Sometimes you crave the comfort of a warm, cheesy pasta dish but want something a bit lighter. Giada De Laurentiis’ Zucchini Lasagna Rolls, sourced from Giadzy, are the perfect solution. By using long, thin strips of fresh zucchini instead of pasta sheets, this dish becomes a vibrant, gluten-free alternative that is just as satisfying as the traditional version.
What makes these rolls truly special is the filling—a creamy, savory blend of ricotta, spinach, Parmesan, and a touch of prosciutto for a salty punch. Because there’s no pasta to boil, it comes together quickly and feels remarkably fresh, making it a reliable favorite for any season. It’s exactly the kind of healthy-yet-indulgent recipe we love to feature here.
Whether you’re looking for a low-carb dinner or simply want to find a creative way to use fresh summer zucchini, these rolls are sure to become a staple in your repertoire.
Giada Zucchini Lasagna Rolls
Course: Pasta, DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes30
minutes310
kcal50
minutesGiada’s Zucchini Lasagna Rolls—sourced from Giadzy—are a fresh, low-carb twist on a classic. Stuffed with a savory ricotta-spinach filling, these rolls are a light, satisfying dinner.
Ingredients
- For The Filling:
15 oz whole milk ricotta cheese
10 oz frozen chopped spinach, thawed and squeezed very dry
1 tsp dried oregano
1 cup grated Parmesan cheese
4 oz thinly sliced prosciutto, chopped (omit for vegetarian)
1 large egg
¾ tsp spicy seasoned salt
- For The Assembly:
2 large zucchini, sliced into thin, long strips with a vegetable peeler
2 tbsp extra-virgin olive oil
14 oz can cherry tomatoes (or 2 cups marinara sauce)
½ tsp spicy seasoned salt
1 cup shredded mozzarella cheese
Directions
- Prep: Preheat your oven to 450°F (230°C).
- Make the filling: In a medium bowl, whisk together the ricotta, spinach, oregano, Parmesan, prosciutto, egg, and ¾ teaspoon of seasoned salt. Set aside.
- Prepare the pan: Coat your baking dish with the 2 tablespoons of olive oil. Spread the canned tomatoes into the pan, gently crushing them with a spoon, and season with the remaining ½ teaspoon of seasoned salt.
- Roll: Lay out your zucchini strips. Dollop about 1 tablespoon of the ricotta mixture onto one end of each strip and roll it up tight.
- Bake: Place the rolls seam-side down in the pan. Sprinkle the top with shredded mozzarella. Bake uncovered for 30 minutes, or until the cheese is golden and bubbling.
FAQs
Do I need to salt the zucchini before rolling?
No need! Unlike some other recipes, these rolls don’t require you to salt and drain the zucchini. The quick bake at a high temperature (450°F) helps evaporate excess moisture quickly, keeping the rolls firm without the extra step of pre-salting.
Can I make this dish vegetarian?
Absolutely. While the prosciutto adds a wonderful salty depth that balances the creamy ricotta, you can easily omit it for a delicious vegetarian version. If you find the filling needs a little extra seasoning, you can add a pinch more Tuscan-style salt or herbs to the ricotta mix.
What is the best way to slice the zucchini for these rolls?
A wide vegetable peeler or a mandoline works best. Aim for strips that are about 1/8-inch thick; if they are too thin, they may fall apart during the rolling process, and if they are too thick, they won’t roll easily.
Can I use prepared marinara instead of canned cherry tomatoes?
Yes. You can easily swap the canned tomatoes for 2 cups of your favorite high-quality marinara sauce. If you do this, you can skip the extra seasoned salt in the pan, as the marinara will provide the necessary seasoning for the dish.
How do I prevent the filling from leaking during baking?
Make sure to squeeze the thawed spinach as dry as possible using a clean kitchen towel or paper towels. Excess water in the spinach is the main cause of “soupy” lasagna rolls. For more tips on mastering this and other easy dinner recipes, visit our blog.
