Zucchini “lasagna” rolls

Hello Readers and Happy Monday,

I have for you a recipe inspired from a restaurant I used to work for. Slightly time consuming in the beginning, but once you get the hang of it you can whip these out pretty quickly. Great as a meal or as a pull apart party app ( whenever we can have parties again).

Here is what you will need:

  • 6 Zucchini
  • 1 small container of ricotta
  • 10 basil leaves
  • 1 can crushed tomato
  • 1 tbsp. minced garlic
  • 1 cup of shiraz/Cabernet Sauvignon
  • olive oil
  • salt/pepper

Before anything, make your tomato sauce. Take the crushed tomato and pour it into a pot on medium high, add garlic and shiraz season with salt and pepper let boil. Once it boils reduce to a simmer for about 10 mins until slightly reduced and turn off heat.

First you will need about 6 zucchini’s, your choice of green or yellow (aka summer squash).

Next cut them into medium thick strips. You should be able to get about 3-5 strips out of each zucchini.

Now, toss the strips in a bowl with a splash of olive oil, salt and pepper.

After the strips are seasoned, place them in a hot pan and cook on each side for about 2 mins. Flip only once. You want them soft to stuff and roll but firm enough so they don not fall apart.

Cook off all the strips and let them cool, once they are cooled you can stuff them and roll them up. I used ricotta and basil ( but here is a good place to insert your own creative twist)


Here are the zucchini rolls before baking them with sauce and extra cheese.

After you have made your rolls, get a baking pan and pour sauce on the bottom.

Place your rolls on top of the sauce and sprinkle extra cheese on top.

Here is the end result!

Thank you for reading.

Until next time, Cheers!

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