Tender and juicy lasagna roll ups made with zucchini, creamy ricotta, spinach, and artichokes. These are low carb, gluten free and kid friendly!
How do you get your kids to eat more veggies? By making their favorites with better ingredients! These zucchini lasagna roll ups were inspired by my 7 year old who loves lasagna and also my awesome snapchat family, which by the way, if you’re not part of yet, you totally should join. We have a lot of fun 🙂
But last week I asked them what type of recipes they want to see more on the blog and majority asked for kid friendly recipes. So these zucchini lasagna roll ups came about. They’re a variation of the zucchini lasagna that I make for my family using zucchini in place of lasagna noodles.
They’re saucy, creamy, and loaded with spinach, artichokes, parsley, garlic, and mozzarella. They’re also low carb and gluten free. Plus there’s no meat, which you will not miss! Basically they’re a healthier option to lasagna that my kids absolutely love and I hope yours do too!
The whole process of making these roll ups is not complicated but there is a little prep work that the zucchini require prior to stuffing and rolling. Basically zucchini is loaded with water and if you don’t remove the excess moisture, you’ll end up with a watery mess. So to avoid that, you want to first sprinkle the zucchini slices with salt and let some of the water come out for about 30 minutes. Then, pat dry the slices really well with paper towels. Brush lightly with olive oil and roast in a 425 degree oven for 15-18 minutes. These two steps make a huge difference and you’ll end up with delicious tender roll ups. The rest of the steps are really easy and don’t take that much time at all.
Make it. Snap it. Show it. Instagram @littlebrokenblog or snapchat → littlebrokenblg
- 2-2½ pounds zucchini, trimmed and sliced ¼" thick with mandoline slicer
- 1 tsp. sea salt
- 1-2 Tbsp. olive oil
- 1 cup tomato sauce (I used marinara sauce)
- 1½ cups ricotta cheese
- ½ cup frozen chopped spinach, thawed, drained, and squeezed out with paper towels
- ½ cup chopped artichokes
- 2 Tbsp. fresh chopped parsley, plus extra for garnish, if desired
- ½ cup shredded mozzarella, plus extra for top
- 2 garlic cloves, pressed
- 1 egg
- salt and fresh ground black pepper
- Arrange all of the zucchini strips in a single layer on 2-3 cooling racks and place on baking sheets. Lightly sprinkle one side of zucchini with salt, then flip, and sprinkle with remaining salt.
- Let stand for 30 minutes to let some of the water out, then thoroughly pat dry both sides with paper towels. You want them as dry as possible.
- Preheat the oven to 425 degrees F.
- Brush both sides with the olive oil and roast for 15-18 minutes or until zucchini loses some of its thickness and is soft. Make sure not to over roast or zucchini will break during rolling. Remove from the oven and cool just enough to handle. Keep the oven on.
- Spread ½ cup of the tomato sauce on the bottom of a 10 X 10 baking dish and set aside.
- In a large bowl, combine ricotta, spinach, artichokes, parsley, mozzarella, garlic, and egg. Season with salt and pepper, to taste.
- Spread about 1 tablespoon of ricotta filling evenly over each zucchini strip. Gently roll up and place straight up in the prepared baking dish, keeping them close together. I was able to fit 5 rows of 5 rolls each into a 10 X 10 baking dish.
- Spoon dollops of remaining tomato sauce on top of the rolls and sprinkle with mozzarella cheese.
- Bake, uncovered, for 20-25 minutes or until filling is heated through and cheese is melted. Optional: broil for additional 2-3 minutes until cheese is golden brown.
- Remove from the oven and let rest 6-8 minutes. The rolls will absorb any excess moisture from the bottom of the pan. If desired, sprinkle with fresh chopped parsley before serving.
Measure out the spinach after it's been thawed, drained, and squeezed out.
I used artichokes that were in a brine and not oil and/or marinade.
Add 30 minutes to prep for zucchini to water out.
Approx serving size: 4 roll ups