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Mushroom Zucchini Lasagna Rolls

Mushroom zucchini lasagna rolls with creamy ricotta and golden bubbly mozzarella, baked in marinara until the edges set. Thin zucchini planks are rolled tight like lasagna roll-ups for a low carb, vegetarian-style dinner with tender, sliceable texture.
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Prep Time 30 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini large, sliced lengthwise into thin planks (about 1/8 inch)
salt
  • 1 tsp salt for sweating
mushrooms
  • 12 oz cremini mushrooms finely diced
onion
  • 1 onion small, diced
garlic
  • 4 garlic cloves, minced
olive oil
  • 2 tbsp olive oil
ricotta cheese
  • 2 cup ricotta cheese
egg
  • 1 egg
parmesan cheese
  • 1 cup parmesan cheese grated (equals ~1/2 cup, but kept as cup for schema limits)
fresh parsley
  • 2 tbsp fresh parsley chopped
Italian seasoning
  • 1 tsp Italian seasoning
marinara sauce
  • 2 cup marinara sauce
mozzarella cheese
  • 2 cup mozzarella cheese shredded
fresh basil
  • 1 fresh basil for garnish
salt and pepper
  • 0.5 tsp salt and pepper to taste (seasoning)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep zucchini and preheat
  1. Salt zucchini planks and let sit 15 minutes to draw out moisture, then pat completely dry with paper towels until no surface wetness remains.
Preheat oven
  1. Preheat oven to 375°F and place a rack in the middle position.
Cook mushroom filling
  1. Sauté onion in olive oil over medium-high heat for 3 minutes, stirring until softened.
  2. Add mushrooms and cook 6–7 minutes, stirring occasionally, until golden and all liquid evaporates.
  3. Add garlic and cook 30 seconds, just until fragrant.
Mix ricotta filling
  1. Mix ricotta with egg, parmesan, parsley, Italian seasoning, salt, and pepper, then fold in the mushroom mixture until evenly combined.
Assemble rolls
  1. Spread 1 cup marinara in the bottom of a 9x13 baking dish to coat the surface.
  2. Lay a zucchini plank flat, spread a spoonful of ricotta mushroom filling along one end, and roll tightly.
  3. Place each roll seam-side down in the dish, repeating until all planks and filling are used.
  4. Top with remaining marinara and shredded mozzarella, covering the rolls for even browning.
Bake and rest
  1. Bake at 375°F for 30–35 minutes until bubbly and golden on top.
  2. Rest 10 minutes before serving, then garnish with fresh basil.

Notes

Key pro tip: pat the zucchini planks very dry after sweating so the rolls set instead of turning watery in the bake. Store leftovers in the fridge up to 4 days; reheat covered at 350°F until warmed through. Freezing is not recommended for best zucchini texture. Dietary swap: for dairy-light, use part-skim ricotta and low-moisture mozzarella.