Easy Zucchini Roll Ups Vegetarian – 30-Minute Dinner

Zucchini Roll Ups Vegetarian are a delicious way to enjoy a light yet satisfying meal. Thinly sliced zucchini is rolled around a creamy ricotta-spinach filling, topped with marinara and mozzarella, then baked to bubbly perfection.

This recipe is perfect for weeknight dinners when you want something wholesome without spending hours in the kitchen. It's also a great way to use up summer zucchini from your garden or farmers market.

About the Ingredients

3 medium zucchini (about 1.5 lbs / 680g)

Choose firm, straight zucchini for even slices. If zucchini are very large, halve them lengthwise before slicing.

1 cup (240g) ricotta cheese

Full-fat ricotta gives the creamiest texture. For a lighter option, use part-skim or cottage cheese (drained).

1 cup (100g) shredded mozzarella, divided

Use part-skim mozzarella for better melting. You can also use provolone or a blend.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan has the best flavor. Pre-grated works but is less aromatic.

1 large egg

Helps bind the filling. For a vegan version, use a flax egg (1 tbsp ground flax + 3 tbsp water).

1 cup (30g) fresh spinach, chopped

Use frozen spinach (thawed and squeezed dry) if fresh is unavailable. Adds color and nutrients.

2 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1/2 tsp garlic powder.

1/2 tsp dried oregano

Adds Italian flavor. Substitute with Italian seasoning or dried basil.

1/4 tsp salt

Adjust to taste. Kosher salt works well.

1/4 tsp black pepper

Freshly ground is preferred for better flavor.

1 cup (240ml) marinara sauce

Use your favorite jarred or homemade sauce. Look for one with no added sugar.

Tips & Tricks

• Slice zucchini thinly and evenly (about 1/8-inch thick) so they roll easily and cook uniformly.
• Salt the zucchini slices and let them sit for 10 minutes, then pat dry to remove excess moisture and prevent soggy roll-ups.
• Don't overfill the rolls; use about 1 tablespoon of filling per slice to avoid spillage during baking.

Step-by-Step Instructions

1. Preheat oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

2. Slice zucchini

Using a mandoline or sharp knife, slice the zucchini lengthwise into 1/8-inch thick strips. You should get about 18-20 slices. Sprinkle with salt and let sit for 10 minutes, then pat dry with paper towels.

3. Make filling

In a medium bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, chopped spinach, minced garlic, oregano, salt, and pepper. Mix until well combined.

4. Assemble rolls

Spread about 1 tablespoon of filling onto each zucchini slice, leaving a small border at the ends. Roll up tightly and place seam-side down in the prepared baking dish.

5. Add sauce and cheese

Pour marinara sauce evenly over the rolls. Sprinkle with the remaining 1/2 cup mozzarella.

6. Bake

Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese is golden brown. If desired, broil for 1-2 minutes at the end for extra browning.

7. Rest and serve

Let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Delicious Variations

• Add cooked mushrooms or roasted red peppers to the filling for extra veggies.
• Use pesto instead of marinara for a fresh, herby twist.
• Make it spicy by adding red pepper flakes or using arrabbiata sauce.

How to Store Zucchini Roll Ups Vegetarian

Frequently Asked Questions

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Zucchini Roll Ups Vegetarian

Zucchini Roll Ups Vegetarian: a healthy, cheesy 30-minute dinner that's low-carb and bursting with flavor.

★★★★½ 4.8 (127 ratings)

15 minPrep time25 minCook time4Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 3 medium zucchini (about 1.5 lbs / 680g)
• 1 cup (240g) ricotta cheese
• 1 cup (100g) shredded mozzarella, divided
• 1/2 cup (50g) grated Parmesan cheese
• 1 large egg
• 1 cup (30g) fresh spinach, chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup (240ml) marinara sauce

📋 Instructions

1. 1Preheat oven — Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. 2Slice zucchini — Using a mandoline or sharp knife, slice the zucchini lengthwise into 1/8-inch thick strips. You should get about 18-20 slices. Sprinkle with salt and let sit for 10 minutes, then pat dry with paper towels.
3. 3Make filling — In a medium bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, chopped spinach, minced garlic, oregano, salt, and pepper. Mix until well combined.
4. 4Assemble rolls — Spread about 1 tablespoon of filling onto each zucchini slice, leaving a small border at the ends. Roll up tightly and place seam-side down in the prepared baking dish.
5. 5Add sauce and cheese — Pour marinara sauce evenly over the rolls. Sprinkle with the remaining 1/2 cup mozzarella.
6. 6Bake — Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese is golden brown. If desired, broil for 1-2 minutes at the end for extra browning.
7. 7Rest and serve — Let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

👨‍🍳 Chef's Note: For a gluten-free version, ensure your marinara sauce is certified gluten-free. This dish is also a great way to sneak in extra veggies for picky eaters.

Servings: 4

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 285 kcal · 18g protein · 12g carbs · 18g fat