Tender and juicy lasagna roll ups made with zucchini, creamy ricotta, spinach, and artichokes. These are low carb, gluten free and kid friendly!
- 2–2 1/2 pounds zucchini, trimmed and sliced 1/4″ thick with mandoline slicer
- 1 tsp. kosher salt, plus extra
- 1–2 Tbsp. olive oil
- 1 cup pasta sauce, such as marinara
- 1 1/2 cups ricotta cheese
- 1/2 cup frozen chopped spinach, thawed, drained, and squeezed out with paper towels
- 1/2 cup canned or jarred chopped artichokes
- 2 Tbsp. fresh chopped parsley, plus extra for garnish
- 1/2 cup shredded mozzarella, plus extra for the top
- 2 garlic cloves, pressed or grated with microplane
- 1 large egg
- 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 of zucchini 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 1/2 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.
- Zucchini: Look for zucchini that’s medium and thick in size. It works the best when rolled up as it’s not too long or narrow.
- Spinach: Measure out the spinach after it’s been thawed, drained, and squeezed out.
- Artichokes: I used artichokes that were in a brine and not oil and/or marinade but either one is fine. Just make sure to drain it well.
- Recipe originally published September 2016
- Serving Size: 4 roll ups
- Calories: 216
- Sugar: 2.9 g
- Sodium: 557.9 mg
- Fat: 15.7 g
- Carbohydrates: 8.6 g
- Protein: 11.2 g
- Cholesterol: 68.1 mg
Keywords: low carb, zucchini roll ups, summer, fresh