What are some common mistakes to avoid when making zucchini roll ups?

The biggest mistake is skipping the salting step. Zucchini holds a lot of moisture, so if you don’t salt and pat the slices dry, you’ll end up with soggy roll ups. Also, avoid slicing the zucchini too thin or too thick—about ¼-inch is ideal. Lastly, don’t overfill each strip; a heaping spoonful is enough to roll without leaking.

Do you need to pre-cook zucchini for lasagna?

No, you don’t need to pre-cook the zucchini slices. Salting and drying them softens the texture enough to make them pliable for rolling and keeps their flavor intact. The baking process fully cooks them until they’re fork-tender.

How do you keep zucchini lasagna from getting watery?

To keep your zucchini lasagna roll ups from getting watery, salt the slices and let them rest before patting dry. Also, cook down ingredients like spinach to remove excess moisture. Baking uncovered allows steam to escape and gives the dish a firmer finish.

Can zucchini roll ups be made ahead of time?

Yes, they’re perfect for make-ahead meals. You can fully assemble the roll ups and refrigerate them unbaked for up to 24 hours. Just pop them in the oven when ready. You can also freeze them for longer storage—just add the cheese topping fresh before baking.

Zucchini Lasagna Roll Ups: 5-Step Recipe That’s Amazing

Name: Zucchini Lasagna Roll Ups
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (you will need 12 slices); 8 to 10 ounce bag baby spinach; 1½ cups fat free ricotta cheese; ½ cup finely grated Parmesan cheese; 1 large egg, lightly beaten; 2 to 3 cloves garlic, minced; ½ teaspoon Italian seasoning; Salt and freshly ground black pepper, to taste; 2 cups tomato or marinara sauce; ¾ cup shredded part skim mozzarella cheese; 2 tablespoons thinly sliced fresh basil

Ingredients

Scale

2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (you will need 12 slices)

8 to 10 ounce bag baby spinach

1½ cups fat free ricotta cheese

½ cup finely grated Parmesan cheese

1 large egg, lightly beaten

2 to 3 cloves garlic, minced

½ teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

2 cups tomato or marinara sauce

¾ cup shredded part skim mozzarella cheese

2 tablespoons thinly sliced fresh basil

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Instructions

1. Preheat the oven to 350˚F. Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish.

2. Slice zucchini and arrange flat on paper towels. Sprinkle with salt and let sit for 15 minutes.

3. Spray a skillet with cooking spray and cook spinach over medium heat until wilted. Let cool.

4. In a bowl, mix spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.

5. Lay zucchini slices on a surface, pat dry, and add spoonful of ricotta mixture to each.

6. Roll the slices and place seam-side down in baking dish. Repeat until complete.

7. Top with remaining marinara and shredded mozzarella.

8. Bake for 25 to 30 minutes or until bubbly and golden.

9. Let rest 5 to 10 minutes. Garnish with basil and serve.

Notes

You can make these up to 24 hours in advance. For freezer storage, assemble without cheese and add just before baking.

Author: EmilyFrost
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 3 roll ups
Calories: 270
Sugar: 5g
Sodium: 520mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 19g
Cholesterol: 55mg