I hopped on the zoodle (zucchini noodle) train ages ago and ever since I’ve been searching for new ways to reinvent dishes I already adore. Substituting zucchini for pasta can help you get your greens and lighten up traditional carb-filled meals. Next time you’re craving lasagna switch it up and choose the veggie route, your body will thank you.

Zucchini Lasagna Rolls

  • Prep Time:25 minutes
  • Cook Time:25 minutes
  • Total Time:50 minutes
  • Servings:3-4
  • Medium


  • 8 oz part skim ricotta cheese
  • 4 oz low fat cottage cheese
  • 3 tablespoon Parmesan cheese
  • 2 tablespoon fresh flat leaf parsley
  • 1 tablespoon fresh basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes (optional)
  • black pepper to taste
  • 2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
  • 1 cup marinara sauce, store bought or homemade
  • 1/2 cup shredded part skim mozzarella cheese
Photo by Emma Lally
  • Step 1

    To make the ricotta filling, toss the ricotta, cottage cheese, parsley, basil, salt, garlic powder, red pepper flakes, and pepper into a food processor and blend until smooth. Refrigerate until you’re ready to use it.

  • Step 2

    Slice the zucchini lengthwise so each piece is approximately 1/4 inch wide.

    Gif by Emma Lally
  • Step 3

    Brush both sides of the zucchini with oil and sprinkle with salt and pepper.

    Gif by Emma Lally
  • Step 4

    Heat a pan to medium heat and cook each side of the zucchini for 2 minutes.

    Gif by Emma Lally
  • Step 5

    On each zucchini plank evenly spread about a tablespoon of the ricotta filling, then roll.

    Gif by Emma Lally
  • Step 6

    Spread a 1/4 cup of marinara sauce into a casserole dish and then add each of the zucchini rolls on top. Pour the remaining marinara sauce on top and sprinkle on that cheese.

    Gif by Emma Lally
  • Step 7

    Bake for 20-25 minutes at 375°F. Let it cool and then enjoy the melted cheesy goodness.

    Gif by Emma Lally