Zucchini Lasagna Roll-Ups

Original Post:

A zucchini lasagna roll-up being lifted from a white baking dish.

5 from 3 votes

Zucchini Lasagna Roll-Ups are as delicious as they are gorgeous — a surefire winner for your weeknight dinner rotation! With all of the traditional Italian flavors you know and love, but taken up a notch with a simple homemade seasoning mix. Plus, my secret salt trick will ensure you don't end up with a watery mess!

Prep Time35

Cook Time35

Total Time1 10

Course: Dinner, lunch, Main Course

Cuisine: Italian

Servings: servings

Author: London Brazil

Ingredients

4 large zucchini
1 teaspoon salt divided
1 tablespoon olive oil
½ small sweet onion finely diced
3 garlic cloves finely minced
1 pound 90/10 ground beef
2 cups shredded mozzarella cheese divided
1 cup whole milk ricotta
½ cup grated Parmesan cheese
1 large egg
2 teaspoons Italian seasoning
¼ teaspoon black pepper
1 24-ounce jar marinara sauce
Fresh flat-leaf parsley chopped, optional

Instructions

Preheat the oven to 400°F.
Cut and remove ½ inch from each end of the zucchini. Using a mandoline, cut zucchini lengthwise into ¼-inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
4 large zucchini
Line a large baking sheet with paper towels. Lay the zucchini flat (it’s okay if the pieces overlap slightly) and sprinkle with ½ teaspoon salt. Let sit for at least 15 minutes.
In a large saucepan, heat the olive oil over medium heat. Add onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for another 30 seconds, or until fragrant.
1 tablespoon olive oil, ½ small sweet onion, 3 garlic cloves
Push the onion and garlic to one side of the skillet and add the ground beef. Cook, breaking apart for 7-8 minutes, or until no longer pink. Meanwhile, line a plate with paper towels. Once beef is browned, transfer it to the paper towel-lined plate to drain.
1 pound 90/10 ground beef
In a large bowl combine 1 cup of the mozzarella, ricotta, Parmesan cheese, egg, Italian seasoning, ½ teaspoon salt, and black pepper. Stir until well combined. Add the meat mixture to the cheese mixture and stir until well combined.
2 cups shredded mozzarella cheese, 1 cup whole milk ricotta, ½ cup grated Parmesan cheese, 1 large egg, 2 teaspoons Italian seasoning, ¼ teaspoon black pepper
Pour half of the marinara sauce into the bottom of a 9-inch square or 7 x 11-inch baking dish.
Pat zucchini dry with additional paper towels. Spread 1 ½ tablespoons of the meat and cheese mixture along a zucchini slice. Roll zucchini slice up and place in the baking dish. Repeat with the remaining cheese mixture and zucchini slices. Pour the remaining marinara sauce over the roll-ups and top with the remaining 1 cup mozzarella cheese.
Bake for 25-30 minutes, or until the cheese begins to bubble and brown slightly. Let rest for 5-10 minutes before serving with fresh parsley, if desired.
Fresh flat-leaf parsley

Video

Notes

Italian seasoning: this homemade spice blend was used when testing this recipe.
Salt: If your seasoning blend has added salt, you may need to adjust the amount of salt used.
Slicing: The quickest and easiest way to get even slices is to use a mandoline. If you're slicing the zucchini by hand, trim one side to create a flat edge, place it flat-side down on the cutting board, and then cut the rest into uniform slices.
Removing Moisture: Allow adequate time for the salt to extract as much water as possible. Dab the zucchini multiple times while it sits to ensure a less liquidy, firmer finished product.
Storage: These lasagna roll-ups will keep well for up to 3-4 days when stored in the refrigerator. It is not recommended to freeze as you will likely end up with excess moisture upon thawing.

Nutrition