Zucchini Lasagna Roll Ups

My zucchini lasagna roll-ups are a wholesome and more nutritious version of lasagna. Instead of boiling noodles, I use zucchini slices stuffed with a comforting, hearty ground beef mixture, ricotta, Parmesan, and mozzarella cheese. Meaty, cheesy, flavorful, and also lighter and lower in carbs, these roll-ups are fun to make and fun to eat.

Zucchini recipes are becoming increasingly popular on my blog. I enjoy making zucchini-inspired dishes because they are nutritious, and the end result is always very tasty. Check out this refreshing Lemon Zucchini Pasta and Zucchini Lasagna, or indulge in a zucchini-inspired dessert like this Chocolate Zucchini Bread.

With everything this dish has to offer, I really doubt you will ever miss the lasagna noodles. This can serve as an appetizer or main course. The party bites zucchini rolls can be made ahead of time and are perfect for feeding a larger crowd. This dish is mouthwatering and has a nice, festive look, the roll-ups being cooked in marinara sauce and topped with lots of melted cheese. If you want to impress your guests with something healthier, yet hearty and delicious, this is the meal to cook!

Why you will love this recipe 

• Healthier than regular lasagna: Using zucchini noodles cuts out a lot of carbohydrates, makes the meal gluten-free, and packs it with wholesome nutrients.
• The kids eat more veggies: It’s a great way to get the kids to eat more vegetables without them even knowing it. If you do it right, they can’t even tell these are made from zucchini!
• No boiling needed: One thing I hate about lasagna is boiling the lasagna sheets. With this recipe, that is not necessary. 
• No slicing: Since they are rolled up, there is no need to slice and serve like with regular lasagna. That means easier portion control.

What you will need

• Meat: I use organic lean ground beef for a rich, meaty flavor, with less extra grease and fewer preservatives and pesticides.
• Produce: Minced yellow onions add subtle sweetness and essential moisture. Minced garlic adds a punch of savory, bold depth. Diced green bell peppers give this dish a nice, crunchy texture and an earthy taste, adding structure. Diced tomatoes provide naturally sweet chunks that contrast with the creamy cheese and meaty sauce.
• Dairy: Ricotta cheese makes a thick, creamy base that holds the roll-ups together without watering down the filling. The mild taste and fluffy texture are perfect for absorbing excess moisture and blending with the marinara sauce. Mozzarella is a gooey, stretchy cheese that melts, binding everything like a tasty glue while creating a barrier to keep out excess moisture. Parmesan is rich and salty, cutting through milder flavors, adding savory depth, and helping to form a brown crust.
• Wet ingredients: I use olive oil for cooking because of its high smoke point and mild flavor. It also has added health benefits. I use egg for a binder and to add rich flavor. Instead of store-bought marinara sauce, I make homemade marinara sauce with fresh tomatoes, herbs, and seasonings. That way, I don’t have to worry about excess salt or sugar, and I can adjust the amount of ingredients.
• Seasonings: Besides salt and pepper, I also add paprika for a bit of smoky sweetness and golden-red color for eye appeal.

How to prepare

Preheat the oven: First, I preheat the oven to 400 degrees F, cover the bottom of a rimmed baking sheet with parchment paper, and lightly spray it with olive oil.

Prebake the zoodles: Slice the zucchini about 1/8 inch thick, place them on the baking sheet, sprinkle with salt and pepper, and bake for 10 minutes. After, I place them on paper towels and pat them dry to remove the excess moisture.

Sauté the aromatics: Meanwhile, I heat a large skillet with oil over medium-high heat and cook the garlic and onion for 1 minute. I set that aside and add the ground beef, breaking it up as it cooks and mixing in the onion. I cook until it is no longer pink, stirring frequently. Then I drain the grease, leaving about 2 tablespoons. 

Simmer the vegetables: I add the bell peppers, tomatoes, and paprika to the pan, stirring and simmering on low for about 20 minutes or until the peppers are tender-crisp. 

Combine it all: Now, I pour the beef mixture into a large bowl and stir in the egg, ricotta cheese, parmesan cheese, and 1 cup of mozzarella cheese until it is fully combined.  

Prep the pan: Next, I grease a 10-inch cast-iron pan and add 1 cup of marinara sauce to the bottom. 

Roll them up: After that, I spread marinara sauce onto each zucchini noodle, add one tablespoon of the beef mixture, then roll it up and place it in the prepared pan. I continue until all the zoodles are filled and placed in the pan. Then I top them with the remaining mozzarella cheese.

Bake the roll-ups: Once that is done, I cover the pan with foil and bake it for 30 minutes or until the cheese is melted and the zucchini is cooked through. I remove the foil during the last 5 minutes of cooking to let the top get brown and crispy. 

Rest and serve: Finally, I let the roll-ups rest for 10 minutes before serving them with freshly chopped parsley.

Expert tip

Buying the right zucchini for roll-ups

First, don’t buy giant squash for this recipe. It may seem like a great idea because a huge zucchini will make a lot of roll-ups, so you won’t need as many. But the taste doesn’t improve with the size. In fact, the flavor gets worse. The skin becomes tougher, the flesh is watery and bitter, and the seeds grow larger with the gourd. Try to find zucchinis that are slim and no longer than 6 to 7 inches. They should be solid and heavy with a solid color with no soft spots or blemishes. 

Preventing soggy zucchini

Zucchini is a bit delicate, so it needs some caution when cooking. One important thing to remember when cooking zucchini is that it looses moister once cut. Therefore, to prevent the zucchini from becoming soggy, we suggest a few easy options below.

1. Sprinkle with salt – once sliced, sprinkle the zucchini with some salt and let sit for about 15 minutes. Then pat the zucchini dry with a paper towel before rolling it up.
2. Refrigerate: do the above steps, then refrigerate the zucchini roll-ups overnight once rolled, before cooking. After sitting in the fridge for a few hours, the zucchini will release excess moisture, which you can easily drain before cooking.
3. Bake or grill – another option would be to bake or grill the sliced zucchini for about 10-15 minutes. Just enough to remove the moisture. Once sliced, transfer the zucchini to a hot oven (350 degrees F) for about 10-15 minutes, until it softens just enough to become pliable. Make sure not to overcook the slices in the oven, or they will become too soft and fall apart while rolling.
4. Important to note – when rolling the zucchini slices, try not to apply too much force. In other words, use a light touch, and don’t worry too much about making the perfect rolls. Once you arrange them together in the skillet, they tend to fall into line perfectly.

More tips to consider:

• Be sure to slice your zoodles thin and evenly so they are all the same thickness. That way, they will cook evenly.
• The thinner you slice them, the easier they are to roll.
• However, don’t roll them too thin, or they won’t hold all the filling.
• Instead of salting the zoodles and then baking them, they can be salted and left at room temperature for 15 minutes to let the salt sweat out. Then, pat them dry and continue with the recipe.
• Don’t press or squeeze rolls when forming them. This will make the filling come out of the sides.

Recipe variations and add-ins:

• Different meat: Instead of ground beef, try ground chicken or turkey for less fat. Or use ground sausage for more flavor. 
• Vegetarian roll-ups: Alternatively, leave out the ground beef for a vegetarian version. 
• Other squash: For sweeter roll-ups, use summer squash. For a different texture and flavor, try eggplant. 
• Hot lasagna: To make this dish spicy, I add red pepper flakes to my ground beef mixture. 
• More vegetables: To make this heartier, add chopped spinach, mushrooms, olives, and carrots.

Serving suggestions:

I like to serve this dish with a crusty loaf of French bread or my homemade breadsticks to dip into the marinara sauce. These breadsticks are easy to cook in less than 20 minutes with a rise time of about an hour. The ingredients are simple: just yeast, flour, sugar, and toppings. These 30-minute dinner rolls are also a good choice and can be made much faster if you don’t have enough time for all that waiting. 

I always have a salad to go with these lasagna roll-ups, whether it is just a simple Italian tomato salad, a bowl of lettuce and tomatoes, or something more fulfilling like this chopped Mediterranean salad with romaine lettuce, radicchio, feta cheese, olives, bell peppers, tomatoes, and chickpeas. For dessert, bring back memories of childhood ice cream trucks with my orange creamsicle freezer pie. This is so easy to make and has a crunchy orange topping, just like the ice cream bars.

How to store leftovers:

• Refrigerate: These roll-ups can be stored in an airtight container in the fridge for several days.   
• Freezing: To save them longer, I wrap them in plastic and then put them in freezer bags. They will stay fresh for 3 months.  
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: To reheat, I bake them (covered) in the oven at 350 degrees F for 10 to 15 minutes.   

Frequently asked questions

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