Baked Italian-Style Zucchini and Ricotta Lasagna Roll-Ups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft zucchini strips rolled around a creamy ricotta and spinach filling, baked in a savory tomato sauce and topped with melted mozzarella. This Italian-inspired vegetarian recipe (low carb), ready in about 50 minutes, pairs medium zucchini, ricotta cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 3 Italian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat and sauté 1 minced garlic clove for 30 seconds until fragrant. Add 1 cup chopped fresh spinach and cook for 2 minutes until wilted. Remove from heat.
  2. Step 2: In a medium bowl, combine 1 cup ricotta cheese, cooked spinach, 1 large egg, 1/4 tsp black pepper, 1/2 tsp salt, and 1 tsp dried Italian herbs. Mix well.
  3. Step 3: Lay out 3 medium zucchini slices (1/8-inch thick) on a clean surface. Spread about 2 tbsp of the ricotta mixture evenly onto each strip, then carefully roll up each strip.
  4. Step 4: Spread 1 1/2 cups marinara sauce evenly in the bottom of a baking dish. Place each zucchini roll-up seam side down in the dish.
  5. Step 5: Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.
  6. Step 6: Bake uncovered for 25 minutes until the cheese is melted and bubbly and zucchini is tender. Let cool for 5 minutes before serving.

Related recipes