Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
Prepare the Zucchini: Using a sharp knife or mandolin slicer, slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. You should have about 12-15 slices, depending on the size of your zucchinis. Lay the zucchini strips flat on paper towels and sprinkle them lightly with salt. Let them sit for 10-15 minutes to draw out excess moisture. Then, blot the zucchini strips dry with paper towels to remove the liquid. This step helps prevent the roll-ups from becoming too watery when baked.
Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and egg. Add oregano, basil, and a pinch of salt and pepper. Stir everything together until well combined. If you’re adding ground meat, mix it in with the ricotta mixture for a meaty filling.
Assemble the Roll-Ups: Lay a zucchini strip flat on a clean surface, like a cutting board. Spread about 2 tablespoons of the ricotta mixture along the length of the zucchini strip. Roll the zucchini up tightly into a log, keeping the filling inside. Repeat with the remaining zucchini strips and filling.
Prepare the Baking Dish: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. This prevents the roll-ups from sticking to the dish while baking and adds extra flavor.
Place the Roll-Ups in the Dish: Arrange the zucchini roll-ups seam side down in the baking dish. Continue layering the roll-ups in the dish until all the zucchini slices are used up.
Top with Sauce and Cheese: Pour the remaining marinara sauce over the roll-ups, covering them evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the sauce. If desired, sprinkle extra Parmesan cheese for added flavor.
Bake the Roll-Ups: Cover the baking dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
Garnish and Serve: Once the roll-ups are finished baking, remove them from the oven and let them rest for 5 minutes. Garnish with fresh basil or parsley, if desired, and serve!
Tips for Perfect Zucchini Lasagna Roll-Ups
Thin Zucchini Strips: For best results, slice the zucchini as thinly as possible without making them too flimsy. A mandolin slicer is a great tool for achieving even, thin slices.
Salt the Zucchini: Zucchini has a high water content, so salting the strips and letting them rest helps remove excess moisture. This keeps the roll-ups from becoming soggy when baked.
Make it Meaty: If you prefer a meatier version, you can add cooked ground turkey, beef, or even Italian sausage to the ricotta filling. For a flavorful twist, sauté the meat with garlic and onions before mixing it into the ricotta.
Add Veggies: For more veggie goodness, you can sauté some spinach or mushrooms and add them to the ricotta filling.
Use Homemade Marinara Sauce: If you have the time, homemade marinara sauce can take this dish to the next level. Simply simmer tomatoes, garlic, basil, and olive oil for a fresh and flavorful sauce.
Why Zucchini Lasagna Roll-Ups Are Perfect for Meal Prep:
These roll-ups are an excellent option for meal prep. You can assemble them the night before, cover them tightly, and refrigerate them overnight. The next day, just pop them in the oven for a quick and easy dinner. They also store well in the fridge for up to 3-4 days and can be frozen for up to a month.
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