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Zucchini Lasagna Roll-Ups with Spinach and Cheese

Zucchini lasagna roll-ups with vibrant green spinach and creamy ricotta, rolled tight and baked until the mozzarella turns golden and bubbly. This low-carb, vegetarian zucchini rollatini style keeps the spiral texture tender with a lightly softened zucchini plank.
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Prep Time 25 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Large, sliced lengthwise into thin planks.
  • 1 tsp salt For sweating the zucchini.
Spinach Cheese Filling
  • 2 cup ricotta cheese
  • 1 egg
  • 10 oz frozen spinach Thawed and squeezed very dry.
  • 1 cup mozzarella Shredded; mixed into filling (1 cup).
  • 0.25 cup parmesan Grated; 1/4 cup (also extra for serving).
  • 2 clove garlic Minced.
  • 0.25 tsp nutmeg
  • 0.01 salt To taste for filling; adjust as needed.
  • 0.01 black pepper To taste for filling; adjust as needed.
Sauce and Topping
  • 2 cup marinara sauce
  • 1 cup mozzarella Shredded; for topping (1 cup).
  • 1 fresh basil For garnish and serving (and extra parmesan).

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prepare and roast zucchini
  1. Salt zucchini planks and let them rest 15 minutes to draw out moisture, then pat dry with a towel.
  2. Roast the dried zucchini on a sheet pan at 400°F for 8–10 minutes to soften and dry out slightly.
Make the spinach cheese filling
  1. Squeeze all moisture from the thawed frozen spinach until very dry.
  2. Mix ricotta, egg, squeezed spinach, 1 cup mozzarella, parmesan, garlic, nutmeg, salt, and pepper until combined.
Assemble and bake
  1. Preheat the oven to 375°F and spread 1 cup marinara in a 9x13 baking dish.
  2. Spread spinach cheese filling along one end of each zucchini plank and roll tightly, then place seam-side down in the dish.
  3. Spoon the remaining marinara over the rolls and top with 1 cup mozzarella.
  4. Bake for 28–35 minutes at 375°F until the cheese is golden and bubbling.
Rest and serve
  1. Rest 10 minutes after baking so the rolls set, then garnish with parmesan and fresh basil.

Notes

To avoid watery rolls, squeeze the thawed spinach until it feels dry and blot the roasted zucchini well. Store leftovers covered in the fridge for up to 4 days; reheat in a 350°F oven until warmed through. Freeze yes, but texture softens slightly—freeze in portions up to 2 months and thaw in the fridge before reheating. For a lighter option, swap part-skim ricotta and reduced-fat mozzarella to reduce saturated fat while keeping the roll-up structure.