Zucchini Roll-ups
You guys! When my mom tried these Zucchini Roll-Ups, she called them one of the best things I’ve ever made. I totally agree! They’re easily in my top five. A random Saturday experiment turned into the ultimate comfort food. You get all the cozy vibes of lasagna rolls, but they’re light, super fresh, and gluten-free.
We’re talking creamy ricotta, sharp parmesan, and fresh basil tucked inside thin squash ribbons. Now, you know I love my carb nights. I mean, remember that Sourdough Discard Focaccia (easy No-waste Recipe)? So for me to fall in love with a dish without noodles is huge. This batch serves four people comfortably.
I usually cook smaller meals, but you can easily double it if you’re feeding a crowd. Eat them as your main course or pair them with this Easy Sheet Pan Tomato Soup with Fresh Tomatoes. They’re awesome for meal prep too. Just assemble everything early, pop it in the fridge, and bake when you’re ready!
What Makes This Zucchini Roll-Ups Work
Salting the sliced vegetable strips draws out excess water through osmosis before baking. This simple step keeps your sauce thick and prevents soggy rolls.
Baking at 375°F cooks the squash until tender while setting the egg-bound ricotta center. If you want a quick side dish instead, try our [Crispy Air Fryer Pumpkin Seeds (ready in 15 Minutes)](https://leagueofcooking.
com/crispy-air-fryer-pumpkin-seeds-ready-in-15-minutes/) for extra crunch.
What You’ll Need
- zucchini: Straight green squash sliced 1/8-inch thick for rolling easily.
- kosher salt: Used to draw out excess liquid from the vegetable ribbons.
- whole milk ricotta cheese: Provides a rich creamy center that holds shape when baked.
- parmesan cheese: Freshly grated to add sharp salty flavor to the dairy filling.
- large egg: Beaten into the filling so it sets firmly in the oven.
- garlic clove: Finely minced to infuse savory aromatic punch.
- fresh basil: Chopped fine to mix into the cheese filling.
- marinara sauce: Spread on the pan bottom to keep the rolls moist.
- shredded mozzarella cheese: Melts over the top for a classic bubbly finish.
The Gear
- Mandoline Slicer: A sharp mandoline slicer ensures uniform 1/8-inch zucchini ribbons — slicing by hand leads to uneven cooking where thick slices stay tough.
- 9×13 Ceramic Baking Dish: A heavy ceramic dish holds heat evenly so the marinara bubbles gently without burning around the edges.
How to Make Zucchini Roll-Ups
Step 1: Slice and salt the zucchini
Slice 3 medium zucchini lengthwise into 1/8-inch thick ribbons using a mandoline slicer. Lay the ribbons across paper towels in a single layer and sprinkle 1 teaspoon of kosher salt evenly over both sides. Let the salted ribbons sit at room temperature for exactly 15 minutes.
You will see large beads of moisture surface on the green skin and pale flesh as the salt extracts excess liquid. (I tried skipping this step on my first attempt, the dish turned into a watery soup in the oven. Salting is non-negotiable!
) Thoroughly pat each strip completely dry with clean paper towels, pressing down firmly to remove all surface moisture. Squeezing out this moisture keeps the vegetable structure firm so your rolls don’t collapse.
Tip: Use a mandoline slicer for uniform 1/8-inch slices so all roll-ups bake evenly.
Step 2: Mix the cheese filling
In a medium bowl, combine 15 ounces of whole milk ricotta cheese, 1/2 cup of grated parmesan cheese, 1 large egg, 2 minced garlic cloves, and 1/4 cup of chopped fresh basil. Stir vigorously with a wooden spoon for 60 seconds until smooth.
The mixture should look pale ivory with green specks and hold its shape on a spoon without dripping. Smell the sweet garlic and fresh basil blending into the rich dairy base.
The egg binds the dairy during baking so the filling sets clean rather than running out into the pan.
Tip: Whisk the egg before adding it to ensure it blends seamlessly into the cold ricotta.
Step 3: Assemble and roll the zucchini
Spread 1 cup of marinara sauce across the bottom of a 9×13 ceramic baking dish. Lay 2 dry zucchini strips on your cutting board overlapping slightly lengthwise to form a wider base.
Scoop 2 tablespoons of cheese filling onto one end of the strip and roll it tightly toward the other end. Place the finished roll seam-side down in the sauced dish, repeat with remaining strips, and top with 1 cup of shredded mozzarella cheese.
You should see 12 to 14 neat green spirals lined up closely in the red sauce with white shredded cheese scattered over top.
Tip: Overlapping two thin ribbons creates a sturdy roll that holds plenty of filling.
Step 4: Bake until golden and bubbly
Transfer the dish to a preheated 375°F oven and bake uncovered for 25 minutes. Watch for the marinara sauce to bubble rapidly around the edges and the cheese to melt fully.
Switch oven to broil high for 2 to 3 minutes until the cheese shows golden-brown spots and smells toasted. (I left my second test batch under the broiler for 5 minutes and scorched the tops, keep your eye on it!
) Rest the dish for 10 minutes off heat so the cheese sets before serving cleanly.
Tip: Letting the baked dish rest for 10 minutes prevents the hot filling from sliding out.
Tips for Perfect Zucchini Roll-Ups
- Salt the squash strips for exactly 15 minutes to pull out water without making them overly salty.
- Pat every strip very dry with paper towels so the filling sticks to the vegetable surface.
- Overlap two thin ribbons slightly when rolling to keep the ricotta from leaking out the sides.
- Bake at 375°F uncovered so moisture evaporates freely during the 25-minute cooking time.
- Broil on high for 2 to 3 minutes at the end for golden browned cheese spots.
- Let the baked dish rest for 10 minutes off heat so the hot cheese sets cleanly.
- Add 1/2 cup of cooked ground sausage to the ricotta for a hearty meat lover’s dinner.
- Mix 1/4 cup of chopped sun-dried tomatoes into the filling for a sweet Mediterranean twist.
- Stir 1/2 teaspoon of crushed red pepper flakes into the marinara for a spicy kick.
Substitutions
- whole milk ricotta cheese: cottage cheese — Blend cottage cheese until smooth first — works well but makes the filling slightly looser.
- marinara sauce: basil pesto — Use 1/2 cup pesto mixed with olive oil for a richer herb-forward base.
- shredded mozzarella cheese: dairy-free mozzarella — Melts slightly slower so cover the dish with foil for the first 15 minutes. If you want a sweet treat after, check out our Fudgy Chocolate Zucchini Brownies (no One Will Guess!).
- zucchini: yellow summer squash — Use the exact same slicing and salting technique for a bright yellow variation.
How to Store Zucchini Roll-Ups
Store leftover Zucchini Roll-Ups in an airtight container in the refrigerator for up to 4 days. Do not freeze this dish because the thawed squash becomes mushy and releases excess water into the cheese.
Reheat portions in a preheated 350°F oven for 12 to 15 minutes until hot. You can also microwave on high for 90 seconds, though the oven keeps the cheese top crispier.
Zucchini Roll-ups
Ingredients
- 3 medium zucchini Straight green squash sliced 1/8-inch thick for rolling easily.
- 1 teaspoon kosher salt Used to draw out excess liquid from the vegetable ribbons.
- 15 ounces whole milk ricotta cheese Provides a rich creamy center that holds shape when baked.
- 1/2 cup parmesan cheese Freshly grated to add sharp salty flavor to the dairy filling.
- 1 large egg Beaten into the filling so it sets firmly in the oven.
- 2 garlic clove Finely minced to infuse savory aromatic punch.
- 1/4 cup fresh basil Chopped fine to mix into the cheese filling.
- 1 cup marinara sauce Spread on the pan bottom to keep the rolls moist.
- 1 cup shredded mozzarella cheese Melts over the top for a classic bubbly finish.
Instructions
- Slice 3 medium zucchini lengthwise into 1/8-inch thick ribbons using a mandoline slicer. Lay the ribbons across paper towels in a single layer and sprinkle 1 teaspoon of kosher salt evenly over both sides. Let the salted ribbons sit at room temperature for exactly 15 minutes. You will see large beads of moisture surface on the green skin and pale flesh as the salt extracts excess liquid. (I tried skipping this step on my first attempt, the dish turned into a watery soup in the oven. Salting is non-negotiable!) Thoroughly pat each strip completely dry with clean paper towels, pressing down firmly to remove all surface moisture. Squeezing out this moisture keeps the vegetable structure firm so your rolls don’t collapse.
- In a medium bowl, combine 15 ounces of whole milk ricotta cheese, 1/2 cup of grated parmesan cheese, 1 large egg, 2 minced garlic cloves, and 1/4 cup of chopped fresh basil. Stir vigorously with a wooden spoon for 60 seconds until smooth. The mixture should look pale ivory with green specks and hold its shape on a spoon without dripping. Smell the sweet garlic and fresh basil blending into the rich dairy base. The egg binds the dairy during baking so the filling sets clean rather than running out into the pan.
- Spread 1 cup of marinara sauce across the bottom of a 9×13 ceramic baking dish. Lay 2 dry zucchini strips on your cutting board overlapping slightly lengthwise to form a wider base. Scoop 2 tablespoons of cheese filling onto one end of the strip and roll it tightly toward the other end. Place the finished roll seam-side down in the sauced dish, repeat with remaining strips, and top with 1 cup of shredded mozzarella cheese. You should see 12 to 14 neat green spirals lined up closely in the red sauce with white shredded cheese scattered over top.
- Transfer the dish to a preheated 375°F oven and bake uncovered for 25 minutes. Watch for the marinara sauce to bubble rapidly around the edges and the cheese to melt fully. Switch oven to broil high for 2 to 3 minutes until the cheese shows golden-brown spots and smells toasted. (I left my second test batch under the broiler for 5 minutes and scorched the tops, keep your eye on it!) Rest the dish for 10 minutes off heat so the cheese sets before serving cleanly.
Notes
Nutrition
Questions I Get Asked
Yes you can assemble them up to 24 hours in advance. Keep the dish covered tightly in the fridge, then bake at 375°F for 30 minutes until hot and bubbly throughout.
They turn watery if you skip salting the squash ribbons. Salting draws out moisture before baking so your marinara sauce stays thick instead of diluting in the oven.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in a 350°F oven for 12 minutes until hot.
Freezing is not recommended because squash releases water upon thawing. The texture becomes soft and mushy, though the flavors remain fine.
Pair it with a crisp green salad or garlic bread. It also goes great alongside roasted chicken or a bowl of tomato soup.
Let Me Know
If you make these Zucchini Roll-Ups on a quiet weekend afternoon with some music on, just like I do, you’ll see why we’ve been making them for years. That simple salting trick for the squash is the real secret here. It’s truly the difference between an okay meal and something incredible!
If you end up making these Zucchini Roll-Ups, tag me on Instagram because I always love seeing what’s cooking in your kitchen. Got room for dessert? Go grab these [Soft Gluten Free Pumpkin Cookies with Chocolate Chips](https://leagueofcooking.
com/soft-gluten-free-pumpkin-cookies-with-chocolate-chips/) or this super quick Easy Peach Dump Cake with Canned Peaches (3 Ingredients) to finish things off!
If you haven’t heard of Italian involtini, they’re usually made with thin slices of eggplant or veal. These zucchini roll-ups give you that same classic style, just with way fewer carbs!
