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Zucchini lasagna roll ups lined up in a white and red casserole dish with one roll up being held in the foreground on a metal spatula.
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Zucchini Lasagna Roll Ups

Thinly sliced zucchini filled with a ricotta, herb and ground beef mixture, then baked in rich tomato sauce with a melty cheese topping.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings

Ingredients

  • 2-3 unpeeled zucchini sliced into 1/8" thick strips
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • 1 lb ground beef
  • 2 tsp italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz ricotta
  • 2 cups mozzarella shredded
  • 1 cup parmesan shredded
  • 1/4 cup fresh basil (+ more for garnish) chiffonade
  • 1 egg beaten
  • 1/4 tsp black pepper
  • 24 oz marinara sauce

Instructions

  • Slice unpeeled zucchini into 1/8" thick strips with a mandoline or wide vegetable peeler. Line a large baking sheet with paper towels and lay zucchini strips flat. Sprinkle with ½ tsp salt and let sit for 15 minutes.
  • Meanwhile, chop parsley and chiffonade basil. Grate parmesan and mozzarella.  Chop onion and mince garlic. Set aside.
  • In a large saucepan, heat 1 tbsp olive oil over medium heat. Add onion and cook for 3-4 minutes then add minced garlic and cook for 30 seconds.
  • Add ground beef, breaking apart with a wooden spoon, cooking for about 6-7 minutes or until no pink remains. Season with 2 tsp Italian seasoning, ½ tsp salt and ¼ tsp black pepper. Remove ground beef with a slotted spoon to a paper towel lined plate.
  • In a large bowl, combine 15 oz ricotta with 1 cup mozzarella, ½ cup parmesan, ¼ cup fresh basil, ¼ cup fresh parsley and ½ tsp black pepper. Mix well, taste and add more seasonings if needed. Mix in ground beef and 1 beaten egg.
  • Preheat oven to 400 F. Spread some marinara sauce on the bottom of the baking dish (enough to cover the bottom). Pat zucchini dry with additional paper towels.
  • Starting with one zucchini slice, spread 1-2 tbsp of the cheese and beef mixture along the slice. Roll zucchini slice up and place seam side down in the baking dish. Repeat with remaining zucchini slices.
  • Spoon marinara sauce over the top of zucchini roll ups and sprinkle with 1 cup shredded mozzarella and ½ cup parmesan cheese.
  • Bake, uncovered, for 25-30 minutes, or until the cheese begins to brown. Top with fresh basil and serve with extra parmesan.

Notes

Make ahead: prepare per recipe instructions but don’t bake. Cover in plastic wrap and place in the fridge for up to 24 hours prior to baking. Bake per recipe instructions prior to serving.
Storing leftovers: leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or 350 F oven until warmed through.
Freezing: prepare per recipe instructions but DON’T bake (this prevents sogginess). Cover in plastic wrap then aluminum foil and freeze for up to 2 months. Thaw before baking.