zucchini rolls

A simple recipe for Zucchini Lasagna Roll Ups  (aka, Zucchini Rollatini) with Spinach and Basil, a flavorful vegetarian entree that highlights the best of summer ingredients. Low-carb and Vegan Adaptable!  | www.feastingathome.com

Zucchini Lasagna Roll Ups  with Spinach and Basil 

zucchini (7- 8 inches long, 2-3 inches wide, straight

olive oil

garlic cloves, rough chopped

shallot, diced

spinach (a big, giant handful)

ricotta cheese

mozzarella cheese

salt

pepper

basil, chopped,

chili flakes, optional

lemon zest, optional

marinara sauce

Preheat oven to 400 F,  and set grill to high heat (if grilling)

Trim both ends of zucchini and thinly slice into ¼ inch wide, vertical slices.  Aim for twelve.  Very lightly brush with olive oil, and either place on a parchment lined sheet pan and roast, or grill each side (turning the grill down to medium). Grill or roast until tender and pliable. Test one by trying to roll it up. If grilling, it helps to cover the zucchini after grilling with foil, so it steams slightly.

While the zucchini is roasting or grilling, make the filling. Saute the garlic and shallot in olive oil over medium heat, careful not to burn. Once golden, add the spinach, stir, lower heat, cover for a moment, and let it wilt. Add this to a bowl with the ricotta, mozzerella, egg, salt and pepper and the basil. Stir and some chili flakes and lemon zest if you like.

Place one cup marinara in the bottom of a greased 9 x 13 inch baking dish.

Spread each zucchini slice with the ricotta mixture, and gently roll up, placeing them seam side down in the baking dish over the marina. Top with a dollop of marinara and more mozzarella (optional) and cover with foil and bake at 400 F for 15- 20 minutes. Remove foil and continue baking for 5-10 more minutes, or until cheese is melty and golden.

Before serving, sprinkle with fresh basil ribbons.

We loved this one! Super quick and delicious! Great for leftovers! Paired with the everyday kale salad as well!

Wow! Just wow! I had some friends over for dinner last night and all their plates were almost licked clean. I made 16 zucchini rolls instead of 12 so that we had 4 each.

In addition I made some small fennel sausage meatballs to go with the dish, as there was plenty of delicious sauce to go around.

Fantastic. Will absolutely make again. Getting overwhelmed with the amount of zucchini and squash we're growing and this is a great addition to our go to Zuke/squash recipes. Used this as more of a guideline (as I tend to do with recipes): salted the zucchini instead of grilling or roasting, and used goat cheese. Made this dish for a particular diner and it was a hit!

Great recipe, the optional lemon zest is so good in this dish. Tasted amazing and beautiful presentation, will be making again soon!

I’ve made this recipe twice now.  Second time making it, I sat and waited, mouth watering to eat it.  It is so delicious!! I added fresh Summer sweet  corn to the ricotta filling as a suggested option. The sweet corn, with the lemon zest and pop of a few chili flakes is Just heaven! I will make this for years to come.  It’s a fav!

This dish was DELICIOUS!
I used four “oven ready” lasagne sheets instead of zucchini - Orti D’Italia marinara sauce, mixed spinach with arugula, added  pine nuts and sauteed crimini mushrooms in the filling. Added a little more lemon zest and salt as well.
SO Good. Thank you 🙏

You have changed my life and made cooking fun! After being married for 37 years, it took Covid and your cooking &amp; eating style (introduction to you through good friends who have ALWAYS loved cooking) to inspire, energize, and excite me to cook!!! Since my husband I eat so differently, I never enjoyed cooking. He loves meat (too much, in my humble opinion) and although I’m not a professed vegetarian, I do not need to eat meat even once a week, just every now and then. After reading your blog, with recommendations of ideas from you to try from my friend, and then finally seeing your beautiful pictures, I began trying some of your recipes. Now, I AM HOOKED! Beside some eating the wholesome goodness, my favorite part of all is the chopping and prep. with each meal. I love the way you put flavors together with all the seasonings and spices. You have made me into the cook I need to be for my husband. Thank you, Sylvia and Feasting at home!

Made this last night. It was really terrific. My husband said "it's a keeper."  The only thing is that my zucchini were quite small (only about 1 inch in diameter and maybe 5 inches long).  I ended up not rolling them but just laid them flat in the pan and put the ricotta mixture on top and then the spinach (and i sauteed mushrooms) mixture on top of that and then smothered with the great roasted tomato sauce recipe and grated mozzarella.  It was really spectacular.  I think next time I may do more zucchini and more of the mixtures and do layers of zucchini, rather than rolling them. (Although your photos of the rolled zucchini look amazing!). Thanks for sharing!

My goodness I loved this recipe!  I didn't have any ricotta and used cottage cheese instead and used immersion blender to make smooth (threw in the egg and mozzarella at same time).  I'm only mentioning what I did for informational purposes in case someone else doesn't have ricotta on hand.   The flavors of this dish are restaurant quality for sure.
The marinara must be a good one to bring out all the flavors which result in a fabulous dish.  
Next time I will use the slices and layer the casserole.  Rolling up those zucchini slices makes for a cute and impressive presentation, but takes too much work and time for me.
Thank you for the recipe Sylvia and beautiful photos.   So glad I found your blog!

Hi Sylvia,
Just wanted to leave a quick note. I discovered your blog a few months back and have loved every recipe I've made. Thank you for always having great vegan/vegetarian recipes or substitutions. Thank you for sharing your talents with the world!

Best,
Heather

I made this wonderful recipe for the second time last night having put this one in my repeating menu.  Thank you so much.

I made this recipe for the 2nd time last night.  It is a keeper!
Thank you for the wonderful recipe.

This is the most consistently good blog on the net. Amazing talent!

This is delicious!   Love your recipes. They are always so good. Thank you so much for sharing them!!

I’m Italian and love fresh pasta noodles. However, this recipe is a great low carb recipes and the zucchini as an enhanced ingredient. 
I will make the zucchini corn bread recipe this fall!

Great dish to make make for company.   It looks beautiful plated and is definitely a crowd pleaser!  The only change I made, is to use one more zucchini strip crosswise. It helps keep the filling in and it look neater.  Recipe is a winner!

I used two courgettes and layered it all like a lasagne, coked for much longer and served with salads and Mayo. So tasty

I made this recipe for the first time and my family loved it.  My daughter took the recipe back to university with her. It was fun to roll up the zuchinni and it was surprisingly easy.  Will make this again.

Just made this recipe and a vegan version: it was both delicious! The sautéed spinach and shallots made a huge difference and added a nice texture to the lasagna!

https://content.jwplatform.com/videos/W1royQL6.mp4

Vegetarian Zucchini Lasagna Roll-Ups with Spinach, Ricotta and Basil, baked in flavorful tomato sauce. Low-carb and gluten- free, these can easily be made vegan ( see recipe notes)! Video. 

Zucchini Lasagna Roll Ups Video 

These cheese ad herb filled zucchini rolls have a delicious balance of comfort factor and fresh flavors. Perfect as a side to many dishes, or make them the main event.

Zucchini involtini

garlic (crushed)

oz crushed tomatoes ((14 ounces = 1 regular can))

zucchini (courgette, approx 2 medium-large)

olive oil (approx,

ricotta ((recommend whole milk))

lemon zest (ie from 1/2 lemon)

lemon juice

basil ((finely chopped))

tsp salt

tsp pepper

Warm the olive oil in a small-medium skillet/frying pan over a medium heat. Once warm, add the garlic and stir to cook in the oil a minute to become fragrant but take care not to let it burn.

Add the tomatoes, stir to mix and bring to a simmer. Let the sauce cook around 10 minutes to thicken slightly then remove from heat.

For marinara sauce (can be made ahead)

Trim both ends of the zucchini and cut them into slices lengthwise - they should be relatively thin but not so thin they would fall apart (around medium coin thickness). Discard the edge pieces that are mainly skin.

Brush both sides of the zucchini slices with oil then grill on both sides until they become flexible and have light grill markings. You want them soft but not falling apart.

For zucchini

Preheat the oven to 425F/220C. Pour the marinara sauce into the bottom of an 8x8in (20x20cm) or similar equivalent sized baking dish.

Place the ricotta, parmesan, lemon zest and juice, basil, salt and pepper in a small bowl and mix together well.

Take spoonfuls of the filling mixture and place at the end each slice of grilled zucchini (spoonfuls should be around 2 tsp or a little more/less as fits the slice). Roll up each slice of zucchini around the filling.

Place the rolled zucchini pieces into the marinara sauce, join side down, being careful not to squeeze out the filling. Bake for around 25 minutes so that the top becomes lightly dry and the sauce reduces slightly.

For filling and to form and bake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1662335643/xq2wcldyohpjy4pivsrt.mp4

These zucchini involtini are a delicious combination of grilled zucchini wrapped around a basil and lemon seasoned ricotta filling, nestled in marinara sauce. It's surprisingly light, comforting and incredibly tasty.

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Top 3 zucchini rolls recipes from across the web

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The most viewed zucchini rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine