These Zucchini Roll-Ups are a fresh and satisfying twist on classic lasagna.
Packed with protein-rich cheeses, fiber-loaded zucchini, and nutrient-dense spinach, they deliver a wholesome meal without heavy carbs.
Light yet indulgent, this recipe is perfect for easy weeknight dinners, meal prep, or entertaining guests.
Quick to assemble and baked to golden perfection, it’s both healthy and crowd-pleasing.
Zucchini Roll-Ups
Equipment
- 1 Mandolin or sharp knife (for slicing zucchini)
- 1 Large baking rack
- 1 medium pan
- 1 large mixing bowl
- 1 Pastry bag (or spoon for filling)
- 1 9-inch (24 cm) baking pan
Ingredients
For the Zucchini:
- 4 medium Zucchinis thinly sliced
- Salt for drawing moisture
For the Sauce:
- 3 tbsp Olive oil
- 1 medium Onion chopped
- 2 –3 Garlic cloves minced
- 21 oz Tomato sauce
- 1 tsp Dried thyme
- 1 tsp Oregano
- Salt and Black pepper to taste
For the Filling:
- 14 oz 400 g Ricotta cheese
- 7 oz 200 g Feta cheese
- 6 oz 170 g Mozzarella cheese, divided
- 4 tbsp Parmesan cheese divided
- 100 g Baby spinach
- Zest of 1 Lemon
- Black pepper to taste
- Optional spices of choice
Instructions
- Preparing the Zucchini Slices: Begin by washing and drying the zucchinis thoroughly. Using a mandolin or a sharp knife, carefully slice each zucchini lengthwise into thin, even strips. Aim for slices about 1/8 inch thick so they will roll easily without breaking. Lay the slices on a baking rack or a plate and sprinkle salt evenly on both sides. Let them sit for 15–20 minutes to draw out excess moisture, which will help prevent soggy rolls. After resting, gently pat each slice with a paper towel to remove the liquid and excess salt.
- Cooking the Tomato Sauce: Heat 2–3 tablespoons of olive oil in a medium pan over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 6–7 minutes until the onions become soft and golden brown. Next, add the minced garlic and cook for an additional 1–2 minutes, stirring constantly to prevent burning. Pour in the tomato sauce, then add dried thyme, oregano, salt, and black pepper. Stir to combine and let the sauce simmer for 5 minutes so the flavors meld. Remove from heat and set aside while you prepare the filling.
- Preparing the Cheese and Spinach Filling: In a large mixing bowl, combine 14 oz (400 g) of ricotta cheese, 7 oz (200 g) of feta cheese, 2 oz (60 g) of shredded mozzarella, and 2 tablespoons of grated Parmesan. Add the zest of one lemon and a pinch of black pepper. At this stage, feel free to incorporate any spices or herbs of your choice to personalize the flavor. In a separate pan, sauté 100 g of baby spinach for 4–5 minutes over medium heat until it wilts completely. Transfer the cooked spinach to a cutting board, roughly chop it, and fold it into the cheese mixture until well combined. Taste the filling and adjust seasoning as needed. Transfer the final mixture to a pastry bag or a piping bag for easier filling, or keep it in a bowl if you prefer to spoon it manually.
- Preheating the Oven: Preheat your oven to 375°F (190°C). While the oven heats, prepare a 9-inch (24 cm) baking pan by lightly greasing it or spreading a thin layer of the prepared tomato sauce on the bottom. This prevents sticking and ensures every roll absorbs some of the flavorful sauce while baking.
- Assembling the Zucchini Roll-Ups: Lay out the zucchini slices and carefully roll each slice into a tube shape. Using a spoon or the pastry bag, fill each zucchini roll with the cheese and spinach mixture. Arrange the filled rolls tightly side by side in the baking pan on top of the sauce layer. Be gentle while handling the rolls to prevent tearing.
- Adding the Toppings: Once all rolls are neatly in the pan, pour any remaining tomato sauce around the rolls. Sprinkle approximately 3 oz (120 g) of shredded mozzarella evenly over the top, followed by 2 tablespoons of grated Parmesan cheese. This layering will create a golden, bubbling cheese crust when baked, adding flavor and visual appeal.
- Baking to Perfection: Place the pan in the preheated oven and bake for 25–30 minutes. Keep an eye on the rolls; the cheese should melt completely and turn a golden brown on top. The zucchini should be tender but not mushy. If you prefer a slightly crispier top, you can broil for an additional 1–2 minutes at the end—just watch carefully to prevent burning.
- Serving the Zucchini Roll-Ups: Remove the pan from the oven and allow it to rest for 5–10 minutes before serving. This brief resting period lets the rolls set slightly, making them easier to serve without falling apart. Serve warm as a main course or a hearty side dish. Pair with a fresh green salad or crusty bread for a complete, satisfying meal.
Notes
- Always slice zucchini evenly: Using a mandolin or a very sharp knife ensures thin, uniform slices that roll easily without breaking.
- Remove excess moisture: Salting zucchini and patting it dry prevents watery rolls and keeps the dish rich and creamy.
- Customize the filling: Feel free to add your favorite herbs or spices, such as smoked paprika, nutmeg, or Italian seasoning, to suit your taste.
- Use fresh cheeses: Fresh ricotta, feta, and mozzarella give the creamiest texture and the best flavor.
- Bake in a single layer: Arranging the rolls tightly ensures even cooking and allows the sauce to penetrate every bite.
Chef’s Secrets: Expert Cooking Tips
To elevate this recipe, start by letting the tomato sauce simmer gently for a deeper, richer flavor—don’t rush it.
Toasting the garlic and onion until golden before adding the sauce creates a caramelized sweetness that balances the tanginess of the tomatoes.
For a smooth, luscious filling, make sure spinach is well-drained and chopped finely, so it integrates seamlessly with the cheese.
Using a pastry bag to fill the rolls is a professional touch that ensures clean, precise portions and a neat presentation.
Finally, allow the baked roll-ups to rest briefly before serving; this helps them hold their shape and enhances texture.
Serving Suggestions: Delicious Pairing Ideas
Zucchini Roll-Ups shine on their own, but you can elevate the meal with thoughtful accompaniments.
Serve alongside a crisp green salad with a light vinaigrette to balance the richness of the cheeses.
Garlic bread or warm, crusty baguette slices are perfect for scooping up extra sauce.
For a heartier meal, pair the roll-ups with roasted chicken or grilled salmon.
Garnish with fresh basil, parsley, or a drizzle of high-quality olive oil to add color, aroma, and a touch of freshness to each plate.
Storage Tips: Keep Roll-Ups Fresh Longer
These roll-ups store beautifully, making them excellent for meal prep.
Allow them to cool completely, then transfer to an airtight container.
They can be refrigerated for up to 4 days and retain their flavor and texture.
For longer storage, freeze individual rolls in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag for up to 2 months.
To reheat, bake in the oven at 350°F (175°C) for 15–20 minutes if refrigerated, or 25–30 minutes if frozen, until warmed through and bubbly.
Frequently Asked Questions
1. Can I use other vegetables instead of zucchini?
Yes! Thinly sliced eggplant or yellow squash works well as alternatives. Just remember to salt and drain them like the zucchini to avoid excess moisture.
2. Can I make this recipe vegetarian or vegan?
It’s naturally vegetarian, but for a vegan version, swap ricotta and mozzarella with plant-based cheese alternatives, and omit Parmesan. Nutritional yeast can also add a cheesy flavor.
3. Can I prepare this recipe ahead of time?
Absolutely. You can assemble the rolls a few hours ahead and store them in the fridge until ready to bake. This is perfect for entertaining or meal prep.
4. How can I make the rolls extra cheesy and golden?
Use a mix of mozzarella and Parmesan on top, and consider broiling for 1–2 minutes at the end to achieve a bubbly, golden finish.
5. Is it possible to make this recipe low-carb or keto-friendly?
Yes. Zucchini is naturally low-carb, and this recipe already works well for a keto diet. Make sure to use full-fat cheeses and avoid adding high-carb sauces or breadcrumbs.
