  5. Carefully ladle the remaining cup of marinara over and in between the zucchini rolls. Sprinkle with the shredded mozzarella. Bake in the oven uncovered for 30 minutes, or until golden brown and the excess liquid from the zucchini has evaporated. Serve hot.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
421
Amount/Serving % Daily Value
Carbs
18 grams
Protein
29 grams
Fat
26 grams
Saturated Fat
13 grams
Cholestrol
112 milligrams
Sodium
1414 milligrams
Fiber
4 grams
Sugar
7 grams
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gluten free
nut free

8 reviews & comments

  • Author's avatar image
    Dennis - Feb 14
    ★★★★★
    ★★★★★

    Have made this repeatedly and it is indeed surprisingly delicious. Made to Giada’s original recipe, it comes up pretty watery from the zucchini. Suggest a couple minor steps to make it perfect. Lay out the zucchini strips on a baking sheet lined with parchment, salt, and heat in the oven for 8-10 minutes before rolling. This cooks off some of the extra liquid. Then after coating the bottom of the baking dish with marinara, sprinkle a little orzo before putting down the rolls. This soaks up any other excess liquid, and adds a little heartiness to the dish. Instead of the prosciutto, it’s also nice to sprinkle a bit of cooked italian sausage on top. Finally, be careful not to add too much cheese, you want pockets without cheese to allow the sauce to bubble up and thicken.

  • Author's avatar image
    Sarah - Feb 14
    ★★★★★
    ★★★★★

    So good! I was using another recipe for low carb ravioli for years which everyone in the house loved and this one really blew it away. So much easier than doing the ravioli wrapping and better taste/texture. And the filling was absolutely delicious! This is going into rotation.

  • Author's avatar image
    Kathi Athey - Feb 16
    ★★★★★
    ★★★★★

    These were surprisingly easy to make and were absolutely delicious. The mandolin makes perfect strips and they roll up fast. Another great go to!

  • Author's avatar image
    The Giadzy Kithen - Oct 31
    ★★★★★
    ★★★★★

    You can certainly freeze this recipe. It is best to thaw out overnight before reheating!

  • Author's avatar image
    RENEE - Oct 04
    ★★★★★
    ★★★★★

    This recipe, as simple as it is, is absolutely delicious! I recommend using a mandoline rather than a veggie peeler (which did not produce consistent results). I had alot of filling left over so I also boiled some rigatoni and mixed it all together and baked it for dinners the rest of the week. I recommend three or four zucchinis if you don’t want to use any pasta! Also, I didn’t have time to make my own marinara so I used Rao’s and it was perfect.

  • Author's avatar image
    Jennifer - Oct 24
    ★★★★★
    ★★★★★

    Can this dish be frozen to eat later?

  • Author's avatar image
    Beverley Jeggo - Oct 24
    ★★★★★
    ★★★★★

    Can this lasagna be frozen?

  • Author's avatar image
    Brie - Sep 13
    ★★★★★
    ★★★★★

    This was delicious and the whole family loved it!

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