Zucchini Roll Ups (aka Zucchini Rollatini) are filled with a savory cheese mixture and topped with tomato sauce similar to stuffed shells but with just 10g net carbs per serving.
If your family likes cheesy pasta dishes, this veggie-based Zucchini Roll Ups recipe is sure to be a hit! It tastes similar to lasagna or stuffed shells, but with zucchini instead of noodles.
If you have a ton of zucchini to use up, this recipe is the perfect dish to try!
In This Article
Zucchini Roll Ups Recipe
Using zucchini instead of pasta makes these Zucchini Roll Ups naturally gluten free and grain free.
A hefty dose of spinach along with onion and garlic in the filling bumps up the flavor and nutrition of the dish. Because the vegetables are built into the meal, this is a great meal prep item, with no need for a side dish.
I use ricotta and mozzarella cheese for super cheesy flavor and vegetarian protein. And of course there’s nothing wrong with adding a sprinkle of freshly-grated Parmesan cheese on top when serving!
Pro Tip: Instead of tomato sauce or marinara sauce, you can use a meaty tomato sauce if desired.
What to Serve with Zucchini Rollatini
This recipe is a delicious full meal in itself, with a decent amount of protein and vegetables. However, if you want make a full spread here are a few dishes that pair well with Zucchini Roll Ups:
- Chicken Alfredo Garlic Bread Pizza
- Side salad dressing with Best Dressing
- Cauliflower Crust Garlic “Breadsticks”
- Oven-Roasted Garlicky Grape Tomatoes
- Basic Meatballs
How to Freeze Zucchini Roll Ups
This recipe is easy to make and good for meal prep because it’s a complete meal in one dish.
To make this dish ahead:
- Prepare the recipe as directed in the recipe card below, except don’t bake it yet.
- Cover the cooled Zucchini Roll Ups tightly with plastic wrap and then with foil.
- Label the outside with the contents and date and freeze for up to 3 months.
- To bake from frozen, remove the plastic wrap, cover with foil, and bake until hot and bubbly, about 1 hour to 1 hour 30 minutes at 375F. Or thaw it, cover it with foil, and bake for about 1 hour at 375F.
- To brown the top, remove the foil and broil a couple minutes.
More Zucchini Recipes to Try:
- Chocolate Zucchini Cake Recipe
- Cream of Zucchini Soup
- Garlic Butter Sauteed Zucchini
- Crispy Baked Zucchini Slices
- Zucchini Noodles with Pesto
- Zucchini Pizza Casserole
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Zucchini Roll Ups (aka Zucchini Rollatini)
Ingredients
Filling:
- 1 tablespoon light olive oil
- 1 medium onion diced
- 4 large cloves garlic minced
- 5 ounces baby spinach
- 15 ounces ricotta cheese strained if watery
- 4 ounces mozzarella cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg lightly beaten
Other:
- 5 medium-large zucchini about 3 pounds
- Light olive oil
- Salt and black pepper
- 3/4 cup chunky tomato sauce
- 4 ounces mozzarella cheese shredded
Instructions
For the Zucchini:
- Trim the ends off the zucchini. Slice the skin lengthwise off one side, and then slice the skin lengthwise off the opposite side. Use a mandolin to slice the zucchini lengthwise into 1/4 to 1/3-inch thick planks, or slice it by hand.
- Lightly brush each zucchini plank with olive oil and sprinkle with salt and black pepper.
- Grill or broil the zucchini planks for few minutes on each side until the zucchini is pliable, but not mushy. Cool.
For the Filling:
- Heat the oil in a large, deep skillet over medium heat. Add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally. Add the garlic and greens and cook until the greens are wilted, about 1 to 2 minutes, stirring constantly.
- Cool completely and then stir the greens mixture together with all remaining filling ingredients in a large bowl.
To Assemble and Cook the Zucchini Roll Ups:
- Preheat the oven to 450F. Lightly brush the inside of a 9 by 13-inch casserole dish or two 8 by 8-inch casserole dishes with oil (or you can use 6 individual-sized gratin dishes).
- Lay the zucchini strips on a large clean work surface. Spread a couple tablespoons of the filling on each, and then roll up. (Don’t worry about the rolls being perfect; this is a rustic homemade dish and they’ll still be delicious even if they aren’t perfect rolls.) Arrange the zucchini rolls in the prepared dish(es) and top with the marinara sauce and shredded mozzarella.
- Bake until the cheese is melted and they’re warm throughout, about 10 to 15 minutes; serve.
Faith's Tips
- Net Carbs: 10g per serving
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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