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Zucchini Rolls

This stunning dish is a showstopping casserole at any dinner party, but particularly when serving an Italian-themed meal to guests with gluten sensitivity. It is vastly easier to prepare than traditional lasagna, but sacrifices none of the flavor—and kids will love the fun spiral shapes.

Serves 6
Ready in 60 mins
Prep time 20 mins
Cooking time 40 mins
122 calories per serving


> 4 zucchini, about 8 ounces each
> Olive oil spray
> 6 oz can tomato paste
> 3/4 cup water
> 1/2 tsp crushed garlic
> 1 tsp dried basil
> 1/4 tsp ground black pepper
> 15 oz fat-free ricotta cheese
> 1/4 cup grated Parmesan
> 1 large egg
> 1 tsp dried parsley


Preheat oven to 375°F. Cut off the stems and ends from zucchini and slice lengthwise into 1/8 to 1/4-inch-thick slices and place on 2 baking sheets. Lightly spray both sides of zucchini with oil. Bake until soft but not browned, about 10-15 minutes. Remove from oven and allow to cool.
While zucchini is baking, combine tomato paste, water, garlic, basil and pepper and pour into a casserole dish (about 9x12-inch).
In a medium bowl, whisk together ricotta, Parmesan, egg and parsley until smooth. Spread cheese mixture over baked zucchini slices. Roll up each slice and place rolls upright into sauce in casserole dish.
Bake at 375°F for 30 minutes or until bubbly. Wait 10 minutes to allow cheese to set before serving.

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