Go Back

Zucchini Lasagna Roll-Ups with Spinach and Cheese

Zucchini lasagna roll-ups filled with vibrant spinach and creamy ricotta, then baked until the mozzarella turns golden and bubbly. These low-carb spinach cheese zucchini rolls pack tightly in marinara for a spiral-ready slice with melty, stretchy cheese on top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini sliced lengthwise into thin planks
  • 1 tsp salt for sweating
Spinach Cheese Filling
  • 2 cup ricotta cheese
  • 1 egg
  • 10 oz frozen spinach thawed and squeezed very dry
  • 1 cup mozzarella shredded
  • 0.25 cup parmesan grated
  • 2 garlic minced
  • 0.25 tsp nutmeg
  • salt and pepper to taste
  • pepper and salt to taste
Sauce and Topping
  • 2 cup marinara sauce
  • 1 cup mozzarella shredded (for topping)
  • 1 fresh basil and extra parmesan for serving
  • 0.25 cup parmesan extra parmesan for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep zucchini and bake briefly
  1. Salt zucchini planks and rest 15 minutes to sweat moisture, then pat dry thoroughly to remove surface water (visual cue: planks look drier and less glossy). Roast on a sheet pan at 400°F for 8–10 minutes to soften and dry out slightly.
Make the spinach cheese filling
  1. Squeeze all moisture from the thawed frozen spinach until it is very dry (visual cue: spinach clumps with minimal dripping).
  2. Mix ricotta cheese, egg, very dry squeezed spinach, 1 cup mozzarella, parmesan, minced garlic, nutmeg, salt, and pepper until combined and evenly speckled (visual cue: filling looks creamy and thick).
Assemble and bake
  1. Preheat oven to 375°F and spread 1 cup marinara sauce in a 9x13 baking dish (visual cue: sauce forms a thin base).
  2. Spread spinach cheese filling along one end of each zucchini plank and roll tightly, placing seam-side down in the dish (visual cue: rolls sit snugly with the seam hidden).
  3. Spoon remaining marinara sauce over the rolls and top with 1 cup mozzarella (visual cue: mozzarella covers the spirals).
  4. Bake 28–35 minutes until cheese is golden and bubbling (visual cue: edges brown and centers bubble through the topping).
Rest and finish
  1. Rest 10 minutes, then garnish with extra parmesan and fresh basil (visual cue: rolls hold their shape and topping sets slightly before serving).

Notes

For best roll-up results, squeeze the thawed spinach until it feels nearly dry; excess moisture will make the zucchini watery. Store covered in the refrigerator up to 3 days and reheat in a 350°F oven until warmed through. Freezing is not recommended due to zucchini texture. Vegetarian-friendly as written; for a higher-protein swap, use part-skim ricotta and add an extra egg to the filling.