Zucchini Ricotta Rolls

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Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Take a spin on lasagna and try these zucchini rolls. With all the flavour of lasagna you can serve this up as a main course or side dish with some extra pasta sauce alongside.



  1. In a bowl, stir together ricotta cheese, eggs, parsley, basil, garlic, salt and pepper; set aside.
  2. Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish.
  3. Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in baking dish. Sprinkle with Parmesan cheese.
  4. Bake, uncovered in 375 F (190 C) oven for 45 minutes or until zucchini is tender and top is golden.
Nutrition Facts
Zucchini Ricotta Rolls
Amount Per Serving
Calories 180 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 8g 40%
Cholesterol 70mg 23%
Sodium 460mg 19%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 12g 24%
Vitamin A 20%
Vitamin C 25%
Calcium 25%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

You will have a couple of zucchini slices left so be sure to chop them up and use them in soups, stews, frittatas or omelettes.

Recipe developed by Emily Richards.

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