A lighter twist on a classic Italian dish that’s super tasty and just as satisfying!
Anytime I’m craving a bit of comfort food, my mind automatically wanders to pasta—specifically, lasagna. Really, is there anything more comforting than ooey-gooey layers of pasta, cheese, and tomato sauce? The only problem is that lasagna isn’t exactly the healthiest dish to consume on a regular basis. So in the warmer months, when I tend to be more mindful of what I’m putting on my plate, I love using zucchini in place of pasta.
Zucchini can be made to replicate many different styles of noodles. It can be spiralized into spaghetti “zoodles,” shaved thinly with a mandoline into “fettuccine,” or, like in this recipe, sliced into lasagna sheets. The mild flavor of the zucchini noodles makes the perfect base for these lasagna rolls, as it lets the incredibly delicious cheese filling and tomato sauce stand out. This dish is lighter than regular lasagna, but it still has all the same cozy, satisfying flavors—and I don’t have to undo the top button of my jeans to enjoy it.
I also love how this recipe allows for easy serving. You don’t have to cut through layers of lasagna or worry about it falling apart. These rolls offer perfectly sized portions that are super easy to plate and serve!
Are Zucchini Lasagna Rolls Healthy?
If you’re a lasagna lover, these rolls are definitely a lighter version of the classic dish! Not only is this recipe gluten-free and vegetarian, but zucchini is also low in carbs, calories, and fat. Zucchini also contains fiber as well as an assortment of vitamins and minerals. This dish calls for part-skim ricotta, which cuts down on fat compared to whole milk ricotta, but you could also use fat-free ricotta and mozzarella to further reduce the overall fat content. If you’d like to make this dish dairy-free, you could use plant-based ricotta and mozzarella, and substitute the Parmesan with nutritional yeast.
Tips For Using Zucchini As A Pasta Substitute
Since zucchini has a somewhat neutral flavor, it’s the perfect replacement for regular pasta noodles, as it won’t overpower other ingredients. There are, however, a few things you can do that will take your zoodles from meh to marvelous. Zucchini has a super high water content, so while this recipe doesn’t require it, if you have the extra time, it helps to salt your zucchini at least 15 minutes to an hour before cooking. Simply place your zucchini slices in a colander and salt them generously. Afterwards, you’ll also want to make sure that you pat both sides of the zucchini dry with a paper towel to soak up any remaining moisture. This will give your zucchini a drier texture that’s more similar to pasta, and it won’t get as soggy when cooked.
How Do I Store Leftovers?
Any leftovers, once they have cooled completely, can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw frozen lasagna rolls in the fridge overnight before reheating. You can reheat either in the microwave or in a 375°F oven for 10 minutes.
Serving Suggestions
For a classic Italian meal, serve these zucchini lasagna rolls with Garlic Toast, Italian Salad, and an antipasti platter of olives, mushrooms, artichoke hearts, and roasted red peppers. If you need a dessert idea to complete this Italian-themed meal, try this Panna Cotta recipe!
If you’re looking for some more lasagna-based inspiration, then try this Easy Vegetable Lasagna or this Low-Carb Lasagna With Zucchini Noodles!
And some other zucchini recipes you’ll need in your arsenal ahead of peak zucchini season include Sautéed Zucchini, Five-Spice Eggless Vegan Zucchini Bread, and Zucchini Corn Fritters.
Ingredients
- 2 large zucchini end trimmed, sliced lengthwise into 1/4-inch thick planks
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh basil
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Brush the zucchini slices with olive oil, and season with salt and pepper.
- Grill the zucchini slices until soft and pliable, about 2 minutes per side.
- In a bowl, mix the ricotta, Parmesan, egg, and basil until well combined.
- Spread 1/4 cup of marinara sauce on the bottom of a baking dish.
- Blot excess moisture from the cooked zucchini slices. Spread a tablespoon of ricotta mixture on each slice and roll it up.
- Place the zucchini rolls seam-side down in the baking dish. Top with remaining marinara sauce and mozzarella cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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