Zucchini Lasagna Rolls


Here’s another idea for the bounty of zucchini that happens this time of year.

Zucchini Lasagna Roll-Ups

Slice some large zucchini lengthwise into about 1/4-inch thick slices. Lay them out on paper towels, sprinkle with salt, turn over and sprinkle the other side. Allowed to rest to pull out some of the liquid. Blot the zucchini dry before grilling.

Meanwhile, mix together your favorite lasagna filling. I use a mix of ricotta cheese, cottage cheese, shredded cheeses like mozzarella, Asiago, Parmesan, spinach, a little black pepper, fresh herbs such as basil and thyme, and sometimes I will also add an egg. Mix all this together.

Spinach & ricotta filling.

Spinach & ricotta filling.

Grill the zucchini slices – brush with a little olive oil before grilling. Don’t overcook at this point, you just want them to have a nice grilled flavor and soften them up enough to be rollable.

Grilled to perfection!

Grilled to perfection!

You can either use a homemade marinara sauce or your favorite prepared marinara sauce. Put a little bit of the marinara sauce in the bottom of a baking dish. Start to assemble the rolls.  Spread a tiny amount of pesto on the strip and then a layer of cheese mixture, rolling up place them in the pan.

Spread with a touch of pesto.

Spread with a touch of pesto.

Top with the cheese filling.

Top with the cheese filling.

A toothpick can help to keep them together until you place them in the baking dish.

A toothpick can help to keep them together until you place them in the baking dish.

Arrange in your baking dish.

Arrange in your baking dish.

Top with marinara and cheese.

Top with marinara and cheese.

Continue until you finished all of the rolls. Top with more marinara sauce, some grated cheese like mozzarella, etc. Bake in the oven about 350. I think I baked in about an hour, maybe a little longer. One important thing to remember with any kind of lasagna dish like this is to let it rest about 10 minutes after you remove it from the oven before you start cutting into it. This will allow it to set up.

Yes, I know that this doesn’t have measurements, but this was about 3 or 4 large zucchini, one large tub of ricotta, half a pint of cottage cheese, 1 egg, a few handfuls of shredded cheese, a couple of pounds of fresh tomatoes, umm …. I based this on Mom’s recipe, which was taught to me that way! A handful of this, a splash of that. One thing I will say is that I could  have made just half the amount of filling. There was quite a bit leftover, but that’s OK, because there are lots more zucchini where these came from, so I see some more zucchini lasagna variations in the future.

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