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Zucchini Lasagna Rolls Zucchini Lasagna Rolls
Zucchini Lasagna Rolls
Zucchini Lasagna Rolls
Zucchini slices filled with creamy ricotta, savory mushroom, marinara, and melty cheese—these Zucchini Lasagna Rolls are a hearty, flavorful twist on a classic!
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Recipe - 523 - Union City
Zucchini Rolls plated with shredded parmesan cheese, and fresh basil.
Zucchini Lasagna Rolls
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Ingredients
4 Large Zucchini or squash, thinly sliced lengthwise
2 Tbsp. Olive Oil
1 Small Sweet Yellow Onion, finely diced
2 Fresh Garlic Cloves, minced
8 oz. Fresh Mushrooms, chopped well
1 tsp. Dry Italian Seasoning
16 oz. Marinara Sauce
1/3 Cup Ricotta
1 Egg
1/4 Cup Grated Parmesan Cheese
1/2 Cup Shredded Mozzarella Cheese
Fresh Parsley, for garnish
Sea Salt, to taste
Fresh Ground Pepper, to taste
Directions
  1. Preheat your oven to 375 degrees F.
  2. Line a baking tray with parchment paper.
  3. Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 tbsp of oil.
  4. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
  5. Meanwhile, add 1 tbsp of olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.
  6. Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
  7. Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
  8. In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.
  9. Use a 9x13" casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
  10. To assemble the rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.
  11. Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.
  12. Pour any remaining mushroom marinara sauce over top.
  13. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
  14. Serve immediately & enjoy!
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 Large Zucchini or squash, thinly sliced lengthwise
Italian Squash
Italian Squash - 1 Pound
$1.49 avg/ea$1.49/lb
2 Tbsp. Olive Oil
Sun Harvest Olive Oil, Organic, Extra Virgin, Cold Pressed
Sun Harvest Olive Oil, Organic, Extra Virgin, Cold Pressed - 16.9 Fluid ounce
Weekly Special
$8.99 was $9.29$0.53/fl oz
1 Small Sweet Yellow Onion, finely diced
Yellow Onions
Yellow Onions - 1 Pound
$1.49/lb$1.49/lb
2 Fresh Garlic Cloves, minced
Garlic
Garlic - 1 Each
$0.59
8 oz. Fresh Mushrooms, chopped well
Not Available
1 tsp. Dry Italian Seasoning
Sun Harvest Seasoning, Organic, Italian
Sun Harvest Seasoning, Organic, Italian - 0.7 Ounce
$5.39$7.70/oz
16 oz. Marinara Sauce
Sun Harvest Pasta Sauce, Organic, Marinara
Sun Harvest Pasta Sauce, Organic, Marinara - 25 Ounce
Sale Price
$2.99 was $3.29$0.12/oz
1/3 Cup Ricotta
Galbani Ricotta Cheese
Galbani Ricotta Cheese - 32 Ounce
$8.19$0.26/oz
1 Egg
First Street Eggs, Cage Free, Large
First Street Eggs, Cage Free, Large - 12 Each
$6.49 was $7.49$0.54 each
1/4 Cup Grated Parmesan Cheese
First Street Shredded Cheese, Parmesan
First Street Shredded Cheese, Parmesan - 24 Ounce
Buy More Save More
$8.07 was $10.49$0.34/oz
1/2 Cup Shredded Mozzarella Cheese
First Street Cheese, Mozzarella, Natural, Fancy Shredded
First Street Cheese, Mozzarella, Natural, Fancy Shredded - 8 Ounce
$2.99$0.37/oz
Fresh Parsley, for garnish
Curly Parsley
Curly Parsley - 1 Each
$1.29
Sea Salt, to taste
First Street Sea Salt, Grinder
First Street Sea Salt, Grinder - 9.5 Ounce
$4.79$0.50/oz
Fresh Ground Pepper, to taste
First Street Black Pepper, Ground
First Street Black Pepper, Ground - 2.8 Ounce
$3.49$1.25/oz

Directions

  1. Preheat your oven to 375 degrees F.
  2. Line a baking tray with parchment paper.
  3. Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 tbsp of oil.
  4. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
  5. Meanwhile, add 1 tbsp of olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.
  6. Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
  7. Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
  8. In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.
  9. Use a 9x13" casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
  10. To assemble the rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.
  11. Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.
  12. Pour any remaining mushroom marinara sauce over top.
  13. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
  14. Serve immediately & enjoy!