These Three Cheese Zucchini Lasagna Rolls contain 3 different types of cheese, combined with spices and stuffed into a thin slice of zucchini rolled up to perfection. Topped with marinara and EXTRA CHEESE. You’re welcome.
Using zucchini as a low carb alternative has been trendy for a while now. A lot of people, however, don’t have access to a spiralizer to make noodles. Soooo, Haylie to the rescue! Jk. I’m sure I didn’t trademark this idea. BUT, I did completely make up this recipe and IT’S DELICIOUS and all you need to make the zucchini like “noodles” is a sharp knife.
To be completely honest, as I was recipe testing, I butchered about 2 whole zucchini. The slices weren’t thick enough or they were too thick…the list of problems went on. So, my advice to you, when making this recipe is to:
- Cut the tops and bottoms off the zucchini VERY evenly.
- Cut the zucchini as its laying on a cutting board.
- Cut it LONG WAYS.
- Make each slice around 1/4 of an inch thick.
Next…let me put forth another list for you. Zucchini retain A LOT OF MOISTURE. Aka, if you just tried to make this dish with raw zucchini, it would be a watery chaotic mess!
To avoid that….I suggest you:
- Grease a baking sheet with olive oil.
- Roast your zucchini slices in the oven for 15 minutes at 400 degrees.
- Let them cool for about 3-5 minutes.
- Pat them dry with a paper towel to get off any last remaining moisture.
ALRIGHTTT! All of those steps ensure that the zucchini will not be filled with water and SUPER easy to roll. You do those steps, and you’ll be set!
These roll-ups are so delicious and honestly even easier than pasta! No boiling water…no draining the pasta. Just these cute little zucchini roll ups filled with allll the cheese.
What types of cheese you may ask? Well, first we have whole milk ricotta. Creamy and luscious. Next, mozzarella. A classic Italian cheese. Lastly, GOUDA. Yup, that’s right. The gouda gave this dish a slight kick due to its sharpness.
I personally don’t go out of my way to eat low carb. I love carbs too much. This meal, however, is a low-carb lovers dream! I couldn’t help but wish that whilst I was eating this meal, I also had garlic bread to make up for the carbs I was missing in the zucchini.
Hi, I’m Haylie. And I’m a carb-o-holic. Nice to meet you too.
Anyway – garlic bread or not, y’all should definitely try this recipe. Enjoy!!!
Three Cheese Zucchini Lasagna Rolls
- 4 medium zucchini
- 15 oz whole milk ricotta cheese
- 1 cup mozzarella cheese (divided)
- 1/2 cup gouda cheese
- 1 egg
- 1.5 cups marinara sauce (divided)
- salt and pepper (to taste)
- 1/4 tsp Italian Seasoning
Preheat the oven to 400 degrees. Cut the bottoms and tops of the zucchini very evenly. One at a time, lay them on a cutting board and cut long ways 1/4 inch wide strips with a very sharp knife.
Grease a baking sheet with olive oil. Place your zucchini strips on the baking sheet and into the oven for 15 minutes.
Meanwhile, mix your ricotta, gouda, mozzarella, egg and Italian seasoning in a bowl. Add salt and pepper to taste.
Next, add a couple of tablespoons of marinara sauce to the bottom of a 6x9 casserole dish.
Once your zucchini strips are done roasting, let them cool for 3-5 minutes. After, pat them dry with a paper towel to get out any remaining moisture.
Add one teaspoon of ricotta mixture to one side of the zucchini strips. Do not overstuff it! Roll it gently. Place it in the casserole dish. Once all of the zucchini strips are rolled, spoon the remainder of the marinara sauce over them and the rest of your mozzarella cheese.
Bake for 25-30 minutes, until cheese is golden and bubbly. Serve immediately. Garnish with red pepper flakes if desired for extra spice!