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Zucchini Lasagna Roll-Ups with Spinach and Cheese

Zucchini lasagna roll-ups with spinach and cheese are low-carb roll-ups made by roasting thin zucchini planks, then rolling them with a vibrant green spinach-ricotta filling. The rolls bake in marinara until the mozzarella turns golden, bubbly, and stretchy.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Large, sliced lengthwise into thin planks
  • 1 tsp salt For sweating
Spinach Cheese Filling
  • 2 cup ricotta cheese
  • 1 egg
  • 10 oz frozen spinach Thawed and squeezed very dry
  • 1 cup mozzarella Shredded; use 1 cup in the filling
  • 0.25 cup parmesan Grated; use 1/4 cup in the filling
  • 2 garlic Minced
  • 0.25 tsp nutmeg
  • salt and pepper to taste Season the filling
Assemble and Bake
  • 2 cup marinara sauce Use 1 cup in the dish, plus the remaining for spooning over
  • 1 cup mozzarella Shredded; for topping
  • fresh basil For garnish and serving
  • extra parmesan For serving

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep zucchini
  1. Salt the zucchini planks and let them rest 15 minutes, then pat dry. Visual cue: the surface should look drier, with less sheen where the salt pulled out moisture.
  2. Roast the zucchini at 400°F for 8–10 minutes on a sheet pan to soften and dry out slightly. Visual cue: edges look lightly flexible and the moisture sheen reduces.
Make the spinach cheese filling
  1. Squeeze all moisture from the thawed frozen spinach so it is very dry. Visual cue: the spinach clumps without releasing visible liquid when pressed.
  2. Mix ricotta cheese, egg, the squeezed spinach, 1 cup mozzarella, parmesan, minced garlic, nutmeg, plus salt and pepper until combined. Visual cue: the filling turns thick, cohesive, and evenly green-speckled.
Assemble and bake
  1. Preheat the oven to 375°F, then spread 1 cup marinara sauce in a 9x13 baking dish. Visual cue: the sauce covers the bottom in an even layer.
  2. Spread spinach cheese filling along one end of each zucchini plank and roll tightly. Place the rolls seam-side down in the dish so they hold together.
  3. Spoon the remaining marinara over the rolls and top with 1 cup mozzarella. Visual cue: mozzarella is visible on top and will form a golden layer as it bakes.
  4. Bake for 28–35 minutes at 375°F until the cheese is golden and bubbling. Visual cue: the top looks browned and you see bubbling around the marinara edges.
Rest and serve
  1. Rest the zucchini roll-ups for 10 minutes before serving. Visual cue: bubbling settles and the rolls look set instead of loose.
  2. Garnish with extra parmesan and fresh basil. Visual cue: fresh basil leaves appear bright green on top.

Notes

Pro tip: squeeze the spinach extremely dry and keep the zucchini planks from being watery, otherwise the roll-ups can loosen during baking. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini can get watery after thawing. For a lighter option, use part-skim ricotta and reduced-fat mozzarella.