Recipe

These Zucchini Lasagna Rolls Will Make Your Heart Swoon

By Emma Lally at St. Louis University

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
Ingredients
  • 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

Want to get in on the action and make epic food videos? We’re recruiting for the Spoon University video contributor program. E-mail video@spoonuniversity.com for more info!

Have you officially jumped on the zucchini bandwagon? Check out these zucchini recipes: