Zucchini Lasagna Roll-Ups

Zucchini Lasagna Roll-Ups


  • 6 large zucchini
  • 1 (16-oz.) container ricotta
  • 3/4 c. freshly grated Parmesan, divided
  • 2 large eggs
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. marinara
  • 1 c. grated mozzarella


  1. Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain. 
  2. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper. 
  3. Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly. 
  4. Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.

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