Zucchini Roll Ups

Zucchini Roll Ups by

Haley Haynes


I love this recipe because it is so simple and is still as filling as any pasta dish. Great as a main course or even an appetizer for a larger dinner.

Serves: 4-6


  • 3 zucchini
  • 1 15 oz. container ricotta cheese
  • 2 cups mozzarella, shredded
  • 1½ cup parmesan cheese, grated
  • Laura Lynn pasta sauce
  • fresh basil, chopped
  • fresh parsley, chopped
  • ½ tsp. Italian seasoning
  • 2 tbsp. olive oil
  • ½ tsp. garlic powder
  • salt and pepper, to taste


  1. Preheat the oven to 425°F.
  2. Slice zucchini lengthwise into long thin strips. Each zucchini should make 5-6 slices (depending on size)
  3. Place each slice onto a parchment-lined baking sheet. Drizzle with olive oil and salt, and bake for 15 minutes.
  4. While the zucchini is baking, prepare a 9x13 baking dish by adding a thin layer of Laura Lynn pasta sauce on the bottom.
  5. In a large bowl, combine ricotta, Parmesan, 1 cup mozzarella, basil or parsley, garlic powder, salt and pepper.
  6. Remove zucchini from the oven and let it cool completely.
  7. Spread some of the cheese mixture over each zucchini slice and slowly roll them up into a pinwheel. Add them to the pan, on their sides, on top of the sauce. Repeat until the pan is full, making sure not to crowd the zucchini too much
  8. Add a dollop of sauce onto each zucchini roll up and sprinkle the remaining mozzarella over top of them all.
  9. Place fresh basil over the cheese and bake for 25 minutes, or until the cheese starts to turn golden brown.
  10. *If you want to, add your favorite protein (beef, chicken, turkey, plant-based) right before step 8.