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Zucchini Lasagna Rolls
5 from 6 votes

Zucchini Lasagna Rolls

These zucchini lasagna rolls are the perfect summertime fresh vegetable-filled meal! Thinly sliced zucchini stuffed with a cheesy ricotta mixture and covered in a meaty tomato basil sauce.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 938 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 zucchini medium size
  • kosher salt
  • 1 pound ground beef
  • 1 tomato sauce basil, 24 ounce jar
  • black pepper to taste
  • 2 cloves garlic minced
  • 2 cups spinach fresh, minced
  • 1-1/2 cup mozzarella cheese divided
  • 1-1/4 cup ricotta cheese
  • 1/2 cup Parmesan Cheese shredded
  • 1 egg large

Instructions

    Cup of Yum
  1. Slice the zucchinis into thin strips using a knife or with a mandolin. The mandolin makes it much easier. The number of slices will depend on the size of your zucchini but you should get 6-8 slices PER zucchini.
  2. Place the zucchini strips on paper towels and sprinkle salt on top. After 15 minutes, turn them over and repeat. This will sweat out moisture.
  3. After  30 minutes have passed, squeeze the zucchinis to remove the rest of the water. 
  4. While the zucchini slices are sweating prepare the sauce and filling.
  5. Place a skillet on medium-high heat.
  6. Add the ground beef to the skillet and break up with a spatula.
  7. Season the ground beef with black pepper and a pinch of kosher salt.
  8. Cook until the beef is no longer pink.
  9. Add in the garlic cloves and saute for 30 seconds or until the garlic is fragrant.
  10. Drain the fat off the ground beef and pour the jar of tomato sauce into the ground beef. Stir to combine and remove from the heat.
  11. Preheat the oven to 400 degrees F.
  12. In a medium bowl, combine fresh minced spinach, ricotta cheese, 1 cup of mozzarella cheese, shredded Parmesan cheese, and egg.
  13. Stir to combine.
  14. Spread a ladle full of sauce to the bottom of a 9x13 baking dish. Spread the sauce over the bottom of the dish.
  15. Spread 1-1/2 teaspoon of the ricotta mixture onto each zucchini and roll up and place in the baking dish. 
  16. Spread the rest of the sauce on top of the rolls and sprinkle with the remaining 1/2 cup of mozzarella cheese.
  17. Bake for 30 minutes or until the cheese is completely melted and is bubbling. 
  18. Serve immediately and enjoy!

Nutrition Information

Serving 1g Calories 938kcal (47%) Carbohydrates 26g (9%) Protein 82g (164%) Fat 57g (88%) Saturated Fat 29g (145%) Polyunsaturated Fat 22g (129%) Trans Fat 1g (50%) Cholesterol 275mg (92%) Sodium 1179mg (49%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 938

% Daily Value*

Serving 1g
Calories 938kcal 47%
Carbohydrates 26g 9%
Protein 82g 164%
Fat 57g 88%
Saturated Fat 29g 145%
Polyunsaturated Fat 22g 129%
Trans Fat 1g 50%
Cholesterol 275mg 92%
Sodium 1179mg 49%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.