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Baked Zucchini Roll Ups

Delicious zucchini roll ups filled with creamy cheese and herbs, baked to perfection. A low-carb alternative to pasta that’s both visually stunning and indulgent.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 315
Ingredients Method Notes

Ingredients
  

For the Roll Ups
  • 4 medium medium zucchini, washed and ends trimmed about 8–10 wide ribbons each
  • 1.5 cups whole-milk ricotta (or firm tofu for vegan)
  • 1/2 cup grated mozzarella (or dairy-free cheese)
  • 1/3 cup grated Parmesan (or nutritional yeast for no-dairy)
  • 1 large egg (or 1 tbsp ground flax + 3 tbsp water) set 5 minutes
  • 1 cup marinara sauce (store-bought or homemade)
  • 1 clove garlic, minced
  • 2 tbsp fresh basil, chopped (or 1 tbsp dried)
  • Salt and black pepper to taste
  • 1 tbsp olive oil for drizzling
  • 1 Optional: cooked ground turkey or Italian sausage for non-vegetarian filling

Method
 

Preparation
  1. Slice zucchini lengthwise into 1/8–1/4 inch ribbons. A mandoline creates even ribbons.
  2. Lay ribbons on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
Make Filling
  1. In a bowl, combine ricotta (or blended tofu), egg (or flax egg), minced garlic, Parmesan, basil, salt, and pepper.
  2. If filling seems loose, add breadcrumbs or grated Parmesan to bind.
Assemble Roll Ups
  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of marinara on the bottom of a baking dish.
  3. Place 1–2 tbsp filling near the end of each zucchini ribbon and roll tightly.
  4. Line roll ups seam-side down in the dish. Spoon remaining marinara over the top, sprinkle with mozzarella, and drizzle with olive oil.
Bake and Finish
  1. Bake for 20–25 minutes until cheese is bubbling and edges of zucchini start to caramelize.
  2. Let rest for 5 minutes; garnish with fresh basil and lemon zest if desired.

Notes

For a tangy twist, swap lemon zest for basil. Keep in mind that too much salt can make zucchini limp. Skipping the drying step leads to watery dishes.