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This filling dish gives the old Italian classic a fresh spin with zucchini taking the spotlight. You'll get all the cozy, tasty vibes but feel way lighter after eating. My crew keeps asking for it since it helps with pasta cravings and doesn't feel heavy like old-school lasagna.
This idea came to life when things were hectic and I wanted to sneak in extra veggies for my family. What started as a one-off became a weekly favorite. My husband said he actually likes it more than traditional lasagna—who knew?
Tasty Ingredients
- Zucchini: The main event, acting as your noodle swap. Grab ones that feel firm and are medium-large, and make sure the skin's smooth without bruises
- Ground beef: I prefer 90/10 for less grease but all the flavor. It's hearty and fills you up
- Ricotta cheese: Makes it rich and creamy. Go for the whole milk version for extra yum
- Mozzarella cheese: For that melty, stretchy cheese pull. Buy a block and shred it yourself for best meltiness
- Marinara sauce: Lays down the flavor. Pick your go-to jarred kind or use homemade if you've got some
- Italian seasoning: Blends all those classic herbs. I throw in marjoram, rosemary, oregano, basil, and thyme
- Parmesan cheese: Brings salty, nutty flavors. Freshly grated just tastes better
- Egg: Helps the cheese filling stick together when baked
- Onion and garlic: Starts things off with loads of flavor
- Salt: Super important—it pulls out water from zucchini so you don't end up with a watery mess
Easy Step-by-Step Directions
- Get Those Roll-Ups Ready:
- Spread a little marinara in your dish first. Then, lay a dried zucchini strip down, scoop about one and a half tablespoons of filling onto it, roll it up, and place seam-down in your pan. Keep doing this until they're all loaded and lined up.
- Mix Up the Filling:
- Grab a big bowl and toss in ricotta, half your mozzarella, parmesan, the egg, Italian herbs, a little salt and pepper. Blend it all together, then gently mix in your cooked, drained ground beef. The texture should be nice and thick.
- Cook the Beef:
- Scoot the onion and garlic over to the side of your hot pan, drop in the beef, break it up, and cook till there's no more pink left (around 7-8 minutes). Scoop the meat onto a plate with paper towels so the extra grease soaks up. Keeps things from getting oily.
- Start the Aromatics:
- Pour a bit of olive oil into a big pan on medium. Toss in your chopped onion and let it get soft and a bit golden for 3 or 4 minutes. Stir in garlic, cooking just until it smells awesome (half a minute will do). Be sure the garlic doesn't burn—it gets bitter fast.
- Bake and Rest:
- Dump the rest of the marinara and mozzarella over your roll-ups. Bake at 400°F for roughly 25 to 30 minutes, until the cheese is bubbling and just browned on top. Let the dish chill for five to ten minutes before digging in so it cuts cleaner.
- Slice the Zucchini:
- Use a mandoline to slice your zucchini lengthwise into thin strips. Sprinkle a good amount of salt on them, let them hang out for at least 15 minutes to shed water, then blot dry with towels. This keeps those roll-ups from getting soggy.
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My first attempt, I skipped the salting and ended up with a watery pan, even though it tasted pretty great. After a few tries, I figured out pulling out that extra moisture before stacking the dish makes all the difference for the perfect, sturdy bite.
Avoid Watery Zucchini
Zucchini is loaded with water, which can mess up your end result. Even after blotting, go one step further—put your salted zucchini slices between paper towels, set something heavy on top, and let them sit for ten minutes. You'll get even drier slices, and firmer roll-ups in the end.
Prep Ahead Tips
Want to plan ahead? Assemble the whole thing and cover tightly with plastic wrap—stash in the fridge for up to a day. When you’re set to eat, let it sit out while your oven warms up and then bake. Add five to ten extra minutes, since you’re starting off cold.
Serving Ideas
Pair these roll-ups with a bright salad—just drizzle lemon and olive oil on top. If anyone needs some carbs, serve with crusty garlic bread. To kick things off like an Italian dinner, put out some marinated olives or a few slices of caprese salad.
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This mouthwatering zucchini roll-up will be on repeat at your house, giving you a hearty, veggie-packed meal every time. Enjoy each tasty forkful!
Frequently Asked Questions
- → How do I prevent my zucchini roll-ups from becoming watery?
You don’t want mushy rolls! After slicing your zucchini, sprinkle them with salt and hang tight for about 15 minutes. Wipe down thoroughly with paper towels plenty of times as they sit so you get rid of extra water. A fattier beef (like 90/10) also makes the filling less watery and holds things together better.
- → Can I make zucchini roll-ups ahead of time?
Totally! You can prep these and stash them in the fridge (covered) for up to a day before you pop them in the oven. If you’re baking straight from the fridge, tack on an extra 5 to 10 minutes so they heat up all the way through. The leftovers are fine for a few days chilled, but don’t freeze them—you’ll just get a soggy mess later.
- → What is the best way to slice zucchini for roll-ups?
If you have a mandoline, use it—it’ll give you even slices about a quarter-inch thick that are super easy to roll up. If you just have a knife, trim a side to make a flat bottom, set the zucchini down, then cut “planks” lengthwise as evenly as you can. Try for the same thickness all around so everything bakes evenly and rolls up without cracking.
- → Can I substitute the meat for a vegetarian version?
For sure! Use plant-based ground “meat” or a tasty combo of mushrooms, lentils, and walnuts for extra heartiness. Or, just add more cheesy filling and mix in cooked veggies—like chopped spinach, sweet peppers, or carrots—for a satisfying veggie-friendly swap.
- → What sides pair well with zucchini roll-ups?
Try a crisp, green salad with some lemon and olive oil. Garlic bread hits the spot if you’re in the mood for carbs. Some roasted veggies like asparagus or Brussels sprouts are awesome, or you can go for a caprese salad to keep the Italian vibe going. Want a bigger meal? Add a scoop of seasoned quinoa or farro on the side.
- → Can I use different cheeses in the filling?
Mix it up with the cheese! Swap out mozzarella for fontina or provolone, cottage cheese for the ricotta, or use Romano instead of Parmesan. Just use about the same amount so your filling stays rollable and not too runny.