Zucchini Lasagna Rolls
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
- 1 15-ounce container whole milk ricotta cheese
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 1 teaspoon dried oregano
- 1 cup grated Parmesan
4 ounces thinly sliced prosciutto, chopped
- 1 large egg
-
3/4 teaspoon spicy seasoned salt
- 2 Large zucchini, sliced into thin strips with a vegetable peeler
-
2 tablespoons olive oil
-
1 14-ounce can cherry tomatoes, such as Giadzy corbara*
½ teaspoon spicy seasoned salt
- 1 cup shredded mozzarella (about 4 to 6 ounces)
*Chef’s note: You can also use 2 cups of prepared marinara sauce, and omit the spicy oregano salt.
For The Filling:
For The Assembly:
Instructions
- Preheat the oven to 450 degrees F.
- Whisk the ricotta, spinach, oregano, Parmesan, prosciutto, egg and salt in a medium bowl to blend. Set aside.
- Evenly coat a large baking dish or braising pan with the 2 tablespoons of olive oil. Pour the canned tomatoes into the pan and gently crush the tomatoes with the back of a spoon, or cut up with kitchen scissors. Season with the spicy oregano salt.
- 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 roll in the skillet either standing up or seam-side down. Repeat with the remaining slices of zucchini and ricotta filling.
- Sprinkle with the shredded mozzarella. Bake in the oven uncovered for 30 minutes, or until golden brown and any excess liquid in the pan from the zucchini has reduced.
13 comments
I love this kind of dish. I make an eggplant/zucchini rollatini similar to this recipe already (with caciotta or provolone instead of ricotta), and next time I make this I might also add the chopped pine nuts and currants (or chopped raisins) that I use when making that dish…
Love love love! I for whatever reason had no trouble the first time I made it with extra water from zucchini the second time had lots of extra liquid and the third time a moderate amount. Probably from the freshness of the zucchini I’m assuming? To be safe I would recommend salting for a few mins and blotting with paper towel. Also I tried veggies peeler and knife, veggie peeler is way to go!
We made this recipe and really enjoyed it. The only issue that we came across was that the husband can’t have prosciutto. It apparently makes him sick. I need some ideas about substitutes that would still taste good.
I made this as one of our work week dinners and it’s a hit. I too used a mandolin as I immediately realized that our little veggie peeler just wasn’t it, babe. We had quite a bit leftover of the filling and zucchini shavings (I had used extra spinach and zucchini) so I oven baked them with gf breadcrumbs and olive oil with no sauce—-great snack!
I love that it’s inherently gluten free, and honestly…next time I would skip the prosciutto because I didn’t quite taste it. I would use some chopped and seasoned cremini mushrooms instead and save the delicious prosciutto for snacking with fruit.
We enjoyed this so much. I skipped the prosciutto and made fresh spinach and ricotta. Served with a side of focaccia but I am sure it will be great combined with pasta too. I did salt the zucchini and will use the mandolin vs. veg peeler next time to avoid scraps. I have a feeling due to this, ended up using 4 zucchinis, which I think was still a gain in the dish.
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.
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.
These were surprisingly easy to make and were absolutely delicious. The mandolin makes perfect strips and they roll up fast. Another great go to!
You can certainly freeze this recipe. It is best to thaw out overnight before reheating!
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.
Can this dish be frozen to eat later?
Can this lasagna be frozen?
This was delicious and the whole family loved it!