These cheesy zucchini roll ups are a light, flavorful twist on classic lasagna—no noodles required. Thinly sliced zucchini is filled with a creamy, herbed cheese mixture, rolled tight and baked until bubbly and golden. Perfect as a low-carb main or a veggie-packed side, they’re a delicious way to use up summer zucchini and satisfy your Italian food cravings without the heaviness.

Zucchini Roll Ups
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Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. oregano
- Black pepper to taste
- 7-8 oz. ricotta cheese
- 1/2 cup tomato sauce
- 2 medium zucchini’s cut into long vertical strips Avocado oil spray
- Fresh basil leaves for garnish
- Parmesan cheese
Instructions
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In medium bowl, stir together extra virgin olive oil, oregano and pepper.
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Add ricotta cheese and mix until smooth and creamy.
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Line large rimmed baking sheet with foil and coat with cooking spray.
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Using vegetable peeler, cut zucchini lengthwise into thin strips.
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Place small amount of cheese mixture at one end of zucchini slice.
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Roll tightly, then place roll seam-side down on prepared baking sheet, so top of roll faces up.
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Repeat with remaining zucchini slices and cheese mixture.
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Lightly spray tops of zucchini rolls with avocado oil spray.
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Drizzle tomato sauce over rolls.
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Bake at 400 degrees F for 6–10 minutes, or until bubbling and lightly browned. Rotate pan halfway through baking.
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Top with fresh basil leaves before serving.
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Sprinkle with Parmesan cheese.
Notes
Nutrition
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