This healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that’s fun for the whole family. This is a great recipe for kids to help make—let them get their hands dirty rolling the zucchini ribbons with the cheesy filling.
Zucchini is low in calories and rich in fiber, vitamins, and minerals, supporting digestion, heart health, and weight management. Smoked mozzarella provides protein and calcium for muscle repair and bone health, while adding a rich, savory flavor to the dish.
Spinach is packed with vitamins, minerals, and antioxidants, promoting eye health, immune function, and overall well-being. Marinara sauce, made with tomatoes and herbs, offers antioxidants, vitamins, and anti-inflammatory properties, supporting heart health, immune function, and reducing inflammation. Together, these ingredients create a satisfying and nourishing meal that is both delicious and beneficial for the body.
Prep Time: 30 mins | Additional Time: 30 mins | Total Time: 1 hr | Servings: 4
Ingredients:
- 2 large zucchini, trimmed
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- 8 tablespoons shredded smoked mozzarella cheese, divided
- 3 tablespoons grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 1 ⅓ cups part-skim ricotta
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 clove garlic, minced
- ¾ cup low-sodium marinara sauce, divided
- 2 tablespoons chopped fresh basil
Directions:
- Position racks in the upper and lower thirds of the oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
- Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.
- Toss the zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.
- Bake the zucchini, turning once, until tender, about 10 minutes total.
- Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.
- Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.
- Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.
To make ahead: Prepare through Step 6 and refrigerate for up to 1 day.
Recipe by Joy Howard/EatingWell
Nutrition Facts (per serving):
315 Calories
19g Fat
17g Carbs
22g Protein
