Zucchini Lasagna Rolls


These zucchini lasagna rolls are a delicious way to use an abundance of summer zucchini and a great gluten-free alternative to noodles. We like seasoned ground beef for the filling, but you could easily sub in some Italian sausage.

Zucchini Lasagna Rolls
Prep Time:
40 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hrs 40 mins


  • 2 tablespoons olive oil, divided

  • 4 medium to large zucchini

  • 1 teaspoon salt, or to taste

  • 1 pound ground beef

  • 1 teaspoon Italian seasoning blend

  • ½ teaspoon fennel seeds

  • ½ teaspoon red pepper flakes

  • ½ teaspoon salt, or to taste

  • ½ teaspoon freshly ground pepper

  • 3 cloves garlic, minced

  • 1 cup ricotta cheese

  • 1 large egg, beaten

  • cup grated Parmesan cheese

  • cup minced fresh parsley

  • ¼ teaspoon salt, or to taste

  • ½ teaspoon freshly ground black pepper

  • cooking spray

  • 2 cups marinara sauce, divided

  • ¼ cup tomato paste

  • 2 cups grated mozzarella cheese, divided

  • 2 tablespoons minced fresh basil (Optional)


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.

  2. Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.

  3. Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.

  4. Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.

  5. Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.

  6. Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.

  7. Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.

  8. Combine marinara sauce and tomato paste in a separate bowl, stirring well.

  9. Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.

  10. When the zucchini is cool enough to handle, blot with paper towels. Line up 7 slices of cooled zucchini on the sheet pan.

  11. Spread each slice of zucchini with about 1 1/2 tablespoons of the ricotta mixture. Sprinkle 1 1/2 tablespoons of the beef mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.

  12. Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.

  13. Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.

  14. Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes. Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.

Nutrition Facts (per serving)

528 Calories
34g Fat
17g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 528
% Daily Value *
Total Fat 34g 43%
Saturated Fat 14g 70%
Cholesterol 147mg 49%
Sodium 1469mg 64%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 39g
Vitamin C 26mg 132%
Calcium 438mg 34%
Iron 4mg 25%
Potassium 1170mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love