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Zucchini Lasagna Rolls

Ball'n on a budget this year? I've got the perfect recipe for you! Cut down on calories and grocery prices with my Zucchini Lasagna Rolls. At just $2.84 a serving your wallet and waist line will thank you!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Italian
Servings: 2
Author: Chelsea LeBlanc


  • 1 zucchini
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 c reduced fat ricotta cheese
  • 1/2 c reduced fat cottage cheese
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 c marinara sauce
  • 1/4 c mozzarella cheese


  • Preheat the oven to 325.
  • Slice the zucchini into 5 1/4 inch thick slices, sprinkle with salt and let sit on a paper towel for 10 minutes. This will help to remove excess water from the zucchini.
  • Baste each side with olive oil and sprinkle with pepper.
  • Bake each side in the oven for 5 minutes (total time 10 minutes) so that the zucchini becomes pliable. Remove from the oven and let cool. Turn oven to 375 degrees.
  • While the zucchini is cooking, combine ricotta cheese, cottage cheese, Italian seasoning, and garlic powder.
  • Fill each zucchini with the cheese mixture. (Depending on the size of the zucchini, you may have extra filling)
  • In a small baking dish, pour 1/4 c of the marinara sauce in the bottom and spread into a thin layer.
  • Roll the zucchini around the cheese mixture and place the roll in the baking dish.
  • Do this until all the zucchini slices are filled.
  • Top with the remaining marinara mixture and mozzarella cheese.
  • Bake at 375 for 20 minutes or until cheese is melted and bubbly.