Zucchini Lasagna Rolls with Ricotta

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Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.

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Zucchini Lasagna Rolls with Ricotta

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Grilled zucchini slices are rolled with a ricotta filling, then baked in a marinara sauce to create the best tasting, gluten-free zucchini lasagna rolls.

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Ingredients for the ricotta filling: -ricotta -parmesan -mozzarella -parsley -egg yolk -nutmeg -salt and pepper

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Other ingredients: -zucchini -olive oil -marinara sauce -parmesan and parsley to garnish

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Combine the ingredients for the ricotta filling. Set aside.

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Slice and grill zucchini. You are now ready to roll them with the ricotta mixture.

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Spread marinara sauce at the base of a casserole dish.

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Spread about 1 teaspoon of the cheese mixture on each grilled zucchini slice. Roll and place upright in dish.

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Bake for 20-25 minutes until sauce is bubbly and the zucchini is tender. Garnish with cheese and enoy!

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For a step by step tutorial, printable recipe and more, GO TO:

Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.