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Cheesy Zucchini Roll Ups

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These cheesy zucchini roll ups are made with thinly sliced zucchini, bundled up with a basil and three-cheese filling, and baked in a tomato sauce.

cheese zucchini roll ups on a white plate

This zucchini rollup recipe is a great way to use up that zucchini harvest. While we love zucchini lasagna, these zucchini roll ups are easier to make. I often bake it using our air fryer/toaster oven to avoid heating up the kitchen during the summer.

You can use your favorite jarred sauce, home-canned tomato sauce, or make a quick summer marinara sauce with tomatoes, garlic, and fresh herbs. Also consider cooking up some ground turkey, Italian sausage, or ground beef in a skillet to add your casserole dish with the tomato sauce for a heartier meal.

Steps to Making Zucchini Roll Ups

This Italian-inspired recipe, also known as zucchini involtini, is made with zucchini strips, rolled up with a delicious three-cheese filling, and baked in a tomato sauce. It is like zucchini lasagna but without all the layers.

The full, printable recipe is at the bottom of this article, but here are the steps for making zucchini lasagna roll ups.

ingredients for making zucchini roll ups

Step 1: Prepare the Zucchini

Use small, straight zucchini about 8-inches long and 3-inches wide. Rinse well and cut off both ends. Then, slice the zucchini as thinly as possible with a vegetable peeler, mandolin, or knife. You are aiming for about 1/8-inch thick strips that are flexible so you can roll them.

Spread out the sliced zucchini in a single layer on a clean kitchen towel to absorb excess moisture while you prepare the cheese filling.

sliced zucchini strips on a towel

If your strips are not flexible, they will be too difficult to roll. However, you can soften them first by placing them on a parchment-lined baking sheet and roasting them for about 5 minutes in the oven. Let the zucchini cool, pat dry with paper towels, and then proceed with filling and rolling.

Step 2: Make the Cheese Filling

Add the ricotta cheese, about half the shredded mozzarella, grated Parmesan, egg, basil, salt, and pepper in a medium-sized bowl and mix to combine.

bowl of three cheese filling on a table

Step 3: Assemble the Zucchini Roll Ups

Spread the tomato sauce into the bottom of a 9-inch casserole dish. You can use any size pan that holds about 2 to 3 quarts, such as a pie plate, square cake pan, or small oblong baking dish.

Add a spoonful of the ricotta mixture to one end of the zucchini, roll it up, and place it seam-side down into the baking dish. Repeat with the remaining strips, nestling the bundles in the tomato sauce as you work. If your zucchini keeps trying to unroll, you can use toothpicks to secure it.

adding cheese and rolling up the zucchini

Step 4: Bake the Zucchini Roll Ups

Sprinkle on the remaining mozzarella cheese, cover with foil, and bake in a preheated oven. Uncover for the last 10 minutes so the cheese can melt. Bake until the zucchini is cooked through and the cheese is bubbly.

adding mozzarella cheese and baked zucchini roll ups in casserole dish

Sprinkle with fresh herbs for extra flavor, and serve warm with your favorite side dishes, such as crusty slices of bread to mop up the sauce and a leafy green salad with homemade Italian salad dressing.

close up of baked cheesy zucchini roll ups casserole on a table

Cheesy Zucchini Roll Ups

These cheesy zucchini roll ups are made with thinly sliced zucchini, bundled up with up with a basil and three-cheese filling, and baked in a tomato sauce.
Course Main Course
Cuisine American
Keyword zucchini roll ups
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 210kcal
Author Grow a Good Life


  • 2 medium zucchini about 8 inches long by 3 inches wide
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated mozzarella cheese divided
  • 1/8 cup grated Parmigiano-Reggiano cheese
  • 1/8 cup chopped fresh basil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 cups tomato sauce
  • Extra basil leaves for garnishing


  • Preheat the oven to 400˚F.
  • Slice the zucchini into 1/8-inch thick strips (about 3mm) using a vegetable peeler, mandolin, or knife.
  • Lay the zucchini strips in a single layer on a clean kitchen towel, and let the zucchini dry out briefly while you prepare the cheese filling.
  • Combine ricotta, half the mozzarella, Parmesan, egg, basil, salt, and pepper in a medium bowl. Set aside.
  • Add the tomato sauce to the bottom of a 9-inch baking dish.
  • Pat the zucchini dry with a clean kitchen towel.
  • Place about one tablespoon of the cheese mixture on one end of each zucchini strip, roll up, and place seam side down on top of the sauce in the baking dish.
  • Top with the remaining mozzarella cheese, cover, and bake for 20 minutes, uncover and bake for an additional 10 minutes, or until the cheese is melted and the sauce is bubbly.
  • Garnish with fresh basil, grated parmesan cheese, and serve warm. Makes 4 servings.


Serving: 8rolls | Calories: 210kcal | Carbohydrates: 14g | Protein: 17g | Fat: 10.2g | Saturated Fat: 5.6g | Cholesterol: 75mg | Sodium: 335mg | Potassium: 78mg | Fiber: 3g | Sugar: 7g | Calcium: 335mg | Iron: 2mg

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