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Zucchini Roll Ups with Ricotta and Spinach Recipe

A simple recipe for Zucchini Lasagna Roll Ups (aka, Zucchini Rollatini) with Spinach and Ricotta—a flavorful vegetarian entree that highlights the best of summer ingredients. Low-carb and vegan adaptable!

4.7 from 145 votes
60 mins
Total Time
6
servings
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Zucchini Roll Ups with Ricotta and Spinach

How to Make the Best Zucchini Roll Ups with Ricotta and Spinach

These zucchini roll ups with ricotta and spinach are a gorgeous, low-carb alternative to traditional lasagna that doesn’t sacrifice any of the comfort food appeal. Thin slices of tender zucchini are wrapped around a creamy, herb-flecked ricotta filling and baked in marinara sauce until bubbly and golden.

What makes this dish so special is how the zucchini becomes silky and pliable when roasted or grilled, making it the perfect vessel for the luscious cheese filling. The combination of fresh spinach, aromatic garlic, and fragrant basil creates layers of flavor that will make you forget you’re eating something healthy. A touch of lemon zest and chili flakes adds brightness and subtle heat.

Whether you’re looking for a satisfying vegetarian main course or a creative way to use up summer’s zucchini bounty, these elegant roll-ups deliver. Serve them alongside a crisp green salad and crusty bread for a complete meal that’s sure to impress.

Zucchini Roll Ups with Ricotta and Spinach

Zucchini Roll Ups with Ricotta and Spinach

A simple recipe for Zucchini Lasagna Roll Ups (aka, Zucchini Rollatini) with Spinach and Ricotta—a flavorful vegetarian entree that highlights the best of summer ingredients. Low-carb and vegan adaptable!

4.7 from 145 votes
CourseMain
CuisineItalian
Keywordzucchini lasagna roll ups, zucchini lasagna rolls, zucchini roll ups, zucchini rolls, healthy zucchini roll ups, vegan zucchini roll ups
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings6 servings
Calories440kcal
AuthorAlex Raeburn
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Ingredients

Zucchini

Ricotta Filling

Sauce

Instructions

Prepare the Zucchini

  1. Preheat oven to 400°F and set grill to high heat if grilling.
  2. Trim both ends of zucchini and thinly slice into ¼ inch wide, vertical slices. Aim for twelve slices.
  3. Very lightly brush with olive oil, and either place on a parchment-lined sheet pan and roast, or grill each side (turning the grill down to medium). Grill or roast until tender and pliable. If grilling, cover the zucchini with foil afterward to steam slightly.

Make the Filling

  1. Sauté the garlic and shallot in olive oil over medium heat, careful not to burn. Once golden, add the spinach, stir, lower heat, cover for a moment, and let it wilt.
  2. Add the spinach mixture to a bowl with the ricotta, mozzarella, egg, salt, pepper, and basil. Stir well and add chili flakes and lemon zest if desired.

Assemble and Bake

  1. Place one cup marinara in the bottom of a greased 9x13 inch baking dish.
  2. Spread each zucchini slice with the ricotta mixture and gently roll up, placing them seam side down in the baking dish over the marinara.
  3. Top with a dollop of marinara and more mozzarella (optional). Cover with foil and bake at 400°F for 15-20 minutes.
  4. Remove foil and continue baking for 5-10 more minutes, or until cheese is melty and golden.
  5. Before serving, sprinkle with fresh basil ribbons.

Notes

  • Smoked mozzarella works especially well in this recipe for extra flavor.
  • For a vegan version, substitute vegan ricotta and skip the egg.
  • Choose straight zucchini for easier rolling.
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