Ingredients
Equipment
Method
Prep the zucchini
- Salt zucchini planks and let sit for 15 minutes to draw out moisture, then pat completely dry with paper towels with no visible wet sheen.
Make the filling
- Preheat the oven to 375°F, using a stable rack position so the rolls bake evenly.
- Sauté diced onion in olive oil over medium-high heat for 3 minutes until softened and slightly translucent.
- Add finely diced mushrooms and cook for 6–7 minutes until golden and all liquid evaporates, scraping the pan as needed.
- Add minced garlic and cook for 30 seconds until fragrant.
- Mix ricotta with the egg, parmesan, parsley, Italian seasoning, salt, and pepper until smooth and cohesive.
- Fold the mushroom mixture into the ricotta mixture until evenly distributed with no dry ricotta pockets.
Assemble and bake
- Spread 1 cup marinara sauce in the bottom of a 9x13 baking dish to create a saucy base.
- Lay a zucchini plank flat, spread a spoonful of ricotta mushroom filling along one end, and roll tightly so the seam holds while you move it.
- Place the rolled zucchini seam-side down in the dish, then repeat with all planks and filling to form a single even layer.
- Top with remaining marinara and shredded mozzarella so the surface is fully covered.
- Bake for 30–35 minutes at 375°F until bubbly and golden, with visible melted mozzarella edges.
- Rest for 10 minutes before serving so the filling sets, then garnish with fresh basil.
Notes
For the best roll-up texture, sweat the zucchini and pat very dry—excess moisture is the main reason roll-ups loosen. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini can release water after thawing. For a dairy-lite option, use part-skim ricotta and reduce mozzarella to 1 1/2 cups, keeping the same bake time.