Special Diet - Created Date : 28.8.2019

Zucchini Lasagna Rolls

Zucchini Lasagna Rolls

Zucchini Lasagna Rolls

Delicious lasagna rolls made using zucchini instead of pasta. A healthy, gluten free alternative with all the flavor of the traditional version!

Every once in a while I like to spend a little more time and effort making dinner. During the week I’m all about easy, fast recipes, because let’s be honest who wants to come home after a long day at work and have to spend a lot of time trying to get dinner on the table. Not me and I work from home!

The weekend however, especially Sunday, is a great time to try out a new recipe or cooking technique that you wouldn’t normally. This doesn’t mean spending hours in the kitchen, trust me I’d rather spend my afternoon out on a hike or bike ride, but it does mean spending more than 30 minutes.

These Zucchini Lasagna Rolls were not only a new recipe, but a new technique that I tried last weekend and I absolutely loved how they turned out!

I decided to use zucchini instead of pasta to make these lasagna rolls for a couple reasons. The biggest being that my garden is producing an insane amount of zucchini right now and I need to find ways to use it.

You might be thinking that using zucchini as a pasta replacement sounds like a lot of effort or maybe isn’t going to taste very good, but I actually found it to be a great healthy substitute.

It actually took less time for me to cut the zucchini into planks and grill it (you could roast it as well) until it was soft and pliable, than it would have taken to cook the pasta. As far as flavor, no it is not pasta so don’t go into it thinking that it is.

However, zucchini has a very mild neutral flavor and when it’s rolled up with ricotta and Italian sausage, topped with marinara sauce and melted mozzarella, you hardly even notice you’re eating a vegetable!

I kept the filling for these lasagna rolls on the lighter side by using part skim ricotta and low fat cottage cheese instead of whole milk ricotta. I stuck the ricotta and cottage cheese along with my seasonings, some parmesan cheese, and fresh herbs in the blender and blended it until smooth.

Along with filling the zucchini lasagna rolls with the ricotta mixture I also added a some pieces of crumbled Italian turkey sausage. If you want to keep it vegetarian, just omit it.

Once the zucchini planks were filled and rolled I topped them with marinara sauce and mozzarella cheese then baked them just until the cheese was melted and they were warmed through. It was the perfect lightened up, vegetable packed lasagna, and a great way to use my garden fresh zucchini.

Recipe Runner

Yields 3-4 servings

Zucchini Lasagna Rolls

Delicious lasagna rolls made using zucchini instead of pasta. A healthy, gluten free alternative with all the flavor of the traditional version!

Reader Interactions


This looks beautiful! Thanks for the recipe. From a pasta lover, thanks for pointing out that the zucchini will not turn out the same as pasta. But zucchini is great in its own way! (Ironic because I just posted my own lasagna recipe) :)

Hi Minerva. For this recipe I actually just cut the zucchini into planks with my knife. For spiralizing zucchini and other vegetables I use the KitchenAid Spiralizer attachment. If you don't have a KitchenAid stand mixer or are looking for something less expensive I used to use the Paderno Spiralizer.

I absolutely luv what you've done with the zucchini for these lasagna rolls. It looks so elegant and I really like substituting the squash for the noodles - I don't feel so sluggishly full after a meal and a good way to use up that summer harvest and get more veggies in a dish. Luv it! ;)

Do you have any of the nutritional information available for this recipe? We tried it for dinner last night and couldn't stop raving about! Now I'd like to include it in my daily tracking app to monitor my lifestyle changes/results. Thanks!

Hi Theresa, thanks for trying the zucchini lasagna rolls and I'm so happy to hear you liked them! I'm sorry to say at this time I don't calculate the nutritional information for my recipes, but I've heard that MyFitnessPal has a great calculator for figuring that out.

This Zucchini Lasagna is something which I'd like to try, especially since it's 'healthier' (and much 'less' fattening') than using pasta. I love this idea, especially since we love zucchini. Thanks for a great idea! Also, what is the Nutritional Info. for this recipe, and how can I find it out?

Hi Angela! I'm happy to hear you are interested in trying the zucchini lasagna rolls, I love making them for a lighter take on traditional lasagna. I currently don't calculate the nutrition data on my recipes, but I've heard from others that MyFitnessPal has a good calculator for doing this.

I often use zucchini planks instead of pasta for many dishes. If you microwave them for a minute or so in batches, your avoid the oil and grilling, and they come out with a perfect texture. Just blot the excess liquid afterwards.

I thought this looked more like a "rollatine", as in Eggplant Rollatine, stuffed with ricotta mixture and zucchini rather than in eggplant slices, hmmmm. Whatever you call this dish, it looks delish. I can see this as a great alternative to using pasta, avoiding heavy carbs. How about using both, you still save calories!


I made your dish and am excited that it will not only taste great, but plate beautifully! The problem I had was the cheese mixture came out of the food processor very fluid, so it was running off of the zuc's. I tried thickening it with corn starch, but never got it like I thought it should be.

Any thoughts on this? Maybe I processed it too long?

Hi Jay. Thanks so much for trying out the lasagna, I'm sorry that you were having some issues with the filling. Over processing may have been an issue. Next time you might also try straining the excess liquid from the cottage cheese and ricotta if the brand you are using tends to be on the runny side. You can also you whole milk ricotta which will be thicker and creamier, but of course contain more fat, not sure if that is an issue for you. Hopefully one of these suggestions will help out next time!

Hello!! I'm running into the same issue with the cheese mixture being to liquidy! I'm making the tonight for a lunch party tomorrow! It's in the oven as we speak! Was the recipe ruined as a result of it being too liquidy???

Hi Jay. I make canollis and I usually put the ricotta in a wire strainer and place in a bowl, making sure it doesn't touch the bottom of the bowl. Cover and let it sit 24 hrs in the refrigerator. It's amazing how much liquid comes out. I'm sure you can do the same with the cottage cheese.

Truly a great recipe that my family loved. I made mine as a flat lasagna because my filling was really runny and I added some eggs and more parmesan and some mozzarella. I made enough for a 13" x 9" dish that was eaten up in minutes. I had some filling left over that I put in the fridge to use the next day. I noticed that the filling had become thick which now was able to be used as a roll up. My suggestion is to make sure your filling has had time to cool after mixing if you want the rollups. Thank you for this recipe!

This recipe is so up my alley! I love lighter versions of recipes for the summer. I have a whole bunch of eggplant growing in my garden right now, do you think they would work fine as a substitution for the zucchini? If so any suggestions? Thanks!!

Hi Hannah! I'm glad the zucchini lasagna rolls sound appealing to you, they're definitely a great lightened up choice for summer. I haven't tried the recipe using eggplant, but I'm thinking it would work since many recipes call for zucchini and eggplant together. Eggplant should have approximately the same grilling time as zucchini, but keep an eye on them in case it is slightly shorter or longer. I hope it works out for you, I'm sure it will taste great!

Hi! I feel when I buy zucchini they are so skinny. When I cut mine for this recipe they were more like tiny bites and I had so much filling left. I was curious if you have any ideas where I might find bigger zucchini or other squash type veggies I could use.

Hi Brooke, I think the size of zucchini is more dependent on the season than anything. Since it's "season" is summer you might have better luck finding larger ones then. In the meantime you might try just skipping the rolling and layering the zucchini planks like you would in a traditional lasagna. Hope this helps. :-)

I keep on seeing this on Pinterest and combined with the fact that I am up to my ears in zucchini right now, I think sweet baby Jeebus is sending me a sign that I need to be cooking this delicious looking dish.

Hi Sylvia, Unfortunately this is not a freezer friendly meal. Zucchini has a lot of water in it and doesn't reheat well after being frozen. If you make it the day ahead there will probably be liquid in the bottom of the dish. You can drain the excess out and it should be ok after that.

Hi! I have a question about how you cut the zucchini. I know you said to cut them length-wise into planks and roll them up once the filling is inside them, but in the pictures, it looks like you have rolls that are about 2-3 inches long. So did you further cut each plank in half? Trying to figure this out before making it! :)

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Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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