These Zucchini Lasagna Rolls are a lighter twist on classic lasagna, with all the comfort and cheesiness you love, just without the heavy pasta layers. Thin ribbons of zucchini are filled with a creamy cheese mixture, rolled up, nestled into marinara sauce, and topped with melty cheese before baking. They come out bubbling, golden, and incredibly satisfying – perfect for weeknight dinners, but pretty enough to serve to guests.

I’m a little bit obsessed with recipes that take classic comfort food and make it feel just a bit lighter and fresher, without losing the “hug-in-a-bowl” feeling. These zucchini rolls are exactly that kind of dish. Somehow, those simple layers of zucchini, sauce, and cheese turn into something that looks and feels a lot fancier than the effort it takes to put them together.

Lately, I’ve been on a quiet quest to create my “perfect” zucchini lasagna – one that’s not watery, still tastes like real lasagna, and looks impressive coming out of the oven. These rolls are my answer. Each spiral bakes up into its own little portion, sitting neatly in the dish and bubbling softly under a blanket of cheese. They taste familiar and cozy, with all the flavors of traditional lasagna, but with a fresh, light twist that makes them just a little bit special.

Ingredients in Zucchini Lasagna Rolls

This ingredient lineup keeps things simple while still delivering that full lasagna feel.

How to Make Zucchini Lasagna Rolls

This recipe moves calmly and stays friendly from prep to oven.

1. Prepare the zucchini

Slice zucchini lengthwise into thin strips about one eighth inch thick. Lay them on paper towels, sprinkle lightly with salt, and let them rest to release excess moisture.

2. Mix the filling

In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and black pepper. Stir until smooth and well blended.

3. Preheat and prep the dish

Heat the oven to 375°F. Spread a thin layer of tomato sauce across the bottom of a baking dish to prevent sticking.

4. Assemble the rolls

Lay zucchini strips flat. Spoon a small amount of ricotta mixture onto each slice and spread gently.

5. Roll carefully

Starting at one end, roll the zucchini up snugly and place seam side down in the baking dish.

6. Add sauce and cheese

Spoon remaining tomato sauce over the rolls. Sprinkle mozzarella evenly across the top.

7. Bake gently

Bake uncovered until the cheese melts and bubbles and the zucchini turns tender.

8. Rest and garnish

Let the dish rest briefly. Finish with fresh basil before serving.

How to Serve Zucchini Lasagna Rolls

These rolls feel great on their own or alongside something simple. A crisp green salad adds contrast and keeps the meal light. Warm bread works well if you want something extra to scoop up sauce.

Leftovers reheat nicely and keep their shape. I like packing them for lunch since they still taste fresh and comforting the next day.

Recipe Tips

Slice zucchini evenly so it rolls without tearing.
Let the zucchini release moisture to avoid excess liquid.
Use freshly grated cheese for smoother melting.
Keep filling light so rolls stay neat.
Rest the dish briefly before serving for cleaner portions.