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Zucchini Lasagna Roll-Ups with Spinach and Cheese

Zucchini lasagna roll-ups with vibrant green spinach and creamy ricotta, baked until the mozzarella turns golden and stretchy. These low-carb spinach zucchini roll-ups are packed tightly in marinara and finished with fresh basil for a bright, Italian-American feel.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini 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
  • 0.25 cup parmesan Grated
  • 2 clove garlic Minced
  • 0.25 tsp nutmeg
  • salt and pepper To taste
Assembly
  • 2 cup marinara sauce
  • 1 cup mozzarella For topping; shredded
  • fresh basil For serving
  • extra parmesan For serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep zucchini
  1. Salt zucchini planks and rest 15 minutes, then pat dry so they’re less wet.
  2. Roast on a sheet pan at 400°F for 8–10 minutes to soften and dry out slightly.
Make filling
  1. Squeeze all moisture from the thawed frozen spinach until very dry.
  2. Mix ricotta, egg, squeezed spinach, 1 cup mozzarella, parmesan, garlic, nutmeg, salt, and pepper until combined.
Assemble and bake
  1. Preheat oven to 375°F and spread 1 cup marinara in a 9x13 baking dish.
  2. Spread spinach cheese filling along one end of each zucchini plank and roll tightly, placing seam-side down in the dish.
  3. Spoon remaining marinara over the rolls and top with 1 cup mozzarella.
  4. Bake for 28–35 minutes until the cheese is golden and bubbling.
Finish
  1. Rest 10 minutes, then garnish with parmesan and fresh basil.

Notes

Pro tip: squeezing the spinach very dry prevents watery roll-ups—after roasting, let the zucchini cool slightly so they roll without cracking. Store covered in the refrigerator up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended due to zucchini texture changes. For a dairy-light option, use part-skim ricotta and reduced-fat mozzarella while keeping the same marinara and spinach ratio.